Baked Ziti

Sunday, September 15, 2013

This is one of my go-to recipes. It is quick, easy, and delicious and makes enough to feed a crowd. And, it's another great way to sneak veggies into your family's diet. Do YOU see any veggies in this dish (besides the tomato sauce)? I didn't think so . . . 


Baked Ziti
16 oz. ziti pasta
2 Tbsp. olive oil
1 large onion, minced
4 cloves garlic, minced
2 small zucchini, minced
8 oz. mushrooms, minced
6.5 cups of marinara sauce ( if using jarred sauce, this is 2, 26 oz. jars)
6 oz. sliced provolone cheese
1.5 cups sour cream
8 oz. shredded mozzarella cheese

  1. Cook pasta according to package directions until al dente, drain.
  2. While pasta is cooking, saute onion, garlic, zucchini, and mushrooms in olive oil over medium high heat for about 10 minutes or until vegetables are tender. Add marinara sauce and simmer for 5 minutes.
  3. Preheat oven to 350 degrees. Spray a large, deep cooking dish with cooking spray. 
  4. Layer ingredients as follows: sauce mixture, 1/2 of ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture.
  5. Bake for 30 minutes.
Note: This dish needs a VERY large and deep baking dish to accommodate all of the ingredients. I use a Corningware 2.8 Liter casserole dish, which is the equivalent to 2 1/2 quarts, and I usually have sauce left over. If you have a 3 quart baking dish, that would be the best size to use.

Also, you want to make sure that all of the noodles are covered with sauce on the final layer so that they don't dry out when baking. 

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