I added 1 pound of browned ground beef and followed others suggestions of layering: sauce, pasta, ricotta/egg/mozzerella mixture and repeat topping with sauce and parmesan cheese. In the meantime, first beat the egg, then mix egg w/the ricotta & 1/3 of the amt. This recipe is nearly identical to my italian mother and grandmother's recipe. PS: I fixed this again without layering. I LOVE this recipe! Oh, and it's better the next day. I made the dish ahead and kept in the fridge till ready to cook. Amount is based on available nutrient data. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella. I had cooked Baked Ziti I from this site, but everyone liked this one better. Next time I will keep the ricotta/egg mixture and the sauce separate as I put the pasta in the pan. Try these adjustments and I bet you'll give this 5 stars! Information is not currently available for this nutrient. It tasted the same, just isn't as "pretty". Preheat oven to 375 degrees F (190 degrees C). ½ yellow red pepper, diced. I WOULD DO LESS RICOTTA ADD BROWNED HAMBURGER WITH GARLIC. Agree w/other reviewers to reduce ricotta cheese to 15 oz. This was very easy and good. Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. Nutrient information is not available for all ingredients. This recipe is so easy and so good! To those that talk about layering. It makes wonderful leftovers too. Rather than make a very saucy casserole, I serve extra sauce on the side, for those who want more. Most people won't think twice about serving basic cornbread when is on the table. I did have to use a BIG bowl to mix the ingredients in, I mean BIG:-). This was amazing! 1 cup ricotta. ½ green bell pepper, diced. Top with parmesan or romano cheese. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This recipe is nearly identical to my italian mother and grandmother's recipe. this link is to an external site that may or may not meet accessibility guidelines. We also layer - starting with sauce in the bottom of the pan, then pasta, then ricotta/egg mixture, then mozzarella, repeat. 703 calories; protein 38.2g 76% DV; carbohydrates 72.6g 23% DV; fat 28.1g 43% DV; cholesterol 113mg 38% DV; sodium 1110.5mg 44% DV. I'd have to give this a five for taste, but a three for texture. The ziti will finish cooking in the oven. TASTED GREAT SERVED WITH GARLIC BREAD. 4 tbsp extra virgin olive oil. The beauty of baked ziti is you just mix it and cook. Congrats! 1 28 oz can Italian tomatoes. Bring a large pot of lightly salted water to a boil. Set aside. Info. Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella. It was beautiful and a great addition to a dinner buffet. Some people have suggested using sour cream, but you have to have ricotta cheese to make baked ziti!!! Instead I layered the ingredients like this: a layer of sauce in the bottom of a lasagna pan, a layer of the pasta/cheese mixture, more sauce, italian sausage, mozzarella, repeat. If you love baked ziti, this is the best. Your daily values may be higher or lower depending on your calorie needs. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Top with parmesan or romano cheese. The layered method has more texture where this is all stirred together in a big mish-mash. In a large mixing bowl, stir together the Italian sausage mixture, cooked pasta and pasta sauce until … I am hooked to the baked ziti at a local Italian restaraunt, but this is even better. ½ cup yellow onion, diced. Definitely a make-ahead possibility. I can see the versitility of this to adapt to make it a meat recipe, but you could just add some vegetables, too. 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I seasoned both the pasta mixture and the top of the dish with some italian herb seasoning. Definitely a make-ahead possibility. Three cheeses layered with pasta and marinara sauce. Top with parmesan or romano cheese. Just enough to see it melt, but not overpowering. I make this on Sunday nights and have leftovers for lunch all week! Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Top with remaining spaghetti sauce, followed by Parmesan cheese. size ricotta and mixed it into the cooked pasta along with about half the cheese and egg but not the spaghetti sauce. 1 eggplant, diced. Try this recipe it is amazing!!! In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce. This is an excellent recipe. It adds a bit of nice texture to the final casserole. I DOUBLED THE MOZZERELLA. I have also combined a bit of extra parmesan w/3/4 cup breadcrumbs, then placed this as the final layer. Allrecipes is part of the Meredith Food Group. Add comma separated list of ingredients to exclude from recipe. of the cheeses. Instead, only cook 1/2 the required time. Then I sprinkle the remaining mozzarella on top of the spaghetti sauce before putting it in the oven. I WOULD NOT MIX THE SPAGHETTI SAUCE WITH THE RICOTTA MIXTURE. Fill casserole dish by beginning w/a layer of sauce, then a layer of ziti/ricotta, some sauce, then some cheese, repeat, ending w/a bit of cheese on top. Percent Daily Values are based on a 2,000 calorie diet. https://www.aboutamom.com/classic-baked-penne-pasta-ricotta-recipe I've made this dish for years with a few adjustments, because it does have too much cheese. We use a full 32 oz container of ricotta, mixed with two eggs and italian seasonings, and only 12 oz of mozzarella. This way I can monitor how much cheese I've got. Add 1/3 cup fresh minced parsley & 1/8 tsp pepper, 1/2 tsp salt to ricotta mixture. I added 1/2 lb. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. ½ red bell pepper, diced. Oh, and it's better the next day.