Best Authentic Baked Ziti Recipes

ITALIAN BAKED ZITI (AUTHENTIC)

Steps:

• Add tomato sauce,rosemary,oregano,chili peppers,sugar and basil to a pot.
• Bring to boil and simmer one hour. Remove chili peppers.
• Cook pasta to al dente (little chewy). You don't want to overcook it as it cooks in the baking also.
• Remove sausage from casing and cook in 1/2 cup olive oil over medium high till browned.
• Add cooked sausage and all the oil (don't drain)to the tomato sauce and mix.
• Add cooked pasta into a 9x13 baking pan.
• Add the sausage and sauce over top and toss.
• Add parmesan on top and then cover with shredded mozzarella.
• Cover with foil and bake 30 minutes at 350°F (put toothpicks so cheese doesn't stick).
• Remover foil and continue to bake 10 minutes (watch cheese so it doesn't burn).
• Remove from oven and let set 10 minutes before serving to allow it to set.

AUTHENTIC BAKED ZITI

Steps:

• SAUCE.
• Remove the sausage casings and crumble the sausage.
• Add 2 teaspoons of olive oil to a pan, and brown the sausage.
• Puree the tomatoes in a blender (not too much).
• Add onions and garlic to now-browned sausage. Cook for a few more minutes until transparent.
• Add your tomato puree to the sausage.
• Add thyme and basil to sauce.
• Add some salt and pepper to taste.
• Add a generous pinch of the pepper flakes.
• Stir this up, heat to near-boil, then let it simmer covered on low for 15 minutes.
• BUILDING THE DISH.
• Boil your ziti pasta to not quite al-dente. Don't overboil, pasta will soften while baking.
• Cut the mozarella, half of it into 1/2 inch cubes, the other half in as thin of slices as you can manage.
• Remove the herb sprigs from the sauce and discard.
• Add the can of tomato paste to your sauce to thicken it up and give it a lively red color and more intense flavor.
• Add the pasta, your sauce, the cubed mozarella and half the parmesan in a baking dish.
• Top with the sliced mozarella and the remainder of the parmesan.
• Bake for about 30 minutes until golden.

AUTHENTIC BAKED ZITI WITH MEAT SAUCE, EGG AND PEAS

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a large glass casserole pan, pour about 1 cup of sauce on the bottom of the pan. Drizzle a small amount of olive oil into the bottom over sauce.
• 3. In a large glass bowl, add pasta and 5 cups sauce. Toss, adding more sauce as needed. I usually add about 6 cups or more.
• 4. Add cooked peas and eggs, toss.
• 5. Add about 3/4 cup parmesano reggiano cheese, reserving the remaining 1/4 cup for top. Add 3/4 lb of mozarella, also reserving the remainder of the cheese for the top. Stir to mix.
• 6. Spoon pasta mixture into pan, and sprinkle dried basil or italian seasoning over the top. Sprinkle with both remaining cheeses.
• 7. Cover with foil, shiny side up. Seal around the edges to lock in steam. Bake about 35 minutes and then remove foil. Allow to bake another 5-10 minutes uncovered and remove to cool.
• 8. When cooled, serve alongside a salad if desired. Enjoy!