Best Creamy Baked Ziti Recipes

CREAMY BAKED ZITI

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
• Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
• Bake 20 min. or until heated through.

CREAMY BAKED ZITI

Steps:

• Preheat oven to 450 degrees. Place tomatoes in a food processor and puree until smooth.
• In a medium saucepan, heat oil over medium-high. Add garlic and red-pepper flakes, and cook until golden and fragrant, 1 to 2 minutes. Add pureed tomatoes. Bring to a boil over high, then reduce heat to medium and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 30 minutes.
• Meanwhile, in a pot of generously salted boiling water, cook pasta 4 minutes less than according to package instructions (about 6 minutes total). Drain into a colander and rinse under cold water until cool, then drain again. Transfer to a large bowl.
• Stir cream cheese into sauce until melted, then remove from heat. Season with salt and pepper.
• Pour 1 cup sauce into a 9-by-13-inch baking dish; spread into an even layer. Scatter half of mozzarella over sauce. Add 3 cups sauce and 1/2 cup Parmesan to bowl of pasta; toss to coat. Add pasta mixture to the baking dish in an even layer. Top with remaining sauce; sprinkle with remaining mozzarella and Parmesan.
• Bake on a rack in the top third position until cheese is melted, 10 minutes. Switch oven to broiler setting; broil until cheese is bubbly and browned in places, about 3 minutes more. Let cool 10 minutes; serve.

CREAMY BAKED ZITI WITH BROCCOLI

Steps:

• Preheat oven to 350°.
• Cook penne in boiling salted water until al dente.
• Drain pasta and place in large bowl.
• Heat olive oil over medium heat and saute garlic for about 1 minute.
• Combine garlic, broccoli, Parmesan cheese and cream with penne.
• Spoon mixture into a large baking dish and top with mozzarella cheese.
• Bake, covered for 20 to 30 minutes.
• Note: Can be made up until baking point and refrigerated until dinner time.

BAKED ZITI WITH CREAMY KALE & SAUSAGE

Steps:

• Fill a large saucepan with water and bring to a boil.
• Meanwhile, line a large plate with paper towel. Heat a large skillet on medium-high and mist with cooking spray. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 7 to 9 minutes. With a slotted spatula, transfer sausage to plate and cover with 2 more layers of paper towel, pressing lightly to absorb excess fat; set aside.
• Preheat oven to 350°F. To boiling water, add kale and cook until just tender, 1 to 2 minutes. With a slotted spoon, transfer kale to a colander and set aside to drain. Return saucepan to a boil, add pasta and cook until just barely al dente (undercooked by about 1 minute). Meanwhile, line a large bowl with paper towel and transfer kale to bowl to absorb any remaining liquid. Drain pasta and set aside.
• In a separate large saucepan, melt butter on medium-low. Add garlic and cook, stirring frequently, for 1 minute, until fragrant. Gradually whisk in flour and cook, whisking constantly, for 2 minutes. Slowly whisk in 1 cup milk. Increase heat to medium-high and simmer, whisking frequently, until slightly thickened, 2 to 3 minutes. Slowly whisk in remaining 3 cups milk. Bring to a simmer and cook, whisking frequently, for 5 minutes. Reduce heat to low, add mozzarella and whisk until melted and mixture thickens, 1 to 2 minutes. Turn off heat.
• To milk mixture, add tomatoes, salt, pepper, sausage, pasta and kale and stir to combine. Transfer to a 9 x 13-inch baking dish and top with Parmigiano-Reggiano. Bake until cheese melts and sauce bubbles, 15 to 18 minutes. Let rest for 10 minutes before serving.
• (MAKE AHEAD: Prepare up to 24 hours ahead, but don't bake. Cool to room temperature, then cover and refrigerate. To serve, bake covered for 20 minutes, then uncover and bake for 15 to 20 minutes, until sauce is bubbly. You can bake this dish at home then reheat, covered, at your host's place in a 350°F oven just until warmed through.).

CREAMY BAKED ZITI

Steps:

• In a large skillet over medium heat, add 1 tablespoons Olive oil and onions and saute 5 minutes or until tender.
• Add beef and brown.
• Meanwhile, In a large pot or dutch oven, cook pasta ala dente and drain well.
• Brown beef until it's no longer pink and drain off fat.
• In the same skillet, add to beef and onions, 1/2 teaspoons salt, garlic, pasta sauce, tomatoes, and tomato sauce.
• Stir to blend, Then set aside.
• In a heavy saucepan, melt butter over low heat, add flour and whisk constantly until smooth and well blended or about 1 minute, gradually add milk and simmer over medium heat, stirring constantly, until mixture bubbles and thickens.
• Remove from heat and stir in parmesan cheese and remaining 1/4 tsp salt and pepper.
• Pour beef mixture and milk mixture into dutch oven with noodles and mix until well blended.
• Transfer entire mixture to a large, buttered, baking dish or nonstick lasagne pan, top with shredded mozzarella cheese and bake at 350' for 20-25 minutes or until mixture is heated through and bubbly and cheese is melted and becoming crusty.
• ** sometimes I add 1/2 the cheese to beef mixture and then top with the other half.
• Let stand approximately 5-10 minutes, and serve.

CREAMY BAKED ZITI WITH SNEAKY BRUSSELS SPROUTS

Steps:

• Fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the pasta and cook according to package instructions until al dente. Drain the pasta, toss lightly with olive oil, and reserve.
• Preheat the oven to 400˚.
• Stem the Brussels sprouts and slice thinly into shreds, discarding any loose or dark leaves.
• Melt 1 tablespoon butter in a 3-quart heavy-bottomed stockpot or Dutch oven over medium-low heat, then stir in the shredded Brussels sprouts and a pinch of kosher salt. Cook until the sprouts are tender, about 4 minutes.
• Add the remaining butter and stir to melt. Whisk in the flour and cook, whisking constantly, for about 3 minutes until the sauce darkens slightly to a golden brown.
• Slowly whisk the milk into the stockpot - the mixture will clump slightly, then smooth out - and raise the heat to medium. Bring to a simmer, stirring occasionally. Simmer for 5 minutes until the sauce thickens.
• Add 3/4 of the shredded Fontina to the sauce and stir until melted. Add black pepper and kosher salt to taste.
• Add the reserved ziti and stir to combine.
• Pour the pasta and sauce into a 9 X13-inch baking dish and sprinkle the reserved Fontina cheese evenly across the casserole.
• Bake for 15 minutes until bubbly and golden brown. Allow to cool for 5 minutes before serving.

CREAMY BAKED ZITI RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through. Drain pasta and leave in colander. Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano, and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3-4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the mozzarella and the pasta and stir until pasta is thoroughly coated with sauce. Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining mozzarella and parmesan on top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving. (recipe from realmomkitchen.com)

CREAMY BAKED ZITI

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt. Remove pasta from pan; drain.
• Add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is completely melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
• Layer half the pasta mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella; sprinkle with Parmesan.
• Bake 20 min. or until heated through.

CREAMY BAKED ZITI

Steps:

• Cook pasta according to package instructions.
• Place olive oil and red wine in sauce pan on medium heat.
• Stir in tomato paste first.
• Add rest of ingredients.
• Simmer for 20 minutes.
• Meanwhile, heat milk in a saucepan until it is steaming. Do not boil.
• While milk is heating, melt butter in a seperate saucepan.
• Whisk flour into melted butter. Let cook on medium for about 5 minutes. Keep whisking.
• Once milk is steaming, whisk into butter and flour mixture a cup at a time. It will become thicker as you whisk.
• After all milk is added, bring to a boil for 30 seconds constantly stirring.
• Remove from heat.
• Stir in salt and nutmeg.
• Place half of the cooked ziti noodles on bottom of large casserole dish.
• Spoon on half of the marinara sauce.
• Spoon on half of the besciamella sauce.
• Top with half of mozerella cheese.
• Repeat.
• Bake at 350 for 40 minutes. Your cheese should brown and bubble.

CREAMY BAKED ZITI

Steps:

• Brown onion,Italian seasoning,garlic,and ground beef over medium heat in a large skillet.
• Drain.
• Add spaghetti sauce and simmer for 15 minutes.
• Toss pasta with 1 cup of spaghetti sauce.
• Layer as follows in a buttered 9x13 baking dish: 1/2 of the Ziti,all the provolone cheese, sour cream, 1/2 spaghetti sauce, remaining ziti, mozzarella cheese and remaining sauce.
• Bake at 350 degrees for 30 minutes or until cheese is melted.
• This can also be split into two 8x8 pans.

CREAMY BAKED ZITI

Steps:

• 1. Heat oven to 375. 2. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan. cook on medium heat 5 minutes or until cream cheese is melted and mixture is well blended; stirring frequently. Return pasta to pan; mix well. 2. Layer half the pasta mixture in 13x9 baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella dn Parmesan. 3. Bake 20 minutes of until heated through.

CREAMY BAKED ZITI

Steps:

• Preheat oven to 375 degrees. Lightly grease a 9" x 13" pan with non-stick cooking spray.
• Cook ziti about 2 to 3 minutes less than package directions for al dente pasta. Drain, rinse with cold water to stop the cooking and set aside.
• In a large bowl, mix marinara sauce, ricotta cheese, and 8 ounces of mozzarella.
• Combine ziti and sauce mixture and stir until well combined, making sure there are no dry patches of pasta. Pour into pan and spread to edges.
• Sprinkle remaining mozzarella over ziti to cover.
• Bake, covered, at 375 degrees for 45 minutes to 1 hour. Uncover and continue baking until cheese is golden brown and bubbly.