Best Three Cheese Ziti With Ricotta Asparagus And Cherry Tomatoes Recipes
3 CHEESE BAKED ZITI
I clipped this from a coupon circular, probably about 10 years ago. It must be from Ragu because that's what kind of sauce it calls for. The original recipe can be dry so we serve it with either additional meat sauce or sauce with meatballs. Prep time includes cooking the pasta.
Provided by Nanita
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350. In large bowl, combine ricotta, eggs and Parmesan; set aside.
- In another bowl, thoroughly combine hot pasta and spaghetti sauce.
- In a 13x9 inch baking dish, spoon in 1/2 of the pasta mixture; evenly top with cheese mixture, then remaining pasta. Sprinkle with mozzarella cheese.
- Bake 30 minutes or until heated through.
- Serve with additional sauce, or meat sauce, or sauce with meatballs.
Nutrition Facts : Calories 435.2, Fat 12.9, SaturatedFat 6, Cholesterol 84.2, Sodium 695.3, Carbohydrate 57, Fiber 2.2, Sugar 10.1, Protein 21.6
OVEN-BAKED ZITI WITH THREE CHEESES
Provided by Marie T. Mora
Categories Cheese Pasta Tomato Bake Vegetarian Kid-Friendly Quick & Easy Fall Bon Appétit New Mexico Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat oil in heavy large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until translucent, about 5 minutes. Mix in tomato paste and cook 1 minute. Add tomato sauce, water, oregano and sage. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season to taste with salt and pepper.
- Preheat oven to 450°F. Butter 9x13-inch glass baking dish. In medium bowl combine ricotta cheese and egg. Reserve 1/4 cup mozzarella cheese for topping. Add remaining mozzarella to ricotta cheese mixture and blend. Season with salt and pepper.
- Spread 1/4 of tomato sauce over bottom of prepared dish. Layer 1/3 of pasta over. Drop half of ricotta cheese mixture over by spoonfuls. Spread 1/4 of sauce over. Repeat layering with another 1/3 of pasta, remaining cheese mixture, 1/4 of sauce and remaining pasta. Spread remaining sauce over and sprinkle with reserved mozzarella and remaining 1/4 cup Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Cover casserole and bake until heated through, about 40 minutes.
3 CHEESE BAKED ZITI
Make and share this 3 Cheese Baked Ziti recipe from Food.com.
Provided by Ceezie
Categories Healthy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. In a large bowl, combine ricotta cheese, eggs and parmesan cheese; set aside.
- In another bowl, throughly combine hot pasta and pasta sauce.
- In a 13x9 inch baking dish, spoon in 1/2 of the pasta mixture; evenly top with cheese mixture then remaining pasta. Sprinkle with mozzarella cheese.
- Bake 30 minutes or until heated through. Serve, if desired with additional heated pasta sauce.
Nutrition Facts : Calories 436.5, Fat 12.9, SaturatedFat 6, Cholesterol 84.2, Sodium 703.6, Carbohydrate 57.2, Fiber 2.2, Sugar 10.3, Protein 21.7
BAKED ZITI
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there's plenty of richness from the cheese - three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe.
Provided by Alison Roman
Categories dinner, casseroles, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
- Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
- Cook pasta until it's nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
- Once tomato sauce is done, stir in reserved pasta water.
- Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
- Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
- Let cool slightly before eating with a big green leafy salad.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 36 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 983 milligrams, Sugar 11 grams
THREE-CHEESE ZITI WITH RICOTTA, ASPARAGUS AND CHERRY TOMATOES RECIPE - (4.2/5)
Provided by kelsa94
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until almost tender, about 7 minutes. Add the asparagus and cook, stirring occasionally, until the pasta and asparagus are tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking liquid. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and salt and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the ricotta and the reserved cooking liquid until creamy. Add the pasta mixture, mozzarella, Parmesan and basil and toss until well mixed. Serve at once
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