Sunday, July 20, 2008

Baked Ziti

This is a very easy - and very cheap - recipe that we've been using for nearly a year now. It's also pretty kid-friendly. Ethan tolerates it as well as he tolerates anything, and Aidan....well, it turns Aidan into the heartiest of trenchermen. Aidan eats this until he gets so full he literally can't hold another bite. He then walks around for half an hour holding his last bite in his mouth until he can make room enough to swallow it.

Baked Ziti

8oz ridged penne
1 cup part skim ricotta
1 egg
1/4 cup + 1/2 cup shredded parmesan
1/2 cup + 1/2 cup mozzarella (I use closer to a cup for the second quantity - I like my casseroles extra cheesy and bubbly on top)
1 jar (24-26 oz) pasta sauce

Preheat oven to 450.

Boil penne in salted water until al dente. Drain.

While penne boils, mix ricotta, egg, 1/4c parmesan, and 1/2 cup mozzarella in small bowl.

Mix 1/2c parmesan and 1/2c (or 1c) mozzarella in another small bowl.

Pour half of pasta sauce in bottom of shallow 2-qt casserole dish. Dump penne on top of sauce, spread ricotta mixture over penne, and pour remaining pasta sauce over all. Top with 1/2c parmesan and 1/2 - 1c mozzarella.

Place casserole dish on rimmed baking sheet and bake for 20-25 minutes, or until bubbly and the cheese is a gorgeous brown.

UPDATE: I'm a DORK. I say it's baked ziti, and then put penne in the recipe. Honestly, you can probably use whatever, as long as it's ridged and some sort of smallish, tube-shaped pasta product.

1 comment:

Jamie said...

I always love your recipes!