Baked Ziti Recipe

Looking for an easy Baked Ziti recipe? Learn how to make Baked Ziti using healthy ingredients.


Submitted by danafer

Makes 8 servings



The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.

Recipe Ingredients for Baked Ziti

1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
1 Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 cloves garlic
28 ounce tomato sauce
14 1/2 ounce diced tomatoes
1 teaspoon dried oregano
1/2 cup fresh basil leaves, chopped
1 teaspoon sugar
1 Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

Recipe Directions for Baked Ziti

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

  2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in cup basil and sugar, then season with salt and pepper.

  3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

  4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

  5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Categories

Pasta, Main Dish, American, Bake

Nutrition Facts
Serving Size 338.3g
Amount Per Serving
Calories
524
Calories from Fat
192
% Daily Value*
Total Fat
21.3g
33%
Saturated Fat
10.5g
52%
Trans Fat
0.0g
Cholesterol
103mg
34%
Sodium
1108mg
46%
Potassium
588mg
17%
Total Carbohydrates
55.5g
19%
Dietary Fiber
4.3g
17%
Sugars
7.7g
Protein
30.2g
Vitamin A 28% Vitamin C 24%
Calcium 41% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
   
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