I’ve been told, and I quote,
This is the best baked ziti I ever had.”*
* This direct quote may be from a 5 year old, BUT many other older, wiser, more sophisticated pallets have tried and very much enjoyed my baked ziti.
It has not only impressed young foodies, it’s also super simple to make. It’s my go-to party food and it freezes well for easy weeknight dinners.
So how about trusting the opinion of someone who picks their nose publicly and has an imaginary friend? I GIF to you, Easy Baked Ziti.
- 1 Lasagna Pan (Or 3 small cake pans, as I used, so I could eat one and freeze two for later!)
- 1 lb. of Ziti
- 1 jar of Pasta Sauce
- 16oz Part Skim Ricotta
- 1 cup Shredded Mozzarella
- Dried Basil to Taste
- Grated Parmesan
Start Boiling Some Water:
- Preheat your oven to 350 degrees.
- Cook the ziti until al dente (approx 7-8 mins.)
- In a large bowl mix together ricotta, 1/2 jar of sauce and 1/2 cup of shredded mozzarella.
- Drain the pasta and mix into the ricotta until evenly distributed.
- Spray your pan(s) with non-stick cooking spray, then add a small amount of sauce to the bottom of the pan(s).
- Add the ziti mixture to the pan(s), then top with remaining sauce and 1/2 cup shredded mozzarella.
- Shake on some dried basil.
- If you’re freezing this, wrap and place in freezer now. Do not bake. (To bake later, remove from freezer, defrost in fridge for 24 hours, then bake covered for 25 minutes and uncovered for another 20 minutes at 350 degrees)
- If you’re not freezing it, bake uncovered for 25-35 mins at 350 degrees.
- Top with grated parmesan (because you can never have enough cheese) and mangia!
So, was that 5 year old right?