Creamiest Fall Ziti Recipe By Tasty

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CREAMIEST FALL ZITI RECIPE BY TASTY



Creamiest Fall Ziti Recipe by Tasty image

Ring in fall with this veggie-packed, delicious ziti! Creamy pumpkin sauce and tons of melty cheese make this the perfect fall dinner.

Provided by Aleya Zenieris

Categories     Dinner

Time 55m

Yield 12 servings

Number Of Ingredients 18

nonstick cooking spray, for greasing
2 ½ teaspoons kosher salt, divided, plus more for boiling
1 small head cauliflower
1 large red onion, cut into 1 in (2.54 cm)
1 tablespoon fresh sage, plus 1 tablespoon whole leaves, divided
2 tablespoons fresh thyme, divided
4 cloves large garlic
1 ½ tablespoons olive oil
1 lb dried rigatoni
2 cans unsweetened pumpkin puree
1 ¼ cups heavy cream
1 tablespoon white wine vinegar
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 ½ cups ricotta cheese
1 cup finely grated parmesan cheese
4 cups kale, ribs removed, roughly chopped into 1-inch (2.54 cm) pieces
4 cups shredded low moisture mozzarella cheese

Steps:

  • Preheat the oven to 425°F (220°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • Bring a large pot of water to a boil.
  • On an unlined baking sheet, toss together the cauliflower, red onion, 1 tablespoon sage, 1 tablespoon thyme, the garlic, olive oil, and 1 teaspoon salt until well combined. Roast for 12-15 minutes, until the vegetables are tender and golden brown.
  • While the vegetables roast, generously season the boiling water with salt, then add the rigatoni and cook for 6-7 minutes, until the noodles are beginning to soften but still have some bite. Reserve ½ cup of the pasta water, then drain the pasta and return to the pot.
  • In a blender, combine the pumpkin purée, heavy cream, white wine vinegar, remaining tablespoon of sage leaves, remaining tablespoon of thyme, remaining 1½ teaspoons salt, the pepper, and nutmeg. Blend on medium speed until smooth. (Alternatively, add the ingredients to a deep bowl and use an immersion blender to purée until completely smooth.)
  • To the pot with the cooked pasta, add the sauce, ricotta, Parmesan, roasted cauliflower and onion, and kale. Fold to combine, then add the reserved pasta water and continue folding until the pasta is well coated in the sauce.
  • Pour half of the pasta into the prepared baking dish. Sprinkle 1½ cups of mozzarella over the pasta, then top with the remaining pasta and 2½ cups mozzarella. Cover with aluminum foil and bake for 10-12 minutes, until the sauce is bubbling. Remove the foil and return to the oven for another 5-7 minutes, until the cheese is golden brown.
  • Let cool for 10 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

BAKED ZITI RECIPE BY TASTY



Baked Ziti Recipe by Tasty image

Supremely saucy and cheesy, baked ziti is a family favorite for a reason! Toss ziti or your favorite tube-shaped pasta with a quick homemade tomato sauce and ricotta-Parmesan mixture, then layer with more ricotta and mozzarella and bake until bubbling and delicious.

Provided by Betsy Carter

Categories     Lunch

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

½ tablespoon unsalted butter
1 tablespoon olive oil
2 medium yellow onions, diced
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
¼ cup tomato paste
1 can whole peeled tomato
3 teaspoons kosher salt, divided, plus more for boiling
2 teaspoons freshly ground black pepper, divided
1 package ziti or tubular pasta of choice
2 cups whole milk ricotta cheese, divided
2 cups grated parmesan cheese
1 ½ cups shredded mozzarella cheese
fresh basil, thinly sliced, for garnish

Steps:

  • Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
  • Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
  • Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
  • Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
  • Add the drained pasta tomato-ricotta sauce and stir until well coated.
  • Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
  • Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
  • Garnish with the basil before serving.
  • Enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 3 grams, Protein 26 grams, Sugar 7 grams

BEST BAKED ZITI EVER



Best Baked Ziti Ever image

This is seriously the Best Baked Ziti Ever. Your family is going to love the homemade meat sauce, and that ricotta and cream cheese topping takes it to the next level!

Provided by Rachel Farnsworth

Categories     Main Dish

Number Of Ingredients 16

1 pound ground beef
2 tablespoons olive oil
1 white onion (, diced)
8 ounces sliced mushrooms
5 cloves minced garlic
6 ounce can tomato paste
28 ounce can crushed tomatoes
15 ounce can tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ziti pasta
8 ounces cream cheese (, softened)
8 ounces ricotta cheese
1 cup freshly grated parmesan cheese

Steps:

  • Pour olive oil into a large, deep skillet, over medium-high heat. Add in ground beef and brown, 5 minutes. Add in diced onions, and mushrooms (optional). Saute for 5 to 7 minutes until onions are soft and translucent, and ground beef is cooked through.
  • Add in garlic and tomato paste and toast for 2 minutes. Pour in crushed tomatoes and tomato sauce. Stir in basil, oregano, salt, and pepper and bring to a simmer. Reduce the heat to low and simmer until pasta is ready.
  • Cook pasta in boiling water, according to package directions. Preheat oven to 350 degrees Fahrenheit.
  • Prepare the cheese topping in a small mixing bowl by combining cream cheese, ricotta, and parmesan. Mix together until smooth.
  • Once the pasta is done, add it into the meat sauce and stir to combine. Pour it into a lightly greased 9x13 pan. Spread cheese mixture on top of the pasta.
  • Bake, uncovered, for 20 minutes until the cheese is melted and bubbly. Serve hot.

Nutrition Facts : Calories 657 kcal, Carbohydrate 67 g, Protein 32 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 1026 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving

THE BEST BAKED ZITI



The Best Baked Ziti image

I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 10

Number Of Ingredients 15

¾ pound hot Italian sausage
¾ pound sweet Italian sausage
2 tablespoons olive oil
1 large yellow onion, diced
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
2 (24 ounce) jars prepared marinara sauce
2 cups water
1 (16 ounce) package ziti pasta
1 drizzle olive oil
1 ½ cups whole-milk ricotta cheese
8 ounces mozzarella cheese, cut into small cubes
1 cup grated Pecorino Romano cheese
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Cut down the length of each sausage with a sharp knife. Remove and discard casings.
  • Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
  • Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
  • While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
  • Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
  • Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
  • Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Nutrition Facts : Calories 627.1 calories, Carbohydrate 58.1 g, Cholesterol 71.8 mg, Fat 29.5 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 11.9 g, Sodium 1380.1 mg, Sugar 14.4 g

CREAMY BAKED ZITI



Creamy Baked Ziti image

Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that's ready in less than an hour.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 40m

Yield 8

Number Of Ingredients 7

4 cups ziti pasta, uncooked
1 (26 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes, undrained
6 ounces PHILADELPHIA Cream Cheese, cubed
¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
⅓ cup KRAFT Grated Parmesan Cheese

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.

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