Creamy Baked Ziti Recipe 455

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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.

CREAMY BAKED ZITI



Creamy Baked Ziti image

Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Baked Ziti Recipes

Time 1h10m

Number Of Ingredients 9

2 cans (28 ounces each) whole peeled tomatoes
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic (from 2 to 3 cloves)
1/4 to 1/2 teaspoon crushed red-pepper flakes
1 pound ziti
Kosher salt and freshly ground pepper
4 ounces cream cheese, cut into small pieces
8 ounces low-moisture mozzarella, shredded (about 2 cups)
1 cup grated Parmesan, divided

Steps:

  • Preheat oven to 450 degrees. Place tomatoes in a food processor and puree until smooth.
  • In a medium saucepan, heat oil over medium-high. Add garlic and red-pepper flakes, and cook until golden and fragrant, 1 to 2 minutes. Add pureed tomatoes. Bring to a boil over high, then reduce heat to medium and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 30 minutes.
  • Meanwhile, in a pot of generously salted boiling water, cook pasta 4 minutes less than according to package instructions (about 6 minutes total). Drain into a colander and rinse under cold water until cool, then drain again. Transfer to a large bowl.
  • Stir cream cheese into sauce until melted, then remove from heat. Season with salt and pepper.
  • Pour 1 cup sauce into a 9-by-13-inch baking dish; spread into an even layer. Scatter half of mozzarella over sauce. Add 3 cups sauce and 1/2 cup Parmesan to bowl of pasta; toss to coat. Add pasta mixture to the baking dish in an even layer. Top with remaining sauce; sprinkle with remaining mozzarella and Parmesan.
  • Bake on a rack in the top third position until cheese is melted, 10 minutes. Switch oven to broiler setting; broil until cheese is bubbly and browned in places, about 3 minutes more. Let cool 10 minutes; serve.

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