Creamy Baked Ziti With Broccoli Recipes

CREAMY BAKED ZITI

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.

BAKED ZITI WITH BROCCOLI

Steps:

• Preheat oven to 350 degrees F. Lightly butter a 9x5-inch round baking casserole. Bring a large pot of abundantly salted water to a vigorous boil and add pasta. After about 5 minutes, add the broccoli and cook until pasta is three-quarters cooked (follow package instructions) and then drain well. Toss pasta and broccoli with Parmesan, garlic and 1 tablespoon of olive oil. Season lightly with salt and pepper. Place in prepared casserole dish. In a small saucepan, melt butter of over medium-high heat. Add flour and stir to form a roux. Continue to cook, stirring, for 2 to 3 minutes. Remove from heat and slowly whisk in warm milk and cream. Return saucepan to medium heat and cook white sauce, stirring occasionally, until dense, 10 to 15 minutes. Layer provolone cheese over pasta mixture and cover with white sauce. Sprinkle top with bread crumbs and drizzle some olive oil over top. Bake until top is golden brown, 30 to 35 minutes.

CREAMY BAKED ZITI WITH BROCCOLI

Steps:

• Preheat oven to 350°.
• Cook penne in boiling salted water until al dente.
• Drain pasta and place in large bowl.
• Heat olive oil over medium heat and saute garlic for about 1 minute.
• Combine garlic, broccoli, Parmesan cheese and cream with penne.
• Spoon mixture into a large baking dish and top with mozzarella cheese.
• Bake, covered for 20 to 30 minutes.
• Note: Can be made up until baking point and refrigerated until dinner time.

CREAMY BAKED ZITI

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.

JOHN'S BROCCOLI AND ZITI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute broccoli and garlic until tender. In a large bowl, toss together broccoli, cooked pasta, and 1 1/2 packages of shredded mozzarella. Place in a 9x13 inch baking dish. Sprinkle with remaining mozzarella.
• Bake in preheated oven for 20 to 25 minutes, or until cheese is melted and lightly browned.

CHICKEN BROCCOLI ZITI

Steps:

• Heat 1 tablespoon butter and 1 tablespoon oil in a large, deep skillet or Dutch oven over medium high. Once the butter is melted, add the chicken and sprinkle with ¼ teaspoon salt and black pepper. Saute until the chicken is golden on the outside and completely cooked through, about 5 minutes. With a large spoon, remove the chicken to a plate and cover to keep warm. Set aside.
• Reduce the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook until the onion begins to soften, about 3 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown). Add the garlic, Italian seasoning, red pepper flakes, and remaining ¼ teaspoon salt. Stir and cook just until fragrant, about 30 seconds.
• Slowly stir in the broth and milk. Bring to a boil, then add the ziti. Let the ziti boil for 5 minutes, then stir in the broccoli florets. Continue boiling until the ziti is al dente, about 5 to 7 minutes more. Stir often to make sure the ziti cooks evenly. If at any point the pasta looks too dry, splash in additional milk as needed.
• Stir in the artichoke hearts, lemon juice, Parmesan, parsley, and reserved chicken. Taste and adjust seasoning as you like. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

CREAMY BAKED ZITI

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef along with chopped onion.
• Drain grease from ground beef.
• Add spaghetti sauce to ground beef (traditional or garlic & herb spaghetti sauce).
• Simmer on low heat until ready to assemble.
• Boil pasta as directed.
• Drain pasta and return to pot.
• Add garlic alfredo sauce to pasta and stir to coat.
• Pour half of spaghetti sauce mixture into bottom of a greased 9 x 13 pan.
• Pour pasta onto top of the spaghetti sauce.
• Pour remainder of spaghetti sauce mixture onto the pasta.
• Cover with foil and bake for 15 minutes.
• Add mozzarella cheese to top and return to oven for 15 more minutes.
• Let set for 5-10 minutes before serving.