Ziti With Ricotta Recipes

BAKED ZITI RECIPE (WITH RICOTTA)

Steps:

• Preheat the oven to 350°F.
• Cook the pasta according to package instructions. Drain and set aside.
• In a skillet, brown the ground beef with the finely chopped onion on medium heat. Mix and break apart the meat with a meat chopper while cooking.
• Once the meat is cooked add in the minced garlic, Italian seasoning, salt, and black pepper and mix until combined.
• Add in the marinara sauce and crushed tomatoes to the meat and bring to a light simmer. Add the pasta into the meat mixture and mix until fully combined.
• In a 9x13 casserole dish add a layer of the pasta mixture and top with half of the ricotta cheese by spreading all over the pasta. Then top with half of the mozzarella cheese and half of the parmesan cheese.
• Repeat again with second layer of the pasta mixture and cheeses.
• Cover the baking sheet with foil and bake at 350°F for 20-25 minutes covered. Remove the foil and bake an additional 10-15 minutes uncovered, until the cheese is bubbly.
• Enjoy.

BAKED ZITI WITH RICOTTA

Steps:

• Preheat oven to 350°.
• Make Sauce: Heat olive oil, over medium-high heat, in a large, high sided skillet. Add onion and saute until translucent, about 5-7 minutes. Moderate heat so as not to brown onion. Turn heat to medium-low and add minced garlic and cook until fragrant, 1-2 minutes.
• Add beef, salt, and black pepper to skillet and cook, over medium heat, until no longer pink; drain as needed. Stir in spaghetti sauce and add Italian seasoning.
• Make Ricotta Filling: In a large bowl, combine ricotta cheese, eggs, nutmeg, Italian seasoning, mozzarella cheese, and Parmesan.
• Pasta: Cook pasta according to package directions. Drain well.
• Assembly: Add 1/2 cup of sauce to the bottom of a 13x9-inch baking dish and swirl to cover bottom. Spread 1/2 of cooked pasta in baking dish, then spoon a 1/2 of the meat sauce, then dollop 1/2 ricotta mixture-spreading it into an even layer with an offset spatula. Repeat with remaining layers, ending with meat sauce.Place on a rimmed cookie sheet.
• Cover and bake about 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining 2 cups mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

BAKED ZITI

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.

GREAT BAKED ZITI WITH RICOTTA

Steps:

• Make the cheese sauce in a large bowl by blending the Ricotta (1 pound), heavy cream (8 ounces), eggs (2 large). Then stir in mozzarella (4 ounces) and Parmesan (4 ounces).
• Make the tomato sauce by combining the marinara (28 ounces), diced tomatoes (15 ounces), balsamic vinegar (1 tsp), sugar (1tsp) black pepper (1 tsp). Bring to a simmer and let simmer for 10 minutes. Remove from the stove.
• Add 1 cup of the tomato sauce to the cheese sauce and mix.
• Cook the ziti according to the box directions for al dente. About 6 to 8 minutes in boiling salted water.
• Add the ziti to the cheese mixture and mix well.
• Brush a 13 x9 inch baking pan with olive oil and pour in the noodles. Ladle the ziti with the remaining tomato sauce. Top the sauce with the rest of the mozzarella (4 ounces) and Parmesan (4 ounces) sprinkling evenly all over. Cover with foil and let sit for 30 minutes.
• Preheat the oven to 350 degrees. Place the casserole on the middle rack and cook for 30 minutes covered. After 30 minutes remove the foil and bake another 30 minutes. Remove from the oven and let cool for 10 minutes before serving.
• Garnish with additional Parmesan and chopped flat leaf parsley (or basil)

ZITI WITH RICOTTA

Steps:

• Bring a large pot of water to a boil. Salt the water and pour in the pasta. Stir. Set your serving bowl on top of the pot to warm it.
• While the pasta cooks, whip the ricotta and goat cheese together with a fork.
• Once the pasta is cooked al dente, ladle out about a cup of the pasta water. Drain the pasta and return it to the pot. Stir in the butter and the cheeses and season with pepper. Stir in enough of the pasta water - a little at a time - to make a smooth sauce.
• Scrape the pasta into the serving bowl and serve immediately. Pass the grated cheese at the table.
• Variation
• Wash about 1/2 pound of greens, something like dandelion or curly endive or Swiss chard, and cut into ribbons. Sauté the greens in a combination of olive oil and butter, about 1 tablespoon of each, until tender. Season with salt and pepper, and a pinch of crushed red pepper if you'd like, and add to the pasta when you add the cheeses.
• Easier still is to tear 1/2 pound of arugula or dandelion greens into small pieces and boil them along with the pasta.

BAKED ZITI II

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
• In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
• Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.