Baked Ziti Casserole Recipe
What a yummy looking recipe for Baked Ziti Casserole? The famous Baked Ziti Casserole is served at the European table as a yummy Breakfast. Once you try out this Baked Ziti Casserole recipe, don't forget to inform me what you think about it .
Ingredients
Sauce:
Olive or salad oil - 1/4 cup
Onion - 1 cup, finely chopped
Garlic - 1 clove, crushed
Italian tomatoes - 1 can (2 lb, 3 oz)
Tomato paste - 1 can (6 oz)
Parsley - 2 tablespoons, chopped
Salt - 1 tablespoon
Sugar- 1 tablespoon
Dried oregano leaves - 1 teaspoon
Dried basil leaves - 1/2 teaspoon
Pepper - 1/4 teaspoon
Ziti macaroni - 1 pkg (1 lb)
Cheese Layer:
Ricotta cheese - 2 cartons (15 oz size)
Mozzarella cheese - 1 pkg (8 oz), diced
Parmesan cheese - 1/3 cup, grated
Eggs - 2
Parsley - 1 tablespoon, chopped
Salt - 1 teaspoon
Pepper - 1/4 teaspoon
Parmesan cheese - 3 tablespoons, grated
Directions
GETTING READY
1. Preheat oven to 350F.
2. Cook ziti as package label directs.
MAKING
3. In hot oil in 6-quart kettle prepare the sauce by sautéing onion and garlic until golden-brown. This will take about 10 minutes.
4. Add undrained tomatoes, tomato paste, 1-1/2 cups water, 2 tablespoons parsley, 1 table- spoon salt, the sugar, oregano, basil, and 1/4 tea- spoon pepper; mix well, mashing tomatoes with fork. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, 1 hour.
5. Prepare the cheese layer in a large bowl by mixing the ricotta, mozzarella, 1/3 cup Parmesan, the eggs, parsley, salt, and pepper. Beat with wooden spoon until blended.
6. Spoon a little sauce into a 5-quart casserole.
7. Layer a third of ziti, cheese mixture, and remaining sauce. Sprinkle sauce with 1 tablespoon Parmesan. Repeat twice till all of the sauce and cheese is used up. Bake, uncovered, 45 minutes, or until bubbling in center.
SERVING
8. Serve hot.
1. Preheat oven to 350F.
2. Cook ziti as package label directs.
MAKING
3. In hot oil in 6-quart kettle prepare the sauce by sautéing onion and garlic until golden-brown. This will take about 10 minutes.
4. Add undrained tomatoes, tomato paste, 1-1/2 cups water, 2 tablespoons parsley, 1 table- spoon salt, the sugar, oregano, basil, and 1/4 tea- spoon pepper; mix well, mashing tomatoes with fork. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, 1 hour.
5. Prepare the cheese layer in a large bowl by mixing the ricotta, mozzarella, 1/3 cup Parmesan, the eggs, parsley, salt, and pepper. Beat with wooden spoon until blended.
6. Spoon a little sauce into a 5-quart casserole.
7. Layer a third of ziti, cheese mixture, and remaining sauce. Sprinkle sauce with 1 tablespoon Parmesan. Repeat twice till all of the sauce and cheese is used up. Bake, uncovered, 45 minutes, or until bubbling in center.
SERVING
8. Serve hot.
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