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Baked Ziti Recipe

Baked Ziti Recipe

Today’s featured item is: Barilla Marinara Pasta Sauce

Barilla Marinara Pasta Sauce 24oz Jar

Baked Ziti Recipe

Cook time: 55 minutes

INGREDIENTS
1 pound ziti or penne pasta
Olive oil
1 pound bulk Italian sausage or ground beef or pork
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp fresh rosemary (or basil), minced
1 Tbsp Italian seasoning
1/2 teaspoon red pepper flakes
1 Barilla Marinara Pasta Sauce 24oz Jar (or more if you like a lot of sauce!)
1/2 pound of mozzarella cheese, grated
1 heaping cup of ricotta cheese
1 cup grated parmesan or pecorino cheese

METHOD
1 Bring a large pot of water to a strong boil. Add about a tablespoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered, until the pasta is al dente—edible but still a little firm. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

2 Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Do not crowd the pan (work in batches if needed). Break up any large chunks of sausage as it cooks. Brown well. Don’t stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, add a little salt.

3 When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the Barilla Marinara tomato sauce and stir well. Bring to a simmer.

4 Preheat the oven to 350°F. Spread a thin layer of Barilla Marinara tomato sauce in the bottom of a 9×13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle in some Barilla Marinara tomato sauce with the pasta, mix it well and add the pasta into the casserole.

5 Pour the rest of the Barilla Marinara tomato sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. Bake in the oven until the top is nicely browned, about 20 minutes.

Yield: Serves at least 8

Alternate ingredient tips:

If you don’t have Italian seasoning in the pantry, use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme.

Use gluten-free penne pasta or ziti.

For a vegetarian version, use Boca Meatless Ground Crumbles.

You can order all the ingredients for this recipe right on the Garden Grocer website!


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If you have any questions, please call us at 866-855-4350.

 

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