Maindish - White Baked Ziti recipes
Author: Charline Flynn
Get Baked Ziti Recipe from Food Network Get Roasted Vegetable Baked Ziti Recipe from Food Network Get Scuderi Kids' Fast, Fake-Baked Ziti Recipe from Food Network This is a creamy and indulgent white baked ziti with a classic bechamel base but with the addition of nutty Parmesan.
Scuderi Kids' Fast, Fake-Baked Ziti
Get Scuderi Kids' Fast, Fake-Baked Ziti Recipe from Food Network
Provided by: Rachael Ray : Food Network
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 16
Provided by: Rachael Ray : Food Network
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: italian
Number of ingredients: 16
Ingredients:
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 3 cloves garlic, finely chopped
- 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
- 1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
- Coarse salt
- A handful fresh basil leaves, torn
- 1 pound ziti rigate, with ridges
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Freshly ground black pepper
- A generous grating nutmeg
- 2 cups whole milk
- 1/2 cup shredded asiago cheese
- 1/2 cup shredded Parmigiano-Reggiano
- 1 cup sliced fresh mozzarella
- Crusty bread, to pass at table
How to cook:
- Put pasta water on to boil.
- In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
- Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
- While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
- Drain pasta and transfer to a large flameproof casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
- 3/4 pound, 4 to 5 cups, baby spinach, packed
- 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Salt and pepper
- A handful shredded Parmigiano-Reggiano
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
Cheesy Baked Ziti with Ree Drummond
Welcome to Food Network, where learning to cook is as simple as Baked Ziti RECIPE
Duration: 3:59
Giada De Laurentiis' Baked Rigatoni with Sausage
Welcome to Food Network, where learning to cook is as simple as clicking play! Baked
Duration: 4:07
White Baked Ziti
This is a creamy and indulgent white baked ziti with a classic bechamel base but with the addition of nutty Parmesan. Cubed mozzarella is folded into the pasta before baking to reveal surprise reservoirs of melty cheese throughout. A bit of red pepper flakes adds the right touch of heat to balance everything out.
Provided by: Food Network Kitchen
Total time: 75 minutes
Cook time: 25 minutes
Yields: 8 servings
Number of ingredients: 9
Provided by: Food Network Kitchen
Total time: 75 minutes
Cook time: 25 minutes
Yields: 8 servings
Number of ingredients: 9
Ingredients:
- Olive oil, for greasing baking dish
- Kosher salt
- 1 pound ziti
- 4 cups milk
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 1/3 cups grated Parmesan
- 1/4 teaspoon red pepper flakes
- 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
How to cook:
- Preheat the oven to 400 degrees F. Brush a 9-by-13-inch baking dish with oil.
- Bring a large pot of water to a boil. Salt generously, add the pasta and cook according to the package directions until al dente. Drain and add the pasta back to the pot.
- Put the milk in a glass measuring cup and microwave in 30-second intervals, stirring in between each, until just warm, about 2 minutes.
- Melt the butter in a large saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit but does not brown, about 1 minute.
- Gradually pour in the warm milk while whisking constantly. Bring to a boil over high heat, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer over medium heat and cook until thickened to a nice coating consistency, 5 to 6 minutes.
- Remove from the heat. Add 1 cup of the Parmesan, the red pepper flakes and 2 teaspoons salt. Whisk until smooth.
- Pour the bechamel sauce over the pasta and toss to combine. Fold in the cubed mozzarella. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining 1/3 cup Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
Baked Ziti
Get Baked Ziti Recipe from Food Network
Provided by: Food Network
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 17
Provided by: Food Network
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 17
Ingredients:
- 1/4 cup extra virgin olive
- 1 small onion, diced fine
- 2 teaspoons garlic, minced
- 5 cups canned, crushed tomatoes
- 3 tablespoons fresh basil, minced
- Salt and fresh ground black pepper
- 1 pound whole milk Ricotta
- 2 large eggs
- 1/3 cup grated Locatelli Romano cheese
- 1 teaspoon freshly ground pepper
- 3 tablespoons minced parsley
- 1 pound Ziti, cooked al dente, cooled and mixed with a little oil to keep it separated
- 1/2 pound roasted red bell pepper, peeled, seeded and cut into strips
- 1/2 pound sun-dried tomatoes, re-hydrated and chopped
- 1 ball fresh mozzarella
- 1 cup grated Locatelli Romano cheese
- Wedge dry Ricotta cheese
How to cook:
- For the Sauce: In saute pan, heat olive oil, and saute onions and then garlic until medium brown. Add tomatoes and cook until slightly thickened, about 30 minutes. Remove from heat and add fresh basil and salt and pepper to taste.
- For the Filling: Mix ingredients well in mixing bowl and add enough eggs so that the cheese mixture can easily be spread with a spatula.
- For the Assembly: In a 10- by 6 by 3-inch terra cotta dish (or baking dish close in size or type), place a thin layer of sauce on the bottom. Arrange a layer of ziti, then cover with a layer of filling, then sprinkle the roasted peppers, sun dried tomatoes, fresh mozzarella, and Romano cheese. Repeat this process (starting with the sauce) until the pan is full ending with a top layer of ziti. Cover the ziti with sauce and bake at 350 degrees for about 30 to 40 minutes or until a little crusty on the top. Remove from oven and allow to rest for 15 minutes. Cut and serve with freshly grated dry Ricotta on top.
Roasted Vegetable Baked Ziti
Get Roasted Vegetable Baked Ziti Recipe from Food Network
Provided by: Food Network
Total time: 105 minutes
Cook time: 85 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: italian
Number of ingredients: 16
Provided by: Food Network
Total time: 105 minutes
Cook time: 85 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: italian
Number of ingredients: 16
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups vegetable stock
- 1 medium onion, poked with a fork
- 3 tablespoons Parmesan cheese
- Salt and pepper
- 2 pounds plum tomatoes, seeded, quartered
- 2 medium Italian eggplant, quartered, sliced
- 2 large red bell peppers, seeded, quartered
- 1 large Spanish onion, halved, cut into eighths
- 4 cloves garlic, chopped
- 1/4 cup calamata olives, pitted, sliced
- 2 tablespoons olive oil
- 1 pound ziti pasta, cooked al dente, drained
- 1 pound mozzarella cheese, sliced thin
- 1/2 cup grated Parmesan cheese
How to cook:
- Preheat broiler. Make sauce: In a saucepan, melt butter. Stir in flour and cook, whisking about 2 minutes. Stir in vegetable stock, a little bit at a time. Add onion and Parmesan cook until the thickness you would like. Remove onion. Set aside. In a roasting pan arrange tomatoes, eggplant, red peppers, onion and toss with garlic, olives and oil. Place pan in the oven on the top shelf for 30 minutes or until vegetables are beginning to brown. Remove from oven to a cutting board and roughly chop all the vegetables. Transfer them to a bowl. Preheat oven to 375 degrees F. Ladle about 1/3 of sauce on the bottom of a 9 by 13-inch pan. Layer 1/2 of vegetables, 1/2 cooked pasta, 1/2 of mozzarella, 1/2 pasta, 1/3 sauce, 1/2 mozzarella, 1/2 vegetables, 1/3 sauce, Parmesan. Bake, covered with foil, for approximately 35 minutes. Remove foil and bake for 10 minutes more or until bubbly.
