Baked ziti is Italian comfort food. Several pounds of rich, delicious cheese, pasta, and my marinara sauce are the key components added to this dish. To me, there’s nothing so creamy and tangy and warming than a luscious bowl of baked ziti. Bake an entire tray and feed your family for week or bring it to your sick, stressed, or mourning neighbor along with a loaf of Italian crusty bread, salad and dressing.
What You’ll Need
- A 9 X 13 Pyrex dish or disposable baking pan.
- A sharp knife.
- 1 large bowl.
- 1 small bowl and fork.
- 1 measuring cup.
- Cutting board.
- A wooden spoon, of course.
Boil the water to cook the pasta. Be sure to add the salt once it’s boiled; it should be like sea water. Strain the cooked pasta and set aside. Crack and beat 1 extra large egg in a small bowl. Add beaten egg to the pasta. Cube half of the mozzarella cheese. Add 15 ozs. of ricotta cheese to the pasta. Add half the mozzarella, in cubed form, into the pasta mixture. I had parsley growing in my garden, so I cut a nice handful. Once washed, finely chop the parsley. Slice half the mozzarella into thin slices. Add the finely chopped parsley into the pasta mixture. Add salt and pepper to taste into the pasta mixture. Mix completely. Add 2 and 1/2 cups of marinara sauce to the pasta. Pour the pasta mixture into the pan and spread evenly. Place the mozzarella slices atop the pasta mixture. The finished product!
Ingredients
- 1 pound dried ziti pasta.
- 1 pound fresh mozzarella: half cut into 1/2-inch cubes and half thinly sliced.
- 1 cup of parmesan cheese – either freshly or pre-grated.
- 1 15 oz. container of ricotta cheese.
- Marinara sauce.
- 1 extra large egg.
- A nice handful of finely chopped parsley.
- Salt and pepper to taste.
Prep