E’s Baked Ziti
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1 8 x 11 x 3 casserole dish (mine is oval corning ware or equivalent volume)
- 2 lbs dried ziti pasta
- 2 jars bertoli pasta sauce (i use ‘ basil & garlic flavor)
- 1 lb (16 oz) shredded mozzarella cheese (4 oz set aside
- 1/3 canister kraft parmesan cheese (i eyeball it - approx 1/4-
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (136g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1. Preheat oven to 300. 2. In a large stock pot (12- 14 qt. is ideal) Boil ziti pasta in salted water for the minimum time indicated on the package (e.g., if directions say 7-9 minutes, boil for 7; if directions say 9 minutes, boil for 8). Pasta should be slightly too firm to eat. Drain, and toss in colander with olive oil. 3. Return pasta to pot (off of the burner). Pour in pasta sauce to taste (pasta should be coated but without excess sauce in the bottom. Stir to combine. 4. Add 12 oz mozzarella and approx 1/4 canister of parmesan - gradually - ensuring each is evenly mixed throughout. 5. Pour mixture into casserole dish, lightly tamping it down until flat. 6. Sprinkle the remaining 4 oz mozzarella over the top. 7. Sprinkle Parmesan over the top of the mozzarella (about 1/4-1/3 of the canister will be used in total when done). 8. Bake for approx. 30 minutes or until cheese is thoroughly melted on the top. Serve hot.
