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Baked Ziti MIKE CRUM

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You can’t go wrong with a classic Baked Ziti!

olive oil cooking spray (for greasing)
1/2 jar store-bought tomato basil sauce (24 ounces)
1/2 jar store-bought Arrabbiata sauce (24 ounces)
1 pound whole wheat penne
1 pound mixed vegetable penne pasta
2 cups low-fat ricotta cheese
Basil (chopped, plus additional to garnish)
4 tablespoons olive oil
2 pounds low-fat mozzarella (shredded)
1 cup parmesan cheese (plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 375ºF.
Grease a 9×13-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Cook both penne pastas half of the amount of time as indicated on the package directions. Drain pasta and transfer to a bowl.
In a small bowl add the ricotta, basil and olive oil and mix to combine. Season with salt and pepper.
In a large bowl add both pastas and both sauces and mix to combine. Remove half of the pasta into the baking dish. Dollop the ricotta on top of the pasta. Top with the remaining pasta and sprinkle with the mozzarella and parmesan cheese. Bake for 40 minutes or until the pasta is heated through and the cheese begins to bubble. Remove from the oven, garnish with additional basil and serve.
Tip: Perfect dish to assemble in advance or freeze, then bake off right before serving!

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