This dish is one of my favorites ever! We ate it so much that I prepared it again five days later to satisfy our need. And it’s very simple to create. To this recipe, the only modification I made was to replace the half-and-half with a container of Alfredo Sauce instead of the cream. What a beautiful taste it imparted to the dish. Also, because my kid enjoys cheese, I used the entire 2 cup package of shredded mozzarella cheese that I purchased. This is a keeper, and I’ll be making it again and again!
Most helpful critical review
I was a little apprehensive about the brown gravy, but it wasn’t horrible at all. Yes, I agree that it is a little boring. I threw in some chopped onion and green pepper as well. I also increased the amount of Mozzerella. I mixed in a cup of mozzarella with the spaghetti and then sprinkled the remaining cheese on top. I plan to cook it again and experiment with the seasonings a little more. 182 user reviews
- 5star values totaled 97
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- 1star values totaled 2
I was a little apprehensive about the brown gravy, but it wasn’t horrible at all. Yes, I agree that it is a little boring. I threw in some chopped onion and green pepper as well. I also increased the amount of Mozzerella. I mixed in a cup of mozzarella with the spaghetti and then sprinkled the remaining cheese on top. I plan to cook it again and experiment with the seasonings a little more. This dish is one of my favorites ever!
- We ate it so much that I prepared it again five days later to satisfy our need.
- To this recipe, the only modification I made was to replace the half-and-half with a container of Alfredo Sauce instead of the cream.
- Also, because my kid enjoys cheese, I used the entire 2 cup package of shredded mozzarella cheese that I purchased.
- Thank you very much!
- I used Italian sausage for the ground beef, and I believe it made a significant difference in the flavor.
- Continue readingAdvertisement This is a fantastic foundational recipe!
- milk was substituted for cream.
substitute oregano and basil for the oregano and basil I made use of an Italian spice combination as well as pepper.
I didn’t have a 12oz can of gravy; instead, I had a 10oz can.
Instead of using tomato sauce, I used two cans of spaghetti sauce (more flavour) 5.
The fact that it had brown gravy among the ingredients piqued my interest (as did the very positive reviews!).
I did, however, make a few tweaks to the recipe, as is customary.
The final result was OUTSTANDING!
It was a huge success!
The brown gravy gave the sauce the “I slaved in the kitchen all day” flavor that you get when you cook from scratch.
Continue readingAdvertisement This was fantastic.
Cheese is a personal favorite of myself and my wife.
It was a fantastic post, and my children, grandchildren, and coworkers all enjoyed it.
Read MoreThis is a quick and delicious recipe!
Instead of using sauce, I used canned chopped tomatoes.
I’m not sure how long it was in the oven.
It was decent but not outstanding.
I’d make it again, although I’d add a little extra cheese this time.
Italian Baked Pasta
Our five-ingredient Italian baked pasta is really simple to make and features layers of your choice of pasta, three cheeses, and marinara sauce between layers of spaghetti. Arlene Cummings contributed to this article. The most recent update was made on February 2, 2012.
- 1 box (16 oz) uncooked pasta (such as penne, ziti, rotini, or rigatoni)
- 4 cups marinara sauce (homemade or bought)
- 1 pound of beef
- 1 pound ground turkey
- Half a cup of grated Parmesan or Romano cheese
- 1 container (15 oz) ricotta cheese
- 2 cups mozzarella cheese (each 8 oz)
- 1/2 cup ricotta cheese
- 1Cook pasta in a large pot of boiling salted water for 3 minutes shorter than the package directions. 1 Drainage
- 2 In the meantime, preheat the oven to 350°F. Coat a 13×9-inch (3-quart) glass baking dish with cooking spray until lightly coated. 2 cups of the marinara sauce should be poured into the dish. Toss in half of the cooked spaghetti until thoroughly combined. 1/4 cup grated Parmesan cheese is sprinkled on top. Half of the ricotta cheese should be spooned on top in dollops. 1 cup of the mozzarella cheese should be sprinkled on top. Continue layering until the mozzarella cheese is used up. Cover loosely with aluminum foil, making sure that the foil does not rest on the cheese
- 4 Preheat the oven to 350 degrees for 35 minutes. Remove the lid and bake for another 10 to 15 minutes, or until the middle is bubbling and completely warm. Allow 10 to 15 minutes of cooling time before serving.
Tips from the Betty Crocker Kitchens
- Using a few minutes less time to cook the pasta than the package directions helps to prevent it from becoming overly mushy when baked in the oven. tip 2Sautéed mushrooms or browned ground beef are other excellent additions to this recipe
410 calories, 12 grams of total fat, 21 grams of protein, 54 grams of total carbohydrate, and 9 grams of sugar
The following are the calories:410Calories from Fat110 12 g of total fat (19 percent) 6g31 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol levels were 30 mg/11 percent. Sodium is 820mg/34% of the total. Potassium 500mg14 percent Potassium 500mg14 percent Carbohydrates in total are 54g18 percent. Dietary Fiber4g16 percent of total calories Sugars9g Protein21g Vitamin A20 percent 20 percent Vitamin A20 percent ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 40% of the total.
1 vegetable; 0 very lean meat; 0 lean meat; 0 high-fat meat; 0 fat. 2 starch, 0 fruit, 1 carbohydrate other than starch, 0 skim milk, 0 low-fat milk, 0 milk, 0 very lean meat, 0 lean meat, 0 fat, 0 fat other than fat; 0 fat other than fat; 0 fat other than fat
The percentage daily values (%DV) are based on a 2,000 calorie diet. 3 1/2 Twenty-first Century Mills ®/TM General Mills All Rights Reserved
Baked Ziti Recipe
Do you enjoy lasagna but despise the hassle that comes with it? Baked ziti is a great alternative. A conventional lasagna casserole, but much easier to cook and with fewer layers and no broken noodles (as opposed to the classic lasagna casserole). It’s a delicious midweek or weekend lunch, or it may be served as a hot dish at a potluck gathering. Make a double batch and freeze the extras for later. Cambrea bakes a cake
Video: How to Make Baked Ziti
Despite the fact that this is a very basic recipe, every person who prepares baked ziti has their own set of techniques and variations on it. Some people change up the cheeses, some change up the meat, other make vegan versions, and some people cut off the tomato sauce altogether for a really cheese-tastic dish. This variation makes use of bulk Italian sausage as well as a vital fresh herb to give it a unique flavor. Basil would be the herb of choice in the summer. During the winter, rosemary is used.
Substitutions for Ziti
Although this is a very straightforward recipe, everyone who cooks baked ziti has their own set of tactics and variations. Some people change up the cheeses, some change up the meat, other make vegan versions, and some people skip off the tomato sauce altogether for a truly cheese-tastic casserole experience.
Rather than using pre-cooked Italian sausage, this variation makes use of a fresh herb that is essential. It’d be basil throughout the summer. Rosemary is very good in the winter. In addition to savory, sage, thyme, and parsley, you might also use chives or thyme.
What is Ziti Pasta?
Ziti is a hollow pasta that is shaped like a smooth tube, similar to a short straw in appearance. It is believed to have originated in Campagna, Italy, or maybe in Sicily, Italy. Despite the fact that this pasta is named after a bride or a bridegroom, the legends about how the Italians came up with the name for people getting married might differ. It is traditionally offered during weddings in several regions of Italy.
Tomato Sauce for Baked Ziti
You may use any canned sauce in this recipe, whether it is pasta sauce, marinara sauce, or even pizza sauce, as long as it is made according to the directions on the label. Just make sure it’s a sauce you’ll enjoy eating with.
How to Store, Reheat, and Freeze Ziti
You may construct this ahead of time and either chill or freeze it until you’re ready to bake it in the oven. If you plan to freeze it, allow it to defrost overnight in the refrigerator before baking. You may also freeze a baked ziti and then reheat it from either a thawed or a frozen state.
- Refrigerating and then baking a constructed, unbaked ziti: Wrap the assembled ziti in aluminum foil and place it in the refrigerator for up to 24 hours before baking. Bake at 350°F for 15 minutes, or until the top is lightly browned and cheese is melted, depending on your preference. Expect to spend at least 15 minutes additional baking time than you would if you cooked it immediately after assembling it. Freezing and then baking a ziti that has been constructed but not baked: In order to bake frozen unbaked ziti, it is better to let it thaw overnight in the refrigerator. Remove it from the refrigerator 30 minutes before baking it. Remove any plastic wrap that may have been used. Bake uncovered at 350°F for 60 to 70 minutes, or until the top is gently browned and bubbling. If the top begins to brown before the interior is thoroughly cooked, cover with aluminum foil. When freezing and reheating a baked ziti, bake it at 350°F, wrapped with aluminum foil. (Be sure to remove any plastic wrap that may have been used.) Reheat the lasagna, whether it is thawed or frozen
- The time required will depend on the pan used and how frozen the lasagna is. Expect it to take at least 35 to 45 minutes, but keep an eye on it to make sure the center temperature reaches 165°F.
Beloved Sides for Baked Ziti
- Garlic Bread
- Dinner Rolls that may be made ahead of time
- Caesar Salad
- French Green Beans with Butter and Herbs
- Roasted Broccoli with Parmesan
You may use 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon dried thyme for the Italian spice if you don’t have any on hand.
- 1 pound ziti or penne pasta
- Kosher salt
- 1 tablespoon extra virgin olive oil
- 1 pound bulk Italian sausage, ground beef, or ground pork
- 1 pound bulk Italian sausage, ground beef, or ground pork 1 medium-sized onion, chopped
- Garlic, 3-4 cloves, finely chopped
- 1 tablespoon minced fresh rosemary or basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes sauce (jarred marinara or pasta sauce, or prepare your own tomato sauce) 4 cups a pinch of black pepper, to taste
- 8 ounces shredded mozzarella cheese
- 1 cup grated Parmesan or pecorino cheese
- 1 cup cupricotta cheese
- 1 pound roasted peppers
- Preheat the oven to 350°F. Preheat the oven to 350 degrees Fahrenheit. Prepare the spaghetti as follows: Bring a big saucepan of salted water (one tablespoon of salt for every 2 quarts of water) to a rolling boil over high heat. Cook the pasta at a rapid boil, uncovered, until it is al dente—edible but still a touch stiff to the bite—for about 8 minutes or until the pasta is tender. Drain the pasta in a colander to remove excess water. Toss with a little olive oil to prevent the noodles from sticking together while you are preparing the sauce. Brown the meat: While the water is cooking in the preceding step, begin working on the sauce for the meat. In a large sauté pan, heat a tablespoon of olive oil over medium-high heat until shimmering. When the oil is shimmering hot, add the bulk sausage or ground beef and cook until the sausage is heated through. While the sausage is cooking, break apart any large bits that have formed. Brown the meat well. Don’t move the meat too frequently, or it will be more difficult for it to brown properly. You may use ground beef or pork instead of sausage if you want
- Just be sure to season it with salt. Make the sauce: Once the beef has been mostly browned, add the onions and stir well to blend everything together. 4 to 5 minutes, or until the onions are transparent and beginning to brown, depending on how large your pan is. Stir in the garlic, rosemary or basil, Italian seasoning, and red pepper flakes until everything is well distributed. Cook for 1 minute more, then add the tomato sauce and stir well to incorporate. Bring the pot to a simmer. Using a taste test, adjust the seasoning with salt and pepper if necessary. Cambrea Bakes
- Cambrea Bakes
- Assemble the casserole by doing so: To begin, spread half the ricotta cheese on the bottom of a 9×13-inch casserole pan, then spread the remaining sauce on top of that. Pour a dollop of sauce into the pasta and toss it thoroughly before adding the pasta to the dish. Pour the remaining sauce over the pasta, dot the remaining ricotta cheese over the spaghetti, then sprinkle both the mozzarella and the Parmesan cheese on top of the pasta. You may now chill the dish, cover it, and refrigerate or freeze it if you want to prepare it ahead of time. Cooking with CambreaCambrea Cooking with Cambrea Cambrea bakes a cake Cambrea bakes a cake Cambrea bakes a cake
- Prepare the dish by baking it uncovered at 350°F for 20 to 25 minutes, or until the top is gently browned and the cheese has melted. Allow for a 10-minute resting period before serving. Cambrea bakes a cake
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 15g||73%|
|Dietary Fiber 4g||13%|
|Total Sugars 10g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.
Italian Pasta Bake
Preparation time: 40 minutes 25 minutes in the oven
a total of 8 servings This pasta bake is one of my favorite dishes to cook anytime I have to bring a dish to a gathering. Fresh tomatoes lend a lovely flavor to this casserole that is lacking in most other meat, pasta, and tomato dishes. —Karla Johnson, a Montana resident from East Helena
- Ground beef (about 2 pounds), 1 big onion (chopped), and 2 garlic cloves (minced) 1 jar (24 ounces) spaghetti sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 jar (24 ounces) spaghetti sauce 1 teaspoon Italian seasoning
- 3 cups uncooked medium pasta shells
- 3 plum tomatoes, cut
- 1 teaspoon Italian seasoning
- Provolone cheese (about 3/4 cup) and part-skim mozzarella cheese (about 3/4 cup)
- Cook the meat and onion in a large pan over medium heat until the steak is no longer pink. Cook for another minute after adding the garlic. Drain. Combine the spaghetti sauce, diced tomatoes, mushrooms, and Italian seasoning in a large mixing bowl. Bring the water to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes
- In the meantime, preheat oven to 350 degrees. Cook the pasta according to the package directions, then drain it well. Add the cut plum tomatoes to the meat mixture and gently fold them in. Transfer to a 13×9-inch baking dish that has not been buttered. Cheeses should be sprinkled on top. Bake for 25-30 minutes, or until the mixture is bubbling and well heated.
Pasta Bake Tips
The use of uncooked pasta is not recommended due to the fact that it might absorb too much liquid, resulting in a dry casserole.
Should I cover pasta when baking?
Despite the fact that it is baked uncovered, the sauce and tomatoes in this Italian dish offer ample moisture. Some pasta bake recipes may necessitate the use of a covering in order to keep the moisture in and prevent drying. It is always preferable to follow the instructions provided in the recipe.
Can I prep and freeze this recipe?
No doubt about it, unbaked Italian pasta bake freezes really nicely! Simply wrap the dish securely in plastic wrap, then tightly in aluminum foil. To prepare for baking, remove the frozen ingredients from the freezer 24 hours ahead of time and set them in the refrigerator. Before baking, let the ingredients to come to room temperature and remove any plastic wrap or foil. To guarantee that your pasta bake comes out fresh, follow thesefreezing instructions!
1-1/2 cups has 489 calories, 20 grams of fat (8 grams of saturated fat), 80 milligrams of cholesterol, 702 milligrams of sodium, 45 grams of carbohydrates (10 grams of sugars, 5 grams of fiber), and 32 grams of protein.
Baked Ziti with Sausage
This bubbling baked ziti is ideal for serving a large group of people, and it freezes nicely as well. Johnny Miller captured this image (Clarkson Potter, 2021) This baked ziti is a huge hit with the whole family. It’s comparable to beef lasagna but without the bother; it’s simple enough to cook on a weeknight but elegant enough to serve to guests; and it’s a terrific prep-ahead dish for a potluck or a family gathering.
Up to 2 days ahead of time, construct the dish and chill it. Alternatively, the dish may be frozen for up to 3 months. While the baked ziti is baking, prepare a large Italian salad and toast some bread in the oven while the ziti is baking.
What You’ll Need to Make Baked Ziti with Sausage
For the time being, let us talk about the materials before we get into the detailed directions.
- Ricotta cheese is a typical addition to baked ziti, but I choose to omit it because it has a propensity to get dry and gritty when cooked in the oven. Instead, I use heavy cream to add richness to the dish
- For the mozzarella cheese, I recommend choosing whole milk mozzarella since it melts wonderfully. You may purchase a plastic-wrapped block of mozzarella (as shown above, which is available in the dairy department) and shred it at home yourself. Prior to shredding, place the paper in the freezer for 15 to 20 minutes to make it simpler to handle and work with. Alternatively, to save time, pre-shredded mozzarella can be used
- Just make sure it is prepared from whole milk (low-fat will not taste nearly as delicious). It is preferable to avoid using fresh buffalo mozzarella, which is best used in salads. Several stores sell bulk Italian sausage (as depicted above), which is just ground sausage that has been removed from its casings. It is possible to have your butcher remove the meat from the casings if you are unable to locate it
- However, this is not recommended.
Step-by-Step Instructions For Baked Ziti
Prepare a big saucepan of salted water by bringing it to a boil. The ziti should be cooked until it is a few minutes shy of becoming al dente, around 7 minutes according to the package directions. (Because it will continue to cook in the oven, you want to undercook it a little bit more.) Drain the pasta and put it back in the saucepan with the sauce. Make a mental note to put it away.
Step 2: Make the Sauce
Over medium-high heat, heat a large sauté pan until hot and add the sausage crumbles to the pan. Cook the sausage, breaking it up with a wooden spoon, until it is lightly browned and just cooked through, about 5 to 6 minutes total time. The cooked sausage should be transferred to a dish using a slotted spoon. Remove all but 1 tablespoon of the fat from the pan and place it over low heat (if there isn’t enough fat in the pan, add a tablespoon of olive oil to make up for the lack). Cook, turning regularly with a wooden spoon, until the garlic is tender but not browned, approximately 1 minute.
Reduce the heat to low and simmer for 10 minutes after adding the crushed tomatoes, salt, sugar, and red pepper flakes.
Then add in the cooked sausage and mix well.
Step 3: AssembleBake
Half of the mixture should be placed in a 9 x 13-inch baking dish. Half of the shredded mozzarella and half of the leftover pecorino Romano are sprinkled over the top of the dish. Spoon the remaining spaghetti mixture on top and sprinkle with the remaining mozzarella and pecorino Romano cheeses until everything is evenly coated. Transfer the pan to the oven and bake, uncovered, for 15 to 20 minutes, or until the cheese is melted and browned on top.
How To Make Baked Ziti Ahead
Prepare the meal ahead of time, cover it with plastic wrap, and refrigerate it for up to 2 days, or freeze it for up to 3 months. If using frozen vegetables, thaw in the refrigerator overnight before baking for 25 minutes at 425°F (220°C) in an oven firmly covered with aluminum foil. Bake for a further 10 to 15 minutes, or until the cheese is gently browned and the pasta is well heated throughout.
You may also like
- Recipes include: Orecchiette with Sausage and Broccoli, Classic Lasagna, Penne alla Vodka, Fettuccine Bolognese, Gail Simmons’ Epic Spaghetti Pie, and many others.
Baked Ziti with Sausage
This bubbling baked ziti is ideal for serving a large group of people, and it freezes nicely as well.
- 1 pound ziti noodles
- 1.5 pounds ground spicy or sweet Italian sausage (removed from casings)
- 4 cloves minced garlic
- Crushed tomatoes from one (28-ounce) can 1.25 tablespoons salt
- 1.25 teaspoons sugar
- 1/4 teaspooncrushed red pepper flakes
- 1.25 cup heavy cream Divide a third cup plus three tablespoons of grated pecorino Romano (or Parmigiano Reggiano) cheese across four plates. 1/3 cup finely chopped fresh basil, plus extra for garnishing the dish
- 8 ounces shredded whole milk mozzarella cheese (about 2 cups)
- Prepare a big saucepan of salted water by bringing it to a boil. Preparing the ziti according to the package recommendations should take around 7 minutes for it to be very al dente. (Because it will continue to cook in the oven, you want to slightly undercook it.) Drain the pasta and put it back in the saucepan with the sauce. Remove from consideration
- Preheat the oven to 425 degrees Fahrenheit and place the oven rack in the middle position. Over medium-high heat, heat a large sauté pan (ideally nonstick) until hot. Toss the sausage chunks into the pan and cook, breaking them apart with a wooden spoon, for 5 to 6 minutes, or until lightly browned and barely cooked through. The cooked sausage should be transferred to a dish using a slotted spoon. Remove all but 1 tablespoon of the fat from the pan and place it over low heat (if there isn’t enough fat in the pan, add a tablespoon of olive oil to make up for the lack). Cook, turning regularly with a wooden spoon, until the garlic is tender but not browned, approximately 1 minute. Remove from the heat and set aside. Cook, uncovered, for 10 minutes after adding the crushed tomatoes, salt, sugar, and red pepper flakes. To the pan, add the cream, 1/3 cup of the pecorino Romano, the cooked sausage, and the basil
- Stir until everything is equally incorporated. Pour the contents of the sauté pan into the big pot containing the pasta and gently mix to blend the flavors. Half of the mixture should be placed in a 9 x 13-inch baking dish. Distribute half of the shredded mozzarella and half of the leftover pecorino Romano over the top of the dish. Spoon the remaining spaghetti mixture on top and sprinkle with the remaining mozzarella and pecorino Romano cheeses until everything is evenly coated. Transfer the pan to the oven and bake, uncovered, for 15 to 20 minutes, or until the cheese is melted and browned on top. Serve with a sprinkle of more basil. Make-Ahead/Freezer-Friendly Instructions: Prepare the meal ahead of time, cover it with plastic wrap, and refrigerate it for up to 2 days, or freeze it for up to 3 months. To thaw a frozen item, place in the refrigerator overnight. Bake for 25 minutes at 425°F in an oven that has been securely covered with aluminum foil, whether the meat has been refrigerated or defrosted. Finally, bake for another 10 to 15 minutes, or until the cheese is gently browned and the pasta is heated throughout.
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- Per serving (10 serves), calories: 613
- Fat: 38 g
- Saturated fat: 18 g
- Carbohydrate: 43 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 25 g
- Sodium: 913 mg
- Cholesterol: 111 mg
- Sodium per serving: 913 mg
- Cholesterol per serving: 111 mg
This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.
A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.
Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.
See more recipes:
Begin by finely chopping some garlic. Add some onion to the mix as well. Then, in a medium-sized saucepan, combine the onion and garlic with a little olive oil and cook over medium heat. In a small saucepan, heat the ingredients for a few minutes, just long enough for the home to begin to smell so wonderful that everyone rushes into the kitchen to embrace you and ask, “What’s for dinner, lovely mother and wife? “We’re ready to sit down and dine.” After that, you exclaim “Psyche!” and cackle in a depraved manner with your cackle.
- (It is pronounced “Eye-talian”.
- Add some hamburger to the mix as well.
- Alternatively, simply use hamburger!
- Please accept my apologies for calling you Maynard.
- It’s important to stir it around until the meat is well browned.
- In addition to a can or two of ordinary tomato sauce.
- However, the bits of’maters are my favorite.
Add some Italian seasoning.or any combination of herbs and spices you choose, such as parsley, basil, oregano, and so on.
Then just let the sauce simmer on a low heat for a while.
Immediately before it reaches the al dente stage, drain it.
The sauce appears to be delicious!
Why is this so?
While you’re waiting, start preparing the cheese mixture.
Plonk it into a bowl, and then giggle when it lands in the bowl in perfect condition.
Grate a large quantity of mozzarella.
After that, add a handful of Parmesan/Romano/Asiago.or anything else from the same family, or a mixture of the three.and mix well.
After that, give it a couple good stirs.
Add the pasta (which has been chilled and cleaned).
All that’s left to do is pour on the sauce that’s been cooling.
Toss it aside as you go.
You want it to be rich and creamy, but also saucy and flavorful.
Add a little additional sauce on top if you’d like.
After you’ve added the remainder of the spaghetti, compress it down a little bit with your hands.
And don’t forget to add additional mozzarella.
Then inspect her fingernails and exclaim, “Ew!” “You’re a grumpy old man.” Pay attention to her response: “I picked it up from you, mum,” she says.
One that requires beautiful fingernails and pantyhose, to be precise.
It is advised not to travel to that location.
Then, if you have some fresh parsley, you may sprinkle that on top as well.
I’m a simple person.
However, it is necessary to allow it to sit and set for a while beforehand.
You’re going to enjoy it.
You’re going to love it.
This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.
Baked Rigatoni with Beef
You can make this Baked Rigatoni with Beef the star of your Thursday dinner. This rich and cozy baked rigatoni is loaded with rigatoni pasta, ground beef, two different types of cheese, and lots of sauce, and it will have everyone at the table clamoring for seconds—even the pickiest eaters. This easy rigatoni and beef dish is a fantastic way to spend quality time with your family and friends.
- Muir GlenTM organic tomato basil pasta sauce
- 2 3/4 cups uncooked rigatoni pasta (approximately 8 oz)
- 1 pound ground beef (at least 80 percent lean)
- 1 jar (26 oz) uncooked rigatoni pasta
- If preferred, garnish with small fresh basil leaves. 2 cups shredded part-skim mozzarella cheese (8 oz)
- 1/2 cup grated Parmesan cheese
- 1Preheat the oven to 350 degrees Fahrenheit. Cooking spray a 13×9-inch (3-quart) glass baking dish with a circular pattern. Cook and drain the pasta according to the package directions. return the pasta to the saucepan of boiling water
- 2In the meantime, sauté the beef in a 10-inch pan over medium-high heat for 5 to 7 minutes, turning regularly, until it is well cooked
- Drain and return to the pot with the pasta. 3 In a large mixing bowl, combine spaghetti sauce and 1 cup mozzarella cheese
- Stir until well combined. Pour into a baking dish and bake for 30 minutes at 350°F. Lastly, top with the remaining 1 cup mozzarella cheese and the Parmesan cheese. Cover with aluminum foil and bake for 25 to 30 minutes, or until the casserole reaches a temperature of at least 165°F in the middle. Garnish with basil if desired.
Tips from the Pillsbury Kitchens
- Using ground turkey in this rigatoni pasta bake is an excellent alternative to ground beef. Rigatoni pasta bakes, such as this baked rigatoni with meat sauce, are commonly made with a large, ridged tubular noodle that is often topped with cheese and saucy sauce. The ridges in the noodle assist in catching the sauce, which infuses every bite with a burst of flavor. If you don’t have rigatoni on hand, you may substitute other pasta noodles like as penne or ziti if you’re in a hurry. 3Instead of using mozzarella cheese, experiment with other varieties of cheese to see how they affect the flavor of this dish. Mozzarella works well in this dish because it melts readily, but other soft Italian cheeses, such as Provolone or fontina, would also work well in this recipe. Can’t make up your mind? Instead of shredded mozzarella, try a shredded Italian cheese combination. Serve this hearty pasta bake with a side of green salad and some Pillsbury crescent rolls for a complete family meal
- Tip 5If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days
- Tip 6If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days
390 calories, 18 grams of total fat, 24 grams of protein, 33 grams of total carbohydrate, and 4 grams of sugar
Calories390 Calories from Fat: 160 calories 18 g of total fat 27 percent of the population 7g35 percent of total fat is saturated fat. Trans Fatty Acids 1/2 g Cholesterol60mg Sodium (660mg) at 19 percent 28 percent of the population Potassium200mg 6% of the population Carbohydrates in total (33g11 percent) Dietary Fiber3g12 percent of total calories Sugars4g Protein24g Vitamin A15 percent 15 percent Vitamin A15 percent Vitamin C is 0 percent of the total. Calcium is 25 percent of the total. Iron accounts about 15% of the total.
1/4 cup sugar; 0 fruit; 1/2 other carbohydrate; 1/4 cup skim milk; 1/4 cup low-fat milk; 1/4 cup milk; 1/4 cup vegetable; 0 very lean meat; 1/4 cup lean meat; 1/4 cup high-fat meat; 1/2 fat; *Percent Daily Values are based on a 2000-calorie diet.
More About This Recipe
- Rigatoni is derived from the Italian word rigato, which literally translates as “ridged” or “lined,” and is a term commonly used to describe the pasta produced in southern and central Italy. This rigatoni dish, which includes protein-rich meat and carbohydrate-dense pasta, can be prepared in approximately an hour and serves as a robust and full evening. There’s nothing quite like a steaming dish of freshly made spaghetti to welcome you home after a long day at the office. No matter if you’re carbo-loading for a marathon or hosting friends for a “Notte Italiano” dinner party, you may find excellent baked pasta dishes in our collection
Twenty-first Century Mills ®/TM General Mills All Rights Reserved
23 Satisfying Baked Pasta Recipes
Lasagna for After-Skiing Photograph courtesy of Victor Protasio
Vegetarian Lasagna “Bolognese” with Plant-Based Meat
Lasagna Bolognese with Vegetable Meat (Vegan) Picture taken by Ellen Mary Cronin; food styling and props by Radin+Croney Collective. This vegan lasagna Bolognese is packed with all of the comforting tastes of the classic Italian dish, due to layers of highly seasoned plant-based meat and a marinara that is rapidly cooked in the oven. Even more veggies are packed in with cheesy spinach and delicate zucchini, which receive an extra umami boost from a generous amount of Parmesan. Cooking with plant-based meat for the first time might be intimidating, but trust your instincts and your eyes: it browns as it cooks, exactly like ground beef.
MostaccioliImage courtesy of Abby Hocking This recipe, which features a rich beef sauce, plenty of melted cheese, and pasta, is a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the preferred choice for this dish, although penne is also a good option.
Pork-and-Ricotta-Stuffed Jumbo Shells
Jumbo shells stuffed with pork and ricotta. Photograph courtesy of Marcus Nilsson Justin Chapple of FoodWine adds ground pork to the stuffing of filled shells to make them even more delicious. Make use of your favorite premade tomato sauce for this recipe. Advertisement
Baked Rigatoni with Broccoli, Green Olives and Pancetta
Rigatoni with Broccoli, Green Olives, and Pancetta, baked in the oven Photograph courtesy of Christina Holmes The highly sweet roasted tomatoes used in Hugh Acheson’s version of baked ziti replace the tomato sauce traditionally used in the dish.
Buttermilk Macaroni and Cheese with Baby Kale
A Buttermilk Macaroni and Cheese Dish Featuring Baby Kale Image courtesy of Kelly Marshall In chef and cookbook author Alexander Smalls’ version of mac and cheese, a brief sauté makes the young kale leaves delightfully soft, allowing them to nearly melt into the buttermilk-enriched béchamel.
Prepare sure all of the dairy ingredients are at room temperature before starting to make the sauce.
Kale-Artichoke Stuffed Shells
Stuffed Shells with Kale and Artichoke Photos courtesy of Greg DuPree / Food styling courtesy of Chelsea Zimmer / Prop styling courtesy of Claire Spollen Cannellini beans provide a robust creaminess to these stuffed shells, while moderate heat from Calabrian chiles and earthy sweetness from fennel seeds enhance the mild spice of canned marinara sauce in this recipe. Prepare an extra batch or two of pasta shells to have on hand in case some of them tear while cooking. Advertisement Advertisement
Creamy Tuna Noodle Cazuela
Cazuela de Tuna Creamy (Tuna Noodle Creamy) The classic American tuna casserole is given an Iberian flavor with the addition of jarred piquillo peppers and imported canned tuna from Spain.
Three-Cheese Baked Pasta with Porcini and Radicchio
Baked Pasta with Porcini and Radicchio made with three cheeses and radicchio Image courtesy of FoodWine There are three types of cheese in this pasta dish: Asiago, Fontina, and Parmigiano-Reggiano.
Rick Poon’s Vegetable-and-Ravioli Lasagna is a creative shortcut for cooking lasagna: fresh spinach ravioli are used instead of dried ravioli. The small layers of pasta, cheese, and vegetables that are already present in each ravioli. Advertisement
Grant’s Mac and Cheese
Grant Achatz’s Macaroni and CheeseCredit: JOHN KERNICKGrant Achatz’s macaroni and cheese is enhanced with a tablespoon of paprika (to deepen the color of the sauce) and a generous amount of smoky, crisp bacon pieces.
Pumpkin Recipes That Are Absolutely Delectable Photograph courtesy of Karen Mordechai There is no need to roast fresh pumpkin for this recipe (although you could if you wanted to); canned unseasoned pumpkin puree is considerably more convenient and works just as well as fresh. This lasagne, like most others, is simpler to cut if it is let to sit for 10 minutes or so before serving time.
Baked Orecchiette with Pork Sugo
Orecchiette with Pork Sugo in a Baked Shell Image courtesy of Kana Okada Sugo is a type of gravy or sauce used in Italian cuisine. A pork sugo is prepared in this recipe by braising pork shoulder until it is practically falling apart, shredding it in a food processor, and blending it with red wine and tomato sauce. It is then baked with orecchiette and a topping of Parmigiano cheese to create a filling supper that is sure to please. Advertisement
F W’s editors tried three different Bolognese-style lasagnas with creamy béchamel sauce before determining that the ultimate lasagna has to have tomato sauce, bits of meat, shredded mozzarella cheese, and creamy ricotta cheese. Grandma’s Lasagna
Ziti, Eggplant, and Fontina Gratin
Pasta with Eggplant and Fontina GratinEggplant is sautéed in olive oil until velvety soft, and then it is combined with pasta and cheese to make a creamy gratin. Cooking under the broiler for a few minutes melts the fontina and caramelizes the top.
Baked Eggplant Parmesan Penne
Penne with Baked Eggplant and Parmesan This deconstructed version of Eggplant Parmesan, which is served over spaghetti, substitutes sautéed eggplant for the traditional fried eggplant. To add extra fiber to the dish, whole-wheat pasta can be used. Advertisement
Cheesy Baked Pasta with Radicchio
Recipe for Baked Pasta with Radicchio and Cheddar Cheese Photograph courtesy of Greg DuPree A dash of red wine vinegar helps to balance out the richness of this cheesy pasta while also enhancing the pink hue of the onions and radicchio in the dish.
If you want to make this a vegetarian main meal, leave off the prosciutto.
Creamy Baked Pasta with Gruyère and Prosciutto
Baked Pasta with Gruyere and Prosciutto in a Creamy Sauce Photograph courtesy of John Kernick Take a lesson from chef Ashley Christensen of Poole’s Diner for a straightforward and very creamy baked spaghetti dish: Toss off the heavy cream and nutmeg in favor of this much simpler sauce made with heavy cream and two kinds of cheese, which is far more flavorful.
Crab Macaroni Gratin
gratin de crabe Photograph courtesy of Jennifer Causey According to FoodWine Cooks writer Andrea Slonecker, “a magnificent quantity of crab flesh baked with shell-shaped pasta in a three-cheese cream sauce —tangy white Cheddar, nutty Gruyère, and sharp Parmigiano-Reggiano—is no-joke exquisite, andtrés riche.” “It is at this point that the Champagne is served. Between each creamy, cheesy, delightful mouthful, the tingling bubbles provide an ultrasonic cleanse to your palette, leaving you feeling refreshed.” Advertisement
Pickled Pepper Macaroni and Cheese
Macaroni & Cheese with Pickled PeppersCredit: Con PoulosCrispy panko breadcrumbs give crunch to this creamy and buttery macaroni and cheese dish.
Shortcut Baked Rigatoni with Meatballs
This ingenious shortcut recipe bakes dry pasta and meatballs with mozzarella and marinara in a single pan.” data-title=”shortcut-baked-rigatoni-and-meatballs-XL-RECIPE0118″ data-description=”shortcut-baked-rigatoni-and-meatballs-XL-RECIPE0118″ data-description=”shortcut-baked-rigatoni-and-meatballs- data-shop-image=”true” data-original-width=”1000″ data-original-height=”1000″ data-high-density=”true” data-crop-percentage=”100″ data-tracking-zone=”image” In this brilliant shortcut recipe, dry spaghetti and meatballs are cooked with cheese and marinara to create a delicious meal.
/p In this brilliant shortcut dish, dry spaghetti and meatballs are cooked with cheese and marinara to create a delicious meal.
Baked Rigatoni with Eggplant, Tomatoes and Ricotta
There is no more soothing cuisine in the world than a bubbling pasta dish that has just come out of the oven, according to celebrity chef Jonathan Waxman. In this traditional baked spaghetti dish, he substitutes luscious eggplant for the béchamel. If you like, you may use whole-wheat pasta in place of the regular.” data-title=”baked-rigatoni-with-eggplant-tomatoes-and-ricotta-xl-wnbook2014″ data-shop-image=”true” data-original-width=”2000″ data-original-height=”2000″ data-high-density=”true” data-crop-percentage=”100″ data-tracking-zone=”image” data-orientation=”default”>p In the words of chef Jonathan Waxman, “There is no more comfortable cuisine in the world than a bubbling pasta dish right from the oven.” In this traditional baked spaghetti dish, he substitutes luscious eggplant for the béchamel.
If you like, you may use whole-wheat pasta in place of the regular spaghetti.
If you like, you may use whole-wheat pasta in place of the regular spaghetti.
Chicken Tetrazzini is a dish that is made using chicken.
Abby Hocking is credited with this image. When making this variation of chicken tetrazzini, if you don’t want to cook chicken breasts, you may substitute three to four cups of flesh from a rotisserie chicken instead.
Lasagna for After-Skiing Photograph courtesy of Victor Protasio Andrea Slonecker describes this lasagna dish as follows: “fresh basil adds brightness, chopped mushrooms add earthiness and toothsome texture, and ricotta provides richness between the layers.”
Easy No Boil Pasta Bake Recipe – Food.com
When my children were small and I had limited time, Campbell’s used to manufacture a canned pasta bake sauce that I really like! When the sauce was no longer available, I learned that the same recipe could be used with any jarred pasta sauce of your choice. My eldest son, who is away at college, requested me for some simple meals that he could cook with the least amount of mess and time. This recipe immediately came to mind, as did the others. I figured I’d share it because I couldn’t find anything similar on Zaar that I liked.
- A box of pasta (16 ounces, such as rigatoni or penne)
- A jar of water (24 ounces)
- And a complete box of sauce
Size of a serving: 1 (227 g) Servings per recipe: 4 AMT. PER SERVING percent of the total AMT. PERFORMANCE ON A DAILY BASIS 645.8 calories, 131 g of fat (645.8 calories from fat). a percentage of 20% 14.7 g22 percent of the total fat 7.7 g (38 percent) of saturated fat 999 g (32 percent) of total carbohydrate Dietary Fiber: 6.2 g24 percent (6.2 grams) Sugars 9.9 g (39% of total sugars)
- Preheat the oven to 425 degrees Fahrenheit. IN A 13 x 9-inch baking pan, combine the uncooked pasta, 1 jar of Sauce, and 1 jar of water until well combined. Aluminum foil should be used to protect the food. Preheat the oven to 300°F. Remove the lid and give it a good swirl. ADD CHEESE TO THE TOP. Bake for a further 10 minutes, uncovered, or until the cheese has melted and the pasta is soft. Optional: Garlic powder and/or Italian seasoning can be added to the pasta/sauce/water mixture, and grated parmesan can be sprinkled on top of the mozzarella to enhance taste and make browning easier. In order to boost the protein content of the pasta/sauce/water mixture, you may optionally add tiny frozen meatballs or browned ground beef (if you don’t mind scrubbing a pan).
RECIPE MADE WITH LOVE BY
The Campbell’s canned pasta bake sauce was a favorite of mine when my children were little and I had limited time. When the sauce was no longer available, I learned that the same recipe could be used with any jarred pasta sauce of your choice. My eldest son, who is away at college, requested me for some simple meals that he could cook with the least amount of mess and time. This recipe immediately came to mind, as did the others. “I figured I’d share it because I couldn’t find anything similar on Zaar that I liked.”
It is possible that this content contains affiliate links. This pasta bake is prepared in a single pan and does not necessitate the boiling of the pasta in advance. Yes, this indicates that the pasta has been baked in the oven! The fact that it is so wonderful when you simply have to spend 5 minutes preparing it is very remarkable. Your weeknights will be saved for sure if you make this one. I absolutely despise the expression “dump dinners” or “dump-and-go dinners,” which refers to meals in which you just pour everything into a cooking utensil and walk away.
- However, I adore the concept!
- However, I was never sure if you could cook pasta in the oven in this manner before.
- Then I discovered that the answer is certainly yes; you can totally cook pasta in the oven if you want to.
- This dish will wow you with its simplicity.
Here’s A Video Showing How To Make The No-Boil Pasta Bake:*
*IMPORTANT NOTE: The directions provided in the video are perfectly enough. The milk, on the other hand, can occasionally curdle. As a result, we retested the recipe multiple times until we were satisfied with the results.
Instead of milk, the recipe now asks for 1 cup of heavy cream and 1 cup of chicken stock, which is a significant improvement. A commenter reported that she made it with no cream and with 2 cups chicken stock and that it turned out well. All of these modifications have been made to the recipe below.
How To Cook Pasta In The Oven
The ingredients and preparation instructions for the no-bake pasta bake are listed below. However, I am frequently asked if it is possible to cook pasta in the oven for other uses. That’s the first thing I’m going to explain: Cooking pasta with water in the oven hasn’t been a really successful experiment for me. Preheat your oven to 400 degrees Fahrenheit for the best results. After that, transfer the pasta to a casserole dish or oven-safe saucepan. If you’re using a long pasta, such as spaghetti, you’ll need to cut it into smaller pieces (2 inches).
- After that, fill the casserole dish halfway with boiling water.
- However, if you have a working stove, I recommend that you use it to cook your pasta because it will turn out better that way.
- (The fact that the water is able to simmer continually on the stove is the reason why it turns out better.
- It is completely delicious and delectable.
- Stir in the salt (approximately a tablespoon per 16 ounces of pasta) until the pasta is well coated.
- Having a good seal is quite important.
- Then bake it for an additional 5 minutes on top of the time specified on the pasta box directions.
How To Make A No-Boil Pasta Bake
While I don’t particularly like for pasta that has been simmered in water in the oven, this recipe, in which the spaghetti is cooked in a sauce in the oven, is one of my favorites. I believe this is due to the fact that the pasta is soaking up all of the exquisite taste, and the flavors that have been soaked up more than make up for any slight gumminess. Alternatively, it’s possible that the cheese in the meal conceals the gumminess. Anyway, here’s what you should do. Preheat the oven to 400 degrees Fahrenheit.
Preheat the oven to 350°F and cover securely with a double layer of aluminum foil for an hour.
However, I like to sprinkle some shredded cheese on top of the pasta and return it to the oven, uncovered, for a few minutes to allow the cheese to melt completely. The pasta bake should then be allowed to cool for 15 minutes before serving.
Why Does The Pasta Bake Need To Rest?
The pasta bake will appear to be liquidy when it is finished. This is due to the fact that all of the liquid in the casserole has been really simmering and moving all over the place owing to the high temperature. What you really want is for the liquid to come to a simmer (lol). But, in all seriousness, you want things to cease boiling and cool down. As it cools, some of the liquid will evaporate, some will soak into the pasta a little more, and some will thicken. So, without a doubt, leave it out on the counter for 15 minutes before serving it to the family.
And there you have it: delicious baked spaghetti prepared in a single pan with little effort on your behalf.
This pasta bake is prepared in a single pan and does not necessitate the boiling of the pasta in advance. Yes, this indicates that the pasta has been baked in the oven! The fact that it is so wonderful when you simply have to spend 5 minutes preparing it is very remarkable. Your weeknights will be saved for sure if you make this one. Please keep in mind that this recipe was retested and revised in November 2021 after several reviewers noticed that it occasionally curdled. We substituted one cup heavy cream and one cup stock for the two cups whole milk.
), but we wanted to share it with you in case you were happy with the old version.
We also upped the salt from half a teaspoon to three-quarter teaspoon.
– Christine xo Here’s a gadget that I’ve found to be useful while preparing this recipe: Dish of Lasagna By using the listen button below, you can hear me briefly describe how to create this No-Boil Pasta Bake, as well as some helpful suggestions along the way:
- 8 oz. uncooked dry pasta shells
- 12 oz. uncooked dried pasta shells (4 links) chicken sausages that have been thoroughly cooked and cut 14 inch thick
- 2 cups grated mozzarella, divided
- 12 tsp. garlic powder
- 34 tsp. salt
- 14 tsp. black pepper
- 1 cup heavy cream
- 1 cup reduced sodium chicken stock
- Heavy duty aluminum foil
- 12 cup shredded Parmesan cheese
- 1 cup shredded mozzarella
- Preheat the oven to 400 degrees Fahrenheit
- In a casserole dish, combine the pasta, sausage, diced tomatoes with juice, 1 cup of mozzarella cheese, the garlic powder, salt, and black pepper
- Bake for 30 minutes. Stir
- Toss in the heavy cream and chicken stock to completely cover the pasta, making sure that it is well saturated. Apply two layers of aluminum foil to the top and make sure it is well sealed. Put it in the oven for about 50 minutes, or until the pasta is soft. Remove the dish from the oven and top with the remaining 1 cup of mozzarella and the Parmesan cheese
- Return to the oven, uncovered, for about 5 minutes, or until the cheese has melted. Removing the pasta bake from the oven and allowing it to cool for 15 minutes before serving is recommended. This is critical because the sauce thickens dramatically during this period.
The pasta will be properly cooked if the aluminum foil is securely crimped over the edges of the pan so that no steam escapes. Substitutions:
- If you don’t have heavy cream on hand, half-and-half or milk can be used in place of the cream. The sauce will be notably thinner, and some cheese curds may naturally form as a result of the acidity of the tomatoes reacting with the milk throughout the cooking process. Don’t be concerned if the mixture curdles. Although it appears as though you have added some ricotta to the dish before baking it, it is still perfectly safe to consume and is still completely delectable! It’s worth noting that one reviewer substituted chicken broth for the cream/milk and reported decent results, so if you don’t have cream, half-and-half, or milk, you might want to give it a shot. Farfalle (bowtie) or rotini (corkscrews) can be substituted for shell pasta if shell pasta is not available.
In September 2016, this recipe was published on this site for the first time. It was changed and reposted on this site in November 2021. This post includes affiliate connections to Amazon.com.