![]() ![]() Heat butter in a medium saucepan over medium until foamy. ![]() Refrigerate the leftovers and enjoy them all week long. Like many baked pasta recipes, this one is hearty enough that it needs little accompaniment at the table beyond a big green salad (try this one with an Italian seasoning–inspired dressing) or some fresh veggies, and perhaps some garlic bread. Finally, don’t skip out on broiling the whole baked ziti before serving, it’s key to a perfectly browned top. Just be sure to cook it in a large pot of salted water until it is shy of al dente, since it will continue to cook in the oven. Any short, tube shape (like rigatoni, paccheri, or penne pasta) will do. And in place of meatballs, ground turkey, or Italian sausage, we prefer a bit of pancetta, which adds a salty and porky hit to homemade tomato sauce without distracting from the overall composition.ĭespite this recipe’s name, ziti pasta isn’t mandatory. While many call for ricotta, it has a tendency to get dry and grainy when baked, so we’ve swapped it for a creamy Parmesan béchamel. This baked ziti recipe is designed to stay saucy. It’s simpler and more forgiving than lasagna but still delivers comforting bites full of pulls of mozzarella and those much coveted crunchy corners. If you’re new to cooking these large-format classics, learning how to make baked ziti is a good place to start. When the mercury drops, we make baked pasta dishes on repeat for cozy Sunday suppers. ![]()
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