The seasoning is perfect. Thank you for sharing. Excellent recipe!! So easy to make, but absolutely delivers on flavour! I served it alongside your Garden Salad recipe which was a great side dish! Will definitely make this again! After making this I made a double batch of the sauce and used it for a lasagna and I think its safe to say I will be using this sauce for my lasagna instead of my usual sauce from now on. Best pasta bake hands down!! The fennel seeds make a huge difference to the flavour in a good way.
And make sure you use a good quality Passata. I used the mutti brand. My hubby and son both lapped it up. Our family enjoys your ambitious descriptive recipes. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar.
Home Pasta Recipes. Bonus: perfect freezer friendly meal! Author: Nagi RecipeTin Eats. Prep: 10 mins. Cook: 1 hr. Total: 1 hr 10 mins. American, Western. Servings 6. Recipe video above. A big, juicy pasta bake! This great American classic may well be the mother of all pasta bakes Ingredients Cups Metric. Note 5 Drain, then return to pot. Make Sauce: Heat oil in a large skillet over high heat. Add onion and garlic and cook for 2 minutes or until onion is translucent.
Add meat and cook, breaking it up as you go. Bayou Gator. Rating: 5 stars. Hey yo, what's up fellow cookers?? Check it I hate when people give extraordinary recipes ratings that they don't deserve.
I sort my recipies by "most helpful. I didn't make any changes to the recipe with the exception of how I layered it. I read some of the other reviews and decided to put the sauce mixture directly on top of the ziti, then add the cheese, sour cream and so forth. I even stirred the bottom layer of ziti and sauce together before I added anything else just to make sure that the sauce ran all through the noodles.
I may try Ricotta cheese next time just to see the difference in taste or may mix Ricotta with the sour cream. Grease the pan real well before you put anything in it If you like your meals cheesier, meatier or saucier, than you can add a little more, but that's strictly on your preference.
Oh yeah Better safe than sorry Rating: 3 stars. I baked uncovered and it dried out. Not good, and certainly not "Hall of Fame" worthy. I'll try it again, but definitely covered when baking. Just made this dish for dinner tonight and it was delicious. Instead of greasing the pan I used a Pyrex dish with butter, I sprayed a light coating of Pam; the pan was a breeze to clean afterward. Per some of the suggestions other reviewers made, I added minced garlic and had put the sauce directly on the ziti, before the provolone.
Because I like the pasta to soak up the flavor of the sauce, I did the same for the top layer ziti, adding the sauce to the ziti before the mozerella cheese. Since I wasn't sure if doing so would make the pasta too soft, I shaved a minute off of the suggested pasta boiling time.
It came out perfect, this recipe is a keeper. Habeas Corpulent. I love this recipe! It gets five stars because, made as directed, it's absolutely delicious; creamy, savory and just perfect. If I could give this recipe more stars, I would, because it's also extremely flexible. I've made this with Italian sausage or ground turkey instead of the beef. I've also made a vegetarian version by substituting sliced zucchini and mushrooms for the meat.
Sometimes I add chopped garlic and fennel seed. There's something about fennel seed that, to me, is integral to Italian cooking. It's like cilantro to Mexican food. Obviously, the key to the greatness of this recipe is the substitution of a layer of sour cream and provolone for the usual ricotta. That's what makes the dish so moist and creamy. Who hasn't make a beautiful lasagna only to have it dry out in the oven? I like ricotta as much as the next Italian-American, but the stuff is pretty dry and really adds no flavor.
It's essentially just a binder. Here, the combination of the provolone melting into the sour cream is truly inspired; the sour cream adds moisture and the provolone adds flavor. Personally, I love it! Up until a few years ago, I thought baked ziti was a total waste of calories. So yeah, it better be good!!! My main issues with baked ziti in the past? Well to start, the pasta was always over baked or under-baked.
Like who wants rock hard burnt noodles? The solution? Bring a large pot of salted water to a rolling boil, cook the noodles for only 4 minutes, and then drain the pasta!
Yes, your pasta will still be very firm when drained. Not overdone and not underdone! Most recipes will tell you to cook your pasta until al dente, or a minute before al dente, which is 9 to 10 minutes. So I beg you to set the timer and trust me on the 4 minutes! Ok moving on.
The next thing that can ruin baked ziti? Bad sauce! Ok, maybe ruin is strong. But mediocre tomato sauce is always going to equal a mediocre baked ziti recipe.
And who wants that? Full disclosure, the sauce will take about an hour! This is when the flavors meld and all of the magic happens. And finally, we get to the cheese! Like most recipes, this baked ziti recipe features ricotta cheese, parmesan cheese, and mozzarella cheese.
But I also add in Fontina cheese, too! I LOVE fontina cheese because it tastes delicious and melts beautifully. If you cannot find it, just use an equal amount of low-moisture mozzarella! The ricotta cheese mixture includes an egg, an egg yolk, fresh basil, fresh parsley, parmesan cheese, fontina cheese, salt, and pepper. Another little cheese trick I like for baked pasta recipes is to grate some of the cheese, and cube the rest!
This ensures an even coating of cheese plus tons of big gooey cheese pockets. All you need to do is finely grate half of your mozzarella or Fontina and then cube the remaining mozzarella. Assembling baked ziti is super easy and I beg you not to take these steps too seriously. After all, everything is going to end up blending together in the oven anyway.
Pair with a big salad and a good bottle of wine and enjoy! Also delicious with my easy baked meatballs and garlic knots! Your email address will not be published. Looks really delicious. Will definitely try out. Made this tonight with no changes, the sauce was so so good! Will definitely make this over again! Its so amazing.
Can you add vegetables to this like zucchini, squash, eggplant or mushrooms?
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