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Creamy Ziti

 

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Creamy Ziti
 

 

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Recipe

Creamy Ziti

This is it! The Geller ziti; Hubby and I are famous in our neighborhood for this yummy dish. It's a quick prep, but it lasts long in people's memories.

Times

  • Prep Time : 12 min min
  • Ready Time : 12 min

Servings

6 - 8 servings

Ingredients

  • 1 (1-pound) box ziti or penne rigate
  • 2 (26-ounce) jars prepared marinara sauce
  • 1 (32-ounce) container ricotta cheese
  • 2 (8-ounce) packages shredded mozzarella cheese, divided

Directions

  1. Preheat oven to 375 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
  2. Cook ziti about 2 to 3 minutes less than package directions for al dente pasta. Drain, rinse with cold water to stop the cooking and set aside.
  3. In a large bowl, mix marinara sauce, ricotta and 1 cup of mozzarella.
  4. Pour about 2 cups of the sauce mixture in prepared pan, spreading over bottom.
  5. Combine ziti and remaining sauce mixture and stir until well combined, making sure there are no dry patches of pasta. Pour into pan and spread to edges.
  6. Sprinkle remaining mozzarella over ziti to cover.
  7. Spray a sheet of aluminum foil with cooking spray and cover ziti. This will keep the cheese from sticking to the foil.
  8. Bake, covered, at 375 degrees for 45 minutes to 1 hour. Uncover and continue baking until cheese is golden brown and bubbly.
  9. Serve hot, straight out of the pan.

Tips

One of the secrets to this ziti is that the pasta is slightly undercooked before it goes into the oven, which helps prevent it from becoming too mushy.

Contributed by: Quick & Kosher, JAMIE GELLER

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

10 Responses to Creamy Ziti

  1. I made this and it was a hit. SO GOOD! A quick suggestion: sautee onions, garlic and mushrooms and add them into the ziti mixture before baking. Really quick and a great addition!

    • What a GREAT!!! idea. It’s so hard to deviate when you’ve made something one way for so long. I love this, thanks for sharing.

  2. great and easy recipe!
    i add frozen spinach to the boiling pasta – makes this dish ‘somewhat’ healthy!

  3. avatar says: Elisheva

    Does anyone ever freeze baked ziti? If so do you freeze it before or after baking? And do you defrost before reheating or just stick it straight in the oven from the freezer?

    • Hey Elisheva — I freeze it all the time. Assemble then freeze before baking. Ideally you want it defrost before baking and serving.

  4. avatar says: yehudis

    I don’t usually cook, but this recipe was super easy and delicious that I made it, and it was a hit! It’s now our weekly supper, my whole family adores it. Thanks.

  5. avatar says: frippie

    This is basically the recipe I’ve always made, but you use way more sauce and ricotta cheese than I usually do. So I tried it your way. There was way too much sauce for the amount of pasta. I’m assuming that’s how you meant it to be, since you put “creamy” in the title of this recipe. I guess it’s just a matter of taste/preference. If I were to cut down on anything to make this a bit less saucy, would you suggest using less marinara or less ricotta – or both?

    • Yuparoo – supposed to be “creamy”! If you want to cut back I would suggest BOTH marinara and ricotta in equal proportions. The marinara is what makes it saucy – but if you cut back just the marinara then your sauce will be too light on tomato flavor and too heavy on ricotta flavor.

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