My Old-School Baked Ziti
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Ingredients
9 servings
- Glug of olive oil
- 1 medium onion, chopped small
- 2 garlic cloves, minced
- 1 pound ground beef or Italian sausage, casings removed
- 28-ounce can whole tomatoes with juices, chopped by you, or crushed tomatoes
- 1 teaspoon dried oregano
- Red pepper flakes, to taste
- 1 pound pasta, cooked al dente and drained
- 3/4 pound mozzarella, coarsely grated
- 2/3 cup finely grated pecorino or parmesan cheese
- 1/4 pound (4 ounces) baby spinach or a few handfuls of another green, cut into thin ribbons
- To serve: Dollops of your favorite ricotta and slivers of basil leaves, if desired
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Preparation
Chef’s notes
To make this without meat, use a pound or so of sliced mushrooms to make it vegetarian.
To freeze, you can freeze this unbaked and once defrosted, bake it in the oven as directed.
Freezing after baking leads to softer noodles.
Crispy edges are more achievable using a round or oval dish and ziti noodles (with straight ends) versus penne noodles (with angled ends).
Pour the pasta mix into the dish, don't press it into corners for better results.