Hopefully Spring will be around the corner. Mother’s nature is taking her sweet old time about it though. I figured I might as well get in one of my last cold weather meals this past week. I haven’t made Baked Ziti in quite a while. Baked Ziti isn’t a difficult dish to make and for a long time I just didn’t think the way I was making it was anything special. So some years back I had belonged to a recipe newsgroup (I’m dating myself here for those who remember those days of CompuServe and GEnie) Someone had shared a recipes that came from a New York City Italian restaurant. So I gave it a try and was really happy with it and have been using this recipes ever since.
Restaurant Style Baked Ziti
1 pound ziti
16 ounces ricotta cheese
2 eggs, beaten
3/4 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
3 cups marinara, (or meat sauce) homemade or jarred
16 ounces mozzarella cheese, cut into 1/2 inch cubes
Preheat the oven to 350 degrees. Cook ziti in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes.
In a medium bowl, combine ricotta cheese, eggs, 1/2 cup Parmesan or Romano
cheese, salt, pepper, and parsley.
Mix to blend well.
Toss cooked ziti with 2 cups sauce.
(At this point I also add sliced cooked sausage and/or meatballs
cut into pieces)
Place half the pasta in an deep 9″ x 13″baking dish or foil lasagna pan.
Top with the ricotta mixture and half the mozzarella cubes.
Top with remaining ziti, remaining 1 cup sauce, mozzarella cubes , and Parmesan or Romano cheese.
Bake until casserole is heated through and cheese is
bubbly and lightly browned on top, approx. 35 to 40 minutes.