Great Baked Ziti with Ricotta
Servings 12
Calories 441kcal
Equipment
- 13 x 9 Baking pan
Ingredients
- 1 pound Ziti
- 1 pound Ricotta
- 1 cup Heavy Cream
- 2 large Eggs
- 8 ounces Mozzarella
- 8 ounces Parmesan
- 28 ounces Marinará
- 15 ounces Diced tomatoes
- 1 tsp Sugar
- 1 tsp Balsamic vinegar
- 1 tsp Black pepper
Instructions
- Make the cheese sauce in a large bowl by blending the Ricotta (1 pound), heavy cream (8 ounces), eggs (2 large). Then stir in mozzarella (4 ounces) and Parmesan (4 ounces).
- Make the tomato sauce by combining the marinara (28 ounces), diced tomatoes (15 ounces), balsamic vinegar (1 tsp), sugar (1tsp) black pepper (1 tsp). Bring to a simmer and let simmer for 10 minutes. Remove from the stove.
- Add 1 cup of the tomato sauce to the cheese sauce and mix.
- Cook the ziti according to the box directions for al dente. About 6 to 8 minutes in boiling salted water.
- Add the ziti to the cheese mixture and mix well.
- Brush a 13 x9 inch baking pan with olive oil and pour in the noodles. Ladle the ziti with the remaining tomato sauce. Top the sauce with the rest of the mozzarella (4 ounces) and Parmesan (4 ounces) sprinkling evenly all over. Cover with foil and let sit for 30 minutes.
- Preheat the oven to 350 degrees. Place the casserole on the middle rack and cook for 30 minutes covered. After 30 minutes remove the foil and bake another 30 minutes. Remove from the oven and let cool for 10 minutes before serving.
- Garnish with additional Parmesan and chopped flat leaf parsley (or basil)
Nutrition
Calories: 441kcal | Carbohydrates: 36g | Protein: 23g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 872mg | Potassium: 470mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1109IU | Vitamin C: 8mg | Calcium: 443mg | Iron: 2mg