Five-cheese Ziti
From Ikue 13 years agoIngredients
- FOR THE ZITI SAUCE shopping list
- * 4 cups tomato sauce shopping list
- * 2 cups alfredo sauce shopping list
- * 1/2 cup ricotta cheese shopping list
- * 1/4 cup mozzarella cheese, shredded shopping list
- * 3 tablespoons Fontina cheese, shredded shopping list
- * 1 teaspoon garlic pepper seasoning shopping list
- * 1/2 teaspoon garlic shopping list
- FOR THE ZITI TOPPING shopping list
- * 3 cups mozzarella cheese, shredded shopping list
- * 1/2 cup Italian breadcrumbs shopping list
- * 3 tablespoons romano cheese, grated shopping list
- * 3 tablespoons parmesan cheese, grated shopping list
- * 1 tablespoon fresh garlic, chopped shopping list
- * 3 tablespoons vegetable oil shopping list
- * 3 tablespoons fresh flat-leaf Italian parsley, chopped shopping list
- REMAINING INGREDIENTS shopping list
- * 1 lb dry ziti pasta shopping list
- * 1 cup mozzarella cheese, shredded shopping list
How to make it
- PREPARE THE ZITI SAUCE:
- Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
- PREPARE THE ZITI TOPPING:
- In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.
- Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
- WHEN READY TO PREPARE THE WHOLE DISH:
- Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
- Prepare the pasta according to package directions.
- Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
- When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
- Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
- Top the mozzarella with the prepared Ziti Topping, spreading evenly.
- Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
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