Baked Ziti

For anyone that knows me first-hand, you know that my love for pasta is a bit over-the-top. I swear I could eat pasta bolognese every day if I didn’t have to cook for my husband.
A few months ago I had a mad craving for something different in the world of pasta. The best part about this dish was that the recipe made so much that we were able to eat the rest as leftovers. My husband looked at me later that week and said, “Is it just me or does the baked ziti taste better as leftovers? How is that possible, especially since it was incredible the first time around?!”

Baked Ziti

Ingredients:

  • 1 pound dry ziti pasta
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces Provolone cheese, sliced
  • 1 1/2 cups sour cream
  • 6 ounces Mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer for 15 minutes.
  3. Preheat over to 350 degrees F (175 degrees C). Spray a 9/13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, Mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake for 30 minutes in the preheated over, or until cheeses are melted.

Tip:

  • If you don’t have time, use a garden vegetable spaghetti sauce because it enhances the taste of the ziti, plus it includes vegetables. For those that like to make everything from scratch (like me), saute some vegetables and add it to the mix.

Mmmm…my mouth is watering. I might have to make that for dinner some time this week!

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Comments

  1. So true about baked ziti, any baked pasta really. Leftovers always taste better. Fall is so great for baked pastas…I love the photos on your site and the kiss of green everywhere is just lovely.

  2. Hi Jackie!

    The following are some ideas on the types of vegetables you can saute and add to the pasta sauce: mushrooms, tomatoes, carrots, onions, bell peppers, or zucchini.

    You can also add all sorts of spices and herbs such as chili pepper flakes, cayenne pepper, oregano, basil, parsley, and garlic.

    I hope that helps!

  3. My experience is that any dish with a lot of sour cream tastes better when re-heated. I think that's the key.

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