Melissa Jo’s Baked Ziti

My baked ziti is a sure crowd pleaser and the perfect dish for Easter, Mother’s Day, or Father’s Day! It’s so unbelievably delicious and you just have to layer with love and use the same ingredients I mention in the tips and tricks! The right mozzarella and Pecorino Romano make all of the difference! I can’t wait for you to try this for your next holiday! Cheesy and savory and you have to MAKE IT!!

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My homemade sauce for my ziti:

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BAKED ZITI! 1 lb. of ziti pasta about 1.25 qts. of homemade sauce (or Rao’s tomato basil sauce) 32 oz. of Ricotta 14 oz. of Polly-O mozzarella (cut into little one inch cubes) cracked black pepper and salt 3/4 cup of Locatelli Pecorino Romano (grated) fresh chopped Italian flat leaf parsley How To: heavily salt a large pot of boiling water and add 1 lb. of ziti; cook until aldente In a mixing bowl add Ricotta, 1/2 cup of grated Pecorino Romano cheese, about 5 oz. of mozzarella chopped into 1 inch cubes, 2 ladle fulls of homemade sauce (about 1 cup), plenty of cracked black pepper , and about 1 tsp. of kosher salt. Mix the ingredients in the bowl. The result should be a pink color after mixing. If it’s too white…add a little more sauce. Then, add the cooked ziti into the bowl and mix all together. In a casserole dish I used: 15.25 x 9.87 x 6.50 Inches (LxWxH) layer in this order: enough sauce to cover the bottom of the dish with a thin layer half of the ziti mixture cubed mozzarella Pecorino Romano cracked black pepper fresh parsley rest of the ziti mixture more cubed up mozzarella more grated Pecorino Romano more sauce (about 2 ladle fulls) thick layer rest of the cubed mozzarella grated pecorino romano cracked black pepper and fresh chopped Italian salt leaf parsley Cover with foil and bake 30 minutes at 400 degrees F.; then uncover and bake another 30 minutes at 400 degrees F. or until browned and bubbly! (about 1 hour total cooking time) Cool the baked ziti a 1/2 hour before serving! It will set up and become firmer #bakedzitirecipe #easterrecipes #pastaalforno

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Melissa Jo’s Baked Ziti Recipe

Melissa Jo

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Ingredients

  

• 1 lb. ziti pasta
• 1.25 qts homemade sauce or Rao’s tomato basil sauce
• 32 oz. Ricotta
• 14 oz. Polly-O mozzarella cut into little one inch cubes
• cracked black pepper and salt
• 3/4 cup Locatelli Pecorino Romano grated
• fresh chopped Italian flat leaf parsley

Instructions

 

heavily salt a large pot of boiling water and add 1 lb. of ziti; cook until aldente

In a mixing bowl add Ricotta, 1/2 cup of grated Pecorino Romano cheese, about 5 oz. of mozzarella chopped into 1 inch cubes, 2 ladle fulls of homemade sauce (about 1 cup), plenty of cracked black pepper , and about 1 tsp. of kosher salt.

Mix the ingredients in the bowl. The result should be a pink color after mixing. If it’s too white…add a little more sauce.

Then, add the cooked ziti into the bowl and mix all together.

In a casserole dish I used: 15.25 x 9.87 x 6.50 Inches (LxWxH) layer in this order:

• enough sauce to cover the bottom of the dish with a thin layer
• half of the ziti mixture
• cubed mozzarella
• Pecorino Romano
• cracked black pepper
• fresh parsley
• rest of the ziti mixture
• more cubed up mozzarella
• more grated Pecorino Romano
• more sauce (about 2 ladle fulls) thick layer
• rest of the cubed mozzarella
• grated pecorino romano
• cracked black pepper
• and fresh chopped Italian salt leaf parsley

Cover with foil and bake 30 minutes at 400 degrees F.; then uncover and bake another 30 minutes at 400 degrees F. or until browned and bubbly! (about 1 hour total cooking time)

Cool the baked ziti a 1/2 hour before serving! It will set up and become firmer!

Notes

• My beautiful Casserole dish with lid by Sofia Vergara: Casserole Dish link

• The trick to the best baked ziti is layering! AND the right ingredients. For the mozzarella I use Polly-O and whole milk (not skim). Similarly, I use Polly-O Ricotta. I use Locatelli Pecorino Romano in this dish! If you buy those ingredients you will get the same result.

• Serve with: Serve with crusty Italian bread, thin spaghetti or linguini,  &  a simple garden salad with Italian dressing

• Cool the baked ziti a 1/2  hour before serving!It will set up and become firmer!

Tried this recipe?Let us know how it was!