9. Baked Ziti

Name: 9. Baked Ziti
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500g ziti pasta; 140g tomato paste; 700g tomato passata; 40ml olive oil; 1 onion, chopped; 1 carrot, chopped; 1 capsicum, chopped; 1 eggplant, chopped; 1 zucchini, chopped; 4 cloves garlic, minced; Dried oregano; Dried thyme; Dried basil; 500g ricotta cheese; 300g mozzarella cheese, shredded; 150g Parmesan cheese, shredded; 200ml wine (optional)

3 steps

Prep:1hCook:40min

Really any type of pasta is good in this recipe, so don’t worry if ziti aren’t available. Rigatoni pictured. Amounts of cheese specified aren’t a hard-and-fast rule, just use whatever amounts are convenient for you. If shredding your own mozzarella, freeze for 10-15 minutes before doing so to make life easier.

Updated at: Thu, 17 Aug 2023 10:34:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories814.2 kcal (41%)

Total Fat34.7 g (50%)

Carbs87 g (33%)

Sugars9.5 g (11%)

Protein41.1 g (82%)

Sodium664.3 mg (33%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gziti pasta

140gtomato paste

700gtomato passata

40mlolive oil

500gricotta cheese

300gmozzarella cheese

shredded

150gParmesan cheese

shredded

200mlwine

optional

Instructions

Step 1

Sauté onion in the oil, adding tomato paste when translucent. Fry off the tomato paste for a couple minutes then add the chopped vegetables and garlic. Fry until beginning to soften. Add wine, or same amount of water, to prevent burning and help the vegetables soften. Add tomato passata and dried herbs, season with salt and pepper. Cook until it’s ready, about 20 minutes should be sufficient.

CooktopHeat

Pan

Step 2

Cook pasta in salted boiling water for 2 minutes less than advertised time on the packet. Set oven to 180 degrees Celsius.

Pot

OvenPreheat

Step 3

Add pasta to a baking tray and toss through two thirds of the sauce. Place dollops of ricotta throughout the tray on top of the pasta, then top with the remaining third of the sauce. Top with mozzarella and parmesan, and bake for 25 minutes covered with foil, and then a further 15 uncovered until the cheese is golden.