Monday, May 9, 2011

Baked Ziti

Today I was in the mood for some comfort food so I racked my brain and fridge, and realized I had all the ingredients to make Baked Ziti.
       Often Ziti is just topped with a little melted cheese, but I prefer a little crunch to mine too. I added some panko crumbs and a little parmesean and baked it until it was nice and golden. This is also my favorite topping for mac n' cheese as well. Serve it with some fresh roasted asparagus or a salad and you are good to go.

Cook/Prep Time: 40 minutes
Serves: 8


1 1/2 lbs Penne Pasta

1 28 oz can crushed tomato

1 15 ounce low fat ricotta cheese

1/4 cup sour cream

1 cup grated parmesean cheese

1/2 cup panko bread crumbs

2 1/2 cups shredded mozzarella cheese

4 cloves garlic chopped

1 tsp dried basil

1/2 tsp red pepper flakes

1/2 tsp thyme

1/2 tsp dreid rosemary

salt and pepper to taste

Preheat oven to 400. Boil pasta in salted water until they are still slightly underdone (should be a little chewy) about 8-10 minutes. When pasta is done, quickly drain and add back to the pot. Mix in garlic, ricotta cheese, 1/2 cup of the parmesean cheese and seasonings until well incorporated. Mix in tomatoes and sour cream. Blend in 1 3/4 cup shredded cheese and place in a greased baking pan. Top the pasta with the remaining mozzarella cheese. Blend the remaining parmesean cheese, a pinch of salt and pepper and panko crumbs together, sprinkle over the pasta.
Bake in oven for 20-25 minutes until golden brown and bubbly.

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