Baked Ziti

Indulge in the rich flavors of a classic Italian-American dish with this easy and time-saving Baked Ziti recipe. This lasagne shortcut eliminates the hassle of layering while still delivering all the deliciousness you expect. The heart of this dish is the ziti pasta, cooked just enough to be tough before mixing it with a flavorful mushroom and tomato sauce. Topped with creamy mozzarella, this ziti casserole is baked to perfection, creating a comforting and satisfying meal. You can also explore different variations, such as adding ricotta cheese or meat sauce, or experimenting with goat cheese and olives for a delightful twist. With minimal effort and maximum flavor, this Baked Ziti recipe is perfect for weeknight dinners or gatherings with friends and family.

MAKES: 4 to 6 servings

TIME: About 1 hour

INGREDIENTS:

• Salt
• 3 tablespoons extra virgin olive oil or butter, plus more as needed
• 1 pound any mushrooms, preferably mixed with about 1 cup reconstituted dried porcini
• 1 large onion, diced
• 1 tablespoon minced garlic (optional)
• Freshly ground black pepper
• One 28-ounce can plum tomatoes with the juice, chopped
• 1 pound ziti or other large cut pasta
• 1 pound mozzarella, preferably fresh, grated or chopped
• About 1/2 cup freshly grated Parmesan (optional)

INSTRUCTIONS:

1. Bring a large pot of water to a boil and add salt to it. Preheat the oven to 400°F.
2. Heat the olive oil or butter in a large skillet over medium-high heat. Once the oil is hot or the butter is melted, add the mushrooms and cook, stirring occasionally, until they soften, release their water, and then begin to dry again (approximately 5 minutes).
3. Add the diced onion and minced garlic (if using) to the mushrooms. Season with salt and black pepper. Reduce the heat to medium and continue to cook, stirring occasionally, until the vegetables become soft (about 2 minutes).
4. Pour in the chopped plum tomatoes along with their juice and bring the mixture to a boil. Lower the heat to a gentle simmer, stirring occasionally, while you proceed to cook the pasta. Be careful not to let the sauce become too thick.
5. Cook the ziti pasta in the boiling water until it is slightly softened but still too hard to eat. Drain the pasta, allowing some water to cling to the noodles, and toss it with the sauce and about half of the grated mozzarella.
6. Grease a large baking dish (9 × 13 inches or similar) and transfer the pasta mixture into it. Sprinkle the remaining mozzarella and Parmesan (if using) on top.
7. Bake the ziti until the top becomes browned and the cheese is bubbly, approximately 20 to 30 minutes.

VARIATIONS:

• Baked Ziti with Ricotta: Stir up to 1 cup of ricotta cheese into the sauce right before using and proceed with the recipe. Alternatively, nestle dollops of ricotta in the baking dish as you add the pasta.

• Baked Ziti with Meat Sauce: Omit the mushrooms, onion, garlic, and tomatoes, and use 1 recipe Meat Sauce, Bolognese Style, or its faster variation. Skip Steps 2 and 3 and gently heat the sauce before proceeding.

• Baked Ziti with Goat Cheese and Olives: Instead of using mushrooms, use 1 cup of pitted olives, keeping them in large pieces. Replace the mozzarella with bits of goat cheese. Proceed with the recipe, ensuring not to oversalt the sauce.