Baked Ziti
There's something about pasta on Sunday and this Baked Ziti is a family favorite. Gluten-free penne, mixed with part-skim ricotta, mozzarella, homemade tomato sauce and topped with parmigiana reggiano.
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free
Baked Ziti:
  • 1½ lb part skim ricotta
  • ½-1 cup diced mozzarella (depending on taste)
  • 1 egg
  • Parmigiana reggiano for sprinkling
  • Tomato sauce (recipe below)
  • 1 12 oz box penne
Tomato Sauce:
  • 2 tbsp olive oil
  • 2-3 Garlic cloves, minced
  • 2 6oz Plain tomato paste (we like Contandina tomato paste. Be sure use plain, not seasoned, as seasoned sometimes contain wheat)
  • 2 Tomato purée (we use Pomi Strained Tomatoes, 26.46oz)
  • Dried basil
  • Salt
  • Pepper
Baked Ziti:
  1. Cook pasta until al dente & drain.
  2. Meanwhile in a big bowl mix ricotta & egg.
  3. Add in mozzarella.
  4. Add cooked pasta & several large spoonfuls of sauce and mix well.
  5. Cover the bottom of a casserole dish with sauce and transfer pasta mixture to dish.
  6. Cover with sauce.
  7. Sprinkle liberally with parmigiana reggiano.
  8. Bake at 350° for about 30 minutes or until bubbly around the edges.
Tomato Sauce:
  1. Heat olive oil under medium heat
  2. Sauté garlic until just starting to brown
  3. Add tomato paste & stir in with olive oil
  4. Add tomato puree & stir together (If you want to make more or less, stick with ratio of 1 paste:1 puree)
  5. Add 1 cup of water or more till desired thickness
  6. Add lots of dried basil (I use approx 1½ TBSP)
  7. Add pepper to taste (I use approx ¼ tsp)
  8. Add salt to taste (I tend not to use)
  9. Simmer for at least an hour, the longer the better
  10. Add water as needed
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