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Creamy Ziti

Creamy Ziti

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Prep Time: 12 minutes
Cook Time: 1 to 1 hour, 15 minutes
Chill Time: none
Yield: 6 to 8 servings

  • 1 (1-pound) box ziti or penne rigate
  • 2 (26-ounce) jars prepared marinara sace
  • 1 (32-ounce) container ricotta cheee
  • 2 (8-ounce) packages shredded mozzarella cheese, divied
  • Cooking Spray

1. Preheat oven to 375° F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. Cook ziti about 2 to 3 minutes less than package directions for al dente pasta. Drain, rinse with cold water to stop the cooking and set aside.
3. In a large bowl, mix marinara sauce, ricotta and 1 cup of mozzarella.
4. Pour about 2 cups of the sauce mixture in prepared pan, spreading over bottom.
5. Combine ziti and remaining sauce mixture and stir until well combined, making sure there are no dry patches of pasta. Pour into pan and spread to edges.
6. Sprinkle remaining mozzarella over ziti to cover.
7. Spray one side of aluminum foil with baking spray and cover ziti (spray side down). The cooking spray will keep the mozzarella from sticking to the foil.
8. Bake, covered, at 375° for 45 minutes to 1 hour. Uncover and continue baking until cheese is golden brown and bubbly.
9. Serve hot, straight out of the pan.

Tip:

One of the secrets to this ziti is that the pasta is slightly undercooked before it goes into the oven, which helps prevent it from becoming too mushy.

This is it! The Geller ziti I told you about. Hubby and I are famous in our neighborhood for this yummy dish. It’s a quick prep, but it lasts long in people’s memories.

Suggested Wine:

Hagafen 2004 Napa Valley Zinfandel

Zinfandel is a high-acid wine, which is the only kind of wine that will match with tomato-based sauces.


Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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Lu Cohen Lake Worth December 6, 2015

Ziti I'm making this tonight! I usually know it's done by letting the top get crispy and bubbly Reply

Louie b Free June 2, 2014

take the cruelty out, put the love and health IN! this is one one of the easiest recipes to veganize!
use Daiya shredded mozzarella make your own (EZ) ricotta
there's a LOT of recipes online for tofu ricotta and almond ricotta - we use both in our baked ziti and lasagna
the easiest almond ricotta :
soak 2 cups of almonds overnight
drain, then pour really hot/boiling water over them. let them sit of a minute or two...pop the skins off. put the blanched almonds in a blender w/ a cup of water and a 'bissel' salt...blend it up and it's DONE!
for the tofu, just find an easy one online that has tofu,lemon juice and nutritional
yeast
you'll love this and you'll KNOW your closer to the diet that G-D prescribed (Genesis 1:29 וַיֹּאמֶר אֱלֹהִים, הִנֵּה נָתַתִּי לָכֶם אֶת-כָּל-עֵשֶׂב זֹרֵעַ זֶרַע אֲשֶׁר עַל-פְּנֵי כָל-הָאָרֶץ, וְאֶת-כָּל-הָעֵץ אֲשֶׁר-בּוֹ פְרִי-עֵץ, זֹרֵעַ זָרַע: לָכֶם יִהְיֶה, לְאָכְלָה. ) Reply

Anonymous W Haven, USA October 17, 2009

Creamy Ziti inquiry How do you know the proper cooking time between 45 min. to 1 hr.? Reply

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