Classic Baked Ziti Recipe
I don’t eat enough baked ziti. It’s just so rich and wonderful and gooey and fattening, and did I say wonderful?
Ziti also freezes very well, so if you have more freezer space than I do, you can make pans or freeze up portion sized servings for the future.
1 lb of uncooked ziti pasta
1 quart of Sunday Gravy. You can also use a jar of sauce.
Lots of fresh pepper
16 oz whole milk ricotta
5 oz grated Parmesan
2- 16 oz blocks of Polly-O whole milk mozzarella shredded
Heat oven to 375 degrees.
Cook the pasta according to the directions.
While pasta is cooking, in a bowl, mix together the egg, ricotta, Parmesan and fresh pepper.
Drain the pasta when it is very al dente and then put back in the pot. Mix the gravy into the pasta. Mix the ricotta mixture into the pasta. Mix HALF of the shredded mozzarella into the pasta.
In an oven dish big enough to fit all the pasta, pour all the pasta in the pan and the sprinkle w remaining mozzarella.
Bake for about 15 minutes or until the cheese at the top has melted and browned a little.