Baked ziti is one of the all-time pasta greats, right up there with spicy rigatoni , fettuccine Alfredo and spaghetti and meatballs . But the one thing that sets this easy-baked pasta dish apart from its peers is the cheese. Ample amounts of cheese. Triple-threat kinda cheese. And while […]
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Baked ziti is one of the all-time pasta greats, right up there with spicy rigatoni, fettuccine Alfredo and spaghetti and meatballs. But the one thing that sets this easy-baked pasta dish apart from its peers is the cheese. Ample amounts of cheese. Triple-threat kinda cheese. And while many celeb chefs and at-home cooks have their opinions on the best blends to use, PARADE Chef Jon Ashton is here to school you on why the cottage cheese-mozzarella-Parmesan mix is the key to winning the best baked ziti wars.
What Is Baked Ziti?
Baked ziti is a classic Italian-American pasta dish comprised of almost-cooked ziti smothered in sauce and cheese, then baked with more cheese. It's comfort food at its finest and one of the most popular baked pasta dishes ordered at restaurants and made at home. Plus, it makes a lot, which is perfect for feeding a family or a large crowd.
How Long to Bake Baked Ziti
Baking times can vary based on your oven, but for this recipe, Chef Aston uses a double-baking method. First, he covers the baking dish with foil and bakes for 30 minutes at 350F degrees, then he removes the foil and lets the top crisp up until it's golden, cheesy and bubbly for another 25-30 minutes.
Can Baked Ziti Be Made Gluten-Free?
Yes, simply swap regular ziti for gluten-free penne pasta, like Jovial.
Ingredients Needed
- 16 oz whole milk cottage cheese
- 2 large eggs, lightly beaten
- 1½ cups grated Parmesan cheese
- 1 lb ziti or other short, tubular pasta
- 2 Tbsp extra virgin olive oil
- 2 30-oz jars of tomato sauce
- ¾ tsp cornstarch
- 1 cup heavy cream (see note)
- 1 ½ cups low-moisture, whole-milk, mozzarella cheese, cut into ¼-inch pieces
Equipment Needed
- Whisk
- Medium Bowl
- Dutch Oven
- Skillet
- Small bowl
- 13 x 9 in baking dish
How to Make Baked Ziti
1. Preheat oven to 350F degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in a medium bowl; set aside.
2. Bring 4 quarts of water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 4 to 6 minutes. Drain pasta and leave in colander.
3. Whisk together cornstarch and heavy cream in a small bowl and transfer mixture to the now empty Dutch oven and set over medium heat. Bring to a simmer and cook until thickened.
4. Remove pot from heat and add in the cottage cheese mixture, 1 cup tomato sauce and ¾ cup mozzarella, using a wooden spoon to stir to combine.
5. Add semi-cooked pasta and stir to coat thoroughly with the sauce.
6. Transfer the pasta mixture to a greased 13 x 9-inch baking dish and spread the remaining tomato sauce evenly over pasta.
7. Sprinkle the remaining mozzarella and Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
8. Remove foil and continue to cook until cheese is bubbling and beginning to brown slightly, about 25 -30 minutes longer.
9. Remove pan and let cool for 20 minutes.
10. Garnish with remaining 2 tablespoons fresh basil and serve.
Bet Tips
- Using ricotta cheese gives your baked ziti a coarse texture; cottage cheese is much creamier.
- It's important to mix the pasta with the cheese sauce so it doesn't burn.
- Using a Dutch oven (a ceramic pot with a lid) controls the heat better than a normal pan.
- A cornstarch mixture keeps the ziti from being runny and keeps the sauce thick.
- Covering your baked ziti with foil on the first round of baking keeps the heat inside the pot & stops the sauce from evaporating; removing the foil at the end allows the top to brown.
- Mozzarella cheese is the best for melting.
- You could add pre-cooked sausage, bacon or chicken when you layer the tomato and cheese sauce.
