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Baked Ziti

December 7, 2008

Many years ago I found a recipe for baked ziti on allrecipes.com that included sour cream with the cheese mixture. I was intrigued, and have been using a modified version of the recipe ever since. If you like a lot of sauce, you may want to use up to 2 full jars of marinara (or the equivalent of your own).

Baked Ziti
Inspired by Baked Ziti I

1 lb. ziti
1 26-oz. jar marinara sauce
1/2 tsp. garlic powder (optional)
1 c. part skim ricotta cheese
1/2 c. sour cream
1 c. mozzarella cheese, shredded
8 slices mild Provolone cheese

Preheat oven to 375° F.

Cook ziti in salted water, but remove from heat a couple of minutes before the recommended cooking time is up. (Pasta will continue to cook while it bakes; this prevents the ziti from being mushy.) Drain and set aside.

In a large bowl, combine remaining ingredients except Provolone, and mix well. Add ziti to the sauce and stir together until all the pasta is evenly coated. Pour into a 9″ x 13″ glass casserole dish and lightly pat down so it fills the pan. Arrange Provolone slices evenly across the top so all the ziti is covered.

Bake, uncovered, for 30-40 minutes until cheese is melted and lightly browned. Allow to set 10 minutes before serving.

Filed under: Pasta