Make Ahead Baked Ziti
Ingredients
- 12 ounce ricotta cheese, part skim milk
- 4 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 12 ounce mozzarella cheese
- 2 ounce Parmesan cheese, grated
- 16 ounce pasta, ziti
- 3 clove garlic
- 1/4 teaspoon red pepper/chili flakes
- 56 ounce crushed tomatoes, canned
Serve With
- 4 medium orange
Instructions
- Mix ricotta, 2 tablespoons olive oil, salt and pepper in a mixing bowl. In a separate bowl, mix the shredded mozzarella and grated Parmesan cheese together. (2 ounces of grated Parmesan is about 1/2 cup).
- Cook ziti as directed on package to al dente.
- Using the same pot you cooked the pasta, add the remaining 2 tablespoons olive oil, minced garlic and red pepper flakes. Heat over medium for 1-2 minutes. Add crushed tomatoes and bring to a simmer; cook for 15 minutes, stirring occasionally. Season with salt and pepper as desired.
- Remove from heat and mix with pasta.
- Add half the pasta to a 9X13 inch baking dish. Scoop large spoonfuls of ricotta mixture over pasta and gently spread around. Pour over the remaining pasta.
- Sprinkle with the mozzarella and Parmesan cheese mixture.
- Cover with plastic wrap and then foil. Refrigerate for 24 hours or toss in the freezer for up to a month.
- When ready to bake, thaw overnight if needed. Remove both the foil and plastic wrap. Lightly cover with foil and preheat the oven to 400 degrees.
- Bake for 20-25 minutes, remove foil and bake for an additional 15-20 minutes.
- Serve hot with orange slices on the side.
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Nutrition
Calories: 579kcal | Carbohydrates: 73g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 951mg | Fiber: 9g | Sugar: 11g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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