The Easiest and Best Baked Ziti Recipe - Sugar Spices Life (2024)

FAQs

Should baked ziti be covered when baking? ›

Should I cover Baked Ziti while it's baking? Yes. Cover loosely with foil so it doesn't stick to the cheese, then bake for 20 minutes. Then remove the foil so the cheese can go bubbly and golden!

You can load it up with ground beef, Italian sausage and meat sauce if that's your thing. You can also leave it the pasta, cheese and tomato sauce. The only problem with baked ziti, and I don't really think this is a problem…is that it's one of those pasta dishes where there are always leftovers.

well, lasagna noodles! The noodles are stacked in a baking dish with cheese and sauce between each layer. Baked ziti, however, uses ziti noodles that are tossed with sauce and cheese. There's still some layering involved but only a little so it comes together quicker and easier than lasagna.

In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat.

Layering is important (but easy!)

Layer half the mozzarella into the pasta and reserve half for the top. It bakes up golden-brown — the hallmark of a good pasta casserole. Make sure there is enough sauce to use as a layer at the top, under the mozzarella. This will insulate the pasta and keep it from drying out.

To reheat baked ziti that has been refrigerated, preheat your oven to 350 degrees. Again, if it is in a glass dish, be sure that the glass has come to room temperature first to avoid cracking. Cover the oven-safe dish with aluminum foil and bake for around 35-45 minutes.

You can add a garlic clove or two to the oil, or a few leaves of sage, creating some extra flavor that will help a pasta a day or two past its prime. Though the hot pan and oil will work to soften the pasta, they will also create some crisp laciness on the exterior.

GIve your leftovers an extra kick of flavor by adding spices. The quickest way to upgrade last night's dinner is to add some extra seasonings. This works best if you plan ahead when cooking the meal the first time — you can keep portions of foods, like meats, beans, and veggies, unseasoned.

Some acidic bakes (like fruit cobblers) and lasagna or casserole (containing tomatoes, citrus, or other acidic fruit) may bake best in a glass dish, to prevent the metal from reacting to the acidic ingredients.

In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.

Should I bake lasagna in a glass or aluminum pan? ›

Glass and Metal React to Ingredients Differently

Acidic ingredients like tomatoes and citrus can react with aluminum (the most common metal used in bakeware), creating a metallic taste in your food. This is why lasagna and other casseroles with acidic ingredients are often baked in glass.

Bake uncovered in the oven at 350°F until the top is lightly browned and the cheese melted, about 20 to 25 minutes. Let stand for 10 minutes before serving.

Depending on the shape, pasta will approximately double in size when cooked, so the amount of cooked pasta can vary. For smaller shapes like penne, elbows, rotini, and bowties, approximately ½ cup of dry pasta is two ounces, so that's a good rule of thumb. A 12 ounce box of these shapes will have six servings.

Fortunately, there are some working averages out there: a pound of shaped pasta (think farfalle, fusilli, or ziti) will usually yield about four cups, while strands like spaghetti or fettuccine are closer to two cups. Keeping those starting points in mind will help take the guesswork out of getting your dinner sorted.

If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.

Make sure you bake it at 350 degrees, use a deep dish and cover it with foil. I always add a lot of sauce and that helps prevent the dried out top layer. Take out of the oven as soon as cheese is melted and golden. It's also important to make sure all pasta is covered with sauce.

I boil my pasta to just under a minute of “al dente” and then after my layering it typically bake it uncovered because I want the crusty cheese on top.

Should you cover the pasta when cooking it? It's okay to put a lid on the pot while you are waiting for the water to boil. However, after it starts to boil and you add the pasta to the water, you should remove the lid to prevent the water from bubbling over.