Four Cheese Baked Ziti
This economical comfort food is quick to prepare, totally kid-friendly and always a hit on the dinner table. Serve with a side salad for an easy weeknight meal. This recipe makes 4 servings but can easily be doubled and baked in a 9" x 13" dish.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
8 ounces ziti pasta
2 tablespoons olive oil
1 yellow onion, chopped
1 cup ricotta cheese
2/3 plus 1/2 cup grated provolone cheese, divided
4 ounces fresh mozzarella, chopped or torn
1/2 cup grated Parmesan cheese, plus more for garnish
2 cups store-bought tomato sauce
1/4 cup fresh chopped Italian parsley
Salt
2 tablespoons olive oil
1 yellow onion, chopped
1 cup ricotta cheese
2/3 plus 1/2 cup grated provolone cheese, divided
4 ounces fresh mozzarella, chopped or torn
1/2 cup grated Parmesan cheese, plus more for garnish
2 cups store-bought tomato sauce
1/4 cup fresh chopped Italian parsley
Salt
Directions
Heat a medium skillet to medium-high; add oil and onion. Cook onion for 4-5 minutes, until the edges are just beginning to brown. Remove from heat and set aside.
Preheat your oven to 375 F.
Bring a pot of water to a boil and salt liberally. Cook pasta for 6 minutes (the pasta will be very al dente; rinse and drain pasta immediately.
While the pasta is cooking, mix ricotta, onion, 2/3 cup provolone, Parmesan, mozzarella and parsley in a bowl.
Add 1/2 cup tomato to a 8" x 8" glass baking dish, making sure entire bottom of dish is covered. Add about 1/3 of the pasta, 1/3 of the ricotta mixture and 1/3 of the remaining tomato sauce to the dish. Continue layering the ingredients until all ingredients are used. Top the dish with the remaining 1/2 cup provolone.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes. Remove from oven and let stand a few minutes before serving.
Preheat your oven to 375 F.
Bring a pot of water to a boil and salt liberally. Cook pasta for 6 minutes (the pasta will be very al dente; rinse and drain pasta immediately.
While the pasta is cooking, mix ricotta, onion, 2/3 cup provolone, Parmesan, mozzarella and parsley in a bowl.
Add 1/2 cup tomato to a 8" x 8" glass baking dish, making sure entire bottom of dish is covered. Add about 1/3 of the pasta, 1/3 of the ricotta mixture and 1/3 of the remaining tomato sauce to the dish. Continue layering the ingredients until all ingredients are used. Top the dish with the remaining 1/2 cup provolone.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes. Remove from oven and let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Summer Corn Chowder
Baked Fish Tacos with Pickled Cabbage
Buffalo Chicken Penne Bake
