I confess that this baked ziti recipe is pretty far from being healthy**...but it's really good! This is one of those dishes that come out looking impressive with minimal work. It's great to make for a crowd because it's cheap and easy to make a lot of, plus everyone will love it. Who doesn't love cheesy pasta, after all?
Pasta - 1 lb, any shortcut variety, cooked to al dente
Crushed Tomatoes - One 28 oz can
Olive Oil
Onion - white or yellow, 1/2 chopped
Garlic - 2 to 3 cloves, chopped
Basil - fresh, handful julienned (cut into small strips)
Ricotta Cheese - One 16 oz container
Egg - 1*
Mozzarella Cheese - 1 cup, shredded
Dried Oregano - 1 tbsp
Crushed Red Pepper - 1 tsp
Garlic Powder - 1 tsp
Salt and Pepper - to taste
*I know it sounds a little wierd to add an egg, but you'll find that it will bind the dish together nicely. Without the egg, it can be a little messy.
Preheat oven to 350 degrees.
Cover the bottom of a medium saucepan with olive oil (set to medium low heat). Add onion, saute until tender. Add garlic, then tomatoes and basil. Simmer for a few minutes to combine flavors. Add ricotta cheese, stir until combined. Season with oregano, red pepper, garlic powder, salt and pepper.
Empty pasta into a large casserole (or any oven safe dish). Add sauce and egg. Stir to combine. Top with mozzarella cheese. Bake for 25 min, or until it begins to bubble and cheese melts and browns slightly. Serves 4 - 6. I like to serve/eat this ziti with a tossed salad, garlic bread, and whatever red wine I have in the house.
**To keep this from being absolutely horrible for me, I use whole wheat pasta and low fat cheese. I think that it still tastes rich enough that I don't mind the switch.
Chick Peas (Garbanzo Beans) - 1 can, drained
