Today is rainy, cold & miserable. Yay! That means comfort food at my house. I had a hankering for some good old Long Island Baked Ziti this week, & I decided to do something about it. I had cooked for a neighbor who spent the past 4 days running back to the hospital with her 1 year old, & made ziti & some meatballs in sauce for her. I made enough for our family, but this weekend is Ribfest, so the ziti went into the fridge til tonight. : )
It’s one of my go-to meals if someone had a baby, surgery or just a bad day. I know there are more complicated & authentic versions of the recipe, but this is how it goes at my house – play with the sauce & spices to make it work for your family. I added meatballs to mine this time, I’ve used a couple of different sauces, (honestly I usually make my own), & I have a huge crop of basil so I added a bunch of fresh basil to this last recipe. It’s very flexible & very forgiving. Enjoy!
1 16 oz box ziti
1 26 oz jar spaghetti sauce
1 16oz Ricotta cheese
2 c mozarella
1/2 c Parmesan cheese
Cook the pasta til it’s just shy of al dente. Remember it’s going to bake & you don’t want mushy pasta.
Combine the spaghetti sauce, ricotta, mozarella & parmesan cheese. When pasta is cooked, drain & add to the sauce mixture. Pour into a greased 9×13 pan.
You can sprinkle with additional mozarella – I highly recommend it.
Bake 350 for about 30 minutes til heated through & cheeses melted.