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ziti rigate. 1 (16-oz.) container whole-milk ricotta. 1/2 tsp. freshly ground black pepper. 1 1/2 c. finely grated Parmesan, divided. 2 tbsp. unsalted butter. 1 tbsp. finely chopped fresh basil. 1 lb.
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Stir the sauce, ziti and 2 cups mozzarella cheese in the sauce pot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the remaining mozzarella and Parmesan cheeses. Bake at 350°F. for 30 minutes or until the beef mixture is hot and the cheese is melted.
Using ground chicken makes them leaner while garlic, Parmesan cheese, panko breadcrumbs and frozen spinach offer plenty of flavor. Serve with a Parmesan cream sauce. If you like those easy Italian ...
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Cook the beef and onion in a 4-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Nothing beats curling up with a gooey, meaty bowl of baked ziti and a glass of red by the fireplace. Pancetta and Italian sausage keep things flavorful and savory, while grated Parm and fresh mozz ...