Baked ziti recipe Once cooled, store leftover baked ziti in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before ...

1 lb. 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.

Ziti rigate, creamy ricotta, rich tomato sauce, and a whole lotta cheese come together in this easy, classic baked ziti recipe.

Ziti rigate, creamy ricotta, rich tomato sauce, and a whole lotta cheese come together in this easy and classic baked ziti recipe.© PHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISON ...

The best baked ziti isn’t made with ziti at all The popular baked pasta has often overpromised and underdelivered. Here’s how we fixed it.

Freshly ground black pepper, to taste 1 (16-ounce) package dried penne or ziti rigate (see Note) Instructions: Heat 1 tablespoon olive oil in a large stockpot over medium-high heat.

Heat a pot of salted water to a boil, stir in ziti or penne rigate; cook until al dente. Whip ricotta and 2 ounces fresh goat cheese (both room temperature) together with a fork in a large serving ...

Prep time: 20 minutes. Total time: 40 minutes. Serves 4. Ingredients For baked ziti: Coarse salt and ground pepper 8 ounces ziti rigate (ridged) or other short pasta 1 cup part-skim ricotta 1 ...