Baked zitis vary as much as pizzas do. I have a basic recipe that a play around with but the framework is always the same. This makes one large glass pan full. If you want more, don't overload the pan ... just make a 2nd pan or an extra smaller pan full.
1 lb penne
12 blocks of mozzarella (or 2-4c pre-shredded*)
3-5 cups tomato sauce
preshredded cheddar, mozzarella & parmagian - can also add in asagio, romano
your favorite italian seasonings - I use basil, parsely & black pepper
Cut the mozarella into 1inch cubes - smaller if you prefer. *Shredded mozarella is ok but doesn't bake the same.
Cook the penne for 2min less than instructed on package while preheating the oven to 375. Strain well and pour into pan.
Mix chopped mozarella into penne. Mix in 3-5 cups of sauce. 3 cups will produce a drier dish, more saucey. I actually prefer to use 4 but never remember to save or warm up extra sauce so I just use 5 cups initially. Stir well to coat all the pasta. Top with additional shredded cheese to create a layer of cheese on top. Sprinkle seasonings lightly over shredded cheese.
Bake 20min minimum ... until cheese is well melted and bubbly. If you like your cheese browned on top either cook longer at 375, turn up heat to 450 or (if you have an in-oven broiler) turn on broiler and watch closely.
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