Best baked ziti recipe no meat: 59 photos
FAQ
Layer half the mozzarella into the pasta and reserve half for the top. It bakes up golden-brown — the hallmark of a good pasta casserole. Make sure there is enough sauce to use as a layer at the top, under the mozzarella. This will insulate the pasta and keep it from drying out.
Baked Ziti is a popular Italian-American dish that is not commonly found in Italy.
Texture: Ziti almost always has a smooth texture, though you can occasionally find ridged versions of the tubular pasta. On the other hand, penne can be either ridged or smooth (though ridged is the most widely available in North American grocery stores). Width: In general, ziti noodles are larger than penne noodles.
Ingredients
- 1 pound dry ziti pasta.
- 1 onion, chopped.
- 1 pound lean ground beef.
- 2 (26 ounce) jars spaghetti sauce.
- 6 ounces provolone cheese, sliced.
- 1 ½ cups sour cream.
- 6 ounces mozzarella cheese, shredded.
- 2 tablespoons grated Parmesan cheese.
To avoid mushy baked pasta, seriously undercook the pasta in its boiling phase. Perry lets the pasta boil for just five minutes before draining it well and tossing it in the sauce. Because the pasta's going into a hot sauce in a hot oven, it'll continue to cook long after it's been drained.