Best Biggest Losers Baked Ziti Recipes

ULTIMATE BAKED ZITI

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
• In a medium bowl, whisk together the cottage cheese, egg, 1/2 cup of the Parmesan cheese, 1 teaspoon of Italian seasoning, and heavy cream. Season with salt and pepper to taste. Set aside.
• Cook pasta in a large pot of boiling, salted water until barely tender, about 5 minutes. Drain return to pot. Set aside.
• While pasta cooks, heat the olive oil and garlic in a large skillet over medium heat until garlic is fragrant, about 2 minutes. Stir in crushed tomatoes, tomato sauce, oregano, and additional teaspoon of Italian seasoning. Simmer until thickened, about 10 minutes. Remove from heat and stir in sugar and fresh basil. Season to taste with salt and pepper.
• Add cottage cheese mixture and 1 cup of the tomato sauce to the pasta and mix well. Stir in half of the mozzarella cheese. Transfer the pasta mixture to the prepared baking dish and spread remaining tomato sauce evenly over the top. Sprinkle remaining mozzarella and Parmesan over the pasta, then cover tightly with foil and bake for 30 minutes.
• Remove the foil and continue to cook until the cheese is bubbling and beginning to brown, 25-30 more minutes. Let stand for 10 minutes before serving.

BAKED ZITI

Steps:

• Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

BIGGEST LOSER BAKED ZITI

Steps:

• Preheat the over to 450 degrees and spray a casserole dish with non stick spray.
• Cook pasta according to directions. In a separate mixing bowl, mix ricotta cheese, egg whites, and 3 of the 4 cups of mozzarella. Add in the garlic powder and salt and pepper. Once the pasta is cooked mix it in with the ricotta mixture.
• In the baking dish spread 1 cup of pasta on the bottom. Then spread 1/2 of the pasta/ricotta mixture on top of that. Next spread a layer of 1/2 cup of sauce, then layer the remaining pasta/ricotta mixture over that. Add the remaining 1/2 cup of sauce and sprinkle the remaining cup of cheese on top.
• Cover loosely with aluminum foil and bake for 20 minutes. Remove the aluminum foil and continue baking for 10 more minutes. Pull out of oven and let sit for 5 minutes.

BEST BAKED ZITI EVER

Steps:

• Pour olive oil into a large, deep skillet, over medium-high heat. Add in ground beef and brown, 5 minutes. Add in diced onions, and mushrooms (optional). Saute for 5 to 7 minutes until onions are soft and translucent, and ground beef is cooked through.
• Add in garlic and tomato paste and toast for 2 minutes. Pour in crushed tomatoes and tomato sauce. Stir in basil, oregano, salt, and pepper and bring to a simmer. Reduce the heat to low and simmer until pasta is ready.
• Cook pasta in boiling water, according to package directions. Preheat oven to 350 degrees Fahrenheit.
• Prepare the cheese topping in a small mixing bowl by combining cream cheese, ricotta, and parmesan. Mix together until smooth.
• Once the pasta is done, add it into the meat sauce and stir to combine. Pour it into a lightly greased 9x13 pan. Spread cheese mixture on top of the pasta.
• Bake, uncovered, for 20 minutes until the cheese is melted and bubbly. Serve hot.

BAKED ZITI I

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

SLOW-COOKER BAKED ZITI

Steps:

• In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. , Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.

THE BEST BAKED ZITI

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.