1 hr 10 mins
Ashley L.'s Note:
I had a favorite restaurant in Chevy Chase, MD that made wonderful ziti. I've tried to duplicate it. This is my best effort. It's my absolute favorite recipe.
My Private Note
Units: US | Metric
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 1/4 cup olive oil
- 2 tablespoons italian seasoning
- 1 tablespoon garlic powder
- 3 tablespoons brown sugar
- 3/4 cup red wine
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1Cook pasta according to package instructions.
- 2Place olive oil and red wine in sauce pan on medium heat.
- 3Stir in tomato paste first.
- 4Add rest of ingredients.
- 5Simmer for 20 minutes.
- 6Meanwhile, heat milk in a saucepan until it is steaming. Do not boil.
- 7While milk is heating, melt butter in a seperate saucepan.
- 8Whisk flour into melted butter. Let cook on medium for about 5 minutes. Keep whisking.
- 9Once milk is steaming, whisk into butter and flour mixture a cup at a time. It will become thicker as you whisk.
- 10After all milk is added, bring to a boil for 30 seconds constantly stirring.
- 11Remove from heat.
- 12Stir in salt and nutmeg.
- 13Place half of the cooked ziti noodles on bottom of large casserole dish.
- 14Spoon on half of the marinara sauce.
- 15Spoon on half of the besciamella sauce.
- 16Top with half of mozerella cheese.
- 18Bake at 350 for 40 minutes. Your cheese should brown and bubble.
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Nutritional Facts for Creamy Baked Ziti
Serving Size: 1 (467 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 792.8
- Calories from Fat 361
- Total Fat 40.1 g
- Saturated Fat 20.4 g
- Cholesterol 103.3 mg
- Sodium 2015.6 mg
- Total Carbohydrate 72.7 g
- Dietary Fiber 4.8 g
- Sugars 21.2 g
- Protein 32.9 g
The following items or measurements are not included: