This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.
- 3 large zucchini
- 1⁄2 cup olive oil
- 1 lb ziti pasta or 1 lb penne
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (28 ounce) cans tomatoes (if whole, slice before cooking)
- 1⁄4 cup basil leaves, in strips
- 1⁄4 cup chopped parsley
- 4 tablespoons butter
- 1 1⁄2 cups shredded mozzarella cheese
- 1 1⁄2 cups grated parmesan cheese
- Boil water and cook the ziti according to package directions.
- While it is cooking, follow next steps.
- When it is done, drain and set aside in large bowl (or pot).
- Slice the zucchini.
- In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
- Take them out of the pan and drain on paper towels.
- In a saucepan, heat the remaining 1/4 cup oil.
- Add the onion and cook until translucent.
- Add the garlic and cook for 2 minutes.
- Add the tomatoes, basil, parsley, salt and pepper.
- Simmer uncovered for 20 minutes.
- Preheat oven to 350 degrees.
- Pour into large bowl with the drained ziti.
- Rub two shallow baking pans with olive oil.
- In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
- Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
- Repeat the layers in that pan.
- Repeat above steps for second pan.
- Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
- OR BAKE ONE, FREEZE ONE!
- OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
- Defrost before baking.
This was really good! I love that it makes a second pan that can be frozen for a night when I don't feel like cooking. Super easy and super yummy. Thanks for posting!
This was a big hit at Church Potluck with the Vegetarian's and well as others. I have been asked where I found this and I have give them this web page. There was very little left overs. I only used half of the cheese it called for and it was still good.
This is outstanding! Delicious. Filling, but not heavy. This could be made for just about anyone. Our pan is not very large, so I stuck to the proportions, but I did use basil olive oil to brown the zucchini and saute the onions/garlic. I think we could add more of the fresh basil, but it was delicious per the recipe.