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Quick Baked Ziti Recipe

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This recipe for Quick Baked Ziti, by , is from Jennifer Imhoff's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Imhoff


3 tbs. Extra Virgin Olive Oil
3 Cloves of Chopped Garlic
1 (28oz.) Can of Whole Peeled Tomatoes
1 (14oz.) Can Crushed Tomatoes
Kosher Salt
Handful of Fresh Basil
1 lb. Ziti Rigate
2 tbs. Butter
2 Tbs. Flour
2 c. Whole Milk
1 c. Romano-Parmesan Cheese
1 c. Fresh Mozzarella
Crusty Bread to Pass

Put pasta water on to boil.

In a medium sauce pot over medium heat, saute garlic in olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.

Add salt and pasta to boiling water and cook 6 minutes (al dente).

While pasta cooks, melt butter in a small pot over medium heat. Whisk to flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.

Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with the cheeses. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3-5 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 Minutes




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