Baked Ziti
Posted on

Do you like lasagna, but not the fuss? Make baked ziti instead! It’s a lot like a classic lasagna casserole, but easier to make and without lots of layers or broken noodles. It makes for a perfect midweek or weekend meal, or a hot dish to bring to a potluck. Make extra and freeze for later. This recipe is a pretty basic version, but everyone who makes baked ziti has their own unique tricks and twists to it. Some vary the cheeses, some the meat, some make meatless versions, and some people leave out the tomato sauce for a truly cheese-tastic casserole.

Continue reading Baked Ziti

Recently on Simply Recipes

  • Chicken Fajitas

    10-January-2016
    Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese,

  • Almond Pound Cake with Orange Glaze

    12-September-2018
    If you are looking for a special pound cake to prepare for a holiday gathering, consider this one! It is both dense and light, as all pound cakes should be; it’s rich with the aroma of almonds from the almond paste in the batter, and speckled with orange zest throughout. We’ve included a simple orange glaze though the cake stands perfectly well enough on its own without it.

  • As-You-Like-It Breakfast Casserole

    11-January-2016
    On vacation, 5 o’clock pm, having too much fun to realize that nothing has been planned for dinner, fridge mostly empty, remembering that uh oh, I’m the one in charge of feeding my friend’s children that night.

  • Roast Beef

    My mother knows a thing or two about cooking beef. She knows all of the cuts and the best way to prepare them. Perhaps it’s because she came of cooking age during a time when most neighborhoods still had local butchers who prepared the cuts themselves and freely shared information with customers about what to do with them.

  • Cheese Fondue

    10-January-2016
    Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party.

  • Beef Bouillon Soup from Oxtails

    11-January-2016
    We found this recipe in an old issue of Gourmet magazine. It accompanied an oxtail pâté which you make from the strained oxtails from this recipe.

  • Artichoke Leek Frittata

    Frittatas, as simple as they seem, can be a challenge to pull off well. The secret to a perfect frittata, or almost any egg dish for that matter, is slow cooking. A frittata should be firm enough to have structure, while at the same time, tender to the bite. If you cook the egg mixture too fast, the result will be dry, crumbly, and off-tasting.

  • Arroz Con Pollo

    Arroz con pollo means “Rice with Chicken” in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic versions of this dish.

  • BBQ Turkey with Mustard Sauce

    We’ve introduced South Carolina barbecue sauce and now here is a great recipe you can make with it, barbecued turkey legs and thighs. I grew up with plenty of meals made with turkey legs because they feed a lot, and they’re an inexpensive source of protein.

  • Beef Roulades with Walnut Parsley Pesto

    Roulades, pinwheels, whatever you call them, this is a classic party dish. When I was a boy, my mum used to make these for our Christmas Eve smorgasbord, where they took their place alongside Swedish meatballs and huge plates of cold cuts, cheeses, pickles and such. Some years she’d serve them with Hollandaise sauce, which made them very, very rich even for a little kid.