Always trying to find the perfect easy dinner? Look no further than Danielle's tried and tested Baked Ziti. You won't want to miss her tips for taking it from good to an unbelievable weekly staple. Watch here!
The Best Baked Ziti
Recipe By Danielle Renov
- Cooking and Prep: 1 h
- Serves: 6
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Baked Ziti
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Bring a large pot of water to boil. Once water is boiling add two tablespoons salt and pasta.
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Meanwhile, butter a nine- by 13-inch dish or aluminum pan. Directly to the pan add tomato sauce, ricotta cheese, two tablespoons of the butter, two cups shredded cheese, salt, pepper and red pepper flakes.
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Before draining pasta, remove 1/2 cup pasta water and add to the pan with the rest of the ingredients. Stir to combine.
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Add cooked pasta to the pan and stir to fully coat every single piece.
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Top the pasta with one to two cups shredded mozzarella (depending on how cheesy you like it).
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Scatter remaining tablespoon of cubed butter over the top.
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Bake for 40–45 minutes until the top is golden brown and bubbly.
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Ricotta cheese replacement
Even here in Monsey, NY I am not always able to find ricotta cheese. Is there anything else that is more commonly available that I can replace it with?Replies:
Even though it is recommended to use Ricotta, you can use cottage cheese or farmers cheese (which is a bit dryer than cottage cheese). It works fine.
Try blending cottage cheese :) Depending on the recipe, farmer cheese may work as well.
I tried it tonight with cottage cheese (plain, without blending it) instead of ricotta cheese. It came out just as yummy BH & it ALL WENT! Thank you so much for your suggestion below Esther Leah! -
Salt Content
Even though I gave this a five star rating (because of taste, texture, smell, etc), I & others here still felt that 3 TABLESPOONS of salt was too much. Perhaps this might have been a typo? So I decreased it to about 3 TEAspoons (actually a sprinkling the first time- probably about a teaspoon or so) then 2 teaspoons the second time. We all felt it tasted MUCH better this way. -
The best baked ziti
I was shocked from the outcome!! I was never a baked ziti fan but this recipe was amazing! Can’t wait to make it again!! Thanks Danielle! -
THE BEST ZITI!!!
Made this for my fam a while ago, and hubby, who usually claims ziti is a kids food, declared it heavenly. Will be making again tonight for dinner iy"H. Thanks Danielle!! -
Easy to make
Was delicious! I used spaghetti (cuz that's what I had at home) and it came out awesome! -
Replies:
When it's cooked you can freeze it. -
Ricotta cheese replacement
Looks good. Can i use sour cream (in Israel, shamenet) to replace the ricotta cheese? If so how much and which fat amount do you recommed?Replies:
This might help. First of all you can get ricotta in most large supermarkets, by "Gad" cheese with a Rubin hechsher. The shamenet would be too runny. You could mix it with farmers cheese (Tov Ta'am- 3%)/ Or use cottage cheese. The ricotta is not cheap, nor is the Tov Ta'am, so if your problem is budget, stick with cottage. And I know that Danielle likes the ricotta better, and I'm not contradicting her because basically she is right, but I made lasagna with cottage instead of ricotta, and it turned out fine. The choice is of course yours.
You can also use an immersion blender to blend up the cottage cheese. -
Salt?
Made this recipe was delicious but very salty. Was I suppose to use Kosher salt instead of regular salt or was the tbsp suppose to be tsps?Replies:
I looked at the video and Danielle added salt by hand and sprinkled, it looked like no more than a teaspoon each time. Watch it again and you will see. -
Israel Riccotta Cheese
YUM! Where can you get ricotta cheese in Israel? or what is the equivalent?Replies:
ריקוטה- גד It comes in a blue container
I use cottage cheese in a pinch.
As Sarah said, you can find ricotta cheese by the "Gad" company, in most of the large supermarkets, such as Yesh, Osher Ad, Shuk Ha'ir, etc., and even in some of the neighborhood stores. But the ricotta is quite expensive, and as Chaia stated it is possible to use cottage cheese instead. I used cottage cheese in lasagna and it was fine. Good luck.
Please
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Salt Content
Even though I gave this a five star rating (because of taste, texture, smell, etc), I & others here still felt that 3 TABLESPOONS of salt was too much. Perhaps this might have been a typo? So I decreased it to about 3 TEAspoons (actually a sprinkling the first time- probably about a teaspoon or so) then 2 teaspoons the second time. We all felt it tasted MUCH better this way.
Please
Log in to ask a question Write your question here
-
Ricotta cheese replacement
Even here in Monsey, NY I am not always able to find ricotta cheese. Is there anything else that is more commonly available that I can replace it with?Replies:
Even though it is recommended to use Ricotta, you can use cottage cheese or farmers cheese (which is a bit dryer than cottage cheese). It works fine.
Try blending cottage cheese :) Depending on the recipe, farmer cheese may work as well.
I tried it tonight with cottage cheese (plain, without blending it) instead of ricotta cheese. It came out just as yummy BH & it ALL WENT! Thank you so much for your suggestion below Esther Leah! -
Replies:
When it's cooked you can freeze it.
-
Ricotta cheese replacement
Looks good. Can i use sour cream (in Israel, shamenet) to replace the ricotta cheese? If so how much and which fat amount do you recommed?Replies:
This might help. First of all you can get ricotta in most large supermarkets, by "Gad" cheese with a Rubin hechsher. The shamenet would be too runny. You could mix it with farmers cheese (Tov Ta'am- 3%)/ Or use cottage cheese. The ricotta is not cheap, nor is the Tov Ta'am, so if your problem is budget, stick with cottage. And I know that Danielle likes the ricotta better, and I'm not contradicting her because basically she is right, but I made lasagna with cottage instead of ricotta, and it turned out fine. The choice is of course yours.
You can also use an immersion blender to blend up the cottage cheese.
