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Ingredients
| mozzarella cheese, whole milk (shredded): 6 cups |
| pasta (ziti): 1 lb |
| canned crushed tomatoes: 28 oz |
| canned tomato paste: 6 oz |
| tomato sauce: 8 oz |
| olive oil: 1/4 cup |
| Italian seasoning: 2 Tbl |
| garlic powder: 1 Tbl |
| light brown sugar (packed): 3 Tbl |
| red wine: 3/4 cup |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
| salted butter: 6 1/2 Tbl |
| all-purpose flour (unsifted): 1/3 cup |
| whole milk: 4 cups |
| Kosher salt: 2 1/2 tsp |
| whole nutmeg: 1/2 tsp |
Creamy Baked Ziti
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Cook pasta according to package instructions.
- Place olive oil and red wine in sauce pan on medium heat.
- Stir in tomato paste first.
- Add rest of ingredients.
- Simmer for 20 minutes.
- Meanwhile, heat milk in a saucepan until it is steaming. Do not boil.
- While milk is heating, melt butter in a seperate saucepan.
- Whisk flour into melted butter. Let cook on medium for about 5 minutes. Keep whisking.
- Once milk is steaming, whisk into butter and flour mixture a cup at a time. It will become thicker as you whisk.
- After all milk is added, bring to a boil for 30 seconds constantly stirring.
- Remove from heat.
- Stir in salt and nutmeg.
- Place half of the cooked ziti noodles on bottom of large casserole dish.
- Spoon on half of the marinara sauce.
- Spoon on half of the besciamella sauce.
- Top with half of mozerella cheese.
- Repeat.
- Bake at 350 for 40 minutes. Your cheese should brown and bubble.