Simple Baked Ziti
This baked ziti recipe is creamy, cheesy and so delicious and easy!
Servings 6 cups
- ⅔ pound ziti (If you use a pound, you will have some leftover)
- 2 cups gravy (or more)
- 6 slices provolone (some you will tear in half to fit in the casserole dish)
- 1 cup sour cream (more or less)
Fill a medium/large stockpot ½ full with water and add salt. Set the heat to high and bring to a boil.
Add pasta once boiled and set the timer to 10 minutes. The pasta will be al dente. Once the timer dings, drain the pasta in a colander.
Preheat oven to 350 F.
Ladle some gravy in the bottom of a 3 quart casserole dish.
Spoon in a layer of pasta.
Dollop sour cream on the pasta. I put between 5 - 6 tablespoons.
Liberally ladle gravy on top of sour cream.
Add provolone on gravy. I put between 2 - 3 pieces in each layer.
Keep layering pasta, sour cream, gravy and provolone cheese until casserole dish is filled.
Place covered casserole dish in oven for 30 minutes.
Uncover the casserole dish and bake for 20 minutes.
- When you boil the ziti, make sure it is al dente since you are going to bake it and will soften it more. So, boil it for 10 minutes tops.
- I use homemade spaghetti sauce (which I call gravy) but you can use jarred, store bought if you prefer.
- I use provolone in this recipe but you can use sliced mozzarella or any light tasting cheese. I wouldn't use sliced cheddar.
- I use a medium casserole dish so it doesn't take the full pound of ziti. You can use a bigger dish for the full pound. We like having plain pasta leftover so we can eat it with just gravy. But that's just us.
Serving: 1cup | Calories: 441kcal | Carbohydrates: 62g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 630mg | Potassium: 519mg | Fiber: 4g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 2mg