Categories: Pasta
Ingredients
- For Ziti Sauce:
- 3 tbsp Fontina, shredded
- 1 tsp garlic pepper seasoning
- 1/2 cup ricotta
- 4 cups tomato sauce
- 1/4 cup mozzarella, shredded
- 2 cups Alfredo sauce
- 1/2 tsp garlic powder
- For Ziti topping:
- 3 cups mozzarella, shredded
- 1 tbsp garlic, fresh and chopped
- 3 tbsp flat-leaf Italian parsley, fresh and chopped
- 1/2 cup Italian breadcrumbs
- 3 tbsp vegetable oil
- 3 tbsp each Romano and Parmesan cheese, grated
- Other ingredients:
- 1 cup mozzarella, shredded
- 1 lb. dry ziti pasta
Directions
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In a large bowl, combine the entire ingredients for the sauce; mix well. Cover and let refrigerate until ready to use.
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For topping: Whisk shredded mozzarella with Italian breadcrumbs, grated Romano and grated Parmesan in a medium bowl.
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Add in the oil, garlic and parsley; mix until blended thoroughly. Cover and let refrigerate until ready to use.
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en ready, lightly spray a large casserole or 13×9-inch baking dish with nonstick spray and preheat oven to 375. Cook ziti as directed.
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Pour 1/2 cup of the prepared ziti sauce into the prepared dish and using a large spoon, evenly spread it over the bottom.
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When done, drain the excess water and transfer the hot pasta into the bowl with the leftover sauce. Thoroughly mix and pour into the baking dish.
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Spread a cup of the shredded mozzarella on top of the sauce and pasta mixture.
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Top the mozzarella with the prepared Ziti topping, spreading evenly.
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Place pan on the middle rack of your oven and bake for 35 to 40 minutes, until cheese is bubbling and top is golden brown.
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Remove immediately and serve warm.