How To Make Baked Ziti with Pesto
Pesto adds an earthy and herby bite to this savory tomato-sauced baked ziti! Whip up a delectable serving for dinner in just under an hour.
Heat the oven to 350 degrees F. Oil an 8-by-8-inch baking dish.
In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked.
Drain. Rinse with cold water and drain again thoroughly.
In a medium saucepan, heat 1½ tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf.
Bring to a simmer over moderate heat and cook for about 10 minutes until very thick. Stir in ¼ teaspoon of the pepper. Remove the bay leaf.
In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining ¼ teaspoon of pepper.
Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer.
Cover with the remaining pasta and then the remaining sauce. Top with the remaining ½ cup of mozzarella and the remaining Parmesan. Drizzle with the remaining ½ tablespoon of oil.
Bake for about 30 minutes, until bubbling.
Let sit 10 minutes before cutting.
Serve and enjoy!
- Calories: 776.08kcal
- Fat: 45.48g
- Saturated Fat: 21.74g
- Trans Fat: 0.03g
- Monounsaturated Fat: 13.66g
- Polyunsaturated Fat: 3.36g
- Carbohydrates: 54.62g
- Fiber: 3.69g
- Sugar: 5.97g
- Protein: 37.42g
- Cholesterol: 119.69mg
- Sodium: 922.74mg
- Calcium: 749.18mg
- Potassium: 498.44mg
- Iron: 1.99mg
- Vitamin A: 298.23µg
- Vitamin C: 13.06mg
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