
Baked Ziti with Arrabbiata Sauce
From Amanda Wilens
Making a dish of baked ziti with fresh pasta sauce can take a bit of time to make, but when it lasts so long, it’s definitely worth it.
Made with Tomato Puree
Mutti® Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
140 min (COOK TIME: 120 min / PREP TIME: 20 min)
8 people
Ingredients
Arrabbiata Sauce
-
1
Tbsp Olive Oil
-
1
yellow onion large
(chopped finely)
-
1
Tbsp
crushed red pepper flakes
-
5-6
garlic gloves minced
-
28
ounces
Mutti® Finely Chopped Tomatoes
-
1
cup
½ Mutti® Tomato Puree
-
2
tsp
Mutti® Double Concentrated Tomato Paste
-
1
½ Tbsp Italian seasoning
-
20
leaves
basilchopped
(1 Tbsp dried basil)
-
Pinch salt and pepper
-
cup
¼ pasta water or just regular water if you’re making it in advance
Baked Ziti
-
1
lb. ziti penne
(or rigatoni)
-
2
Tbsp olive oil divided
-
2
cloves
garlicminced
-
1
lb. ground turkey or beef or plant-based ground meat
-
Sprinkle oregano
-
Pinch salt and pepper
-
Arrabbiata Sauce from above
-
16
oz
ricotta cheese
-
cup
¾ Parmigiano Reggiano cheese
(shredded)
-
1
egg
-
cup
½ basil leaves chopped
-
cup
¼ parsley chopped
-
8
oz
shredded mozzarella cheese
-
Extra basil optional
-
Extra Parmigiano Reggiano cheese optional
Recipe and image credit: Amanda Wilens
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Recipe and image credit: Amanda Wilens