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Thanks to Pomi Tomatoes for the product used in this post! No further compensation was given. All opinions, text, and photos are mine.
Baked ziti has always been a favorite of mine! I used to get it at Sbarro growing up when we'd go out to eat, and now I make my own at home all the time! The recipe couldn't be any easier to make, even with homemade sauce and leftovers are delicious!
Remember last year when I posted the ah-mazing Beefy Macaroni Soup using Pomi Tomatoes? This recipe uses those fantastic tomatoes too! That recipe is the most popular one on the blog, and this recipe is just as phenomenal!
The homemade sauce is so wonderful and full of flavor. It tops the ziti and cheese mixture perfectly. The sauce would be wonderful in any Italian dish, I'm going to experiment more with some other recipes very soon! Pasta dishes like this are my ultimate comfort foods, especially when served with a salad and some bread.
The reason why I love Pomi Tomatoes so much, they are made in Italy, 100% natural, and packaged in BPA free, stay fresh containers! You can tell how great the quality is when you open the package! I recently saw them at my local Walmart, so you should be able to find them at a store nearby too!
Baked Ziti (click here to print recipe)
What you need:
1 1/2 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced
1- 26.46 ounce Pomi Finely Chopped Tomatoes
3 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon sugar
salt and pepper, as needed
1 pound ziti pasta, cooked according to package directions
1- 15 ounce Ricotta cheese
8 ounces shredded mozzarella, divided
fresh parsley, chopped for garnish
Heat the olive oil in a large skillet over medium heat. Add onion and garlic and saute for 5 minutes, stirring often. Then add the tomatoes, basil, parsley, and sugar. Season with salt and pepper as needed. Simmer for 30 minutes, reducing heat to medium low.
Preheat the oven to 350 degrees. In a large bowl, combine cooked ziti, ricotta cheese and 4 ounces of the mozzarella until evenly mixed. Pour into a 9x13 baking dish and spread evenly. Pour the sauce over the pasta and spread evenly. Sprinkle remaining mozzarella on top and bake for 20-25 minutes, until cheese starts to brown.
Serve topped with fresh parsley or parmesan cheese.
This recipe is shared at: Kathe with an E, Inside BruCrew Life, Memories by the Mile, Feeding Big, A Dish of Daily Life, Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker,