Baked Pasta Dishes

What’s your baked ziti recipe?

Four Cheese Baked Ziti

This is a creamy, baked pasta dish that is rich, and very filling. I serve it with a green salad.
For a lighter meal, use 2% milk or lighter, instead of the half-n-half — and light or fat free cheeses
To make things easier, you can use a prepackaged shredded italian cheese mixture
Once I used a macaroni noodle instead of the ziti pasta, and everyone loved it too!
The red pepper flakes may gave some folks indigestion if they aren’t used to it, so that can be left out in that case. We use it because it gives a slight sweetness.
This is VERY delicious, no matter which of the above changes are used.

INGREDIENTS

* 2 cups half-and-half
* 1/2 teaspoon dried basil
* 1/4 teaspoon crushed red pepper flakes
* 1 1/4 cups shredded provolone cheese
* 1 1/4 cups shredded mozzarella cheese
* 1 1/4 cups shredded Swiss cheese
* 2 tablespoons grated Parmesan cheese
* 2 egg yolks, beaten
* 8 ounces ziti pasta
* salt to taste
* ground black pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart ovenproof casserole dish; set aside.
2. Cook pasta in a large pot of boiling salted water until al dente. Drain.
3. Meanwhile, bring half-and-half, basil, and crushed red pepper to a simmer in a heavy, large saucepan over medium high heat. Add cheeses 1 handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat, and stir in egg yolks. Season with salt and black pepper to taste. Mix in pasta. Spoon into prepared dish.
4. Bake until heated through, approximately 10 minutes. Serve hot.

Veggie Pasta Bake – Recipe by Laura Vitale – Laura in the Kitchen Episode 144


Leave a comment

Your comment