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Square slice of baked ziti on a white plate with a red rim and a fork with garlic bread in the background and a glass of white wine.

Baked Ziti

tomato sauce, garlic bread, mozzarella cheese

STARS

Vegetarians, lend an ear! This is the hearty, warm, meat-free meal you’ve been craving—pasta, rich tomato sauce, and creamy Bechamel all melted together with a dreamy cheese blend of provolone and mozzarella. On the side, serve garlic bread sprinkled with parmesan.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Baked Ziti

  • 1 pound ziti
  • 2 tablespoon olive oil, plus more for drizzling
  • 4 garlic cloves, minced
  • 1 teaspoon chile flakes, to taste
  • 2 28-ounce cans crushed tomatoes
  • 10 basil leaves, minced, plus more for garnish
  • Salt and pepper, to taste
  • ½ pound sliced provolne cheese
  • 1 cup shredded mozzarella
  • ½ cup shredded parmesan
  • 1 cup bechamel sauce
  • Garlic bread, for serving
Directions
1
Preheat the oven to 325°F. Grease a baking dish with cooking spray. 
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
3
Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. 
4
Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
5
Spread half of the tomato sauce in the baking dish and toss with half of the pasta.  Cover with a layer of provolone, mozzarella, parmesan and bechamel. Then add another layer of tomato sauce, the remaining pasta, cheese and bechamel.
6
Bake for 20 minutes, then increase the oven to 450°F and bake until the top is brown and bubbly. 
7
Serve with garlic bread.

Baked Ziti

tomato sauce, garlic bread, mozzarella cheese

STARS

Vegetarians, lend an ear! This is the hearty, warm, meat-free meal you’ve been craving—pasta, rich tomato sauce, and creamy Bechamel all melted together with a dreamy cheese blend of provolone and mozzarella. On the side, serve garlic bread sprinkled with parmesan.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Baked Ziti

  • 1 pound ziti
  • 2 tablespoon olive oil, plus more for drizzling
  • 4 garlic cloves, minced
  • 1 teaspoon chile flakes, to taste
  • 2 28-ounce cans crushed tomatoes
  • 10 basil leaves, minced, plus more for garnish
  • Salt and pepper, to taste
  • ½ pound sliced provolne cheese
  • 1 cup shredded mozzarella
  • ½ cup shredded parmesan
  • 1 cup bechamel sauce
  • Garlic bread, for serving

Directions

1
Preheat the oven to 325°F. Grease a baking dish with cooking spray. 
2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil. 
3
Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. 
4
Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
5
Spread half of the tomato sauce in the baking dish and toss with half of the pasta.  Cover with a layer of provolone, mozzarella, parmesan and bechamel. Then add another layer of tomato sauce, the remaining pasta, cheese and bechamel.
6
Bake for 20 minutes, then increase the oven to 450°F and bake until the top is brown and bubbly. 
7
Serve with garlic bread.