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Baked Ziti Casserole
This is a favorite stand-by dish I always have on hand when we are having
a large group of people over for either a wine event or a party that may
run late. It's feeds a crowd, is easy to prepare and can go into the
freezer unbaked if not needed. Absolutely just as good without any cheese.
What you need
- 1 1/2 lb. Barilla Plus Penne or Rotini (or use your favorite
tubular pasta)
- Olive Oil
- 1 tsp crushed red pepper flakes
- 3-4 cloves garlic
- 1 28oz. can Muir Glen Plum Tomatoes
- 1 14oz. can Muir Glen tomato sauce or diced tomatoes
- 1 cup red wine
- 1 bunch fresh basil
- 1 lb. mozzarella cheese (optional)
- Grated romano cheese (optional)
How to make it
- Boil the pasta according to package directions for al dente
- Using your hands, crush or tear the plum tomatoes into
small pieces
- Remove the leaves from about 4-5 stems of basil and set
both aside
- Heat olive oil over medium-low heat in a saucepan
- Mince garlic and add with red pepper flakes to the oil
- Heat slowly until oil has been infused with the flavors
- Add tomatoes and sauce, basil stems, red wine, salt & pepper
- Cook on medium heat until sauce has reduced and
thickened slightly
- If using mozzarella cheese, cut it into about 1/2 inch
cubes
- In a large bowl combine pasta, sauce and cheese if using
- Tear basil leaves into bite-sized pieces and mix in gently
- Drizzle about 1 tbl olive oil into the bottom of a large
baking pan
- Add pasta
- Pasta can be refrigerated or frozen at this point
- Preheat oven to 350º
- Bring casserole to room temperature
- Bake pasta until it is bubbling hot - about 45-55
minutes
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