Baked Ziti Casserole Recipe

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Baked Ziti Casserole

Contributed by: Melinda

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.

This dish is just as good without any cheese.

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)

Prepare the Ingredients

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

Assemble the Casserole
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

Bake the Pasta
Preheat oven to 350º
Bring casserole to room temperature
Bake pasta until it is bubbling hot - about 45-55 minutes

Serve with grated romano cheese if desired

Questions about this recipe?

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Baked Ziti Casserole