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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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