Baked Ziti – Made with Gluten-free Penne Pasta – A Three Cheese Delight – Made the Simple Way – Shortcut Using Hunts Four Cheese Pasta Sauce –

Baked Ziti

One shortcut made this meal simple to make. Instead of preparing the sauce myself, I used a 24 ounce can of Hunts Four Cheese Pasta Sauce.

Warm the pasta sauce in a pan. While the sauce is heating, boil four quarts of water for 2/3 of a box of Ronzoni gluten-free penne pasta (or, if preferred, ziti made of wheat flour). When the water is boiling hard, add the pasta. (If the water threatens to boil over, add a few drops of vegetable oil to the pan.) Cook according to directions on the box. Drain, rinse, and set aside.

Preheat the oven to 375 degrees F.

Spoon a 15 ounce carton of ricotta cheese into a small mixing bowl and add one egg and a tablespoon of chopped parsley. Mix and set aside.

Grate 3/4 pound of mozzarella cheese and set aside.

Grate 1 cup of Parmesan cheese. (Or use a cup from a bag of grated Parmesan cheese. I did.) Set aside.

Choose an 8″ X 8″ baking dish.

With a ladle add enough pasta sauce to cover the bottom of the baking dish (about 1/3 of the sauce). Add a layer of pasta (half of the pasta), then a layer using half the ricotta cheese mixture, and next a layer of grated mozzarella cheese, about one-third of it. Add another layer of pasta sauce, and sprinkle half the grated Parmesan cheese over the top.

Repeat layers, beginning with the rest of the pasta, the remainder of the ricotta cheese, another layer of mozzarella cheese, then the remainder of the sauce, next the more mozzarella, and sprinkle the top with the remainder of the Parmesan cheese.

Dot the top with butter. Spray aluminum foil with cooking oil or rub oil on the surface of the foil so the cheese will not stick. Cover the dish with the foil, and place it in a 375 degree oven for 25 minutes. Remove foil and bake for 25 minutes longer. Cool 15 minutes before serving.

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About Carol Ann Hoel

The new me - Carol Ann. More suitably said, the old me in new circumstances of life. Again. My history has developed in parts and chapters. In person, I am Wife, Mom, Grandma, Author, and Writer, in that order, more or less. Life is good because God is good.
This entry was posted in Cooking Techniques and Shortcuts, Food, Gluten-free and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Baked Ziti – Made with Gluten-free Penne Pasta – A Three Cheese Delight – Made the Simple Way – Shortcut Using Hunts Four Cheese Pasta Sauce –

  1. jannatwrites says:

    I try not to eat pasta often (too many carbs) but boy does that look yummy!

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    • Yes, pasta is a genuine starchy carbohydrate, even made with gluten-free flour. Wheat flour rates very high on the glycemic scale, meaning that it speedily turns to sugar in our bodies. My gluten-free all-purpose flour is lower on that scale, but it is still a starchy carb. I, too, must be careful not to overindulge in pasta. Thanks for stopping by and for your comment. Blessings to you, Janna…

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