Should i cover my baked ziti

For freezing: Let dishes cool completely, then cover with a double layer of foil and freeze for up to three months. To reheat: Move ziti straight from freeze to oven at degrees F. Let bake for an hour, covered, to thaw completely and warm through. If you have to reheat an entire baked ziti, or at least a large portion, your best bet is in the oven.

To reheat refrigerated baked ziti in the oven: Cover with aluminum foil and bake at degrees F for minutes. Pasta bakes are so easy to whip up and even easier to freeze for another time. Bake 0. Do you have to boil mason jars to seal them? While the old guidelines.

Can I cook frying steak in the oven? Preheat a skillet over high heat. Can we use rock salt for cooking? Cooking with rock salt Food grade rock. How much parmasean cheese? I made this dish.. It was very good!! Very simple yet delicious recipe! Will definitely be making again. Thank you for sharing! I added ground beef to mine as well. I ground it up really fine and mixed it with the pasta sauce along with an 8 oz drained and squeezed jar of mushrooms! This recipe is so good! I have always had issues with my baked ziti being dry.

This recipe was so on the money and not dry at all. My family loved it. I will be making this again for a family gathering and keeping this recipe. Still looks delicious and my family os a pasta and cheese family!! I made this last night for dinner and it was a hit! I added a pound of hamburger and it turned out great. Tasted amazing.

Just made this recipe and can hardly wait for dinner. Really easy to make. I think next time I will add Italian Sausage. I made this last night and it came out fabulously. I was a little nervous because of the comment above about the cheeses, but my family loved it. I may try adding Italian sausage next time, as some of the other commenters noted, but the baseline recipe is fantastic.

Would you change any of the measurements? Sorry but I thought this was simply awful. I am a lover of all cheeses but this recipe calls for way too much. Provolone and mozzarella, both relatively flavorless just made a globby mess around the pasta. I would never follow this recipe again. Siri, I really read your comments, but if you like the flavor leave out some of the cheese.

I have done this and it was great. I use Parmesan, Asiago and added some fresh ground nutmeg. Also, if you look at the pics, the slices of provolone are thin. Adding 1 cup of ricotta is that much either. I always freeze my ziti before I bake it. Is there a reason why you say to bake it first? I got more praises than an Italian kitchen and I also added Italian hot turkey sausage and ground turkey meat.

This recipe is amazing! The cheeses worked well together! I did add a half pound of ground beef and we loved it!

I will definitely make this again! My daughter made this recently and it was the biggest hit! Everyone was asking for the recipe! Cannot say enough good things about this recipe!! Followed recipe step by step exactly and ended up with the most delicious baked ziti!!!! So moist, perfectly crisp on the top, and each bite more delicious than the last. Really appreciate the tips on perfectly cooking the pasta and the addition of provolone! I followed all your tips and it still ended up dry the flavor was perfect though, my husband and kids loved it!

I would add a little more sauce next time. Just keep notes of what you did and keep tweaking it. This was amazing! We loved all the cheeses! I was hesitant about only cooking the pasta for 6 minutes but it totally worked! I skipped the garlic and onion and it was still great! Then layer the cheeses. The second layer of pasta and sauce are separate not mixed together like the first layer?

What a technique you use layering and not overcooking the pasta. I want to make it and freeze it to have for after baby 2 is here in a month. Any suggestions? You said the water should be simmering NOT boiling. Should the water be simmering on medium-high with the top on or off? Thanks for your response. Hi Shon — the point I was trying to make is people tend to rapidly boil pasta which changes the texture and structure of it. Just reduce the heat a little.

Just do a taste test before draining. I hope that helps! Can I prep and freeze? Or do I need to cook throughly and then freeze? I want to prep tonight and serve in 2 days — taking on a 5 hour drive in between. If I can just prep and refrigerate then cook before serving, that would be great.

Hi Lynda — yes you can freeze this recipe. To do so, cook completely and let it cool. Cover with a double layer of foil and freeze for up to 3 months. Remove the foil and test the inside of the pan with a knife to see if it has been heated through. Hope that helps! Made this on Sunday and although I misread and added the mozzarella to the ricotta mixture, it turned out great.

So much so that my Mother In Law has seconds and said it was excellent! Will definitely make this again! I would check after 30 minutes to see if the middle has gotten hot. Regards, Deb. I suck at making my own red sauce, what store bought brand is the best for this recipe as a base? Do you cover baked ziti when you cook it? Share More sharing options Followers 0. Reply to this topic Start new topic.

Recommended Posts. NanceXToo Posted July 10, Posted July 10, I have the oven at and the trays are ready to go in. Link to comment Share on other sites More sharing options Cool, that's what I was thinking.