It’s been awhile since we did a #BrokeBitchMeal (blame it on my recent promotion at my job!) but wouldn’t you know, sometimes….bitches be broke.
Baked Ziti is a go-to meal for me, not only when I’m low on funds, but when I want a meal that is feels rich (see, puns! or this is irony? whatever, literary devices!).
A little backstory: My Uncle Stephan (who’s one of the best cooks ever.) taught me how to make Baked Ziti when I was about 13 years old & ever since then it’s been a staple in my culinary life.
If you never had baked ziti, it’s like lasagna with smaller noodles so, technically you get more.
Also, if you read this week’s earlier post on how to make tomato sauce
(link here: http://wp.me/p6JwH2-pH) this is the recipe I used it for!
Let’s get started!
One pound of ziti noodles (I actually used rigatoni this time because the grocery store didn’t have any ziti when I went shopping.)
2 pounds of shredded mozzarella cheese
1 cup of ricotta cheese
1 1/2 parmesan cheese
2 cup of tomato sauce
So, for some reason I didn’t take a lay-flat picture for this but we can do without it this once, right?
Also, did you know that’s what those are called. lay-flats? I learned that on buzzfeed, it sounds very British, right?
I’m rambling, back to the food.
You start off by cooking the pasta, so boiling water + salt + oil + ziti until al dente.
Once that’s done, you make layer the rest of the ingredients.
I do noodles, sauce, cheese (mozz then parm), repeat.
I use the ricotta to fold into the sauce to add even more creaminess.
Once I’m at the top layer, I essentially bomb the pasta casserole with cheese.
You can NEVER have too much cheese.
I then transfer the dish into the oven & bake it for 20 minute at 400 degrees.
You know it’s ready when all the cheese is melted & the top is a little brown.
There you have it!
Your new go-to comfort dish.
Happy eating. ❤