To disentangle it maximally, I made vegan variant of heated ziti with ricotta cheddar where protein originates from cheddar and not from meat.
You can make heated ziti ahead, keep it refrigerated and afterward pop it in the stove when you're prepared. Any scraps can be solidified.
Simple mushy One Pot Baked Ziti with Ricotta meal is an ideal weeknight feast or a hot dish to convey to your potluck and I'm almost certain you will love it!
One Pot Baked Ziti with Ricotta – simple mushy vegan pasta goulash made in one pot in 30 minutes!
Italian prepared ziti (or other pasta) is a definitive solace sustenance for me. It tastes like lasagna (which is an immense in addition to), in any case, aside from being wealthy in calories, it can likewise mean a ton of work and a kitchen left with heaps of grimy dishes.
- 230 g (8 oz) ziti or penne or similar pasta
- 1-2 Tbsp olive oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic
- 3 cups crushed tomatoes with juice
- 1/2 tsp Italian seasoning (oregano, basil and thyme)
- 1-2 tsp sugar
- 1 Tbsp red wine, optional
- 2 cups water
- salt, black pepper
- 1 cup (230 g) ricotta cheese
- 1/2 cup (60 g) mozzarella, cut into small cubes
- 1/4 cup Parmesan cheese grated
- 1 small egg
- OPTIONAL STEP: Soak ziti pasta in salty water while you're preparing the sauce (to shorten cooking time).
- Saute onion in olive oil and butter until soft. Add garlic, tomatoes, wine, sugar and seasonings and cook for about 5-10 minutes.
- Drain pasta, add it together with 2 cups water to tomato sauce in the pot. Bring to boil, cover and cook on low boil, stirring from time to time, until pasta is tender, about 10-15 minutes.
- Combine ricotta, mozzarella, Parmesan cheese and egg. Season with salt. Stir half of the mixture into pasta and dollop remaining on top.
- Transfer the pan to the 500 F (260 C) preheated oven. Bake until cheese has melted and starts browning, about 5 minutes.
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