Baked Ziti. Published May 28, 2008. Lancelot and I have been blessed over the many years of our marriage with the fact that OUR ... Tonight I am making Gramma's Baked Ziti with homemade meatballs.

This is such a straightforward, simple dish; maybe that’s why I didn’t think to share it until this past week. Even though this — the main course during holidays at my Great Aunt Jesse’s ...

Baked pasta recipes are a comforting and versatile option for any mealtime. They’re simple to prepare and can be easily customized to fit your favorite flavors. Whether you love a classic lasagna or ...

meatballs – frozen meatballs defrosted, I used a 28 ounce bag, use between 1.5 pounds- 2 pounds meatballs. You can use beef, pork, turkey, or any Italian style meatball.

Baked Ziti (With Rigatoni) For the tomato sauce: 2 tablespoons olive oil. 1 tablespoon unsalted butter. 1 medium yellow onion (8 ounces), finely chopped. Fine salt. Freshly ground black pepper.

As the weather gradually cools off, it's high time to reacquaint yourself with your old friend the oven and serve up some baked pasta. It's comfort food at its finest that can also fit the bill of ...

Directions. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, 4–5 minutes.

1 (28-ounce) crushed tomatoes. 2 teaspoons sugar. 3/4 teaspoon salt. 1/4 teaspoon ground black pepper. 1. Heat the oil in a 3-quart saucepan over medium heat.

Baked ziti recipe. Once cooled, store leftover baked ziti in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

If the meatballs seem loose while you're shaping them, place them in the refrigerator for 30 minutes to firm up, then cook. Swap option: Some chopped mint would be a delicious addition!