Recipes for "baked ziti"

Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.

Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.

Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4 to 5 minutes.

Add the garlic, rosemary or basil, Italian seasoning, and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.

Taste the sauce and season with salt and pepper, if needed.

Spread a thin layer of the sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.

Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.

At this point, you can cool, cover, and refrigerate or freeze to make ahead.

Bake uncovered in the oven at 350°F until the top is lightly browned and the cheese melted, about 20 to 25 minutes. Let stand for 10 minutes before serving.

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Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Spread 1/2 of the ziti in the bottom of the prepared dish.

Top with Provolone cheese.

Top with sour cream.

Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.

Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.

Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.

Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.

Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.

Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.

Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.

Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.

Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.

Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Preheat an oven to 375 degrees F (190 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Rinse with cold water to stop the cooking process. Transfer to a large roasting pan.

Whisk together 1 jar of spaghetti sauce and the ricotta cheese in a large bowl. Add to the pasta and stir.

Place the spinach in the bowl of a food processor; blend until finely chopped; remove and set aside. Then place the carrots in the food processor and process until finely chopped.

Heat the olive oil in a large skillet over medium-high heat. Cook the chopped carrots in the hot oil until they begin to soften, about 2 minutes. Stir in the zucchini, portobello mushrooms, button mushrooms, and garlic; cook and stir until the zucchini is soft, about 4 minutes. Remove from heat and stir in the chopped spinach, tomatoes, and 2 tablespoons Italian seasoning; drain. Add to the ziti and mix. Sprinkle about 1/2 the bag of the Italian cheese blend over the pasta and stir through. Pour in the 3 remaining jars of spaghetti sauce; stir until the pasta and vegetables are evenly coated. Season with 2 tablespoons Italian seasoning, salt, and pepper; mix. Cover the pan with aluminum foil.

Bake in the preheated oven until completely heated through, 1 to 1 1/2 hours. Remove the foil and sprinkle the remaining cheese over the dish. Return dish to oven and bake until the cheese melts and begins to brown, about 10 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Combine mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Romano cheese, onion, parsley, egg, garlic, basil, oregano, thyme, salt, and pepper in a large bowl. Stir in ziti and 2 cups marinara sauce.

Spread 1 cup marinara in the bottom of a 9x13-inch baking dish to coat. Pour ziti mixture into the dish; top with remaining 1 cup marinara, and sprinkle with remaining 1/2 cup Parmesan cheese. Cover dish with aluminum foil.

Bake in the preheated oven until heated through, about 20 minutes. Remove foil; continue baking until bubbly and cheese browned, about 10 minutes more. Remove from the oven; let sit 10 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C) and grease an 8x8-inch baking dish.

Combine grated pecorino and breadcrumbs in a small bowl; set aside.

Bring a large pot of salted water to a boil. Add ziti, and cook until tender with a bite, about 11 minutes. Drain; reserve about 2 tablespoons pasta water.

Meanwhile, melt butter in a large nonstick skillet over medium heat. Add chopped onion; cook and stir until onion begins to soften, 2 to 3 minutes. Stir in garlic, herb seasoning, and red pepper flakes, and cook about 30 seconds.

Turn off heat. Stir in chicken, spinach, cream, Boursin, and mozzarella, stirring until cheeses are melted and ingredients are well combined.

Stir drained ziti into chicken mixture. Loosen the sauce with reserved pasta water, if needed. Pour chicken and sauce mixture into the prepared baking dish. Sprinkle pecorino and bread crumb mixture over the top.

Bake in the center of the preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve warm.

Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.

Bring a large pot of lightly salted water to a boil. Add ziti and cook at a boil until tender yet firm to the bite, 9 to 11 minutes.

While the ziti is cooking, heat a large skillet over medium-high heat. Add ground beef and onion to the hot skillet and cook until beef is browned and crumbly, 5 to 7 minutes. Stir in Worcestershire sauce, oregano, and garlic powder; cook until fragrant, about 1 minute. Drain and discard grease. Stir in marinara sauce.

Drain ziti and transfer to the prepared baking dish. Sprinkle 1/2 of the mozzarella cheese over top, then layer with cottage cheese, meat sauce, and remaining mozzarella. Beat milk, eggs, salt, and pepper together in a bowl, and pour over top.

Bake in the preheated oven until set and bubbly, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Combine 4 cups mozzarella, pasta sauce, ricotta, cream cheese, 2 tablespoons Parmesan, Italian seasoning, garlic powder, and salt in a large mixing bowl. Add cooked ziti and mix well to coat. Transfer to a 9x13-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over top, along with parsley. Cover with foil.

Bake in the preheated oven until thoroughly heated and cheese on top is melted, 20 to 30 minutes.

Combine chicken breasts, chicken broth, salt, pepper, onion flakes, oregano, and garlic for shredded chicken in a medium slow cooker, making sure chicken is completely covered by broth.

Cook until chicken is no longer pink in the center, on Low for 5 to 6 hours or on High for 3 to 4 hours.

Thirty minutes before chicken is finished cooking, preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.

While ziti is cooking, prepare filling: fry bacon, jalapenos, and onion in a small skillet over medium-high heat until onions are tender and bacon is browned, 5 to 7 minutes. Remove from the heat and transfer to a small mixing bowl with cream cheese, mozzarella, Parmesan, and mayonnaise; mix until well combined.

Remove chicken from the slow cooker and place into a large bowl; use 2 forks to shred chicken into small pieces. Add cooked ziti and Alfredo sauce; mix well.

Pour 1/2 of the chicken-ziti mixture into the prepared baking dish and sprinkle pepper Jack cheese in an even layer over top. Spread jalapeno popper filling evenly across the dish. Pour remaining chicken-ziti mixture into the dish, and sprinkle 1/2 cup mozzarella over top.

Mix crushed crackers, Parmesan cheese, and butter for topping together in a small bowl; sprinkle over the pasta dish.

Bake in the preheated oven until cheese is melted and just barely starts to turn golden, 25 to 30 minutes. Remove from the oven and serve immediately.

In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.

In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.

Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.

Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.

In a small bowl, toss together mozzarella and Romano cheese.

Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray.

Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add chicken and season with salt and pepper. Cook and stir until chicken is browned and no longer pink in the center, 5 to 7 minutes.

Combine pasta, pasta sauce, and chicken in a large dish. Spread 1/4 of pasta mixture in each 9x13-inch dish. Top each with 2 cups (8 ounces) of mozzarella cheese and 1/2 cup Pecorino Romano cheese. Repeat with another layer of pasta and cheeses.

Bake in the preheated oven until hot and bubbly, about 25 minutes.

Sauce: Heat olive oil in a large pot over medium high heat. Add pancetta and sauté until slightly crisped, about 5 minutes. Add onion and garlic; turn heat down and sauté for 5 minutes. Add red pepper flakes and tomato paste; sauté for 2 minutes. Add tomato sauce, crushed tomatoes, and salt. Simmer for 20-30 minutes.

Ziti: Cook ziti according to package directions. Toss with about two thirds of the pasta sauce. Reserve remaining 2-or-so cups of sauce.

Mascarpone: Mix mascarpone with grated garlic and a pinch of salt.

Layering: Preheat oven to 400 degrees. Transfer half of the pasta to a 9×13 baking dish. Spoon the mascarpone over the top in little blobs. Cover with half of the mozzarella and half of the provolone. Cover with about a cup of sauce. Transfer the rest of the saucy ziti on top of your cheese layer. Finish with remaining mozzarella, provolone, and spoon the remaining sauce around on top for prettiness.

Bake: Bake for 20 minutes until warm, delicious, molten-cheesy, and bubbly. Top with some parmesan, fresh basil, or freshly cracked black pepper to be a baked ziti superstar.

Gather the ingredients. Cut down the length of each sausage with a sharp knife. Remove and discard casings.

Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more.

Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.

Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.

While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.

Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch casserole dish with a drizzle of olive oil. If you need to use a 9x13-inch dish, reserve about 1 cup cooked pasta to avoid overfilling and bubbling over.

Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.

Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti pasta and cook for 8 to 10 minutes or until al dente; drain and rinse.

Combine cooked ziti, ricotta cheese, mozzarella cheese, egg, and 1 ½ cups spaghetti sauce in a medium bowl.

Transfer into the prepared baking dish. Top with remaining spaghetti sauce, then sprinkle with Parmesan cheese.

Bake in the preheated oven for 30 minutes; let stand for 15 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a rolling boil over high heat. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well.

While pasta is cooking, heat a large skillet over medium heat. Add sausage; cook and stir until brown, about 10 minutes. Drain sausage and set aside.

Stir together ricotta, onion, egg, garlic, and oregano in a large bowl until well combined. Stir in pasta, sausage, salt, pepper, and the half jar of spaghetti sauce; mix well.

Cover the bottom of the prepared baking dish with 1/3 of the full jar spaghetti sauce. Layer with 1/2 of the pasta mixture, 1/2 of the remaining spaghetti sauce, and 1/2 of the shredded cheese. Repeat layers once more using remaining pasta, sauce, and cheese. Sprinkle basil over top and cover the dish tightly with aluminum foil.

Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).

At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.

Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.

Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.

Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.

Add 2 cups meat sauce to the pasta; toss to coat.

Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.

Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.

Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.

Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.

Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.

Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Heat oven to 375 degrees F.

Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

Bake 20 min. or until heated through.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook ziti, uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.

Combine ricotta cheese, 1/4 cup Parmesan cheese, and egg in a bowl. Spread 1/3 spaghetti sauce in the prepared baking dish; top with 1/2 ziti, 1/2 ricotta mixture, 1/3 spaghetti sauce, 1 cup mozzarella cheese, and 2 tablespoons Parmesan cheese. Repeat layers, ending with remaining spaghetti sauce and Parmesan cheese. Cover baking dish with aluminum foil.

Bake in the preheated oven until heated through, 45 to 50 minutes.

Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until tender yet firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.

Preheat the oven to 375 degrees F (190 degrees C).

Mix together ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, beaten egg, salt, and pepper in a large bowl until well combined.

Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cups tomato sauce and Parmesan cheese.

Bake in the preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

Preheat the oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish.

Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.

Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into the prepared baking dish as follows: 1/2 of the ziti, Provolone cheese, sour cream, half of the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.

Bake in preheated oven until cheeses are melted, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Meanwhile, brown ground beef in a large nonstick skillet over medium-high heat.

Combine sauce and water in a large bowl. Stir in browned ground beef, ricotta, Parmesan cheese, and uncooked ziti. Pour ziti mixture into a 13x9-inch baking dish. Cover tightly with aluminum foil.

Bake in the preheated oven for 55 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered for an additional 5 minutes. Let stand 10 minutes before serving.

Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.

Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.

Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.

Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.

Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl.

Spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker.

Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours).

Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Spray a 9x13-inch baking dish with cooking spray. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until they just start to become tender, about 5 minutes. Drain pasta, reserving 1/2 cup pasta water.

Meanwhile, heat oil in a heavy skillet over medium heat and cook and stir Italian sausage, breaking up the meat as it cooks, until it is no longer pink, 5 to 7 minutes.

Reserve 1/3 cup crushed tomatoes and pour remaining tomatoes into sausage. Stir in garlic, Italian seasoning, red pepper flakes, and spinach. Cook for 10 minutes.

Combine ricotta, heavy cream, 4 ounces cubed mozzarella cheese, 4 ounces shredded Parmesan cheese, and garlic granules in a bowl. Season with salt.

Add the cooked sausage mixture and ricotta mixture to the pasta and toss well. If mixture seems too thick, stir in reserved pasta water 2 tablespoons at a time.

Spread the reserved 1/3 cup crushed tomatoes into the bottom of the casserole dish. Pour half of pasta in an even layer over tomatoes and top with 1/2 of the remaining mozzarella and Parmesan cheeses. Repeat with remaining pasta and cheese.

Bake ziti in the preheated oven until cheese is lightly golden brown and pasta is heated through, 25 to 30 minutes. Garnish with chopped fresh basil.

Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.

Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.

Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.

Mix spaghetti sauce and diced tomatoes together in a medium bowl.

Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.

Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook ziti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to a bowl and toss with spinach and sour cream.

Heat a large skillet over medium heat; cook and stir sausage, onion, carrots, and garlic until onion is translucent and sausage is no longer pink, about 7 minutes. Add spaghetti sauce and broccoli to sausage mixture and simmer until sauce mixture is heated through, about 15 minutes.

Layer 1/2 of the ziti mixture into a 9x13-inch baking dish. Spread 1/2 of the fresh mozzarella cheese, 1/2 of the sauce mixture, the remaining ziti mixture, and fresh mozzarella cheese, respectively, into the baking dish. Sprinkle shredded mozzarella cheese over the dish. Cover dish with aluminum foil.

Bake in the preheated oven until cheeses have melted, about 20 minutes. Remove the aluminum foil and cook until top is lightly browned, about 10 minutes more.

Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain ziti and rinse under cool water to stop it from cooking.

Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.

Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.

Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.