Elsa's Baked Ziti (Rachael Ray's Big Orange Book)

By KDCooks

Ingredients

• Salt
• 1 lbs. ziti rigate or rigatoni
• 2 cups ricotta cheese.
• Grill seasoning, such as McCormick’s Montreal Steak Seasoning.
• Parmasan cheese
• 1-2 garlic cloves, chopped
• Crushed red pepper flakes.
• 1 cup crushed tomatoes or tomato sauce.
• Couple fresh basil leaves, torn or chopped.

Details

Servings 4

Preparation

Step 1

Preheat oven to 375F.

Bring a big pot of water to a boil for the pasta; salt the water, add the pasta, and cook to al dente.

Drain the ricotta cheese in a strainer lined with paper towels. Place the drained ricotta in a 9 x 13-inch casserole dish and season with some grill seasoning and a few handfuls of Parm cheese.

While the pasta cooks, heat the EVOO in a small pan over medium heat. Add the garlic and a pinch or two of the red pepper flakes and saute for a minute or two, then stir in the tomatoes and basil. Reduce the heat to low.

Drain the pasta and toss with the cheese mixture. Add the tomato sauce, top the pasta with more Parm, and bake until the cheese browns, about 15 minutes.