Ziti pasta, layered with a mix of shredded off the block Monterey Jack and extra sharp Cheddar cheeses, salted butter, finished with egg with whole milk and topped with additional cheese and baked.
Baked Ziti with Cheese
A lot of folks enjoy a baked ziti, made with tiny beef and sausage meatballs in a tomato-based sauce with cheeses with ziti noodles. It's a bit of a labor of love because it's a little time consuming, so that I even made a quicker, easier stovetop, skillet version that provides a very similar taste.
Most folks also enjoy a good homemade macaroni and cheese typically made with elbow macaroni and I've got several versions available on the website.
I took some of the basic aspects of my own mac and cheese recipes and used ziti noodles instead of classic elbows for a little bit of a change!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's how to make it.
Preheat oven to 325 degrees F. Boil ziti in boiling salted water to al dente. Drain but do not rinse. Spray or butter a 2-quart baking dish.
Combine the shredded cheeses; set aside. That's a pretty pile of cheese y'all!
Begin layering the casserole first with 1/3 of the pasta.
Top with 1/3 of the cheeses.
Top with 1/2 of the thinly sliced butter.
Repeat the layers of pasta.
Cheese and remaining butter.
...and ending with the cheese. Press mixture down into the casserole dish. Beat together the egg and milk and very slowly pour all over the top of the casserole.
Bake at 325 degrees for 45 minutes to 1 hour, or until bubbly and golden brown on top and milk mixture has set.
Dig in!
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