Classic Baked Ziti with Tomato Sauce on Pasta – Jamie Oliver
This simple baked pasta makes the perfect family meal. Just remember not to overcook the pasta – it’s going to carry on cooking in the oven so it’s best to under cook it a tiny bit.
Hi Our Cooking Companions… =)
Today, I am sharing with you a great recipe from – Jamie Oliver.com and have tired this one on the family when they come to visit. It is no secret that it is a winner. Just look at the picture. Gorgeous. You can find this recipe on Jamie Oliver’s website (here) and more (here) on my Blog of his recipes. However, I do not claim to make his exactly has I am a home cook not a Chef so expect to smell home cooked bread in the air. So enjoy.
I remember to add sea salt/normal salt to my cooking water, especially for pasta and rice as it prevents it from sticking to the sides and bottom of whatever container you are using. Great tip – so please share that one to everyone you know as its handy when you do the dishes…
Jamie Oliver has a few tips which are from his cooking website: I recommend highly to go can check them out as it will help you make Baked Ziti your own –> Bake Ziti with Tomato Sauce
Here is a few little tips to get you started:
– Any type of pasta can be used for Ziti whether its penne to straight pasta. Still takes and looks the same when served.
– Make this one your own in some way whether its changing the pasta, the sauce or even adding more TO the recipe. Express yourself.
The Ingredients are fairly simple to find and use.
I always have olive oil – pure olive oil – and extra virgin olive oil in the cupboard. It’s great for your skin, hair and nails, plus it tastes great on salad too along with some basil for the final touches.
Jamie Oliver recommends:
Bunch of basil
1 Yellow/Brown Onion
2 Garlic cloves
1 serrano or jalapeno chile, (leave the seeds if you like a bit of a kick)
Generous dose of Olive Oil
2 Tomates – well sized as I love tomatoes with pasta
Ground Black pepper
½ teaspoon salt for water
Half a Box of ziti or other pasta
½ Cup of Part-Skin Ricotta Cheese or buy it in a block and cut to separate – your choice =)
¼ Cup of Pitted Black Olives – chopped in half or less
¼ Cup of Paremesan Cheese – very important you add this to the recipe otherwise it is not complete without it.
Now, you are wondering what to use and where to put? No worries, I have you sorted.
This is what you will need: knife, cutting board, large pot and frying pan; colander, measuring spoons and 8-inch square baking dish or similar.
To make the sauce
1. Preheat the oven to 375°F. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chile. Put a large pan of salted water on to boil.
2. Next, heat a large frying pan on a medium heat and add a lug of olive oil. Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.
3. Add your garlic and chile, and as soon as they start to get some color add the large basil leaves. Add the tomatoes. Bring to the boil and add the pepper.
To put the bake together
4. Cook the pasta according to package directions, but remove from water when slightly undercooked, as the pasta will continue to cook when baked.
5. Drain the pasta, return it to the pot and stir in the tomato sauce, ricotta and olives. Put the pasta in an 8-inch square baking dish and sprinkle the Parmesan cheese over the top.
* Bake until the sauce is bubbling and the cheese on top is golden and crusty, this will take around 25 minutes. Scatter some of the smaller basil leaves over each serving.
Tips from the dietitian:
• Swap regular pasta for whole wheat – it will add flavor and fiber to the dish; not all whole wheat pasta tastes the same so experiment with different brands to find the one you like the best.
• Parmesan is made with skim milk so it’s slightly lower in fat than some other cheeses, but just as delicious. Also, a little bit goes a long way!
• If you’re trying to eat more veggies then add a handful to the sauce or defrost some frozen vegetables and stir them through.
Once cooled make sure you cover and refrigerate any of your leftover food – bacteria can grow when food is not stored properly.
MORE RECIPES COMING SOON… I have many more Recipes up in
–> Recipes section for you to look at.
Love to hear your thoughts and please share with others this great recipe from Jamie Oliver. Don’t forget to make this one your own in some way. Thank you in abundance. xx Ezzy =)