No Pot Creamy Ziti
Ingredients
- 1 9 x 13-inch pan
- 1 lb penne pasta (raw)
- 1 tsp salt
- 1 (26 ounce) jar pasta sauce
- ¾ - 1 (26 ounce) jar water (use the empty pasta sauce jar)
- 12 oz (about 1 ½ cups) cheese
Instructions
- Preheat oven to 350°F.
- Add the pasta in an even layer to a 9 x 13-inch baking pan.
- Add salt and sauce. Fill the jar with water (either ¾ to completely full) and add to the pan.
- Add most of the cheese and mix to combine. Add more cheese on top (or mix all of it in). Cover and bake (leave the house and come home to a hot fresh dish!) for 90 minutes.
- If you like it crisp, uncover and bake a little longer to let the top brown and bubble and noodles crisp up a bit.
Notes
Here’s some pointers when preparing this no-pot creamy ziti: *I used penne because I like the thinner noodle, but you can try it with actual ziti too. *If you like your ziti soft, you can just mix in all the cheese, you don’t need to leave some on top. If you like it crispy, leave some on top, because then you can just crisp up the ziti by cooking it a little longer uncovered. *We made this with both ¾ - 1 full jar of water. If you and your kids love a creamy ziti, a full jar is fine. If you prefer a firmer noodle, go with the smaller amount. Just make sure all the pasta is covered before baking. Disclaimer: While 9x13 pans are a great convenient option, all of the recipes featured in this series can also be made in a non-disposable (i.e. glass, ceramic, or metal) baking pan (cooking/baking times may be a little shorter).
