• Dry ziti pasta 1 pound
  • Butter 2 tbsp (to cook pasta) • 717 kcal
  • Butter 2 tbsp • 717 kcal
  • Milk 1 cup • 49 kcal
  • Eggs 2 large • 130 kcal
  • Flour 1 tbsp
  • Mozzarella cheese grated 3 cup
  • Tomato 1
  • Onion 1
  • Sunflower oil 1 tbsp • 900 kcal
  • Salsa marinara 1 cup
  • Black pepper 1 tsp
  • Salt 1 tsp • 1 kcal
Calories refers to 100 gr of product

A real classic within the Italian Kitchen in the middle of the week, or a hot dish for a dinner. Ziti baked is very similar to American lasagna, but much easier to make, practically with the same ingredients, there is no need to use a lot of layers or noodles. This recipe is a pretty basic version, but all those who make the baked ziti use their own versions with tricks. Some variant the type of cheeses, others the meat, others make their version without meat, my version uses sauce Neapolitan with a touch of basil. As for ziti (similar to Penne but smooth) is a very common form of pasta in some places, but you can substitute Penne pasta (similar to ziti but with stripes). You got it?

  • Boil the pasta according to the package instructions in plenty of salted water. Add 2 tsp of butter and reserve.
  • In a skillet melt the butter, add the tablespoon of flour, cook for a few seconds moving with wooden spoon and go adding milk.
  • Heat the marinara sauce and add a finely grated tomato and onion. Mix the white sauce with the pasta.
  • In a refractory mold, add a layer of pasta, one of marinara sauce and complete with mozzarella cheese. Repeat until filling. Bring a hot oven until gratin.