baked ziti

Vegetarian Baked Ziti with Ricotta Cheese

Try creating our delicious yet simple recipe for rich and creamy baked Ziti
  • 50 MINS

    Cooking Time

  • Medium

    Difficulty

  • 15 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 532.2 kcal
Protein 20.49 g
Fat 18.24 g

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 2 bay leaves
  • 800 grams tinned chopped tomatoes
  • 1 Knorr Chicken Stock Pot or Vegetable Stock Pot
  • 1 large bunch basil, chopped
  • 300 grams ziti pasta cooked and drained (alternatively use rigatoni)
  • 200 grams ricotta cheese
  • 50 grams Parmesan cheese, grated

  1. Preheat the oven to 180°C, 160°C fan, Gas Mark 4.

  2. To make the sauce, heat olive oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes, until softened but not coloured. Add the garlic and cook for a further 2 minutes.

  3. Add the bay leaves, chopped tomatoes and Knorr Chicken Stock Pot. Bring to the boil and simmer on low heat for 10 minutes. Add the freshly chopped basil, stir through and remove from the heat.

  4. Lightly oil a casserole dish with olive oil. Ladle some of the tomato sauce into the bottom of the dish. Mix the cooked ziti pasta with the remaining tomato sauce. Pour half of the pasta into the casserole dish and top with the ricotta. Top with the remaining pasta and sprinkle with Parmesan.

  5. Bake for 20-30 minutes, until golden brown.

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