A Ronzoni Ziti recipe typically refers to a pasta dish made using Ronzoni Ziti pasta, which is a type of tube-shaped pasta often used in baked pasta dishes or served with various sauces like marinara or Alfredo. Ronzoni is a well-known brand of pasta in the United States, and their Ziti is a versatile shape for a variety of recipes.
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Tips and Adjustments on Ronzoni Ziti Recipe :
Meatballs: 1For fans of a more meaty ziti dish one can brown beef or pan-sear Italian sausage and combine it with marinara sauce before adding the pasta. This war even implies that meatballs are also a good addition.
Vegan version: sprinkles or mixes with the ricotta cheese combination or put into the dish to further enhance its appeal; spinach, mushrooms, or zucchini.
Make ahead: The ziti may also be assembled ahead of time, put in the refrigerator, and cooked the next day. Just bake when ready to eat. If cooled, excluding the few minutes you use to turn it off after the food is ready, then it will take a few additional minutes to warm again.
Freezing: This recipe is good when frozen. Arrange and cover well with appreciably fitted aluminum foil then plastic wrap. Practically speaking, it can be purchased and kept frozen, and then cooked immediately by throwing it straight from the freezer into the pan – the cooking time will have to be extended by 10-15 minutes.
Why Ronzoni Ziti Recipe ?
Quality and texture: Ronzoni pasta is manufactured from superior quality durum wheat semolina which produces a firm and favored Consistent flaky type that is suitable for baking exercises such as ziti.
Availability: The Ronzoni brand is easily found in most grocery stores so it wouldn’t be difficult to find this recipe.
Final Thoughts:
Ronzoni Ziti baked pasta dish is very popular and this particular one can be further altered. It is a steaming, warm dish with delicious melted cheese on top, tasty tomato sauce, and soft pasta. Did you know that this is one meal you can easily prepare for the entire family or even special guests?
Ronzoni Ziti Recipe
Ingredients
- 1 tablespoon Ronzoni ziti pasta
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 Clove garlic insect
- Crush 1 tomato 28 oz.
- 1 can 6 oz tomato paste.
- 1 tablespoon dried basil
- 1 tablespoon dried celery
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes if desired, heat slightly .
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated mozzarella cheese or more topping .
- Garnish with fresh basil or parsley optional .
Instructions
Cook the Ziti:
- Heat a lot of water with the salt in a large pot until it started boiling. Substitute Ronzoni Ziti and cook for the required time indicated on the package, about 9-11 minutes to an al’ dente. Then drain the pasta, and put it aside, but save about 1/2 cup of the starchy pasta water.
Prepare the Sauce:
- During the pasta is boiling, to the large non-stick skillet, warm up the olive oil in the middle heat. Next include the chopped onion and cook until it softens about 4-5 minutes frying/saute. Put the garlic in and stir for one more minute until the garlic is slightly brown.
Add the Tomatoes and Spices:
- Add tomato paste, tomato paste, dried basil, celery, salt, pepper and red pepper flake if you are using one. Stir the sauce and cook for 10-15 minutes to allow complementary ingredients to mix well.
Combine the Pasta and Sauce:
- This cooked ziti should be added to the sauce further tossing for the pasta until it is well coated. If the sauce is too thick, one can add a little of the pasta water, which was saved away to thin the sauce down to your preference.
Add the Cheese:
- Add Parmesan cheese then mozzarella cheese later, mix them with the spaghetti. If wanted, you could pour this to a baking dish then top it with more mozzarella and bake for 15-20 minutes until the cheese is melted.
Serve:
- Enjoy your ziti hot; add some basil or fresh parsley on top if you want to.
Notes
- Meat lovers: You can dip ground beef, sausage, or meatballs in marinara sauce for a meaty version of this dish.
- Vegetarians: Add shredded spinach, mushrooms, or zucchini to the ricotta mixture or sauce for extra flavor and nutrition.
