Baked Ziti
- Vegetarian
- Energy Kcal 701
- Carbohydrates g 70.5
- of which sugars g 6.5
- Protein g 42.6
- Fats g 27.6
- of which saturated fat g 16.16
- Fiber g 4.4
- Cholesterol mg 79
- Sodium mg 1419
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
PRESENTATION
Baked ziti recipe fans, you know there's nothing quite like the vibe of a Southern Italian family gathering. Seriously, the laughter and good food just fill the house, right? Ziti al forno hails from Campania and the broader Mezzogiorno area. It's a staple at tables packed with folks who love sharing a hearty meal. What makes this dish really stand out? It is the long, tubular ziti pasta tossed with tender fried eggplant and creamy provola silana cheese. All layered with a rich tomato passata. And here's the thing—those moist, tangy flavors remind you of home-cooked comfort.
The final touch? That oven step. Giving the top a golden, slightly crispy crust that begs to be cracked with a spoon. With this classic baked ziti approach, every bite is like discovering something new—a bit of melty cheese, some chewy pasta, and that unmistakable Southern Italian taste. For sure. When big family dinners roll around, everyone goes for seconds because this baked ziti recipe really, really brings people together.
In Southern Italy, adding diced fried eggplant isn’t just a fun twist. Nope, it’s a nod to how locals keep things interesting while sticking to tradition. The easy baked ziti style is all about letting those simple, honest flavors shine. Nothing too fancy here. Even though some versions go with ricotta or meat, Campania's sticks with provola silana for a creamy finish that’s hard to forget.
Folks might compare this dish to other Italian pasta bakes, but the combo of crispy crust, moist sauce, and tender eggplant makes it a true classic. And the sauce? Perfect. When you bring this cheesy baked pasta to the table, the whole room lights up—there’s just something about the warmth and flavor that turns any dinner into a celebration.
For anyone building up their list of family dinner recipes, this is the kind of food that feels like home. Always has a spot on the table. Plus, it’s perfect for any occasion, from cozy nights in to festive gatherings with friends. And it's a dish that captures the heart of Southern Italy. Pretty simple.
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- INGREDIENTS
- Ingredients for a 10-inch diameter baking dish
- Ziti pasta 11.25 oz (320 g)
- Eggplant 10.5 oz (300 g)
- Caciocavallo silano cheese 10.5 oz (300 g)
- Tomato purée 1 ½ cup (350 g)
- Basil 4 leaves
- Fine salt 1 pinch
- Black pepper 1 pinch
- Garlic 1 clove
How to prepare Baked Ziti
To prepare baked ziti, first prepare the tomato sauce: sauté a peeled and halved garlic clove in a pan with olive oil 1, then pour in the tomato sauce 2, add salt 3, pepper and let it cook for about 30-35 minutes over medium heat.
Meanwhile, cut the Provola Silana first into slices, then into strips, and finally into small cubes 4, do the same with the eggplants, slicing them thinly 6
then into strips, then into small cubes 7. In a pot, add vegetable oil and when it reaches a temperature of 340°F-355°F, fry the diced eggplants 8. Let them sizzle 9
and once they are golden brown 10, drain them using a slotted spoon and place them on a tray lined with paper towels 11 to drain the frying oil 11. Then cook the pasta 12 in a pot of boiling salted water.
Once cooked, drain it and place it in a large bowl, add a little olive oil to prevent sticking 14, add the tomato sauce 15
add the fresh torn basil 16, the diced Provola 17, and the eggplants 18.
Mix everything well to combine the ingredients 19, transfer the mixture to a 10-inch diameter baking dish 20, and place it under the preheated grill (at 465°F) for 5-6 minutes. Once gratinated, remove from the oven and your baked ziti will be ready to serve! 21