I had never made baked ziti. I had only had it when others made it, now and then. The kids had never had casseroles of any kind. Between wanting to try making new things and adding variety to the parade of meals, and thinking that casseroles might be some low cost menu items, I had wanted to spring casseroles on them. Baked ziti seemed like a good, passingly familiar place to start.
Having never made it, I had a misconception of what the dish entailed. My metal image was make meat sauce, make pasta, mix them together, put them in a casserole pan, throw some cheese on top, bake. I found myself thinking that it was pasta, but cooked redundantly.
Wednesday I looked at recipes online. They vary, but I was surprised to learn that many include ricotta cheese. I had never cooked with ricotta. While I happily ate completed lasagna when my sister or mother made it during my latter youth (until my father left, we never had things like that), I always thought the ricotta mix during the process looked disgusting.
I was also surprised it called for mozzarella cheese. Weirdly enough, I had already bought a pound of that. My oldest wanted to try it, since she loves string cheese. I had thought some of it could go on top of the ziti, since I knew I wanted cheese on top. My daughter hated it. I was shocked. It’s delicious! Nothing special; Market Basket store brand whole milk mozzarella. My perception of mozzarella had always been that it’s almost completely bland, and is used on pizza due to its melting properties. Having tasted pre-shredded mozzarella did nothing to change that notion. Having tasted mozzarella cheese sticks, fried and not, didn’t do enough to change that perception, though now I can see why they taste better than I’d have expected.
OK, so Thursday I stopped at Hannaford for ricotta so I could make baked ziti for supper. Bottom line: Success! Main lesson learned: Use less cheese next time.
Per usual, I followed no one recipe. Many of them call for sausage. That would be fantastic, but I had ground beef. I cooked the ground beef, slightly seasoning it, and got rid of most of the excess oil. That was perhaps 1.5 lbs before cooking. I added a jar of Francesco Rinaldi, my favorite sauce as well as the lowest cost name brand in jars. Unfortunately, the one jar left on the shelf was tomato and basil. I’d have preferred meat flavored or original for this. I added a small can of tomato paste to extend it and to modify the flavor of the sauce. A small can of generic tomato sauce would have been better. I adulterated the sauce with seasoning and brown sugar, so it wasn’t much different from what we would normally have on pasta.
Meanwhile, I cooked two boxes of ziti with lines. That was intentionally extra, to save some plain pasta for kids who wouldn’t want the baked ziti. I used something approaching 1.5 boxes in the actual casserole.
In keeping with many but not all of the recipes I had perused, I layered the bottom of a deep stoneware casserole pan (thank goodness for gifts or I’d not own something that nice) with the sauce. Not half. It took well over half to make an acceptable layer. On that I put some chunks of mozzarella and cheddar. The amount of cheddar used was modest. The amount of mozzarella was most of a pound.
Per some of the recipes, but not all, I mixed 16 ounces of ricotta with the ziti. I also mixed in a bunch of small chunks of mozzarella. That went in on top of the meat sauce layer, filling the casserole almost completely.
I dabbed the rest of the sauce onto the top of the ziti, sprinkled a generous amount of parm cheese on it, and completed it with more mozzarella and a lesser amount of cheddar.
It baked at 400 degrees for 20 minutes or so, in keeping with one of the recipes I’d referenced. It looked fantastic, but in retrospect could have used a bit more time for a crispier top.
The two kids who tried it liked it, though one of them picked out the meat. I thought it was great, but it lost a lot of appeal when it cooled down. The wife thought it needed more cooking time and less cheese, but really enjoyed it. As leftovers, the flavor actually improved. It’s tasty cold, and was better nuked hot than it had been fresh.
I’ll definitely make it again, as modified. Now I need to figure out what to make with the leftover ricotta. It was almost as cheap to get 32 oz as it would have been to get 16 oz, and I wasn’t sure just how much I’d actually need.