Baked Ziti


prep 0:30       total 1:00


6 servings



1-1/2 lb. ziti
6 slices provolone cheese
4 hard boilded eggs
1/4 lb. mortadella *
1/2 cup ricotta
1 to 2 qt. tomato sauce
2 cups Besciamella Sauce


Cook pasta in salted water until al dente. Meanwhile, heat tomato sauce and make besciamella sauce.

Once pasta is done drain and coat with 1/2 of the tomato sauce. In a 13x9-inch baking dish cover the bottom of dish with tomato sauce. Cover the bottom of the dish using half of the pasta. For the next layer, evenly distribute the ricotta. (Ricotta is very wet so just put it wherever it falls -- you won't use the whole 1/2 cup.)

Slice the hard boiled eggs and mortadella and add both to the dish. Drizzle 1/2 of the besciamella and then add the provolone placeing each slice side-by-side creating a cheese layer. Top with remaining pasta (you should have 3 layers now; pasta layer, cheese/meat layer, pasta layer) Top off with remaining red and white sauce.

Cover with aluminum foil to prevent drying and bake at 325°F for 20-30 minutes or until bubbling. Remove foil 5 minutes before removing ziti from oven. Serve hot and enjoy.

Author's Comments

My mom is a wonderful cook and I learned this recipe from her, it was one of my childhood favorites!

* Mortadella is a type of Italian ham that can be found in most major grocery stores.

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