Happy days after Christmas! I hope you all survived the holidays and had a wonderful time with your families. We sure did and I am very grateful that we were all, once again, able to see surround ourselves with our loved ones and come together to celebrate. I wasn’t doing quite as much cooking as I usually do over the holidays since I am less than a month away from welcoming our new baby, but I still made a few good meals. One of the things I am putting in the oven today is this baked ziti recipe I LOVE from Catherine McCord. I am calling it “recovery” ziti because it is just the thing I need to change up the routine from all of our Christmas hams and the like. I hope you all have your feet up today and are having a nice time recovering from your holiday!
Catherine McCord’s Baked Ziti
adapted from Weelicious
1 tablespoon olive oil1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
1 pinch kosher salt
1 garlic clove, minced
1 28-ounce can diced tomatoes
1 box (16 ounces) short pasta, cooked until al denta
2 cups grated mozzarella cheese, divided
1 cup finely grated Parmesan cheese
1. Preheat oven to 350F and rub a 9 x 11 baking dish with olive oil or vegetable oil.
2. In a large saute pan heat the oil over medium heat. Add the chopped onion and pepper, the pinch of salt and saute for about 4 to 5 minutes, or until the vegetables are softened. Add the garlic and cook for 1 more minute, do not let the garlic burn.
3. Pour in the diced tomatoes and cook for 15 minutes over medium heat, stirring occasionally and allowing the sauce to thicken while it cooks.
4. In a large bowl combined the cooked pasta, sauce, and 1 ½ cups of the mozzarella and all of the Parmesan cheese. Pour the combined mixture into the baking dish and scatter the remaining ½ cup of mozzarella on top. Bake for 30 minutes, or until the cheese is browned on top and bubbling around the edges.
Some more festive posts from The Naptime Chef:
Read more from Kelsey on Kelsey’s blog!