Note: this recipe was developed in 2003 in the Cumberland Valley of Pennsylvania and perfected in early 2004 in Brooklyn. This recipe will not work as advertised in altitudes above 4000 feet. Click here for the High Altitude Baked Ziti recipe.
one 26-30 ounce can of tomato or pasta sauce
one 8 ounce can of tomato sauce
containers of oregano and basil, or one container of Italian seasoning that contains both
one 16 ounce package of ziti (although shells or macaroni will also work)
one 8 ounce package or cube of mozzarella cheese
one container (at least 2 ounces) of Parmesan cheese
one 9X13 inch glass oven dish (Pyrex or other brand)
one oven that can reach up to 450 degrees F
Heat (or pre-heat, if electric) oven to 450 degrees. Put uncooked pasta in glass oven dish. Empty 26 ounce and 8 ounce cans of sauce into dish with pasta in it. Add half a can of water to the sauce cans and stir the tomato-laced water in with the pasta.
Before placing in the oven, cover the top of the 9X13 dish with the pasta and sauce with aluminum foil.
Leave dish in oven for 25 minutes in electric ovens, or 20 minutes in gas ovens. Remove dish from the oven and take off the aluminum foil.
Stir the pasta and sauce. Then, add the 8 ounces of shredded mozzarella to the top of the pasta mixture. Sprinkle Parmesan cheese on top of the mozzarella and sprinkle Oregano and basil on top of the cheese.
Place dish back in oven for an additional 10 minutes or until cheese melts into a pleasant color.
Shut off oven and take dish out of oven. This will require mittens, gloves, or fire retardant materials. Put the pasta dish on a surface that it will not burn. After allowing about 5 minutes to cool, it should be ready to eat.
Go offline for testimonials on this recipe from Ronald Faith, Tanya Khafateh, Dorby Saffron, Tom Brennan, Sean Kennedy, Jennifer Williams, and Tyrone Griffith.
This site cannot be held liable for those who are too stupid to not know how to handle items that have been inside a 450 degree oven.