Baked Ziti

1. 1

   Cook pasta in salted water until al dente.

2. 2

   Meanwhile, heat tomato sauce and make besciamella sauce.

3. 3

   Once pasta is done drain and coat with 1/2 of the tomato sauce.

4. 4

   In a 13x9-inch baking dish cover the bottom of dish with tomato sauce.

5. 5

   Cover the bottom of the dish using half of the pasta.

6. 6

   For the next layer, evenly distribute the ricotta.

7. 7

   (Ricotta is very wet so just put it wherever it falls -- you won't use the whole 1/2 cup.)

8. 8

   Slice the hard boiled eggs and mortadella and add both to the dish.

9. 9

   Drizzle 1/2 of the besciamella and then add the provolone placeing each slice side-by-side creating a cheese layer.

10. 10

    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.

11. 11

    Cover with aluminum foil to prevent drying and bake at 325F for 20-30 minutes or until bubbling.

12. 12

    Remove foil 5 minutes before removing ziti from oven.

13. 13

    Serve hot and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.