Tuesday, December 3, 2013

Triple Cheese Baked Ziti

I'm going to tell you right now, my pictures of this suck. Mostly because it was cold and the sun was setting and my lighting was off, but also because it smelled so good I couldn't wait to eat it and subsequently got sloppy. If you want better pictures, make it yourself.

This is super simple to make. It may not even require half your ass.

You start by gathering your ingredients. It is fully acceptable to steal ingredients from friends and neighbors to avoid the grocery store.

Then you cook your pasta (if you need to learn how to boil water click here) and dump all your ingredients into the pot and stir. Do not burn your hands on the absurdly hot pot handles.

Then you dump it all in a pan and put more cheese on it because cheese is an amazing thing and you can never have too much of it.

Then you put it in the oven and then you take it out of the oven and let it cool off so all the cheesiness doesn't cause permanent burn damage to the roof of your mouth.

And then you eat it and you tell everybody you know that it's terrible so that they don't eat it and there's more for you.

 Did you get all that? No? Oh, fine. Read the recipe then:


1lb box of ziti
15oz ricotta cheese (approximately 1 3/4 cup)
3 1/4 cups of tomato sauce (that's more than one jar, just FYI)
8oz shredded mozzarella cheese
1 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1 tsp pepper
Parmesan cheese to taste (I used the stuff in the green shaker can that may or may not be real cheese, but you can use the fresh stuff if you're fancy like that)


1. Cook your pasta in a great big pot according to the directions on the box. After draining noodles, return them to the pan.

2. Add approximately 2 1/2 cups (24oz) of tomato sauce to the pot along with ricotta cheese, mozzarella cheese, and seasonings. Stir until well combined.

3. Pour the additional 3/4 cup of tomato sauce into a 9x13 pan. Spread it across the bottom and up the sides.

4. Dump the ziti into the 9x13, spread it out, and then sprinkle the Parmesan cheese across the top.

5. Cover pan with foil to keep cheesiness from escaping and bake at 375 for 30 minutes.

6. Serve with leftover Thanksgiving punch.


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