If I could combine the two things that remind me of each Grandmother, I think you’d have this dish, in this casserole pan. The baked ziti is a family recipe from my Dad’s side (that’s the Italian side that also gave you this secret ravioli recipe) and the smells of this dish when you start to fold the layers together bring me back to my childhood. We loved hanging out at my Grandparents house, diving into the candy drawer, or sifting through the famous jewelry box in the blue room. Funny thing is, everything in that jewelry box is now back in style. But you see, this Le Creuset dish reminds me of my Grandmother on my Mom’s side.
She has a set of these pots in white on her stove at all times. Honestly, I think she’s had them for as long as I’ve been around. They’ve seen more matzo ball soup than any Jewish deli in town. Okay that doesn’t really say much for Atlanta, but you get the idea, work with me here. I always thought one day I’d own my own set of Le Creuset pans and I’m happy to say I finally have one.
With my new dish in hand, I headed to my parents last weekend to hang out and catch up on life and while there, my Mom and I whipped up this baked ziti that’s been a family recipe for generations. This dish is so insanely easy to make and really takes just 4 ingredients if you already have sauce on hand. Throw it all in a big casserole dish like this Le Creuset one and you’re pretty much done. Serve with a big glass of red wine and you’ve got yourself a great weeknight dinner and even better leftovers.
This post was written in collaboration with Le Creuset. All opinions and views are my own.
- 15 oz container of ricotta cheese
- 1 lb pasta
- 32 oz of your favorite marinara or meat sauce
- 8 oz bag of shredded mozzarella
- Cook pasta according to the package - cook it 1-2 minutes less for al dente
- Drain pasta
- Add pasta to a bowl and fold in sauce and ricotta until combined.
- Add half of the mozzarella to the mix, and add mix to casserole dish
- Add remainder of mozzarella to the top of the pasta
- Bake covered for 30 minutes and then another 15 uncovered or until bubbly.
You can add Italian hot sausage to this for more protein and a heartier dish.