True story: we made all of the food for the 150 guests at our DIY wedding!
The day before it was all hands on deck preparing 36 pounds of hummus, trays of pita chips, a bunch of mini quiches, and 12 hotel pans of baked ziti from 36 pounds of pasta! As well as a cheesecake bar!
For the day of, I hired a couple of students from my college’s foodservice program to man the kitchen and handed the ziti off to them halfway through my hair and make-up. It was a day to remember!
Baked ziti is a super easy meal to prepare, is great made ahead, and both reheats and freezes well. We ended up having lots of wedding leftovers which kept beautifully in the freezer!
This recipe is vegetarian but you could add a pound of cooked ground meat or sausage to the sauce. I also used 1 lb of mozzarella with about a cup of ricotta for this recipe but if you don’t have ricotta and have enough mozzarella, I’d bump it up to 1.5 lbs for max cheesiness!
- This recipe makes about 8 servings
- Per serving, this recipe packs 40 g of carbs, 10 g of protein, and 2 g of fat, and 3 g of fiber
- Pre-workout: have at least 2 hours before your session to give you enough time to digest.
- Post-workout: this recipe has the ideal 3-4:1 ratio of carbs to protein. Have post-workout meal within 1-2 hours of your session.
- 1 lb of ziti or penne
- 1 teaspoon of salt
- 2, 24-oz jars of tomato sauce (or you can make your own)
- 1-1.5 lb of shredded mozzarella
- Optional: small container of ricotta cheese
- Preheat the oven to 350 degrees Fahrenheit
- Boil a pot of water with 1 teaspoon of salt
- If you’re making a homemade sauce, do this now
- If you’re going to include sausage or ground meat, brown it in a skillet and add the sauce and simmer for a few minutes
- Cook pasta until just before it is al dente (it will finish cooking in the oven)
- Take a 13×9 Pyrex and spoon enough sauce into it to lightly cover the bottom
- Add half of the pasta and cover with half of the sauce. Stir it slightly to make sure all the pasta is sauced up. If you’re using ricotta, add half of it to this layer in twelve to fifteen tablespoon size dollops. Then add half of the mozzarella
- Do the same for the top layer with the rest of the pasta, sauce, ricotta, and cheese
- Bake for 30 minutes until bubbly
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
Other Recipes You Might Like
Growing up with a dad from Italy, we almost exclusively made sauce from scratch. Simple, no fuss, but absolutely delicious. I’ve been winging homemade sauce ever since and I’m going to show you how to whip up a super simple tomato sauce in no time! This sauce is so easy. Sautee onions and garlic (plusContinue reading “Basic Tomato Sauce”
When we first starting exploring the yard at our new house, I noticed a few sad looking basil plants along the potato patch. Side note: I’ve learned that chickens kind of eat everything—like my chives, baby Swiss chard, baby lettuce—but only when they feel like it. So they miraculously left my plants alone for weeksContinue reading “Easiest Pesto Pasta”
If you like spinach ravioli, you’re going to love this recipe! It’s pretty much a deconstructed version of it. It kind of happened by accident while I was testing out an Alfredo sauce and was going to add chicken and broccoli. I was 90% done with the sauce when I realized we were out ofContinue reading “Creamy Spinach & Chicken Pasta”
This is a super quick and easy meal and with a creamy sauce that whips together as quick as the pasta cooks! My absolute fav. It’s a great way to stretch your protein which, come to think about it, lots of people are talking about recently with meat being a little scare in the groceryContinue reading “Easy Ham Tetrazzini”
Ooh baby did this come out good! This recipe was inspired by my creamy spinach and chicken pasta and it sure as heck won’t be my last creamy pasta recipe. I used to make a roux from scratch for cream sauces but using evaporated milk and cornstarch is SO much easier and faster. For aContinue reading “Creamy Shrimp Alfredo”