The key to creating a perfect Baked Ziti is to keep it from drying out. This classic Italian baked pasta dish is made by layering penne noodles, sauce and cheese. Once it is prepared correctly, however, it will become the only way you make it.
While most ziti’s can be made using just one type of cheese, usually mozzarella, it lacks any depth or imagination. I have landed on the following cheese ratio and the more I make it, the better it seems to get. This ziti uses FOUR cheeses:
- Mozzarella – 8 oz.
- Parmesan – 1 cup
- Ricotta – 1 cup
- Provolone – 8-12 slices from the deli
Yes, the secret cheese is provolone, however, each cheese is just as important as the next.
- Mozzarella obviously for its meltability.
- Parmesan for it’s saltiness.