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Results 51 - 60 of 129 for baked ziti ricotta
51. ZITI BAKE
Prepare Ziti as directed on label, drain. ... heat, stir in Ricotta and next 5 ingredients. Add ... with Mozzarella cheese. Bake at 350 degrees for 20 ... until hot and bubbly.
Cook ziti according to directions on box. ... in 13x9-inch casserole. Top with rest of sauce and Mozzarella. Bake at 350 degrees for 20 minutes.
53. BAKED ZITI
Cook ziti and drain; brown hamburger; add ... spices. Let simmer. Lay ziti, sauce, and cheese. Bake at 350 degrees for 20 to 30 minutes until brown.
54. ZITI BAKE
Prepare ziti according to package directions and ... heat. Stir in Ricotta cheese and the next five ... Mozzarella cheese and bake at 350 degrees for 20 ... bubbly. Makes 8 servings.
55. BAKED ZITI
For 9 x 13 pan ... Mix eggs with Ricotta. Add eggs with Ricotta. ... Combine cheese with ziti; mix well. Add ziti ... and Parmesan cheese. Bake covered for 1 hour at 350 degrees. Can also freeze.
56. BAKED ZITI
Fry hamburger and onions. Season ... to taste. Cook ziti 10 minutes only. Drain ziti. ... hamburger and container Ricotta together (use large bowl). Add ... with remaining sauce. Bake 30-45 minutes until hot.
57. BAKED ZITI
Bring a large pan of ... boil. Add the ziti and cook until not quite ... sticking.) Beat the Ricotta with 2 or 3 tablespoons ... of tomato sauce. Bake in 325 degree oven for ... and will serve 6.
58. BAKED ZITI
Preheat oven to 350 degrees. Cook ziti in boiling water until al ... bowl, combine the Ricotta cheese and half the Mozzarella ... remaining Mozzarella cheese. Bake for 20 to 30 minutes. ... minutes for easier serving.
59. BAKED ZITI
Brown ground beef. Drain off ... with some scattered ziti. Spread with another thin ... with dollops of ricotta cheese and spread out slightly ... fit 2 layers.) Bake at 400 degrees for about ... little longer to bake.
60. ZITI BAKE
In a big pot cook Ziti; then drain. Set aside. ... heat, stir in Ricotta and next five ingredients and ... with Mozzarella cheese. Bake at 350 degrees for 20 ... and bubbly. Serves 8.
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