History and origin of Baked Ziti
Baked Ziti is a traditional dish from Italian cuisine, especially popular in the Sicily region and southern Italy. Its name comes from the Italian word "ziti," which refers to a type of short tubular pasta used in this recipe. This preparation has become a symbol of family celebrations and holidays due to its comforting flavor and creamy, gratinated texture.
In other Latin American countries, this dish may be known simply as "baked pasta" or "oven pasta," although in many places the exact shape and ingredients may vary according to local traditions. For example, in Mexico and Argentina, it is common to find variations with different types of meat, homemade tomato sauce, and assorted cheeses.
Baked Ziti also reflects the influence of Italian emigration, especially in the United States, where the recipe has been adapted using locally available ingredients while maintaining the original essence of the combination of pasta, sauce, and gratinated cheeses.
How to prepare homemade Baked Ziti
Preheat the oven to 350°F.
To make the sauce: first, brown the ground meat and pork sausage in separate skillets over medium heat.
Make sure the meat is in a large skillet and drain the fat.
When the sausage is ready, dry it with paper towels to remove the grease.
When the meat is almost ready, grind pepper over the meat, probably about 1 tablespoon.
Add approximately 1/2 to 1 tablespoon of soy sauce and mix it with the meat.
You can replace the soy sauce with salt, but it adds a nice touch of flavor.
At this point, I usually cut the onion into chunks and put it in my processor with the garlic, shred them, and add them.
But chopping them into small pieces also works well.
Add the onion and garlic, and cook until the onion becomes a bit translucent.
Sometimes I add a bit of oil here, depending on how much fat is in the meat.
Add the tomato paste and mix.
I add the paste first because it makes it quicker and easier to get the right consistency when I add the sauce.
Add the sauce and mix well.
Add generous amounts of oregano and Italian seasoning.
Do not overdo it with the basil, however.
Add the bay leaves.
Let it simmer.
Mix it and let it simmer longer.
Bring the water for the ziti to a boil.
Add a bit of salt and oil to the water so it boils faster and to help prevent the ziti from sticking.
Add the green pepper, sausage, and mushrooms to the sauce.
Then mix about 4 or 5 tablespoons of Parmesan cheese into the sauce.
When the ziti is ready, drain it and place it in a large rectangular Pyrex dish.
I don't remember the exact size, but I think it's around 9x18.
You might have a bit too much ziti, but they are delicious on their own, so eat the leftovers.
Once the Parmesan has melted into the sauce and made it sticky, and the sauce has thickened, mix the sauce with the ziti.
Mix everything well.
Now, place the sliced mozzarella over the ziti like shingles on a roof.
Sprinkle a bit more Parmesan, maybe a tablespoon.
Bake at 350°F for 45 minutes to 1 hour.
