Q1: What is the absolute, number one secret to a baked ziti that is not watery?

The number one secret is to use a thick, hearty pasta sauce and to make sure your other ingredients are not adding too much excess moisture. If you are using fresh spinach, as this recipe does, there is no need to pre-cook it; it will wilt perfectly in the oven. If you were to add other high-moisture vegetables, like zucchini or mushrooms, it would be a great idea to sauté them first to cook off some of their water content.

Q2: Can I make this baked ziti ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: What is the best kind of cheese to use for baked ziti?

For the absolute best, gooiest, and most delicious melted cheese topping, a low-moisture, whole-milk mozzarella that you shred yourself from a block is the number one choice. Pre-shredded cheeses are often coated in starches that can prevent them from melting as smoothly.

Q4: Do I really have to cook my noodles before I bake them?

Yes, for this classic recipe, you must boil the pasta noodles first. They are too thick and sturdy to cook properly just from the moisture in the sauce. Be sure to cook them just until they are al dente , as they will continue to cook in the oven.

Q5: Can I use ziti instead of penne?

Of course! Ziti is the classic pasta shape for a baked ziti. Penne, with its ridged texture, is also a fantastic choice that does a great job of catching and holding onto the delicious sauce.

Chicken Baked Ziti (A Simple One-Dish Meal!)

An incredibly quick and easy ‘one-pot’ baked ziti-style casserole that’s perfect for a busy weeknight. This simple recipe uses convenient shortcuts like pre-cooked shredded chicken, cooked penne pasta, and jarred pasta sauce. All the ingredients, including fresh spinach, are mixed together in a single bowl and then transferred to a casserole dish. The dish is topped with mozzarella cheese and fresh basil, then baked for about 30 minutes until hot and bubbly.

Author: Evelyn

Ingredients

2 medium chicken breasts, cooked and shredded
12 oz. whole wheat penne, cooked
23 oz. jar of pasta sauce
2 cups fresh spinach
6 oz. (about 1 1/2 cups) mozzarella cheese
5-6 fresh basil leaves

Instructions

Preheat the oven to 375°F. Grease a 9×13-inch casserole dish.
In a large bowl, mix together the shredded, cooked chicken, the cooked penne pasta, the pasta sauce, and the fresh spinach.
Pour the mixture into the prepared casserole dish and spread it into an even layer.
Top with the mozzarella cheese and the basil leaves.
Bake for 25-30 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Let it rest for a few minutes before serving.

Notes

This recipe is a true ‘dump-and-bake’ style casserole, making it exceptionally fast and easy to assemble with minimal cleanup.
Using pre-cooked chicken (such as from a rotisserie chicken) and jarred pasta sauce are key time-saving shortcuts.
The fresh spinach is added to the casserole raw and will wilt perfectly as the dish bakes.

Find it online: https://cookupjoy.com/chicken-baked-ziti/