Baked Lemon Ziti

Name: Baked Lemon Ziti
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 158 milliliters plain breadcrumbs; 10 servings Butter, for greasing the baking dish; 118 milliliters all-purpose flour; 237 milliliters chopped fresh basil; 2 Tbsps chopped fresh thyme; 1 teaspoon kosher salt; 59 milliliters fresh lemon juice (from 1 large lemon); 1 large Zest of lemons; 1 Tbsp extra-virgin olive oil; 10 servings Extra-virgin olive oil, for drizzling; 340 grams pancetta, sliced into 1/4-inch thick slices, chopped; 79 milliliters grated Parmesan; 177 milliliters grated Parmesan; 10 servings Salt; 473 milliliters shredded mozzarella; 118 milliliters (1 stick) unsalted butter, at room temperature; 828 milliliters whole milk, at room temperature; 454 grams ziti pasta

The recipe Baked Lemon Ziti could satisfy your Mediterranean craving in approximately 1 hour and 40 minutes. This recipe serves 10. One serving contains 780 calories, 24g of protein, and 54g of fat. It works well as a reasonably priced main course. Head to the store and pick up pancetta, parmesan, lemon zest, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

Ingredients you will need

Pasta

In a large nonstick skillet, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Paper Towels

For the sauce: In a 2-quart saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sauce Pan

Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Whisk

Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes.

Ingredients you will need

Lemon Zest

Sauce

Equipment you will use

Whisk

Remove the pan from the heat and stir in the Parmesan, salt and pepper.

Ingredients you will need

Salt And Pepper

Parmesan

Equipment you will use

Frying Pan

In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.

Ingredients you will need

Cheese Sauce

Lemon Juice

Mozzarella

Pancetta

Basil

Pasta

Thyme

Equipment you will use

Baking Pan

Bowl

For the topping: In a small bowl, combine the breadcrumbs and Parmesan.

Ingredients you will need

Breadcrumbs

Parmesan

Equipment you will use

Bowl

Sprinkle the topping over the pasta mixture.

Ingredients you will need

Pasta

Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve.

Ingredients you will need

Olive Oil

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 158milliliters

plain breadcrumbs 10servings

Butter, for greasing the baking dish 118milliliters

all-purpose flour 237milliliters

chopped fresh basil 2Tbsps

chopped fresh thyme 1teaspoon

kosher salt 59milliliters

fresh lemon juice (from 1 large lemon)1large

Zest of lemons 1Tbsp

extra-virgin olive oil 10servings

Extra-virgin olive oil, for drizzling 340grams

pancetta, sliced into 1/4-inch thick slices, chopped 79milliliters

grated Parmesan 177milliliters

grated Parmesan 10servings

Salt 473milliliters

shredded mozzarella 118milliliters

(1 stick) unsalted butter, at room temperature 828milliliters

whole milk, at room temperature 454grams

ziti pasta

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.