In my home, baked ziti is a go-to meal.  My children would eat it every single day.  Baked ziti finds its origins in medieval times, served at banquets for nobles and peasants alike. It is a staple dish in Southern Italy.  It truly is what I characterize as a kitchen sink meal – because anything can go into it, and it is always hearty and delicious. Our latest favorite is Baked Ziti with Gina Cucina Tomato Artichoke Soup. Try it. We do believe it will become one of your mainstays as well.

Gina Cucina Tomato Artichoke Baked Ziti

Serves 6 for dinner

1 jar Gina Cucina Tomato Artichoke Soup

1 lb ziti pasta

15 oz ricotta cheese

14 oz artichoke hearts, drained, quartered, & broiled

2 oz fresh basil, finely chopped

4 oz fresh mozzarella – diced

1/2 cup shredded parmesan cheese

Prepare ziti al dente – boil for a maximum of 6 minutes. Strain, rinse under cold water. Broil artichokes at 500 for five minutes. (This may vary depending on how hot your oven gets – the goal is to slightly char them.)

Toss ziti in mixing bowl with Gina Cucina Tomato Artichoke Soup, ricotta cheese, and roasted artichokes.

Place in baking dish, sprinkle parmesan & mozzarella over top.

Bake at 350 for 20 minutes.

Remove and sprinkle chopped basil on top.


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