09 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Brooklyn Baked Ziti

This is my husband’s recipe. When he was a bachelor, he had a system whereby he would invite couples for dinner with the hope of return invitations. This baked ziti was one of the three things he cooked and it served 6, which meant at least 2 return invitations. I am now the baked ziti chef, but my kids will tell you that he is a great cook — no one makes better cereal! The ziti is easy, foolproof, and delicious.


1 pound brown rice ziti

1 cup cubed mozzarella cheese

2 cups low fat ricotta cheese

1/2 cup grated Romano cheese

2 eggs

1/4 cup chopped parsley

1/8 teaspoon nutmeg

1 16-ounce can prepared, gluten-free marinara sauce


Equipment: 8 x 10 inch baking dish, 1 pasta pan, 1 medium mixing bowl

  • Preheat oven to 350 degrees
  • Prepare ziti as directed, reducing cooking time by 3 minutes. The pasta should be al dente. Rinse pasta with cold water and set aside.
  • In medium bowl, mix together the mozzarella, ricotta, 1/4 cup Romano, 2 eggs, parsley, and nutmeg until thoroughly blended.
  • In baking dish, pour 1/4 cup marinara sauce and top with 1/3 of the ziti.
  • Using a spatula, spread 1/2 of the cheese mixture over the ziti.
  • Evenly distribute 1/2 cup of the sauce over the top of the cheese.
  • Top with next 1/3 of ziti and spread the remaining cheese mixture on the ziti.
  • Again, evenly distribute 1/2 up of the sauce over the ziti.
  • Cover with remaining ziti and pour the last 1/2 cup of sauce over the top.
  • Sprinkle 1/4 cup Romano cheese on top.
  • Bake for 40 minutes.

Serves 8

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