Baked Ziti with Feta

I had recently made Jamie Oliver’s Baked Pasta with Tomatoes and Mozzarella, when I came across this similar recipe by Ottolenghi. The concept is the same – cheesey pasta in tomato sauce, baked until melty – the execution is different, with different pastas, different spices, cheeses and cooking methods. They are both great left-over-pasta-and-tomato-sauce dishes – layer with cheese and bake or grill – and hence they would make fabulous Sunday night supper meals.

I think Jamie’s recipe is a winner – easy to make and packed with flavour, and it has an honesty about its simplicity which shines through in the finished dish. Ottolenghi’s version layers the flavours with herbs and spices and uses the bite of feta and the umami of aged cheese and parmesan to add depth to the dish. It is different to Jamie’s in that the pasta is the focus and it is baked until the top layer is crispy and the cheese is golden brown. Delicious. Jamie’s recipe is pasta bathed in tomato sauce, Ottolenghi’s is pasta with a little tomato sauce.

I always preferred my father’s pasta the next day, when he’d put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.

This recipe serves a heap of people, up to 10, depending on how hungry the mob is. So don’t be afraid to halve it for a smaller family meal. Just note that the baking dish must be big enough to hold the pasta in a shallow layer. Or bake in separate dishes as I did.

I also have to mention that Ottolenghi grills this dish but I baked it. Partly because that is easier in our kitchen, but mostly because the recipe asks that the tomato sauce sits aside while the pasta is cooked, so it has lost heat. Baking heats the dish again beautifully.

As already mentioned, this is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Baked Pasta with Tomatoes and Mozzarella, Pasta Bake with Cabbage and Cheese, and Pasta Sauce with Aubergine, Red Peppers and Tomatoes.

Browse all of our Pasta dishes, our Baked dishes and our Italian recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Jamie’s Pasta al Forno con Pomodori e Mozzarella | Baked Pasta with Tomatoes and Mozzarella

During a delightful week at my daughter’s place, running wild with the two kids, we had an informal Sunday lunch with friends and made this baked pasta dish from Jamie Oliver’s Jamie’s Italy. Jamie describes it as a wonderful dish which is simple to make, and he is right on both points.

He first fell in love with this dish in Italy, then tried to reproduce it in his school’s program for 37p per serve. He tells how he fell out of love with it because he had to use cheap pasta and cheap cheese. Back in Italy, he realised that the Italian government mandates organic pasta for schools, the mozzarella was always local and fresh and the tomatoes the best available. It makes all the difference! He says that this was the recipe that was made for 1,000 kids at the Italian school he visited.

The dish is very common in Italy, and can be eaten hot, warm and room temperature. Use the best ingredients that you can, and make two – you won’t regret it.

Similar recipes include Baked Ziti with Feta, Orecchiette with Broad Beans, Pasta Bake with Cabbage and Cheese, and Pasta Sauce with Aubergine, Red Peppers and Tomatoes.

Browse all of our Pasta dishes, our Baked dishes and our Italian recipes. Or explore our Mid Summer dishes.

Continue reading “Jamie’s Pasta al Forno con Pomodori e Mozzarella | Baked Pasta with Tomatoes and Mozzarella”

Herb and Garlic Marinated Zucchini Gratin

As I write this we have had a long weekend of record breaking temperatures in the 40C’s, maxing out at 44C. Then this week we are experiencing record breaking low temperatures for January. It’s the weather that demands turning the oven on and baking something.

This year the zucchini crop has done much better, fruiting constantly. How gorgeous they are, direct from the bush – tiny, tender, with flavours of summer. But today, in this cold weather, I am regressing to the 1970’s by marinating the zucchini in herbs and garlic, smothering them with cheese and baking them like a gratin. Perfect for very cool Summer weather.

Similar recipes include Baked Pasta with Tomatoes and Mozzarella, Potato Cheese Gratin, Gratin of Potatoes and Zucchini, and Marinated Zucchini with Bocconcini.

Browse all of our Zucchini dishes and our Gratin dishes. Or explore our Mid Summer dishes.

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Creamy Potato Cheese Gratin

Normally cheesy gratin dishes would be Winter fare in this house, but it is late Spring as I write, and we have the heating on and three layers of clothes. It is cold and wet. It might be 10 days from Summer but it feels like mid Winter. It HAS to be potatoes and cheese. Plus the oven warms the kitchen nicely.

Are you looking for similar dishes? Try Pommes de Terre Maxim, Parmesan Potatoes, Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

Other Potato dishes include Saag Aloo.

You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Late Summer dishes.

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Parmesan Potatoes (with Broad Beans Sautéed with Crispy Garlic)

Perfect Saturday afternoon snack

How good these Parmesan Potatoes are! The saltiness of the cheese, the crispness from baking, and the freshness of the broad beans. It is a great snack indeed, or a first course, or an excellent side at a BBQ.

The potatoes are sliced thin and baked in a hot oven with parmesan cheese. It is very simple to make. The broad beans are quickly sautéed with garlic, and their texture goes so well with the potatoes.

Similar dishes include Batata Hara (Lebanese Roasted Potatoes), Potatoes and Cheddar Gratin, Potatoes Baked with Cumin and Tomatoes, and Perfect Roast Potatoes.

Have a look at the other Broad Bean recipes, and our other Potato dishes. Our snacks are here. Or simply explore our Late Spring recipes.

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Pasta Bake with Cabbage and Cheese

Cabbage and Carbs always go well together, right? And this dish of cabbage with pasta is divine. It is a great cold weather dish, and perfectly good for any time of the year as a Sunday Supper. It is a rustic dish, but don’t let that dissuade you.

Sometimes I cook this dish and the family aren’t home yet, and I pick at it in the kitchen until there is a definite hole in the side. It is so delicious with the nutty, slightly stretchy Emmental cheese. So easy to make just 3 ingredients – I cook the pasta and use the pasta water to blanch the cabbage. A few minutes assembly and into the oven it goes for about 20 mins – faster if you have a good fan forced oven. Take it bubbling to the table – your family will be begging for it again and again.

Truly, this dish almost needs a wood fire and a large glass of red. Eat on its own, with salads, or as an accompaniment to other dishes. Left overs are good fried up for breakfast! You could almost say that this comfort dish is NOT a Sydney dish. It is built for Melbourne and Adelaide, and all year round in Tassie. 🙂

Similar dishes include Baked Ziti with Feta, Baked Pasta with Tomatoes and Mozzarella, Potatoes and Cheddar Gratin, Baked Eggplant Steaks, and Gratin of Potatoes and Zucchini.

Are you looking for Pasta dishes? First, check out our home made eggless pasta. Then try Pasta with Zucchini and Parsley Pesto, Pasta Sauce with Aubergine, Red Pepper and Tomato, and Light Pasta Salad.

Or are you looking for Cabbage Recipes? Try Malaysian Lemak Style Vegetables, Nappa Cabbage Salad with Peanut Dressing, and Cabbage Thoran.

You might also like to browse all of our Cabbage recipes. All of our Pasta dishes are here. Or browse Baked recipes. Take some time to check out our easy Mid-Winter recipes.

Also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

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Potatoes and Cheddar Gratin

As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. Gratin dishes are so perfect, ticking every box.

This dish layers potatoes with cheese, covers them with milk and cream, and bakes it until bubbling and golden. Delicious!

Are you looking for similar dishes? Try Parmesan Potatoes, Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Early Winter dishes.

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Potatoes Baked with Cumin and Tomatoes

An unashamedly Retro Dish perfect for Modern Times.

Potatoes and Cumin are a great match. This retro baked dish is a great dish for any time of the year, and extremely wonderful in cooler Autumn months and Winter. It layers the potato with black pepper and cumin seed, and tops it with juicy tomatoes, breadcrumbs and parsley. It is a comforting dish, home cooking at its best. Who would not want to come home to a dish like this?

Are you looking for more Potato dishes? Try Batata Hara (Lebanese Roasted Potatoes), Pommes de Terre Maxim, Parmesan Potatoes, Gratin of Potatoes and Zucchini with Thyme, Potato and Cheddar Gratin, Potato Subzi, and a Surprise Potato Tartin.

Would you like to try even more Gratin recipes? Try Baked Ziti with Feta, Gratineed Sweet Potato, Potato Gratin with Cream and Pomodori Gratinati – Tomatoes Gratineed with Cheese.

Feel free to browse recipes from our Retro Recipes series – recipes from our previous blog that ran from 1995 – 2005. You might also like our Potato recipes here and our Gratin Recipes. Or you might like to browse Tomato recipes. Check out our easy Mid Autumn recipes.

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Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an  oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.

Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin  and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.

This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.

Are you looking for other Gratin dishes? Try Creamy Potato Cheese Gratin, Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and  Endive/Witlof with a Cheesy Topping.

Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.

Or try some Zucchini recipesZucchini Preserved in Olive Oil, Making Zucchini Juice, Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.

You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here. Or all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.

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Creamy Baked Sweet Potato and Gratineed Sweet Potato

Ottolenghi has a beautiful Sweet Potato Gratin in his book Ottolenghi. The dish is beautiful, the sweet potato soft, so tender. The success of the dish is the arrangement of a lot of sweet potatoes, overlapping, in a baking dish. What Ottolenghi doesn’t say in the recipe is that it works for just 1 sweet potato as well. Using a small amount of sweet potato means that it is not gratineed, but it is beautiful, tender with a crispy crust.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Are you looking for Sweet Potato dishes? Read about Sweet Potatoes here. And then try Roasted Sweet Potato and Fresh Figs, Caramelised Sweet Potatoes, Potato and Sweet Potato Spicy Curry, and Sweet Potato Wedges with Creme Fraiche Dressing.

What about trying more Gratin dishes? Try Baked Pasta with Tomatoes and Mozzarella, Potato and Cheddar Gratin, Gratin of Potatoes and Zucchini with Thyme, and Pomodori Gratinati – Tomatoes Gratineed with Cheese.

For all Sweet Potato recipes click here. Browse all of our Ottolenghi recipes, and all Baked recipes. Or find inspiration in our Late Autumn recipes.

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Caramelised Belgian Endive (Witlof) with a Creamy Cheesy Topping

A comforting dish as the weather turns cooler

The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping.

This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.

You might also like to try Creamy Potato Cheese Gratin, Tomatoes Gratineed with Cheese, and Mediterranean Buckwheat Salad.

Browse our other Witlof recipes,  and our Gratin dishes. Or explore our Early Autumn recipes.

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An Indulgent Baked Layered Potato Cake

A Friday Night dish.

There is something very comforting about potatoes. A bit of Friday night easy indulgence after a hard week – throw this potato dish into the oven with some asparagus in foil with wine and butter.

Melt bocconcini  over the asparagus. Make a large herby green salad. Find a good TV program. Welcome in a long weekend.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Are you looking for Potato recipes? We like roast potatoes on the BBQ, and Sweet Potato Wedges.

Or try more Potato Gratin dishes: Potato and Cheddar Gratin, Gratin of Potatoes and Zucchini with Thyme, and Potatoes Baked with Cumin and Tomato.

Browse all of our Potato recipes, and all of our Baked recipes. Explore our Late Winter recipes for even more inspiration.

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Pomodori Gratinati | Tomatoes Gratineed with Cheese

In Autumn, tomatoes are at their best, especially for cooking.

In Autumn tomatoes come into their own. Not only are the tomatoes a little juicer, a little sweeter away from that hot sun, but the weather is a little cooler and so cooking tomatoes becomes an option again – baked, grilled, fried, sauteed, sauced, pureed – you name the cooking method and tomatoes will have it covered.

Gratineed tomatoes are filled with cheese, herbs and breadcrumbs and oven baked for slightly retro but awesome lunches or as a side dish to a main meal. They can be cooked in covered BBQs as well.

Are you looking for similar recipes? Try Creamy Potato Cheese Gratin, Oven Baked Tomatoes, and Baked Stuffed Tomatoes with Rice.

Or if you are after other Gratin dishes, try Pasta Bake with Cabbage and Cheese, Potato and Cheddar Gratin, and Caramelised Witlof with a Cheesey Topping.

You might like to browse other Baked Tomatoes here. All of our Tomato recipes are here and here, or Italian recipes here. and here. Or find inspiration in our easy Autumn recipes here and here.

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