Cheesy Baked Ziti with Creamy Tomato Sauce
This baked ziti is cheesy, meaty, and has a very versatile cream sauce that can be used with many different pastas! The additional bonus is that the sauce only has two ingredients... Read on to find out exactly what you need!
Someone *ahem* snuck in and took some of my chunky marinara sauce, presumably for a midnight snack. I didn't realize until it was too late, so I had to improvise with a small amount of vodka sauce to make up for the loss. This recipe is really flexible, just use what you have. It's pasta for Pete's sake, you can't go wrong!
For both sauces, I added a bit of water to each jar (about 1.5 cups in all), shook, and poured into my sauce. You may find it helpful to add a little more water (even some milk) to make your sauce go a little further.
These are the cheeses I keep on hand, but feel free to use your favorites and use them liberally!