Lemon Basil Baked Ziti Print

This creamy lemon basil pasta is a rich, yet fresh, pasta dish!

Lemon Basil Baked Ziti
Prep Time:1 hour 40 minutes
  • 4 ounces Minerva Dairy Amish Roll Butter (plus 1 tablespoon to grease baking dish)
  • 1 teaspoon sea salt
  • 1 lb. ziti pasta
  • 2 tablespoons Minerva Dairy Garlic Herb Butter, melted
  • 6 ounces pancetta, chopped and browned
  • 1/2 cup all-purpose flour
  • 3 1/2 cups half-n-half
  • 1 container seasoned croutons (pulsed in a food processor)
  • 3/4 cup grated Parmesan (another 1/3 cup grated Parmesan set aside)
  • 1/4 teaspoon ground nutmeg
  • Zest of 2 lemons
  • 1 teaspoon black pepper
  • 1 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • Juice of 1 lemon
  • 2 cups Minerva Dairy Farmers Butter Cheese, shredded
  • Cook pasta until al dente. In a sauce pan, melt the amish roll butter and add the flour. Whisk until smooth. Cook for 2 minutes, stirring.
  • Add the half-n-half, sea salt, black pepper, 3/4 cup Parmesan and nutmeg - stir. As it starts to thicken, add the lemon zest. Stir, and turn off heat.
  • In a food processor, pulse the croutons until they become crumbs and add in the 1/3 cup of Parmesan - combine.
  • In a large mixing bowl, place cooked pasta, sauce, chopped herbs, cooked pancetta and lemon juice - stir to combine well.
  • Pour into 9"x13" greased baking pan and top with crouton mixture. Drizzle with melted garlic herb butter and bake at 350F until bubbly and golden brown.