JaneRI finds that sharp cheddar cheese nicely offsets the sweetness of roasted butternut squash and onions. She combines the roasted vegetables with 1 lb. cooked ziti, a drained can of diced tomatoes, and plenty of grated sharp cheddar. If the mixture doesn’t seem moist enough, add 1/4 to 1/2 cup cream. Turn into a baking dish, top with breadcrumbs, and bake until bubbly and heated through.
greenstate’s baked ziti with chicken is easy and comforting: Saute 1 lb. cubed boneless, skinless, chicken in olive oil. Add a chopped onion, a can of roasted tomatoes, and two cups of tomato sauce. Season with salt, pepper, and basil. Toss with a pound of cooked ziti and a mixture of fresh mozzarella, fontina, and Parmesan cheeses. Top with a generous layer of mozzarella and bake for 45 minutes at 375F.