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  • Not really baked ziti

    4 posts, 4 voices, 932 views, started Sep 13, 2009

    Posted on Sunday, September 13, 2009

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      I have already shared with some of you individually this recipe for what has been incorrectly dubbed “baked ziti” by my family over the years. It is my go-to dish for a pot luck or company because it can be done ahead so the kitchen remains is spotless for guests and also travels well. I have received a request to make it for my next visit to my Dad’s so I figured I’d post it.  

      It actually does not use ziti at all, rather a ribbed pasta that doesn't stick or get all clumpy like ziti can, called mostaccioli rigati.  I imagone ziti or penne would work too. It is more like a hearty casserole than a pasta dish.  Here goes:

      8 oz Mostaccioli rigati pasta-cooked and drained
      1 lb ground beef (beef- pork-veal combo would be great too)
      1 small chopped onion
      1 garlic clove-minced
      1 28oz can crushed tomatoes (Italian Style)
      1 12oz can tomato paste
      1 tsp salt, 1 tsp sugar
      1/2 tsp oregano, few sprinkles of black pepper
      16 oz ricotta cheese
      1/4 cup grated paremsan or romano cheese

      Brown the beef, onion and garlic in a sauce pan and drain excess grease. Add the tomato products and seasonings. Simmer about 10 mins or so to reduce and thicken a little.  Arrange layers of meat mixture, cooked pasta and ricotta in a greased 2 qt casserole, starting and ending with sauce.  Sprinkle with the grated parm or romano cheese and bake uncovered in a 375 oven till brown and bubbly—about 20 mins if yo go straight from prep to oven or a little longer if you make it ahead of time and it is coming out of the fridge into the oven.  

      This recipes doubles easily (use 2 casserole dishes) and can be made and assembled ahead.  I usually save the baking portion till the last minute, even if I take it to someone’s house, I use their oven for the last part.  It also freezes well before you bake it—save the baking and sprinkle of cheese on top for after you thaw it and just before you serve it.

      Enjoy!



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        • 0 votes vote up vote up

          Max0125 wrote Sep 14, 2009
        • Thanks for sharing Melissa. I meant to ask you for your recipe, but never got around it asking you. This would be an awesome recipe for all of the potlucks that I have coming up. Thanks again!



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