Baked Ziti W Tofu Shirataki Food

BAKED ZITI I

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

BAKED ZITI III

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
• Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
• Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

TOFU BAKED ZITI

Steps:

• Preheat oven to 350 degrees.
• Prepare sauce: in medium-size saucepan ove medium-high heat, cook onion and garlic in vegetable oil 2-3 minutes.
• Add tomato sauces, 1 Tablespoon parsley and oregano.
• Bring to a boil; reduce heat, cover and simmer 15 minutes.
• Meanwhile, cook ziti according to package directions, omitting salt.
• While ziti is cooking, puree tofu with egg white in food processor or blender container.
• Place in large bowl.
• Add spinach, remaining tablespoon parsley, nutmeg and pepper.
• Blend well.
• Drain ziti and add to tofu mixture; blend well.
• Place 1/4 sauce in bottom of 2-quart casserole.
• Add 1/3 tofu-ziti mixture spreading with large spoon or spatula.
• Continue making layers of sauce and tofu-ziti mixture, ending with sauce.
• Top with grated cheese.
• Cover and bake 30 minutes.

BAKED "ZITI" W/ TOFU SHIRATAKI

Steps:

• Preheat oven to 350ºF. Lightly grease a 8x8 (1.75qt oval is what I use) baking dish; set aside.
• Tofu Noodles: Bring pot of water to boil, add well DRAINED tofu noodles and return to boil. Boil for two minutes and leave to drain in colander until needed. OR just rinse and drain noodles, then microwave for one minute and place in colander to drain while preparing remaining ingredients.
• In a large saucepan over medium high heat, cook ground meat, onions, green pepper, garlic and black pepper over medium heat until meat is browned; drain fat. Add pasta sauce, crushed red pepper & Italian seasoning (if your sauce isn't seasoned enough) and cook until mixture is hot, stirring occasionally.
• Meanwhile, cut tofu noodles into manageable pieces. Then add noodles to the sauce mixture and mix well. Stir in 1/4 cup of the Mozzarella cheese and 1/4 cup cheddar cheese, mixing until well combined.
• Pour mixture into the prepared baking dish. Top with remaining cheeses - 1/4 cup of the mozz, 1/4 cup cheddar and 1/4 cup parmesan. Cover with foil (or lid).
• Bake at 350ºF for 15 minutes. Remove foil/lid and bake for an additional 15 minutes until edges are bubbly. Allow to stop bubbling before serving.

SHIRATAKI MEATLESS MEAT PAD THAI

Steps:

• Place shirataki noodles in a bowl of hot water; set aside.
• Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
• Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
• Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
• Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
• Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

OTORO'S ULTIMATE BAKED ZITI

Steps:

• To make the sauce: heat 2 tablespoons olive oil over medium-high heat in a 5 quart pot. Add onions and mushrooms, season with salt and pepper and cook 3-5 minutes.
• Add garlic (reserve 1 teaspoon) and ground round and season with salt and pepper, continue to cook until meat is cooked through. Drain off excess fat if desired.
• Add all your tomato products, wine, parsley stems and bay leaf. Bring to a boil then turn down to simmer. Taste the sauce, if it seems too sour add a bit of sugar. Stir occasionally.
• To make the meatballs: in a nonreactive bowl mix the remaining pound of meat with 2 T. parsley, breadcrumbs, 2 eggs, 1 t. garlic, 1/2 cup Parmesan/Romano cheese, 1 t. salt, pepper to taste, and 2 T. olive oil.
• Shape into balls about the size of a cherry tomato, brown in a skillet with a little bit of olive oil. Drain on paper towels. They don't need to be cooked through, they will finish cooking in the sauce.
• Add the meatballs to the sauce along with the remaining herbs, simmer 30-45 minutes longer.
• Cook the ziti in boiling water slightly firmer than al dente. Drain.
• In the pasta cooking pot, add the pasta along with several ladles of sauce, meatballs, half the remaining Parmesan and half the mozzarella, stir to combine.
• Mix the ricotta with the egg until smooth.
• In a large baking dish, add a couple ladles of sauce to the bottom of the dish. Add half the pasta mixture, then spread all the ricotta in one even layer. Then a layer of mozzarella and Parmesan. Repeat with remaining pasta, then cheeses. I usually have a little pasta left that won't fit in the dish so don't worry, it makes a nice little snack while you wait.
• Cover with foil and bake at 350ºF for 45 minutes, then uncovered for an additional 15-30 minutes until bubbly.
• Let sit 10 minutes before serving with a big spoon. Bon Appetito.