Baked Ziti With Four Cheeses Food

FOUR-CHEESE BAKED ZITI

Steps:

• In a large nonstick skillet coated with cooking spray, cook the onion, green pepper and carrots until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Cook ziti according to package directions; drain. Stir in the vegetable mixture, ricotta cheese, provolone cheese and basil. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan cheeses. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted.

BAKED ZITI WITH CHEESE

Steps:

• Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish., In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan. , Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly.

FOUR CHEESE BAKED ZITI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart ovenproof casserole dish; set aside.
• Cook pasta in a large pot of boiling salted water until al dente. Drain.
• Meanwhile, bring half-and-half, basil, and crushed red pepper to a simmer in a heavy, large saucepan over medium high heat. Add cheeses 1 handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat, and stir in egg yolks. Season with salt and black pepper to taste. Mix in pasta. Spoon into prepared dish.
• Bake until heated through, approximately 10 minutes. Serve hot.

BAKED ZITI WITH FOUR CHEESES

Steps:

• Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
• Remove from heat and whisk in hot milk.
• Return pan to heat, bring to a boil, whisking, for 10 minutes.
• Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
• In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
• Season to taste.
• Preheat oven to 390 degrees F.
• Boil ziti until al dente.
• Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
• Season with remaining ¼ tsp salt and ¼ tsp pepper.
• Pour sauce over and combine.
• Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
• Bake for 20 minutes, or until pale golden-brown.

BAKED ZITI ALFREDO WITH CAJUN CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
• Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
• Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
• Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.