Baked Ziti With Fresh Spinach Food

BAKED ZITI WITH SPINACH AND CHEESE

Steps:

• Cook spinach as package directs, drain, cool and squeeze out well.
• Add eggs, ricotta cheese, parm. cheese, and pepper. Mix well and set aside.
• Combine cooked ziti with sauce and oregano. Place 1/2 ziti miture in lightly greased 13X9 baking dish, layered with cheese and spinach mixture. Add remaining ziti.
• Cover with tin foil and bake at 375 degrees for 25 minute or until bubbly.

BAKED ZITI WITH SPINACH

Steps:

• Preheat oven to 375°F. Spray a 9x13-inch baking pan with oil spray.
• In a large pot of salted water, cook pasta according to instructions until al dente (I like to under-cook it 3 or 4 minutes as it will cook more in the oven). Drain and return to pot.
• Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt, pepper and crushed tomatoes. Season with basil, oregano, salt and pepper and cook 5 minutes.
• Add sauce to the pasta and combine. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.
• Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella and cover with foil.
• Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes before serving.

BAKED ZITI WITH SPINACH

Steps:

• Cook pasta according to package directions; drain. Set aside.
• Preheat oven to 375º F.
• Heat oil in large nonstick skillet over medium-high heat.
• Add garlic; cook, stirring frequently, for 1 minute.
• Add spinach, tomatoes, and basil. Season with salt and pepper; cook, stirring frequently, for 4 to 5 minutes.
• Combine spinach mixture, pasta, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well.
• Place in a 2½ to 3-quart casserole that is lightly coated with spray. Bake, covered with aluminum foil, for 35 minutes. Remove foil.
• Top evenly with remaining ¼ cup mozzarella cheese. Bake an additional 10 to 15 minutes, or until cheese is bubbly.

BAKED ZITI WITH SPINACH

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a stock pot, bring salted water to a boil and add ziti. Cook to al dente according to package directions. Drain well.
• In a large bowl (or the stock pot used to prepare your pasta), add cooked ziti, spinach, and marinara sauce. Toss to coat and set aside.
• In a separate bowl, add ricotta cheese, parmesan cheese, salt, pepper, Italian seasoning, and half of your mozzarella cheese. Stir to combine.
• In a 9x13 baking dish, add half of your ziti mixture and spread into an even layer. Next, add all of your ricotta mixture and spread into an even layer. Top with remaining ziti mixture. Sprinkle top of casserole evenly with reserved mozzarella cheese.
• Bake, uncovered, for 30 minutes, or until cheese is melted across the top and casserole is bubbling around the edges.

BAKED ZITI WITH SPINACH AND MEAT

Steps:

• Preheat the oven to 350 degrees F (175 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 8 minutes. Drain and set aside.
• Meanwhile, heat a large skillet over medium heat. Cook and stir ground beef, onion, and 1/2 of the garlic in the hot skillet until beef is until browned and onion is wilted, 5 to 7 minutes. Add spaghetti sauce and simmer for 15 minutes.
• While the meat sauce is simmering, heat oil in a skillet over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Add spinach and cook, tossing occasionally, until wilted, about 2 minutes. Remove from the heat.
• Mix ricotta cheese, 1/4 cup Parmesan cheese, and wilted spinach in a bowl. Season with salt.
• Place 1/2 of the ziti in the bottom of a 9x13-inch baking dish and layer with 1/2 of the meat sauce. Spread provolone cheese on top to form a flat surface. Spread spinach mixture over top, then cover with remaining ziti and meat sauce. Top with 2 tablespoons Parmesan and sprinkle mozzarella over top.
• Bake in the preheated oven for 30 minutes. Remove from the oven and let firm up for at least 10 minutes before serving.

BAKED ZITI WITH SPINACH AND VEAL

Steps:

• Bring a large pot of water to boil for pasta.
• In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently.
• Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.
• In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
• Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.
• Preheat the oven to 375 degrees F.
• Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.

BAKED ZITI

Steps:

• Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

HERBY SPINACH AND MUSHROOM BAKED ZITI

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add the spinach and cook, stirring, until just wilted. Transfer to a large bowl.
• Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of both the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

BAKED ZITI

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

BAKED ZITI (WITH TURKEY)

Steps:

• Boil pasta.
• Drain and set aside.
• Brown ground beef.
• Drain and remove from heat.
• Add ricotta, parmesan, parsley, egg, salt, pepper, and half of sauce to meat and mix well.
• Add ziti and toss gently to coat.
• Spoon mixture into a 13x9-inch baking pan.
• Pour remaining sauce over pasta mixture.
• Sprinkle with mozzarella cheese.
• Bake, uncovered, at 350 degrees for 20 minutes, or until hot and bubbly.

BAKED ZITI WITH FETA

Steps:

• Preheat oven to 350°F.
• Grease a 9x13 baking dish.
• Cook the ziti according to package directions. Drain well, then put in the prepared baking dish.
• Crumble the feta into small pieces.
• Beat the egg whites until frothy.
• Beat the egg yolks in a separate bowl.
• Folk the yolks gently into the whites; then add the milk, feta and shallot.
• Pour the egg mixture over the pasta, then top with the grated cheese.
• Bake for 1 hour, or until the top is golden brown and the sides are bubbly.
• Let cool for a few minutes before serving.

BAKED ZITI WITH SAUSAGE MEATBALLS AND SPINACH

Steps:

• Using your hands, shape the sausage into about 35 (1-inch) meatballs.
• In a deep 12-inch skillet or a Dutch oven, heat the oil over medium. Working in two batches, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook the onion until softened, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook until the garlic is fragrant, about 2 minutes.
• Add the tomatoes and their juices to the skillet, gently crushing them. Stir in the meatballs, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.
• Meanwhile, heat the oven to 400 degrees. Bring a large pot of salted water to a boil, add pasta and cook until 2 to 3 minutes short of al dente (it will finish cooking in the oven). Drain pasta.
• In a large bowl, combine the ricotta, crème fraîche and half the pecorino. Season with salt and pepper. Stir half the meatball sauce into the ricotta mixture. Add pasta and toss together to coat. Pour into a 9-by-13-inch baking dish that's at least 2 1/2 inches deep. Top with the remaining meatball sauce, the mozzarella and the remaining pecorino. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20 to 25 minutes.
• Turn heat to broil and cook until the cheese and pasta brown in spots, 1 to 2 minutes. (Don't walk away; the cheese can burn very quickly!) Remove from oven and let rest for 5 to 10 minutes before serving.

SPINACH ZITI

Steps:

• Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
• Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
• Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

BAKED ZITI WITH SPINACH AND TOMATOES

Steps:

• Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

BAKED PASTA WITH SPINACH

Steps:

• Cook pasta in rapidly boiling water until done.
• Meanwhile whisk cream cheese and milk until smooth.
• Add spinach and Parmesan cheese to cream cheese mixture--stir to combine.
• Season with nutmeg, salt and pepper (set aside).
• Drain cooked pasta and mix with spaghetti sauce.
• Layer half the pasta in a 9x13 baking dish---spread cream cheese mixture over pasta layer.
• Top with remaining pasta.
• Cover with foil and bake in a 350°F oven for 30 minutes.
• Remove foil sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted.

BAKED ZITI WITH SPINACH, SAUSAGE, AND MOZZARELLA

Steps:

• Preheat oven to 375 degrees. Heat heavy large saucepan over medium heat. Add sausage, onion, and garlic, and saute until sausage cooked through, about 10 minutes, breaking up meat with back of spoon. Add tomatoes with juice to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto sauce. Season with salt and pepper.
• Lightly oil 13 x 9 glass baking dish. Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Mix gently until spinach is wilted. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over top. Bake until sauce bubbles and cheese melt, about 30 minutes.