Baked Ziti With Mushrooms And Spinach Food

BAKED ZITI WITH MUSHROOMS AND SPINACH RECIPE

Steps:

• Preheat oven to 400 F In a large, 12-inch skillet, heat oil over medium heat, add onion, garlic and mushrooms and season generously with salt and pepper, cooking and stirring until mushrooms release all their liquids and this cooks off, and eventually they get golden brown, about 12 minutes. Taste and make sure these are salted and flavorful. Add fresh spinach and wilt, then add 2 cups of broth or stock, a jar of marinara sauce and the dry pasta (about 2 ¾-3 cups dry). Stir, and bring to a simmer. Dot with the dollops of ricotta. Sprinkle with mozzarella and pecorino. Cover well and place in the oven to bake for 30 minutes. Uncover and let the cheese get a little golden for a couple of minutes (feel free to broil). If there seems to be too much liquid left in the pan, simply simmer uncovered on the stovetop for 1-2 minutes until it evaporates. Garnish with fresh herbs and chili flakes.

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.

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 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.

BAKED ZITI WITH SQUASH & MUSHROOMS

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
• Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

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 VEGETABLES AND MUSHROOMS

Steps:

• Preheat oven to 375°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers, and sauté 5 minutes. Add mushrooms and garlic; sauté 2 minutes. Stir in basil, salt, black pepper, tomatoes, and tomato sauce, and bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Stir in spinach; cook 1 minute or until spinach wilts. Stir in pasta. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Dollop with ricotta.
• Cover and bake at 375° for 20 minutes. Uncover; sprinkle with Parmesan. Bake an additional 5 minutes or until lightly browned.
• Note: To make ahead, assemble casserole as directed. Cover and refrigerate overnight. Let stand 30 minutes at room temperature, and bake as directed.