Baked Ziti With Pesto Food

ZITI WITH TOMATO-PESTO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
• Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
• Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

MEATY ZITI WITH PESTO DOLLOP

Steps:

• For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to boil for pasta.
• Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
• Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
• Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
• Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
• For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
• Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.

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.

LOW FAT PESTO BAKED ZITI

Steps:

• COOK pasta (your choice) in water for 10 minutes; will be partially cooked.
• NOTE: You do NOT need to add salt or oil if watching fat content; just stir and DRAIN.
• Finely dice red onion.
• Spray pan with oil and cook onions 5 minutes until soft, ADD diced garlic and cook for 30 seconds.
• ADD crushed tomatoes, black pepper and bay leaf.
• SIMMER 10 - 15 minutes until slightly thicker.
• Spray 8 x 13 inch baking dish.
• Place 1/2 pasta on bottom.
• In small bowl, mix ricotta, pesto, 1 cup of the mozzarella cheese and half of the parmesan cheese.
• Place mixture on top of pasta and 1/3 of tomatoe sauce mixture.
• TOP with rest of pasta.
• TOP with rest of sauce.
• TOP with rest of mozzerella and parm cheese.
• BAKE in 180 degree oven for about 35- 40 minutes covered.
• NOTE: Adjust garlic to YOUR taste; I used 2 tablespoons.
• NOTE: I also use the lowest fat cheese I can find.
• NOTE: Pesto can be store bought; look at fat content on labels as can vary significantly.
• NOTE: If you like your sauce slightly thicker, add 1 - 2 tablespoons of tomato paste.
• NOTE: Is a recipe that you might have to show control eating like me! 1 cup = my portion approximately.
• ENJOY!
• I served with rocket, tomato and feta cheese salad with balsamic vinegar.

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

Steps:

• Preheat oven to 350.
• Boil ziti, following package directions, drain and place in a large bowl.
• Mix all the ricotta cheese and half of the mozzarella with the ziti.
• Spray a 13x9 pan with Pam.
• Cover the bottom half of the pan with about half the sauce.
• Put the ziti mixture on top of sauce.
• Pour remaining sauce on top of ziti.
• Sprinkle with the parmesan cheese.
• Top with the remaining mozzarella cheese.
• Bake for 20-30 minutes until cheese is melted and it is lightly golden.

BAKED PESTO PASTA WITH TOMATO & CHEESE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Preheat your pot for the tomato sauce over medium heat.
• Add olive oil, then garlic and saute for 2-3 minutes.
• Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant.
• Add the crushed tomatoes and stir well.
• When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste.
• Let sauce simmer while you make your pesto (if not using store bought).
• Preheat broiler.
• Add pasta to boiling water and cook until just barely al dente.
• Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well.
• Add pasta to a casserole dish.
• Top with the tomato basil sauce.
• You don't need to use all of the sauce, but rather serve the extra on the side.
• Top casserole with shredded mozzarella cheese.
• Place under broiler for about 5 minutes, or until cheese is melted.
• **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
• Remove foil for last 5-10 minutes in order to melt cheese.

ZITI WITH CREAMY PESTO AND ITALIAN SAUSAGE

Steps:

• Cook sausage according to the package directions.
• Meanwhile, cook pasta according to package directions.
• Cool sausage slightly. Cut into ½-in. coin slices; set aside.
• Combine Alfredo sauce and pesto in a large bowl. Add sausage.
• Drain pasta; add to sausage / sauce mixture. Toss to combine. Sprinkle with Parmesan. Serve immediately.