Baked Ziti With Shrimp And Spinach Food

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.

ZITI BAKED WITH SHRIMP AND FETA CHEESE - GREEK STYLE

Steps:

• Preheat oven to 400F. In a large saucepan set over moderate heat, heat oil until hot, and add the onion and cook it, stirring occasionally for 4 minutes. Add the garlic and cook for 3 to 4 minutes more, or until the onion and garlic are golden in color. Now add the tomatoes, oregano, red pepper flakes and salt and pepper to taste and simmer the tomatoes for 6 to 8 minutes, or until lightly thickened. Add the basil and shrimp and cook, stirring gently, for 1 to 2 minutes, or until the shrimp are just turning pink. Place cooked pasta in a large bowl, gently stir in shrimp and tomato mixture, 2 tablespoons of the parsley and half of the feta cheese. Transfer to an oiled 3 quart shallow flameproof baking dish and sprinkle with the remaining feta cheese and parsley. Cover loosely with foil, place in the oven and bake for 20 minutes, or until bubbling. Run under the broiler until golden.

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.

GARLIC SHRIMP PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

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.

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 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.

BAKED ZITI WITH SPINACH

Steps:

• Cook sausage on stovetop; medium heat until no longer pink, drain.
• Return to heat and add wine. Cook until evaporated.
• Add garlic and cook 2 minutes.
• Add tomatoes and remaining ingredients for sauce.
• Bring to slow boil; Partially cover and reduce heat to low.
• Simmer sauce for approximately 1 hour.
• Preheat oven to 350 degrees.
• Combine all ingredients for cheese filling.
• Add layer of sauce to bottom of 13x9 inch dish.
• Layer half of noodles, half of cheese filling.
• Layer small amount of sauce.
• Repeat noodles and cheese layers. Cover with layer of sauce. You will have extra sauce and you can use this on the side if desired.
• Cover with foil and bake 45-60 minutes or until bubbling at edges.
• Remove foil and sprinkle with shredded cheese.
• Return to oven for additional 5 minutes.
• Remove from oven let set for 15 minutes then Enjoy!

BAKED ZITI WITH SHRIMP AND SPINACH RECIPE

Steps:

• 1. Preheat oven to 350 degrees F. 2. Bring a large pot of salted water to a boil then cook pasta according to package directions. 3. In the meantime, heat 1 tablespoon of olive oil, garlic and red pepper flakes over medium heat until garlic begins to brown. Add tomatoes, lemon zest and 1/4 teaspoon of salt then cook until warmed through, taste for seasoning, add additional salt if necessary then set aside. 4. In a small bowl, toss shrimp in 1 teaspoon of olive oil and 1/4 teaspoon of salt, set aside. 5. Drain cooked pasta and add to a large bowl with tomato sauce, shrimp, spinach and half of the feta cheese crumbles. Toss and add to a 10 1/2-inch x 7-inch baking dish and top with remaining feta cheese, bread crumbs and a drizzle of olive oil (about 2 teaspoons). Bake about 10 minutes until lightly browned on top and shrimp are opaque throughout.

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 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.

BEAUTIFUL BAKED ZITI

Steps:

• Cook sausage, and slice into coins.
• In a large bowl, mix the cooked sausage, pasta, sauce, water, chopped basil, garlic, parmesan and pepper, and toss gently.
• Spread into a greased 9x13 pan.
• Place the 12 slices of bread on top of the mixture, and cover the bread with the shredded mozzarella.
• Dip tomato slices in olive oil and place on the bread slices.
• Bake at 400 degrees for 30 minutes, or until heated through.
• After removing from oven, carefully place basil leaves slightly under each tomato slice.
• Let stand 10 minutes before serving.

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.