Three Cheese Ziti With Ricotta Asparagus And Cherry Tomatoes Recipe 425 Food

THREE-CHEESE ZITI WITH RICOTTA, ASPARAGUS AND CHERRY TOMATOES RECIPE - (4.2/5)

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until almost tender, about 7 minutes. Add the asparagus and cook, stirring occasionally, until the pasta and asparagus are tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking liquid. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and salt and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the ricotta and the reserved cooking liquid until creamy. Add the pasta mixture, mozzarella, Parmesan and basil and toss until well mixed. Serve at once

ASPARAGUS PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
• Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
• Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
• Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

BAKED ZITI - PIONEER WOMAN RECIPE - (3.7/5)

Steps:

• Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down. Preheat oven to 375°F. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and 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 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 cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. Sprinkle chopped parsley over the pasta just before serving.

3 CHEESE BAKED ZITI

Steps:

• Preheat the oven to 350 degrees. In a large bowl, combine ricotta cheese, eggs and parmesan cheese; set aside.
• In another bowl, throughly combine hot pasta and pasta sauce.
• In a 13x9 inch baking dish, spoon in 1/2 of the pasta mixture; evenly top with cheese mixture then remaining pasta. Sprinkle with mozzarella cheese.
• Bake 30 minutes or until heated through. Serve, if desired with additional heated pasta sauce.

THREE CHEESE BAKED ZITI

Steps:

• Preheat oven to 350.
• Prepare a 13x9 pan with cooking spray; set aside.
• In a mixing bowl, combine cottage cheese, eggs, and parmesan cheese; set aside.
• In another mixing bowl, combine cooked pasta, pasta sauce, and salt. Spoon half of the pasta mixture into prepared pan; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese.
• Bake for 30 miuntes, or until heated through.

ORECCHIETTE CON RICOTTA E POMODORINI: ORECCHIETTE PASTA WITH RICOTTA AND CHERRY TOMATOES

Steps:

• In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
• Drain the pasta, reserving some of the pasta water.
• Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
• Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.

SUMMER CHERRY PIE (WITH CANNED CHERRIES) RECIPE - (4.7/5)

Steps:

• For crust: Join milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes. Meanwhile, prepare filling: In a pot cook slow heat the cherries, sugar, orange juice,cinnamon, orange peel, cornstarch and salt, mix and cook for a while until is thickness. Set aside by 20 minutes. Preheat oven to 190 ° C. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish. Roll out second disk on lightly floured work surface. . Spoon cherry filling into crust. Place dough strips across pie in 1 direction and in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes not more. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

SIMPLE CHEESY BAKED ZITI

Steps:

• Heat the oven to 350 degrees F.
• Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, then drain the pasta.
• Place the ziti in a large bowl.
• Mix with the ricotta and half of the mozzarella.
• Grease a 9 x 13-inch casserole dish. Use butter, it tastes better.
• Mix the oregano and the paprika into the spaghetti sauce.
• Pour half of the spaghetti sauce on the bottom of the pan.
• Add the ziti mixture and cover with the remaining sauce.
• Sprinkle with Parmesan and the remaining mozzarella.
• Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

ZITI WITH FRESH ASPARAGUS AND TOASTED PINE NUTS

Steps:

• Cut peppers in half, and remove the seeds and membrane.
• Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).
• Transfer roasted peppers to a bowl of ice water for 5 minutes.
• Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.
• Snap off the tough ends of the asparagus; cut into 1-inch pieces.
• Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.
• Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.
• Remove vegetables from heat, and set aside.
• Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.
• Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.
• Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.

BAKED ZITI WITH EGGPLANT AND RICOTTA CHEESE

Steps:

• Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
• Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
• In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.
• In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
• In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.

BAKED ZITI WITH FRESH TOMATOES

Steps:

• In a dutch oven, brown the ground beef until no longer pink; drain. Stir in the prepped tomatoes, salt, basil and pepper. Reduce heat to low, cover and cook for 45 minutes, stirring occasionally.
• Cook the pasta according to package directions; drain. Place in a 4 quart baking dish and stir in the sauce and 1 cup of the mozzarella cheese. Sprinkle with parmesan cheese and remaining mozzarella cheese.
• Cover with foil and bake at 350F for 15 minutes. Uncover and bake 15 minutes longer, or until heated through and cheese is melted and lightly browned.

PENNE WITH CHERRY TOMATOES, ASPARAGUS, AND GOAT CHEESE

Steps:

• Cut asparagus into 1-inch pieces. Put 1 tablespoons water in a microwave safe bowl, add asparagus, cover, and microwave on high for 3 minutes. Meanwhile, cook pasta til al dente, about 10 minutes. Divide cherry tomatoes in half and add to bowl; mince garlic. Toss with olive oil. Chill for at least two hours; crumble goat cheese and toss with salad.