Zesty Ziti Food

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.

BEST ZITI EVER WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

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.

BEST ZITI EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

THE BEST BAKED ZITI

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

NEELYS BAKED ZITI

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
• In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
• Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
• Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.
• Bake until completely heated through and golden and crisp on top, about 20 minutes.

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.

ZESTY CHICKEN, BROCCOLI & ZITI

Steps:

• Boil the pasta according to directions and when you only have about 6 minutes left, add the broccoli to the pasta and boil the remaining 6 minute and drain.
• Meanwhile, in a nonstick pan, heat the olive oil and then add the garlic, the chicken, and the spices. Cook until the chicken has cooked through and has browned. Add this to the pasta once it has been drained.
• In the same nonstick pan, over medium heat, melt the butter and then add the flour, mixing well to create a roux. Cook the flour for several minutes.
• Slowly whisk in the milk trying to avoid making any lumps, and increase the temperature to med. high.Continue to stir until the sauce starts to thicken. Add in the lemon juice, cheese and the seasonings, mixing well. Continue to cook until cheese has melted and the sauce has thickened.
• Pour sauce over chicken and ziti mixture, and gently mix well. Serve.

ZESTY ZITI BAKE

Steps:

• Preheat the oven to 325°F.
• Prepare the pasta according to the package directions. Drain and transfer to a 3-quart casserole dish.
• Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 5 minutes, or until softened. Add the zucchini or sweet red pepper, tomatoes, Italian seasoning, red-pepper flakes, salt and pepper. Cover and cook, stirring occasionally, for 10 minutes or until the vegetables are soft.
• Combine the egg whites and the ricotta in a medium bowl, stir to mix well, and spoon over the pasta. Top with the vegetable mixture and sprinkle with the mozzarella and Parmesan.
• Bake for 45 minutes, until the top is golden brown.

ZESTY ITALIAN ZITI

Steps:

• Cook ziti, drain, and keep warm.
• Over medium heat, cook sausage and onion in a large skillet.
• Stir in paste and tomatoes and cook until hot.
• Toss with pasta.
• Sprinkle cheese on top.

ZESTY ZITI

Steps:

• Boil water and add macaroni.
• In medium skillet over medium heat, cook the sausage and onion until the sausage is no longer pink.
• Pour off the fat.
• Add the pasta sauce to the pan and heat to a boil.
• Serve over the cooked and drained macaroni.
• Top with grated parmesan cheese.