Ziti With Sharp Cheddar And Mushrooms Food

ZITI WITH SHARP CHEDDAR AND MUSHROOMS

Steps:

• Warm the butter in a saucepan. Add celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
• Stir in flour and cook 1 more minute, then quickly whisk in the milk.
• Simmer 15 minutes, stirring occasionally. Season the sauce with 1 teaspoons salt, pepper(to taste) and nutmeg and mustard.
• Preheat the oven to 350*F.
• Lightly butter or oil a 3 quart baking dish. Cook the ziti in plenty of boiling water until barely done(usually 2 minutes less than called for on package). Drain in a colander, then rinse under cold water.
• Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
• Bake until bubbling and browned on top, about 25-30 minutes.
• Enjoy!

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 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.

HAM & CHEESE ZITI

Steps:

• Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheeses, garlic powder and pepper. Cook and stir until cheese is melted., Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

EASY ZITI BAKE

Steps:

• Cook pasta according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. , In a large bowl, combine eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended., Spoon a third of the meat sauce into a greased 13x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce., Cover and bake 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

ZITI WITH CHESTNUTS AND MUSHROOMS

Steps:

• Cut a ring around each chestnut, then put them in boiling water to cover and cook for 3 minutes. Remove them from the water, a few at a time, and peel while still hot. Meanwhile, soak the mushrooms in about 1 1/2 cups of very hot water.
• Bring a large pot of water to a boil and salt it. Put half the butter or oil in a skillet, turn the heat to medium-high, and, a minute later, add the shallot. Sprinkle lightly with salt and cook, stirring, until softened, 3 to 5 minutes. Chop the chestnuts into 1/2- to 1/4-inch chunks, then measure about 1 cup. Add them to the skillet along with a little more salt.
• Cook, stirring occasionally, until the chestnuts deepen in color, about 5 minutes. Remove the mushrooms from their soaking liquid; reserve and strain the liquid. Chop the mushrooms and add them to the skillet; cook, stirring, for a minute or two, then add the strained mushroom-soaking liquid. Turn the heat to low and season to taste with salt and lots of black pepper.
• Cook the pasta until tender but not mushy. If the sauce is too thick, add a little of the pasta-cooking water to it when the pasta is nearly done. Stir in the remaining butter or oil, then drain the pasta and dress with the sauce. Serve immediately.
• Variations
• Add a few fresh thyme sprigs along with the shallot. Remove before serving and sprinkle with fresh thyme leaves as a garnish.
• Add diced (1/4 inch or less) zucchini; peeled, seeded, and diced tomato; or red bell pepper-no more than a cup total-along with the chestnuts.
• Peeling Chestnut
• There are many ways to peel chestnuts, which like most nuts have a hard outer shell and a soft inner skin. Removing them both is a three-step process. First, use a paring knife-a curved one with a sharp point makes this quick and easy-to cut a ring around the equator of each nut or make an X on the flat side. Plunge the nuts into boiling water to cover for about three minutes, then turn off the heat, leaving the chestnuts in the water. Remove two or three at a time and, using the knife and your fingers, peel off both shell and skin; use a towel to protect your hands from the heat if necessary. If you're doing a large batch-say, twenty or more-you'll notice that as the water cools the skins become more difficult to remove. Bring the pot back to a boil and they'll begin to slip off again. And, although the exact count of chestnuts for this dish is not critical, I begin with fifteen, because there are usually a couple of rotten ones, or some whose inner skin refuses to come off. These must be discarded.

VEGETARIAN FOUR-CHEESE MUSHROOM BAKED ZITI

Steps:

• Preheat the oven to 350 degrees.
• Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook until barely al dente, about 8 minutes, or about 2/3 of the time recommended on the pasta package directions. Drain.
• In a large skillet over medium heat, saute the mushrooms in olive oil until softened, about 6-7 minutes. Add the tomato sauce and bring to a boil. Turn the heat to low and simmer about 15 minutes.
• In an 8" x 8" dish, layer half the cooked pasta, then half the tomato sauce. Cover with the provolone slices. Add the sour cream in spoonfuls, then carefully spread into a thin layer. Top with the Gorgonzola cheese. Add the remaining pasta, then the mozzarella cheese. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
• Cook for 30 minutes or until the cheese is bubbly.

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 MUSHROOMS, PEPPERS, AND PARMESAN

Steps:

• Chop yellow bell peppers and onion and mince garlic. In a 3- to 4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches (use caution when blending hot liquids), transferring to a large bowl, and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding.)
• Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch-wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper.
• Preheat oven to 375°F.
• Fill a 6- to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup Parmesan.
• Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

ZITI WITH SHARP CHEDDAR AND MUSHROOMS

Steps:

• Warm the oil in a saucepan (you can use butter, but i am trying to keep things lighter).
• Add the celery, mushrooms, leeks, and marjoram and cook over medium heat for about 5 minutes.
• Stir in the flour and cook for 1 minute, then quickly whisk in the milk.
• Simmer for 15 minutes, stirring occasionally.
• Season the sauce with 1 teaspoon salt, pepper to taste, and the mustard.
• Preheat the oven to 350 degrees and lightly butter or oil a 3 quart baking dish.
• Cook the ziti in plenty of boiling salted water until barely done.
• Drain it in a colander, then rinse under cold water.
• Combine the pasta with the sauce and cheese, then pour it into the baking dish and cover with the bread crumbs.
• Bake until bubbly and brown on top, approximately 25-30 minutes.

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.