Baked Ziti Variation
Though I'm not Italian nor much of a chef, I like to tinker and create. Hope you enjoy.
Baked Ziti Variation
Though I'm not Italian nor much of a chef, I like to tinker and create. Hope you enjoy.
Cooking Instructions
- 1
In small sauce pan, saute mushrooms, garlic, rosemary and thyme with olive oil. carefully add merlot. and let simmer for 20 mins.
- 2
in large sauce pan with medium heat, add spaghetti sauce, oregano. carefully add ingredients from saute pan into sauce. let simmer for 45 mins to an hour or more depending on preference.
- 3
brown the ground beef and spicy sausage and drain grease, then set aside.
- 4
in large mixing bowl, add ricotta, eggs, basil, parsley, cheddar, jack, parmesan, feta and dry seasonings, with large spoon mix until blended.
- 5
boil dry pasta for 6 minutes until al-dente or use fresh and then mix with spaghetti sauce until covered.
- 6
preheat oven to 350
- 7
in 2 13x9 deep baking or casserole pans layer pasta on bottom, then layer ground beef and sausage then cover with ricotta cheese mix, then layer again with pasta topped with slices of mozzarella. do the same for both. bake in oven for 45 mins or until cheese bubbles on top or for 75 mins if you like your top layer slightly crunchy. let cool for 5 mins, dish out and enjoy with a side of garlic toast and a glass of red wine.
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#CA2025 I can always stretch a pound of meat with pasta and have enough for unexpected visitors. If you are happy with the spice in your Marinara leave out the spices listed. If you don't have ziti pasta use what you have. If you don't have sausage use ground beef or shredded chicken.
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