Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Dude, can you give me a kick-a** recipe for baked ziti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Dude, can you give me a kick-a** recipe for baked ziti?),it will help you,my kids.
1 that has meat in it
Answers:
INGREDIENTS:
1 pound dry ziti pasta
1>------------------------------...
DIRECTIONS:
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>------------------------------...
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving. Baked Ziti with Ricotta, Mozzarella, Sausage, and Tomato Sauce
Serves 8 to 10
1 lb. sweet Italian pork sausages
Kosher salt for cooking the pasta
1 lb. dried ziti
2 batches marinara sauce (see below)
1/4 lb. Parmigiano-Reggiano cheese, freshly grated to make 1 cup
2 cups whole-milk or part-skim ricotta cheese
3/4 lb fresh mozzarella cheese, drained and shredded to make 3 cups
1. Cook the sausages
Place the sausages in a single layer in a frying pan and add water to reach halfway up their sides. Place the pan over medium heat until the water bubbles gently, and cook until the water evaporates, about 5 minutes. Continue cooking the sausages, turning them frequently, until they are cooked through and nicely browned on all sides, about 10 minutes longer. Transfer the sausages to a cutting board and cut crosswise into slices 1/4 inch thick.
2. Cook the ziti
While the sausages are cooking, position a rack in the middle of the oven and preheat to 350 degrees. Bring a large pot 3/4 full of water to a rolling boil and add about 2 tablespoons salt. Add the pasta all at once and stir it gently to prevent sticking. Let the pasta cook, stirring occasionally, until it is almost tender but still slightly undercooked when you bite into it, 6 to 8 minutes. The pasta will cook further when it is baked.
3. Drain and sauce the ziti
Pour the pasta into a colander to drain, then shake the colander just once to remove some of the remaining water. The pasta should still be moist. Return the pasta to the pot. Add the sausages, half of the marinara sauce, and 1/2 cup of the grated Parmigiano-Reggiano cheese. Stir and toss well to mix evenly.
4. Layer the ingredients in a baking dish
Spread half the pasta and sausage mixture in a 9" x 13" x 2" baking dish. Drop spoonfuls of the ricotta evenly over the top. Sprinkle entire surface evenly with the mozzarella. Pour about 1 cup of the remaining sauce evenly over the mozzarella. Top with the remaining pasta and sausage mixture and then the remaining sauce. Sprinkle with the remaining 1/2 cup grated Parmigiano-Reggiano cheese.
5. Bake and serve the dish
Cover tightly with aluminum foil and bake for 45 minutes. Uncover and continue to bake until the sauce is bubbling around the edges and a knife inserted into the center comes out hot to the touch, about 15 minutes longer. (If the top seems to be browning too fast, re-cover the dish loosely with foil and continue to bake.) Remove the dish from the oven, cover it loosely with foil, and let it cool on a wire rack for about 15 minutes. Scoop out portions with a large metal spoon.
To make the marinara sauce:
In a 12-inch nonreactive frying pan over medium heat, warm 1/4 cup olive oil. Add 2 minced garlic cloves and saute until lightly golden, about 2 minutes. Add 1 can drained and chopped Italian peeled tomatoes, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Bring to a simmer, reduce the heat to low, and cook until thickened, about 20 minutes. Remove the pan from the heat and adjust the seasonings. BAKED ZITI
Baked ziti is comprised of three components; sauce, filling (much like a stuffed shell or ravioli filling) and cooked pasta. These are assembled after being prepared, then baked before serving. The final result is reminiscent of lasagna, but much easier and faster to prepare. It's sure to become your family's weeknight favorite!
Preparation and Assembly:
1 lb. ziti pasta, cooked al denté (to the tooth)
2-3 tablespoons Parmesan or Romano, for sprinkling
olive oil, to drizzle on top before baking
Prepare sauce (following directions below) at least one hour in advance.
Stir together ingredients for Ricotta filling mixture (recipe found below).
Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan.
Add sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well.
Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole.
Spread a layer of the ziti in the bottom of the casserole dish, then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there.
Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil.
Bake in a preheated 400°F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes).
Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat!
Sauce:
3 tablespoons olive oil
2 large Vidalia or Sweet Spanish onions, thinly sliced
6-7 whole cloves garlic, peeled
1 chopped shallot (optional)
1 lb ground pork or Italian sausage meat (casings removed)
3/4 lb ground beef or veal
1 red bell pepper, chopped and seeded
1/4 teaspoon hot red pepper flakes
1/2 teaspoon each basil and oregano flakes
2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar
1 large can (24-28 oz) whole peeled tomatoes
1 large can (24-28 oz) Hunt's Tomato Puree
1 bay leaf
1/3 teaspoon ground black pepper, salt to taste
In a large heavy bottom skillet, saute ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; saute until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so).
Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper.
Side Note: Have any salami, supresatta, or proscuitto? You can add these to the saucepan to add much flavor to the sauce - ends (or even proscuitto bones) are fine. Parmesan or Romano cheese rinds also can be used. Remove (along with the bay leaf) when the sauce is done.
Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired.
Ricotta Filling Mixture:
1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1/2 lb shredded full milk mozzarella
1 lb full milk Ricotta
1/4 teaspoon ground nutmeg (optional)
In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg).
Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling.
If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Dude, can you give me a kick-a** recipe for baked ziti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Dude, can you give me a kick-a** recipe for baked ziti?),it will help you,my kids.
1 that has meat in it
Answers:
INGREDIENTS:
1 pound dry ziti pasta
1>------------------------------...
DIRECTIONS:
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>------------------------------...
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving. Baked Ziti with Ricotta, Mozzarella, Sausage, and Tomato Sauce
Serves 8 to 10
1 lb. sweet Italian pork sausages
Kosher salt for cooking the pasta
1 lb. dried ziti
2 batches marinara sauce (see below)
1/4 lb. Parmigiano-Reggiano cheese, freshly grated to make 1 cup
2 cups whole-milk or part-skim ricotta cheese
3/4 lb fresh mozzarella cheese, drained and shredded to make 3 cups
1. Cook the sausages
Place the sausages in a single layer in a frying pan and add water to reach halfway up their sides. Place the pan over medium heat until the water bubbles gently, and cook until the water evaporates, about 5 minutes. Continue cooking the sausages, turning them frequently, until they are cooked through and nicely browned on all sides, about 10 minutes longer. Transfer the sausages to a cutting board and cut crosswise into slices 1/4 inch thick.
2. Cook the ziti
While the sausages are cooking, position a rack in the middle of the oven and preheat to 350 degrees. Bring a large pot 3/4 full of water to a rolling boil and add about 2 tablespoons salt. Add the pasta all at once and stir it gently to prevent sticking. Let the pasta cook, stirring occasionally, until it is almost tender but still slightly undercooked when you bite into it, 6 to 8 minutes. The pasta will cook further when it is baked.
3. Drain and sauce the ziti
Pour the pasta into a colander to drain, then shake the colander just once to remove some of the remaining water. The pasta should still be moist. Return the pasta to the pot. Add the sausages, half of the marinara sauce, and 1/2 cup of the grated Parmigiano-Reggiano cheese. Stir and toss well to mix evenly.
4. Layer the ingredients in a baking dish
Spread half the pasta and sausage mixture in a 9" x 13" x 2" baking dish. Drop spoonfuls of the ricotta evenly over the top. Sprinkle entire surface evenly with the mozzarella. Pour about 1 cup of the remaining sauce evenly over the mozzarella. Top with the remaining pasta and sausage mixture and then the remaining sauce. Sprinkle with the remaining 1/2 cup grated Parmigiano-Reggiano cheese.
5. Bake and serve the dish
Cover tightly with aluminum foil and bake for 45 minutes. Uncover and continue to bake until the sauce is bubbling around the edges and a knife inserted into the center comes out hot to the touch, about 15 minutes longer. (If the top seems to be browning too fast, re-cover the dish loosely with foil and continue to bake.) Remove the dish from the oven, cover it loosely with foil, and let it cool on a wire rack for about 15 minutes. Scoop out portions with a large metal spoon.
To make the marinara sauce:
In a 12-inch nonreactive frying pan over medium heat, warm 1/4 cup olive oil. Add 2 minced garlic cloves and saute until lightly golden, about 2 minutes. Add 1 can drained and chopped Italian peeled tomatoes, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Bring to a simmer, reduce the heat to low, and cook until thickened, about 20 minutes. Remove the pan from the heat and adjust the seasonings. BAKED ZITI
Baked ziti is comprised of three components; sauce, filling (much like a stuffed shell or ravioli filling) and cooked pasta. These are assembled after being prepared, then baked before serving. The final result is reminiscent of lasagna, but much easier and faster to prepare. It's sure to become your family's weeknight favorite!
Preparation and Assembly:
1 lb. ziti pasta, cooked al denté (to the tooth)
2-3 tablespoons Parmesan or Romano, for sprinkling
olive oil, to drizzle on top before baking
Prepare sauce (following directions below) at least one hour in advance.
Stir together ingredients for Ricotta filling mixture (recipe found below).
Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan.
Add sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well.
Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole.
Spread a layer of the ziti in the bottom of the casserole dish, then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there.
Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil.
Bake in a preheated 400°F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes).
Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat!
Sauce:
3 tablespoons olive oil
2 large Vidalia or Sweet Spanish onions, thinly sliced
6-7 whole cloves garlic, peeled
1 chopped shallot (optional)
1 lb ground pork or Italian sausage meat (casings removed)
3/4 lb ground beef or veal
1 red bell pepper, chopped and seeded
1/4 teaspoon hot red pepper flakes
1/2 teaspoon each basil and oregano flakes
2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar
1 large can (24-28 oz) whole peeled tomatoes
1 large can (24-28 oz) Hunt's Tomato Puree
1 bay leaf
1/3 teaspoon ground black pepper, salt to taste
In a large heavy bottom skillet, saute ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; saute until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so).
Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper.
Side Note: Have any salami, supresatta, or proscuitto? You can add these to the saucepan to add much flavor to the sauce - ends (or even proscuitto bones) are fine. Parmesan or Romano cheese rinds also can be used. Remove (along with the bay leaf) when the sauce is done.
Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired.
Ricotta Filling Mixture:
1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1/2 lb shredded full milk mozzarella
1 lb full milk Ricotta
1/4 teaspoon ground nutmeg (optional)
In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg).
Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling.
If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone!
correctness,It's Non-profit and only for informational purposes.
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