Haven’t had baked ziti in forever. This is the push I needed to make it.
Revenacious
Recipe:
3/4 box of penne noodles
1 pound ground beef
1 pound ground Italian sausage
2 bags of shredded mozzarella
1 ball fresh mozzarella
1 jar cheesy pasta sauce of your choice
Salt, black pepper, garlic powder, onion powder
I start with cooking the meat on medium high heat, and preheating the oven to 400° Fahrenheit. Set a pot of water to boil for the pasta. As the meat browns, sprinkle in as much or as little of the seasoning as you wish. I personally add some herbs here or there like basil and thyme, but that’s all personal preference. Can also do oregano or red pepper flakes. Once the meat is browned, set the heat to medium low and add the sauce. I like to pour some milk into the jar once it’s empty and shake it up to get all the little bits of sauce out. Also adds a nice extra thickness to the sauce.
Once it’s mixed well and has been simmering for a few minutes, turn the heat off. At the same time, boil the pasta. Once it’s done, strain it thoroughly and then spoon the noodles into the skillet with the meat and the sauce and mix them all up. Once they’re mixed and the noodles have absorbed the sauce, spoon a decent layer into a casserole dish. You want it to be just enough to where there’s no big gaps between noodles. Then you add a few chunks of the fresh mozzarella, and healthy sprinkle of the shredded mozzarella. Maintain this pattern: noodles, then cheese, noodles, then cheese. Once you have the last layer done, wrap it in tin foil and put in the oven for about 20 minutes. You wanna make sure the cheese gets a good melt going. Once that’s done, remove the foil and let it cool for another 15-30 minutes, may depend on your oven. Keep an eye on it, you’ll know it’s done when it has a decent crusty look at the top.
Squirrel_Haze
I love picking pasta noodles from the top of it, until eventually I just bury my face in the pan.
3 Comments
Haven’t had baked ziti in forever. This is the push I needed to make it.
Recipe:
3/4 box of penne noodles
1 pound ground beef
1 pound ground Italian sausage
2 bags of shredded mozzarella
1 ball fresh mozzarella
1 jar cheesy pasta sauce of your choice
Salt, black pepper, garlic powder, onion powder
I start with cooking the meat on medium high heat, and preheating the oven to 400° Fahrenheit. Set a pot of water to boil for the pasta. As the meat browns, sprinkle in as much or as little of the seasoning as you wish. I personally add some herbs here or there like basil and thyme, but that’s all personal preference. Can also do oregano or red pepper flakes. Once the meat is browned, set the heat to medium low and add the sauce. I like to pour some milk into the jar once it’s empty and shake it up to get all the little bits of sauce out. Also adds a nice extra thickness to the sauce.
Once it’s mixed well and has been simmering for a few minutes, turn the heat off. At the same time, boil the pasta. Once it’s done, strain it thoroughly and then spoon the noodles into the skillet with the meat and the sauce and mix them all up. Once they’re mixed and the noodles have absorbed the sauce, spoon a decent layer into a casserole dish. You want it to be just enough to where there’s no big gaps between noodles. Then you add a few chunks of the fresh mozzarella, and healthy sprinkle of the shredded mozzarella. Maintain this pattern: noodles, then cheese, noodles, then cheese. Once you have the last layer done, wrap it in tin foil and put in the oven for about 20 minutes. You wanna make sure the cheese gets a good melt going. Once that’s done, remove the foil and let it cool for another 15-30 minutes, may depend on your oven. Keep an eye on it, you’ll know it’s done when it has a decent crusty look at the top.
I love picking pasta noodles from the top of it, until eventually I just bury my face in the pan.