Kid Friendly Ziti Bake Recipes

SCUDERI KIDS' FAST, FAKE-BAKED ZITI

Steps:

• Put pasta water on to boil.
• In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
• Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
• While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
• Drain pasta and transfer to a large flameproof casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
• 3/4 pound, 4 to 5 cups, baby spinach, packed
• 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
• 1 clove garlic, finely chopped
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1/4 to 1/3 cup extra-virgin olive oil
• Salt and pepper
• A handful shredded Parmigiano-Reggiano
• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

KID-FRIENDLY ZITI BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the pasta is cooking, cook onion in a large nonstick skillet over medium-high heat until it starts to soften, about 3 minutes. Add ground beef and stir until beef is browned and onion is soft, 5 to 7 minutes. Drain and discard grease and return skillet to medium-high heat.
• Add tomato-basil soup, tomato paste, diced mushrooms, pureed cottage cheese, mozzarella cheese, and 1/4 cup Parmesan cheese to the skillet; stir until well mixed. Reduce heat to medium and cook until cheese is melted and mixture is heated through, about 5 minutes.
• Drain pasta and return to the pot. Add the skillet mixture to the pasta; stir until well mixed. Transfer to a 11x13-inch baking pan. Sprinkle with remaining 1/4 cup Parmesan cheese and Cheddar cheese. Cover pan with aluminum foil.
• Bake in the preheated oven until all cheese is melted on the top, about 20 minutes.