Moms Irish Ziti Recipes

MOM'S IRISH ZITI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 1 1/2-quart baking dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Stirring occasionally, boil until the pasta cooked is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; pour into the prepared baking dish.
• Place a skillet over medium heat; crumble the sausage and lamb into the hot skillet. Breaking the meat into small pieces with a wooden spoon, cook and stir the mixture until completely browned, 7 to 10 minutes. Stir in the garlic and cook another 2 to 3 minutes. Drain the fat from the skillet.
• Pour about half of the tomato sauce over the pasta, then layer with the provolone slices and the meat mixture. Season with the Italian seasoning and crushed red pepper; top with the mozzarella cheese and the remaining tomato sauce. Sprinkle the Parmigiano-Reggiano cheese over the top of the dish.
• Bake in the preheated oven until hot and bubbly, 25 to 35 minutes.

BOB'S MOM'S BAKED ZITI

Steps:

• Pre-heat oven to 350 degrees.
• Boil the ziti; remove from heat and drain before it is cooked al dente [approximately 7-8 minutes].
• Pour a thin layer of vodka sauce to cover the bottom of a 9x9 baking dish.
• Add 1/2 of the pasta to the baking dish.
• Cover pasta with 1/2 [or desired amount] of ricotta and mozzarella cheese.
• Add salt, pepper, and herbs if desired.
• Cover the pasta with a layer of vodka sauce.
• Add a second layer of pasta, cheese, and sauce [Hold back a small portion of mozzarella].
• Cover the sauce on top with the remaining mozzarella.
• Cover the baking dish with foil and bake for 40 minutes at 350 degrees.
• After 40 minutes, remove the foil and bake for another 20 minutes.
• Allow the dish to cool for 5 minutes before serving.

NICOLE'S BEST BAKED ZITI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
• At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
• Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
• Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
• Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
• Add 2 cups meat sauce to the pasta; toss to coat.
• Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.