BEST ZITI EVER
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 71.3 g, Cholesterol 75.2 mg, Fat 28.5 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 12.9 g, Sodium 1617.5 mg, Sugar 17.5 g
SWEET RED PEPPER ZITI
Fast, simple, and delicious--great for a busy weeknight! Just add a salad and bread. During the summer I puree fresh basil and freeze it in ice trays, and that's what I use in this sauce. However, you could use 1 teaspoon of dried basil if you have to.
Provided by JeriBinNC
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium heat. Add red pepper, onion and garlic; saute 5 minutes.
- Stir in water, bouillon cubes and basil. Bring to a boil, stirring occasionally.
- Reduce heat and simmer 5 minutes. Stir in cream. Simmer, stirring constantly, 2 minutes.
- Spoon over ziti and toss. Top with fresh cracked pepper, if desired.
Nutrition Facts : Calories 323.5, Fat 10.8, SaturatedFat 2.9, Cholesterol 10.5, Sodium 379.6, Carbohydrate 48, Fiber 2.9, Sugar 3.8, Protein 8.6
CROWD-PLEASING BAKED ZITI
This isn't your mama's baked pasta! My zippy ziti boasts all the comfort and heartiness of Mom's but with little kick from crushed red pepper flakes. Feel free to take the heat up a notch by using hot Italian sausage instead of sweet. The dish is easy to transport, making it great for potlucks.
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook the beef, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, bay leaf, Italian seasoning, basil, sugar, salt, pepper flakes and pepper., Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover; simmer 15-30 minutes longer or until sauce reaches desired thickness. Discard bay leaf. Cool., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine 1 cup sauce mixture, 1 cup mozzarella cheese, 1/4 cup Romano cheese, 1/4 cup Parmesan cheese and pasta., Spread 1-1/2 cups sauce mixture into a greased 13x9-in. baking dish. Dot with 1/2 cup ricotta cheese. Top with pasta mixture. Pour remaining sauce mixture over the top. Dot with remaining ricotta cheese. Sprinkle with remaining mozzarella, Romano and Parmesan cheeses., Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly.
Nutrition Facts :
SWEET RED PEPPER SOUP
Make and share this Sweet Red Pepper Soup recipe from Food.com.
Provided by MMers
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic.
- Cook for 5-8 minutes or until onions are tender.
- Add the red peppers.
- Continue cooking for 5 minutes.
- Add the stock, freshly ground pepper and salt.
- Bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Put soup through a food mill to remove the pepper skins.
- Return to saucepan.
- Add cream and heat through without boiling.
SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dips and spreads
Time 15m
Yield About 2 cups
Number Of Ingredients 9
Steps:
- Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
- Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
- Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
- Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
- Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 83 milligrams, Sugar 4 grams, TransFat 0 grams
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