Ziti With Tomato Pesto Sauce Recipes

ZITI WITH TOMATO-PESTO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
• Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
• Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

MEATY ZITI WITH PESTO DOLLOP

Steps:

• For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to boil for pasta.
• Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
• Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
• Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
• Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
• For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
• Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.

ZITI WITH PROSCIUTTO AND TOMATO SAUCE

Steps:

• Bring 4 quarts of water to a boil for cooking the ziti and vegetables.
• Cut the tomatoes in 1/2-inch cubes. There should be about 3 cups.
• Scrape the ends of the asparagus spears and cut off and discard about 2 inches of the tough bottoms. Cut off and reserve the asparagus tips, each about 2 inches long. Cut the center portion of the asparagus on the bias into 1-inch pieces. There should be about 4 cups of asparagus, including the tips.
• Stack the prosciutto slices and cut them in 1/4-inch-wide strips. There should be about 1 1/4 cups.
• Drop the asparagus pieces into the boiling water and cook 3 minutes. Scoop out the asparagus and set aside. Allow the water to continue to boil.
• To the boiling water add salt and the ziti. When the water returns to a boil cook the ziti to the desired degree of doneness, about 12 minutes or longer. Scoop out and reserve Y cup of the cooking liquid. Set aside.
• Meanwhile, heat the oil in a large skillet and add the garlic. Cook briefly, stirring, and add the prosciutto, stirring. Add the tomatoes, salt and pepper and cook, stirring occasionally, about 3 minutes. Add the cream and bring to a boil. Drain the ziti, add it to the prosciutto mixture and stir. Add the asparagus pieces and the basil. Add the reserved Y cup of cooking liquid. Stir to blend and sprinkle with cheese. Toss and serve.

ZITI WITH TOMATO-PESTO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes. Drain.
• Meanwhile, in a saucepan over medium-low heat, mix together the pesto and basil tomato sauce. Bring to a simmer, and season with salt to taste. (You can also heat the sauce in a covered microwave-safe bowl: cook on high for one minute.)
• Place pasta in a large serving bowl. Toss with pesto-tomato sauce. Top with grated Parmesan cheese.

BAKED ZITI WITH SPINACH AND TOMATOES

Steps:

• Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

BAKED ZITI WITH SPECIAL TOMATO SAUCE

Steps:

• QUICK TOMATO SAUCE:
• Make this first; heat oil in a medium saucepan over medium-high heat.
• Cook the sausages until begining to brown, about 3 minutes.
• Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
• Add the tomatoes, thyme and jelly or preserves and bring to a boil.
• Lower the heat and simmer, covered, for 10 minutes.
• Remove and sicard the sprig of thyme.
• Stir in the seasoning and season with pepper, to taste.
• Use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. The yield is 5 cups.
• ZITI:.
• Preheat oven to 400ºF.
• Cook the ziti according to pkg directions.
• Drain.
• Toss the cooked pasta with the sauce, cubed mozzarella, half of the Parmesan cheese, black pepper and red pepper flakes.
• Transfer the pasta to an oiled 9x13" baking dish.
• Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan.
• Bake until lightly browned and hot, about 30 minutes.
• Serve at once.

ZITI WITH CREAMY PESTO AND ITALIAN SAUSAGE

Steps:

• Cook sausage according to the package directions.
• Meanwhile, cook pasta according to package directions.
• Cool sausage slightly. Cut into ½-in. coin slices; set aside.
• Combine Alfredo sauce and pesto in a large bowl. Add sausage.
• Drain pasta; add to sausage / sauce mixture. Toss to combine. Sprinkle with Parmesan. Serve immediately.