Baked Ziti With Zucchini Artichokes And Pancetta Recipes

MELTED ZUCCHINI BAKED ZITI

Steps:

• Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
• Heat a large skillet (you can do an oven safe one if you don't want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
• Stir in the reserved pasta water and the pesto. Stir in the fresh basil. By this time the pasta should be finished. You can either add everything to a baking dish or add it all to the skillet if it's large enough. Toss the pasta with the zucchini pesto mixture - whether it's in the dish or skillet.
• Add the ricotta cheese in scoops throughout the pasta. Toss it together until the ricotta coats most of the pasta. Add the fresh mozzarella - a few slices in the noodles and a few on top too.
• Bake for 20 to 25 minutes, just until the cheese melts everything comes together. Remove and serve immediately with a sprinkle of fresh parmesan and fresh basil for garnish.

ZUCCHINI BAKED ZITI RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13 casserole dish and set aside.
• Heat a large skillet over medium-high heat and add frozen zucchini spirals.
• Cover and let cook, 6 minutes.
• Remove the lid and flip. Season with salt and pepper and cook an additional 3 minutes.
• Drain the zucchini in a mesh sieve.
• Meanwhile, heat a medium sauce pan over medium high heat.
• Add the onion and ground beef. Season with salt and pepper.
• Cook until browned, about 6 minutes.
• Mix in the minced garlic and cook until fragrant, 30 seconds.
• Drain the fat from the ground beef and mix in the marinera sauce.
• Bring to a boil and then reduce heat to a simmer. Simmer 10 minutes.
• Once meat sauce is cooked, start building your baked ziti dish.
• Start with half of the cooked zucchini spirals in an even layer in the prepared casserole dish.
• Spread half of the sauce over the zucchini and sprinkle with 1/2 cup mozzerella and 1/2 cup cheddar cheese.
• Repeat with reamining zucchini, sauce, and cheese.
• Sprinkle baked ziti with parmesan cheese.
• Place casserole in oven and bake, uncovered for 30 minutes, until cheese is melted and sauce is bubbling around the edges.

BAKED ZITI

Steps:

• Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
• Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
• Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
• Cook pasta until it's nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
• Once tomato sauce is done, stir in reserved pasta water.
• Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
• Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
• Let cool slightly before eating with a big green leafy salad.

PASTA WITH ARTICHOKES AND PANCETTA

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

BAKED ZITI WITH CREAM AND PANCETTA

Steps:

• Bring a large pot of water to boil, add salt.
• In a skillet, heat the olive oil and add the pancetta. Cook for 5 to 10 minutes, until the pancetta is golden. Be careful not burn. Remove the pancetta to a plate and reserve the oil and fat in the skillet.
• When the water is boiling and you've salted it, add the pasta and cook for 6 minutes. Meanwile, heat the oven to 500 degrees F.
• In a large bowl, combine the cream, salt and pepper. Stir in the pancetta and a tablespoon or two of the oil/fat left in the skillet (flavour flavour flavour!).
• Once the pasta has cooked for 6 minutes, drain and immediately add to the cream mixture. Stir well to ensure that the pasta is coated in the cream and cheese.
• Pour the mixture into a deep baking dish and bake in the oven for 12 minutes. The pasta should be golden on top and the cream should be bubbling. If it's not, bake for another 5 minutes and check again.
• Remove the pasta from the oven and let sit for 5 minutes to cool slightly. Serve immediately.

ZUCCHINI BAKED ZITI

Steps:

• Boil water and cook the ziti according to package directions.
• While it is cooking, follow next steps.
• When it is done, drain and set aside in large bowl (or pot).
• Slice the zucchini.
• In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
• Take them out of the pan and drain on paper towels.
• In a saucepan, heat the remaining 1/4 cup oil.
• Add the onion and cook until translucent.
• Add the garlic and cook for 2 minutes.
• Add the tomatoes, basil, parsley, salt and pepper.
• Simmer uncovered for 20 minutes.
• Preheat oven to 350 degrees.
• Pour into large bowl with the drained ziti.
• Rub two shallow baking pans with olive oil.
• In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
• Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
• Repeat the layers in that pan.
• Repeat above steps for second pan.
• Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
• OR BAKE ONE, FREEZE ONE!
• OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
• Defrost before baking.