ZITI AL FORNO (FROM THE SOPRANOS FAMILY COOKBOOK)
It's from the sopranos cookbook but I use my own Recipe #73937 and it is the best food in the world there aren't words to describe it!
Provided by Bri22
Categories One Dish Meal
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ziti in a large bowl.
- Toss ziti with 3 cups of the gravy and half of the grated cheese.
- Spoon half of the ziti into a casserole dish.
- Spread the ricotta over the top of the ziti.
- Sprinkle with the mozzarella and rest of grated cheese.
- Pour on 1 cup of sauce.
- Top with remaining ziti and rest of sauce (it will be almost overflowing) sprinkle with more grated cheese.
- Bake covered with foil for 45 minutes and then uncovered for 15 minutes.
- Let stand 15 minutes.
- Tell me immediately how it was!
Nutrition Facts : Calories 195.7, Fat 7, SaturatedFat 4.1, Cholesterol 24.6, Sodium 167.6, Carbohydrate 22.2, Fiber 0.9, Sugar 1, Protein 10.3
OTORO'S ULTIMATE BAKED ZITI
This is similar to the Baked Ziti recipe from the Sopranos Cook Book, only better. Try to use fresh herbs in this if you have them. And please people, don't substitute cottage cheese for ricotta, it's not the same thing. Nor should the ricotta be fat free. I've made double and triple batches of this, sometimes I use Italian sausage along with meatballs. If you do, cook the sausage in the microwave for about 5 minutes then cut in half and drop in the sauce to finish cooking. This is my favorite way to cook Italian sausage, the texture is great and it gives a lot of flavor to the sauce. Once the sausage is cooked (about 25 minutes), cut into bite sized pieces to put in the dish. A note on the meatballs, I like a combination of beef and pork, which you can find at the butcher labeled 'Meatloaf Mix'. The ratio in this is 1:1 pound each: pasta, meatballs, ricotta, mozzarella. If I make a double batch it's two pounds of pasta, meatballs.....you get the idea. The best part of this is the top crust of crispy pasta and cheese. The sauce and meatballs, or even the whole dish can be made a day ahead of time. Awesome delicious Italian comfort food. Serve with garlic bread and salad if you wish.
Provided by otoro
Categories European
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the sauce: heat 2 tablespoons olive oil over medium-high heat in a 5 quart pot. Add onions and mushrooms, season with salt and pepper and cook 3-5 minutes.
- Add garlic (reserve 1 teaspoon) and ground round and season with salt and pepper, continue to cook until meat is cooked through. Drain off excess fat if desired.
- Add all your tomato products, wine, parsley stems and bay leaf. Bring to a boil then turn down to simmer. Taste the sauce, if it seems too sour add a bit of sugar. Stir occasionally.
- To make the meatballs: in a nonreactive bowl mix the remaining pound of meat with 2 T. parsley, breadcrumbs, 2 eggs, 1 t. garlic, 1/2 cup Parmesan/Romano cheese, 1 t. salt, pepper to taste, and 2 T. olive oil.
- Shape into balls about the size of a cherry tomato, brown in a skillet with a little bit of olive oil. Drain on paper towels. They don't need to be cooked through, they will finish cooking in the sauce.
- Add the meatballs to the sauce along with the remaining herbs, simmer 30-45 minutes longer.
- Cook the ziti in boiling water slightly firmer than al dente. Drain.
- In the pasta cooking pot, add the pasta along with several ladles of sauce, meatballs, half the remaining Parmesan and half the mozzarella, stir to combine.
- Mix the ricotta with the egg until smooth.
- In a large baking dish, add a couple ladles of sauce to the bottom of the dish. Add half the pasta mixture, then spread all the ricotta in one even layer. Then a layer of mozzarella and Parmesan. Repeat with remaining pasta, then cheeses. I usually have a little pasta left that won't fit in the dish so don't worry, it makes a nice little snack while you wait.
- Cover with foil and bake at 350ºF for 45 minutes, then uncovered for an additional 15-30 minutes until bubbly.
- Let sit 10 minutes before serving with a big spoon. Bon Appetito.
Nutrition Facts : Calories 984.8, Fat 48.8, SaturatedFat 24.6, Cholesterol 246.6, Sodium 1701, Carbohydrate 74.7, Fiber 6.9, Sugar 15, Protein 62.6
THE BEST BAKED ZITI
I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 10
Number Of Ingredients 15
Steps:
- Cut down the length of each sausage with a sharp knife. Remove and discard casings.
- Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
- Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
- While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
- Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
- Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
- Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.
Nutrition Facts : Calories 627.1 calories, Carbohydrate 58.1 g, Cholesterol 71.8 mg, Fat 29.5 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 11.9 g, Sodium 1380.1 mg, Sugar 14.4 g
SUNDAY GRAVY AND BAKED ZITI
This is taken from the Soprano's Family Cookbook. I make the sauce first and then use it for Baked Ziti. You can skip that step and eat with spaghetti noodles. It's fairly labor intensive but will keep for a while. I usually freeze it in portions for later.
Provided by One Little Deer
Categories Pasta Shells
Time 4h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the sauce, heat the oil in a large heavy pot over medium heat. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.
- With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water.
- Meanwhile, make the meatballs.
- Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape.).
- Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate.
- After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats very tender.
- Cook the ziti al dente, adding salt to taste.
- Drain ziti and toss in a large bowl with three cups of the sauce and half of the grated cheese.
- Preheat oven to 350 degrees.
- Spoon half of the ziti into a shallow baking dish. Spread the ricotta on top and sprinkle with the mozzarella and half of the remaining grated cheese. Pour on 1 cup of the sauce.
- Top with the remaining ziti and another cup of sauce. Sprinkle with the remaining grated cheese. Cover with foil. Can be refrigerated at this point for later baking.
- Bake the ziti for 45 minutes. Uncover and bake for 15 minutes longer until the center is hot and the sauce bubbles around the edge.
- Cover and let stand for 15 minutes before serving.
BAKED ZITI CASSEROLE
Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.
Provided by skentals
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
- Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
- Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 53.3 g, Cholesterol 59.9 mg, Fat 11.5 g, Fiber 4.1 g, Protein 24.3 g, SaturatedFat 6.4 g, Sodium 1140.7 mg, Sugar 5.6 g
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