lilbopeep
🌹 Still trying to get it right.
Peep's Baked Ziti
1 lb. Mini Ziti (or pasta of choice) - cooked and drained
Meat sauce (Recipe and ingredients follows)
Cheese mixture (Recipe and ingredients follows)
1 lb. Mozzarella cheese - shredded (divided - 1/2 for topping)
1/4 lb. grated Romano cheese (divided - 1/2 for topping)
1/4 lb. grated Parmesan cheese (divided in half - 1/2 for topping)
Meat Sauce:
1/2 lb. Italian sausage - bulk or out of casing
1/2 lb. Ground beef
Fresh mushrooms - chopped fine - to taste
1/2 small onion - chopped fine - to taste
3 cloves Fresh garlic - chopped fine
Fresh parsley - chopped fine - to taste
Fresh basil - chopped fine - to taste
Fresh oregano - chopped fine - to taste
Olive oil
2 (28 oz.) cans crushed tomatoes
2 (6 oz.) cans tomato paste
Burgundy wine - use the 28 oz crushed tomato can and fill 1/2 way with wine
Salt - to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste
Measure a small amount of white sugar into palm of hand - to taste
Brown meats in pot till brown. Add olive oil to pan if needed. Add herbs, mushrooms and onion to pot and cook till soft. Add tomato paste to pan and stir well to break up paste and leaving no paste lumps. Cook paste for about 1 minute. Add crushed tomatoes and wine stir well. Season with sugar, salt, black pepper and red pepper to taste. Raise heat and boil 1 minute (to evaporate alcohol) then lower and simmer till flavors blend and mature. About 30 minutes. Check and adjust seasoning if necessary.
Cheese Mixture:
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese - shredded
1/4 lb. grated Romano and Parmesan cheeses (equal amount of each)
Fresh flat parsley chopped fine - to taste
4 oz sliced mushrooms
Fresh basil leaves ripped - to taste
Chopped sun dried tomatoes - to taste
Fresh spinach leaves - to taste
2 eggs - beaten
Salt - to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste
In bowl add all ingredients and mix together well.
Assemble:
Put cooked pasta in a 9" X 13" X 3" baking pan. Add the cheese mixture and stir well. Add sauce to taste and mix well. Top with a layer of sauce, then a layer of reserved grated parmesan and romano cheeses, finish with layer of the 1/2 lb reserved shredded mozzarella cheese.
Bake at 350°F till cheese is melted and slightly brown. About 30 - 45 minutes.
Serve with salad, additional sauce, grated cheese, cheese chips or garlic bread if desired.
Served with Romano and Parmesan Cheesy Chips
1 lb. Mini Ziti (or pasta of choice) - cooked and drained
Meat sauce (Recipe and ingredients follows)
Cheese mixture (Recipe and ingredients follows)
1 lb. Mozzarella cheese - shredded (divided - 1/2 for topping)
1/4 lb. grated Romano cheese (divided - 1/2 for topping)
1/4 lb. grated Parmesan cheese (divided in half - 1/2 for topping)
Meat Sauce:
1/2 lb. Italian sausage - bulk or out of casing
1/2 lb. Ground beef
Fresh mushrooms - chopped fine - to taste
1/2 small onion - chopped fine - to taste
3 cloves Fresh garlic - chopped fine
Fresh parsley - chopped fine - to taste
Fresh basil - chopped fine - to taste
Fresh oregano - chopped fine - to taste
Olive oil
2 (28 oz.) cans crushed tomatoes
2 (6 oz.) cans tomato paste
Burgundy wine - use the 28 oz crushed tomato can and fill 1/2 way with wine
Salt - to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste
Measure a small amount of white sugar into palm of hand - to taste
Brown meats in pot till brown. Add olive oil to pan if needed. Add herbs, mushrooms and onion to pot and cook till soft. Add tomato paste to pan and stir well to break up paste and leaving no paste lumps. Cook paste for about 1 minute. Add crushed tomatoes and wine stir well. Season with sugar, salt, black pepper and red pepper to taste. Raise heat and boil 1 minute (to evaporate alcohol) then lower and simmer till flavors blend and mature. About 30 minutes. Check and adjust seasoning if necessary.
Cheese Mixture:
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese - shredded
1/4 lb. grated Romano and Parmesan cheeses (equal amount of each)
Fresh flat parsley chopped fine - to taste
4 oz sliced mushrooms
Fresh basil leaves ripped - to taste
Chopped sun dried tomatoes - to taste
Fresh spinach leaves - to taste
2 eggs - beaten
Salt - to taste
Ground black pepper - to taste
Ground red pepper flakes - to taste
In bowl add all ingredients and mix together well.
Assemble:
Put cooked pasta in a 9" X 13" X 3" baking pan. Add the cheese mixture and stir well. Add sauce to taste and mix well. Top with a layer of sauce, then a layer of reserved grated parmesan and romano cheeses, finish with layer of the 1/2 lb reserved shredded mozzarella cheese.
Bake at 350°F till cheese is melted and slightly brown. About 30 - 45 minutes.
Serve with salad, additional sauce, grated cheese, cheese chips or garlic bread if desired.
Served with Romano and Parmesan Cheesy Chips
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