Baked Ziti

This is sort of like an Italian version of macaroni and cheese. Basically, it is the same idea as mac and cheese except it has tomato sauce and different types of cheese. I made this last week with the extra ricotta, mozzarella and ground beef from the manicotti I made on April 16. I made that manicotti for us and for a family in our neighborhood where the mom had been diagnosed with lung cancer. She had to have surgery... One of our mutual friends from D's school set up a schedule of people to make dinners for the family over the course of the month of April. My best availability was after April 15 so I got to make my meal on April 16! The family was very appreciative and it made me feel really good to do something nice for someone. I think everyone involved was really happy to do it. Here is the recipe for the Baked Ziti:

BAKED ZITI

Ingredients:
1 pound dried ziti pasta
Kosher salt
3 1/2 cups

QUICK MARINARA SAUCE, recipe follows
1/2 cup freshly grated Parmesan, divided
1/4 cup grated pecorino romano
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
Freshly ground black pepper
Pinch of crushed red pepper or to taste

Directions:
Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
In a large bowl, toss the cooked pasta with the marinara sauce, 1/4 cup of the Parmesan, the pecorino, and the cubed mozzarella pieces. Season with the black pepper and red pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9- x 13-inch 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 immediately.

QUICK MARINARA SAUCE
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups.

Macaroni & Cheese

I had a special request this morning for a macaroni and cheese recipe. This recipe was given to me by the friend of a friend. I always use organic low fat or skim milk but you can use any type of milk that you prefer. I have made it several times and each time it gets eaten up really quickly. I would make it more often but D does not like home-made mac & cheese. He prefers the Kraft box variety. What a heathen! Anyway, he is young and may change that opinion in a year or two. I can dream, can't I. . .

OVEN BAKED MACARONI & CHEESE


16 oz of uncooked elbow macaroni or shells
1 stick of butter
4 cups of milk
12 oz sharp cheddar (grated), reserve handful to sprinkle on top
1 tsp salt (originally it said 2 tsp but that is way too much for me)
1/4 tsp cayenne or black pepper
1/4 tsp nutmeg


(1) Preheat oven to 350 degrees

(2) Cook the macaroni according to package

(3) In heavy saucepan, Melt the butter, whisk in flour to make a paste.

(4) Add milk. Bring to simmer over med. heat until thickened (about 1-2 min).

(5) Add the salt, pepper, nutmeg and cheese, stir until smooth.

(6) Stir the cooked macaroni into the cheese sauce and pour into 3 quart casserole dish.

(7) Sprinkle remaining cheese on top and bake for 30 minutes.

(You can easily do 1/2 the recipe and use a 1-1/2 or 2 quart baking dish. I have also doubled this recipe for larger crowds) **


The Creative Cook

**This note was added by my friend's friend, not me. I agree with her, though.