Trying to type this one up with IVY standing halfway in front of the screen. My new sous chef...
Always marveled at the mythical properties baked ziti was given in The Sopranos... Finally said what the heck and searched out great videos and recipes. Here ya go:
1 1lb. box dry ziti pasta
3 Tbls EVO
1 medium onion small dice
1 stalk celery, small dice
1 large carrot small dice
2 Tbls. garlic, minced
1 Tbls Herbs de Provence
1/2 Tsp red pepper flakes'
1 cup dry white wine
1 32 oz can diced tomatoes
1 cup chicken stock
1/2 cup oil cured olives, pitted and diced
1 lb ricotta cheese
3/4 lb pizza blend cheese (mozzarella, parmesan, romano, provolone)
1 cup seasoned bread crumbs
Preparation:
Put heavily salted water on to boil, meanwhile in a dutch oven on high heat add the EVO, when it's smoking hot add the diced onion, sauté about 2 minutes, next add the carrot, celery and garlic and sauté about 5 minutes. Add the herbs, red pepper flake, white wine and sauté about 4 minutes until wine is reduced by half, next add diced tomatoes and chicken stock and diced olives. Bring to a boil and then reduce heat to a busy simmer, cook about 20 minutes. You want a sort of quick raw sauce. Meanwhile pasta water should be boiling - add ziti and cook about 7 minutes, you still w haant it pretty doggone el dente. Drain in a colander and then place in a large bowl. Remove sauce from heat. Add about 1 1/2 cups sauce to the pasta in the bowl, mix well. Now add about 1 cup of the grated cheese mixture and about half the ricotta. Combine well. Grease a 13x9 pan and layer in half the pasta, lay down 1/2 of the remaining grated cheese and lay down half the remaining ricotta in little dots. Ladle on 1/2 the remaining sauce. Repeat 2nd layer of pasta, cheese and sauce. Now layer on the seasoned breadcrumbs. Bake in 375 degree oven 35-40 minutes. Remove and let stand about 20 minutes before serving.
SOOOO GOOD... think of it as Italian mac & cheese. LOL
Ivy Helping
Always marveled at the mythical properties baked ziti was given in The Sopranos... Finally said what the heck and searched out great videos and recipes. Here ya go:
1 1lb. box dry ziti pasta
3 Tbls EVO
1 medium onion small dice
1 stalk celery, small dice
1 large carrot small dice
2 Tbls. garlic, minced
1 Tbls Herbs de Provence
1/2 Tsp red pepper flakes'
1 cup dry white wine
1 32 oz can diced tomatoes
1 cup chicken stock
1/2 cup oil cured olives, pitted and diced
1 lb ricotta cheese
3/4 lb pizza blend cheese (mozzarella, parmesan, romano, provolone)
1 cup seasoned bread crumbs
Preparation:
Put heavily salted water on to boil, meanwhile in a dutch oven on high heat add the EVO, when it's smoking hot add the diced onion, sauté about 2 minutes, next add the carrot, celery and garlic and sauté about 5 minutes. Add the herbs, red pepper flake, white wine and sauté about 4 minutes until wine is reduced by half, next add diced tomatoes and chicken stock and diced olives. Bring to a boil and then reduce heat to a busy simmer, cook about 20 minutes. You want a sort of quick raw sauce. Meanwhile pasta water should be boiling - add ziti and cook about 7 minutes, you still w haant it pretty doggone el dente. Drain in a colander and then place in a large bowl. Remove sauce from heat. Add about 1 1/2 cups sauce to the pasta in the bowl, mix well. Now add about 1 cup of the grated cheese mixture and about half the ricotta. Combine well. Grease a 13x9 pan and layer in half the pasta, lay down 1/2 of the remaining grated cheese and lay down half the remaining ricotta in little dots. Ladle on 1/2 the remaining sauce. Repeat 2nd layer of pasta, cheese and sauce. Now layer on the seasoned breadcrumbs. Bake in 375 degree oven 35-40 minutes. Remove and let stand about 20 minutes before serving.
SOOOO GOOD... think of it as Italian mac & cheese. LOL
Ivy Helping
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