• Feed a Crowd - 15

    From Dave Drum@1:3634/12 to All on Sun Jan 1 18:19:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Ziti
    Categories: Pasta, Cheese, Vegetables, Dairy, Chilies
    Yield: 7 servings

    1/4 c Olive oil
    1 lg Yellow onion, finely
    - chopped
    4 cl Garlic, fine chopped
    Salt & fresh ground pepper
    2 tb Tomato paste
    28 oz Can whole peeled tomatoes;
    - packed in juice
    28 oz Can tomato purée or sauce
    3/4 ts Red pepper flakes
    16 oz Ricotta
    1/2 c Heavy cream
    1/2 c Fine grated Parmesan or
    - Pecorino; more for grating
    - on top
    1 lb Ziti, rigatoni, penne, or
    - manicotti pasta
    1 lb Fresh mozzarella; in 1/2"
    - pieces

    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 puree 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. 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
    ? 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.

    By: Alison Roman

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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