Elaines Baked Ziti Recipes

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.

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage and ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add tomato sauce, whole tomatoes with juice, onion, garlic, Italian seasoning, basil, sugar, and red pepper flakes; bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes to 1 hour. Turn off the heat. Transfer 3 cups sauce to a bowl and leave remaining sauce in the pot; allow to cool while you prepare ziti.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain ziti and rinse under cool water to stop it from cooking.
• Combine ricotta, 2 cups mozzarella, Parmesan, egg, 2 tablespoon parsley, and pepper in a bowl; stir together with a few turns but do not mix completely. Pour drained ziti into the bowl and toss until slightly combined with large lumps. Add the reserved 3 cups meat sauce and toss to combine.
• Place 1/2 of the pasta mixture into a 9x13-inch casserole dish. Spoon 1/2 of the remaining sauce over top, layer with 6 slices of provolone and 1 cup mozzarella. Repeat layers: pasta mixture, remaining sauce, 6 slices provolone, and 1 cup mozzarella. Cover with foil.
• Place on a baking sheet and bake in the preheated oven until bubbling, 30 to 40 minutes. Remove foil and bake until cheese is fully melted and slightly browned, 5 to 10 more minutes. Remove from the oven and sprinkle with parsley. Let stand 5 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Steps:

• Preheat oven to 350°.
• Cook pasta according to package directions, but stop short by 2 minutes. Drain the pasta, and run under cold water to stop cooking, set aside.
• Crumble and cook sausage, onion, and garlic in skillet until browned, stirring frequently. Add the salt, pepper, and spaghetti sauce, and bring to a boil. Reduce to a simmer, cover and let cook 10 minutes, stirring occasionally.
• Combine cooked pasta, sauce and seasoning. Place half of the mixture in a casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
• Yield: 8 servings (serving size: 1 1/2 cups).

Steps:

• Cook pasta according to package directions. , Meanwhile, preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. , In a large bowl, combine eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and the Parmesan cheese. Drain pasta; add to cheese mixture and stir until blended., Spoon a third of the meat sauce into a greased 13x9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce., Cover and bake 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 15 minutes before serving.

Steps:

• Simmer the pasta sauce and sausage in a small saucepan on the lowest heat possible for simmering.
• In the meantime, cook the pasta according to package directions.
• While pasta is cooking, whip together ricotta, mushroom, egg, and parsley in a medium bowl.
• When pasta is done, drain.
• In a 9 by 9-ish deep casserole, spread about 1/2 cup of the pasta sauce/sausage mixture.
• Layer on half of the ziti.
• Put about 5 or 6 evenly spaced spoonfulls of ricotta on top of the ziti.
• put on half remaining sauce.
• Sprinkle 1 cup of the mozzarella on the sauce.
• Layer on remaining ziti.
• Put remaining ricotta on as directed above.
• Put on the rest of the sauce, and top off with the remaining mozzarella cheese.
• Bake at 375 for 30-40 minutes, or until cheese is browned and casserole is heated through.
• Let stand a few minutes before serving, if you can!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
• Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
• Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
• Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.