Italian Ziti Medley Recipes

Steps:

• 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.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared 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.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. 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 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Steps:

• In a 4 quart saucepan, brown sausage, remove and drain.
• Melt butter and cook mushrooms, peppers and onion until tender, but not brown. Blend flour into vegetable mix; gradually stir in mil. Cook stirring constantly over medium low heat until mixture boils. Boil and stir one minute.
• Blend in 1 1/2 cups cheddar cheese, Parmesan cheese and pepper until cheeses are melted and mix is smooth.
• Cook Ziti and drain.
• Stir hot cooked ziti and sausage into vegetable cheese mixture. Pour into a butter 2 quart casserole. Sprinkle with remaining 1/2 cup cheddar cheese.
• Bake covered at 350 degrees for 30 minutes.

Steps:

• In a 4 qt saucepan, brown sausage, remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onions until tender. Blend flour into vegetable mixture, gradually stir in milk. Cook stirring constantly over medium-low heat until mixture begins to boil. Boil and stir 1 minute. Blend in 1 1/2 cups cheddar, Parmesan and pepper until cheeses are melted and mixture is smooth. Cook ziti according to package instructions. Pour into buttered 2 qt casserole. Add vegetable and sausage mix together. Sprinkle remaining cheddar over top and bake at 350 degrees, about 30 minutes.

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:

• Cook ziti according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a large skillet over medium heat, sauté sausage for 10 to 12 minutes or until browned drain well to remove excess fat. Increase heat to medium-high.Add tomatoes, green pepper, parsley and tomato paste. Cook and stir for 8 to 10 minutes or until green pepper is crisp-tender and juices are thickened.Stir in drained ziti and olives. Transfer to a warm platter or serving dish. Sprinkle with Parmesan cheese and serve immediately.

Steps:

• 1. Slice sausage into coins.
• 2. In 4-quart saucepan, brown sausage.
• 3. Remove from pan and drain off fat.
• 4. Melt butter and cook mushrooms, pepper and onion until tender but not brown.
• 5. Blend flour into vegetable mixture.
• 6. Gradually stir in milk.
• 7. Cook, stirring constantly over medium-low heat until mixture begins to boil.
• 8. Blend in 1 1/2 cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth.
• 9. Cook ziti according to package directions, and drain.
• 10. Stir hot cooked ziti and sausage into vegetable cheese mixture.
• 11. Boil and stir 1 minute.
• 12. Pour into buttered 2-quart casserole.
• 13. Sprinkle with remaining 1/2 cup cheddar cheese.
• 14. Bake covered at 350 for 30 minutes or until hot and bubbly.

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally. , Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat sauce and half of the cheese mixture. Repeat layers. Top with remaining sauce. Sprinkle with remaining Parmesan and oregano. , Cover and bake at 350° for 1 hour or until heated through.

Steps:

• In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown.
• Add the carrots, yellow squash and zucchini and stir to blend.
• Add the Italian seasoning and stir again.
• Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them.
• When the vegetables are ready, add salt.
• Turn off heat.
• If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.
• I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.