YANKEE GOULASH ZITI
Sausage & pepperoni added in gives this pasta dish a scrumptious change of pace. Fantastic for pot luck. Throw some shredded mozzarella cheese in, give it a stir and viòla! (Even better if you make it a day before you want to serve it, then just reheat in the oven.)
Provided by -JL-6680
Categories Manicotti
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot until"al-dente" (still slightly firm) and drain water. (Don't rinse).
- At the same time pasta is cooking, cook sausage until no longer pink.
- DO NOT DRAIN SAUSAGE.
- In the pot which pasta was cooked, pour spaghetti sauce, sausage with drippings, pepperoni, garlic powder, mushrooms & parmesan cheese. Then add still hot pasta & cheese.
- Stir until all pasta is coated w/sauce. Cheese will melt from the heat of the pasta. Serve...... OR:
- Pour this into casserole dish & cover with more mozzerella cheese.
- Bake at 400 degrees for about 20 minutes, or until cheese is melted.
- Serve with a fresh loaf of bread & salad!
- ** I also like to throw in either some canned black beans, peas, or chickpeas every now and then just to give it a kick.
Nutrition Facts : Calories 445.4, Fat 13.8, SaturatedFat 4.6, Cholesterol 26.9, Sodium 1191.4, Carbohydrate 62.6, Fiber 2.9, Sugar 15.8, Protein 16.7
THE BEST BAKED ZITI
I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 627.1 calories, Carbohydrate 58.1 g, Cholesterol 71.8 mg, Fat 29.5 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 11.9 g, Sodium 1380.1 mg, Sugar 14.4 g
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
- Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
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