Mike's Baked Ziti

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Oct 27, 2011.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    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


    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
    Last edited: Oct 27, 2011
  2. erinchelsea

    erinchelsea Chillin' With My Peeps

    May 23, 2010
    Webster City, IA
    That looks soooo yummy!
  3. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    I riffed on your recipe yesterday - w/o looking it up here I forgot the olives (dang!) & I generally don't bother with the carrot & celery in my sauce but I did add them this time & YUM!
    Also did a chiffonade of some collard greens I had left going South in the crisper.
    Sauteed them along with the rest and they went real well in the finished dish.

    Promise not to tell any "real" Italians, but I did not have ricotta so I subbed some well-drained cottage cheese.

    Love your sous chef Ivy...or is she editing the recipe onscreen?
  4. BettyR

    BettyR Chillin' With My Peeps

    Mar 1, 2008
    Texas Gulf Coast
    That looks really good and your kitten is too cute for words!!!
  5. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Thanks for the comments and compliments folks.
    Ivy the kitty is my little buddy, but right now he is on Nan's S_ _ t List. He gets outside playing and doesn't want to come in. He's so young and full of beans, we love all these knuckleheads so much it grieves us when one of them is MIA...

BackYard Chickens is proudly sponsored by