Baked Ziti With Special Tomato Sauce 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:

• QUICK TOMATO SAUCE:
• Make this first; heat oil in a medium saucepan over medium-high heat.
• Cook the sausages until begining to brown, about 3 minutes.
• Add the onion and garlic, stirring, until lightly browned, about 3 minutes more.
• Add the tomatoes, thyme and jelly or preserves and bring to a boil.
• Lower the heat and simmer, covered, for 10 minutes.
• Remove and sicard the sprig of thyme.
• Stir in the seasoning and season with pepper, to taste.
• Use now or store covered in the refrigerator for up to 3 dayse or freeze up to 2 months. The yield is 5 cups.
• ZITI:.
• Preheat oven to 400ºF.
• Cook the ziti according to pkg directions.
• Drain.
• Toss the cooked pasta with the sauce, cubed mozzarella, half of the Parmesan cheese, black pepper and red pepper flakes.
• Transfer the pasta to an oiled 9x13" 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 at once.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
• At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
• Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
• Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
• Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
• Add 2 cups meat sauce to the pasta; toss to coat.
• Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, salt, basil and pepper. Reduce heat to low; cover and cook for 45 minutes, stirring occasionally., Cook ziti according to package directions; drain. Place in a large bowl. Stir in sauce and 1 cup mozzarella cheese. Transfer to a greased 3-qt. baking dish; sprinkle with Parmesan cheese and remaining mozzarella cheese. , Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until heated through.

Steps:

• Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours.
• Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot.
• Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well.
• Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures.
• Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Lightly oil a large, shallow baking dish.
• Bring a large pot of salted water to a boil.
• In a large skillet, heat about 2 tablespoons olive oil over medium heat.
• Add the onion and saute until soft, about 5 minutes.
• Add the garlic and crumbled sausage; saute until the sausage begins to brown.
• Season with salt and pepper.
• If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
• Add the red wine; boil until it is almost gone.
• Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly.
• Add the marjoram or oregano and taste for seasoning.
• In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
• Meanwhile, cook the pasta until al dente.
• Drain well and toss it with the ricotta mixture until well coated.
• Add the sausage and sauce and mix again.
• Add the mozzarella and toss gently.
• Pour everything into the baking dish and sprinkle the remaining Pecorino on top.
• Bake uncovered until lightly browned and bubbling, about 20 minutes.
• Serve right away.

Steps:

• Preheat the oven to 400˚F (200°C). Grease a 3-quart baking dish with the butter.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and translucent, about 10 minutes. Add the garlic, red pepper flakes, and oregano and cook until aromatic, about 1 minute. Add the tomato paste and cook, stirring to coat the aromatics, until the tomato paste is deep brick-red, about 2 minutes.
• Add the whole tomatoes and their juices, using a potato masher or your hands to crush them into the sauce. Add 2 teaspoons of salt and 1 teaspoon of pepper and stir to combine. Bring the sauce to a boil, then reduce the heat to low and simmer until thickened, 20 minutes.
• Add 1 cup of ricotta, the Parmesan, remaining teaspoon of salt, and remaining teaspoon of pepper to a medium bowl and stir to combine.
• Reserve 2 cups of tomato sauce in a bowl, then add the ricotta-Parmesan mixture to the remaining tomato sauce in the pot and stir to combine.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until 2 minutes shy of al dente. Drain the pasta in a colander.
• Add the drained pasta tomato-ricotta sauce and stir until well coated.
• Add half of the pasta to the prepared baking dish. Cover with 1 cup of the reserved tomato sauce, ¾ cup of the mozzarella, and ½ cup of the remaining ricotta. Add the remaining pasta, then repeat with the remaining cup of tomato sauce, ¾ cup of mozzarella, and ½ cup of ricotta.
• Bake until the mozzarella is golden brown and the tomato sauce is bubbling, 25-30 minutes.
• Garnish with the basil before serving.
• Enjoy!