Creamy Pepperoni Ziti Recipes

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook turkey over medium heat until no longer pink; drain. Transfer to a large bowl. Add the 29-oz. can tomato sauce, 1 cup mozzarella cheese, mushrooms, spinach, ricotta cheese, Italian seasoning, garlic, garlic powder, pepper flakes and pepper. Drain pasta; fold into turkey mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Combine the water and remaining tomato sauce; pour over pasta mixture. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Top with pepperoni. , Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer or until cheese is melted.

Steps:

• Set aside some of the cheeses for topping the casserole.
• Mix remaining ingredients in a large bowl.
• Spoon into a 13x9 baking dish.
• Top with remaining cheese.
• Bake at 375º for 40 minutes or until lightly browned on top.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Steps:

• Heat oven to 375ºF.
• Cook pasta in large saucepan as directed on package, omitting salt. Remove pasta from pan; drain.
• Add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is completely melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
• Layer half the pasta mixture in 13x9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella; sprinkle with Parmesan.
• Bake 20 min. or until heated through.

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
• Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
• Bake 20 min. or until heated through.

Steps:

• Transfer whole peeled tomatoes (with their juices) to a large bowl and squeeze with your hands to break up; set aside. Heat oil in a pot over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
• Add reserved crushed tomatoes to pot along with can of tomato sauce and 1/2 cup water (pour water into sauce can and swirl to catch any left inside). Season generously with salt and pepper; let simmer until flavors meld, skimming fat as needed, about 20 minutes.
• Meanwhile, preheat oven to 425°F. Cook pasta in a pot of salted boiling water about 5 minutes less than package instructions (so it still has some bite in the center and won't overcook in the oven). Reserve 1 cup pasta water, then drain and rinse noodles under cool water to stop cooking.
• In now-empty pot, melt butter over medium heat. Add flour and whisk until combined and lightly toasted, 2 to 3 minutes. Slowly whisk in milk. Bring to a boil, then reduce heat and simmer, stirring often, until consistency is like slightly thickened cream, 10 to 15 minutes. Remove from heat. Season with salt, nutmeg, and 1/3 cup Parmigiano. Press plastic wrap directly on surface to prevent a skin from forming.
• In a large bowl, toss pasta with 3 cups tomato sauce, 1/2 cup Parmigiano, 1/2 cup reserved pasta water (or up to 1 cup, if sauce is very thick), and basil. Season with salt and pepper.
• Spread half of bechamel in the bottom of a 3-to-3 1/2-quart baking dish. Top with half of pasta mixture, 1 cup tomato sauce, half of mozzarella, and 1/2 cup Parmigiano. Layer with remaining pasta and 1 cup tomato sauce.
• Spoon the last of the bechamel evenly on top, followed by remaining mozzarella and 1/2 cup Parmigiano; top with a few spoons of tomato sauce. Sprinkle with more Parmigiano. Place dish on a rimmed baking sheet lined with parchment (to catch spills).
• Bake, uncovered, until browned in places and bubbly, about 30 minutes. Let cool 20 minutes, top with more basil leaves, and serve.

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.