Pasta Mario Batalis Baked Ziti With Ricotta And Ham Recipes

Steps:

• Prepare ziti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheeses, garlic powder and pepper. Cook and stir until cheese is melted., Drain ziti; add to sauce mixture. Stir in ham and spinach. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

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!

Steps:

• We've Made Cooking As Easy As 1-2-3! ingredients 3 tablespoons Extra Virgin Olive Oil 1 pound Italian Cooked Ham Preferably Parmacotto (cut into 1/2-inch cubes) Salt and Freshly Ground Pepper instructions In a dutch oven, heat the olive oil over high heat until smoking. Add the ham cubes and brown for 5 to 6 minutes. Season with salt and pepper. . ingredients 1 small Carrot (cut into 1/4-inch dice) 1 rib Celery (thinly sliced) 1 onion (diced) instructions Add the carrot, onion, and celery and cook until the vegetables are golden brown, about 10 minutes. . ingredients 1 cup Dry Red Wine 1 1/2 cups Basic Tomato Sauce instructions Add the wine, bring to a boil, and cook until reduced by half, about 5 minutes. Add the tomato sauce and bring to a boil, then reduce the heat to low, cover the pan and cook until the meat is just about falling apart, about 50 minutes. Transfer the meat to a large bowl. Keep the sauce warm. . ingredients 2 tablespoons salt instructions Meanwhile, preheat the oven to 350F. Bring 6 quarts of a water to a boil in a large pot and add 2 tablespoons salt. . ingredients 1 1/2 pound Ziti instructions Cook the ziti in the boiling water for 1 minute less than package directions, until still very al dente. . ingredients 8 ounce Pecorino Fresco (cut into small dice) 2 cups Besciamella instructions Transfer the cooked ziti to a large mixing. Add besciamella and pecorino and stir to combine and melt cheese. . ingredients 1 pound Ricotta instructions Grease a round 12-inch deep pie dish or a casserole with olive oil. Add a layer of the ziti. Next add a few dollops of ricotta, topped with a layer of the meat ragu. Repeat these layers until all the ingredients are used up, try for the top layer to be ricotta and pasta. . ingredients 1/2 cup Freshly Grated Parmigiano-Reggiano instructions Bake for 25-30 minutes, until bubbling and heated through. Serve in warmed pasta bowls with parmigiano garnish