Ziti With Roasted Zucchini And Garlic 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:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

Steps:

• Preheat oven to 400 degrees. Toss zucchini, garlic, shallots, 5 Tablespoon oil and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
• Toss cooked pasta in large bowl with 1 Tablespoon oil. Place in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid and 1 Tablespoon oil; stir over medium heat until heated through. Add 3/4 cups basil and cheese.
• Toss, adding reserved cooking liquid by tablespoons to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining basil.

Steps:

• Boil water and cook the ziti according to package directions.
• While it is cooking, follow next steps.
• When it is done, drain and set aside in large bowl (or pot).
• Slice the zucchini.
• In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
• Take them out of the pan and drain on paper towels.
• In a saucepan, heat the remaining 1/4 cup oil.
• Add the onion and cook until translucent.
• Add the garlic and cook for 2 minutes.
• Add the tomatoes, basil, parsley, salt and pepper.
• Simmer uncovered for 20 minutes.
• Preheat oven to 350 degrees.
• Pour into large bowl with the drained ziti.
• Rub two shallow baking pans with olive oil.
• In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
• Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
• Repeat the layers in that pan.
• Repeat above steps for second pan.
• Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
• OR BAKE ONE, FREEZE ONE!
• OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
• Defrost before baking.