Subj : Feed a Crowd - 15
To   : All
From : Dave Drum
Date : Sun Jan 01 2023 18:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Baked Ziti
Categories: Pasta, Cheese, Vegetables, Dairy, Chilies
     Yield: 7 servings

   1/4 c  Olive oil
     1 lg Yellow onion, finely
          - chopped
     4 cl Garlic, fine chopped
          Salt & fresh ground pepper
     2 tb Tomato paste
    28 oz Can whole peeled tomatoes;
          - packed in juice
    28 oz Can tomato purée or sauce
   3/4 ts Red pepper flakes
    16 oz Ricotta
   1/2 c  Heavy cream
   1/2 c  Fine grated Parmesan or
          - Pecorino; more for grating
          - on top
     1 lb Ziti, rigatoni, penne, or
          - manicotti pasta
     1 lb Fresh mozzarella; in 1/2"
          - pieces

 MAKE THE TOMATO SAUCE: Heat oil in a large,
 heavy-bottomed pot over medium heat. Add onion and
 garlic and season with salt and pepper. Cook, stirring
 occasionally, until the onion is totally softened and
 translucent (without letting it brown), 8 to 10 minutes.
 Add tomato paste and continue to cook, stirring until it
 has turned a deeper brick-red color, tinting the oil and
 onions a fiery orange color, about 2 minutes. Crush the
 whole tomatoes by hand and add them (including the
 juice) and the tomato puree to the pot, stirring to
 scrape up any bits from the bottom of the pot. Season
 with salt and pepper and add red pepper flakes. Bring to
 a simmer and cook, stirring occasionally, until the
 tomato sauce has thickened and flavors have come
 together, 20 to 30 minutes.

 PREPARE THE FILLING: In a medium bowl, combine ricotta,
 heavy cream and 1/2 cup Parmesan. Season with salt and
 pepper and set aside.

 PREPARE THE PASTA: As the sauce cooks, heat oven to 425
 degrees, and place a large pot of salted water to boil
 on the stove.

 Cook pasta until it’s nearly al dente. (You want to
 undercook the pasta slightly, as it will continue to
 cook in the oven. A good way to do this is cook it 2
 minutes less than you normally would if preparing it al
 dente.) Reserving 1 cup of the pasta cooking liquid,
 drain pasta and rinse with cool water; set aside while
 the tomato sauce finishes cooking.

 Once tomato sauce is done, stir in reserved pasta water.

 Place pasta in a large bowl and add 2 cups sauce. Stir
 to coat pasta evenly encouraging the sauce to go inside
 each tube.

 Spoon a bit of remaining sauce on the bottom of a
 3-quart baking dish and top with 1/3 of the pasta. Spoon
 ? of the remaining sauce on top, dollop with half the
 ricotta mixture and scatter 1/3 of the mozzarella on top
 of that. Repeat, beginning with the pasta, one more
 time. For the final layer, add the last 1/3 of pasta and
 the last of the sauce. Dot remaining mozzarella on top
 and shave a bit more Parmesan on top of that. Place
 baking dish on top of a sheet pan lined with parchment
 paper to catch any drips. Place in the oven and bake
 until the edges are golden brown and bubbling and the
 top has browned nicely, 30 to 40 minutes.

 Let cool slightly before eating with a big green leafy
 salad.

 By: Alison Roman

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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