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

     Title: Baked Ziti
Categories: Pasta, Main dish, Italian, Seandennis
     Yield: 8 Servings

          Kosher salt
     1 lb Ziti
     5 c  Marinara sauce
     1 lb Fresh ricotta, drained
     9    Fresh basil leaves
     1 lb Low-moisture mozzarella,
          --cut into 1/4" cubes
     1 c  Shredded Provola

 Preheat oven to 400 degrees F. Bring a large pot of salted water to
 boil and add ziti. Cook the ziti until just al dente, about 10 to 12
 minutes, and drain.

 Meanwhile, bring the marinara sauce to simmer in a large skillet.
 Stir in the ricotta and basil leaves.

 Spread 1/2 cup of the sauce in the bottom of a 15-by-10-inch Pyrex
 baking dish. Layer half of the ziti on top of the sauce. Sprinkle
 with half the mozzarella cubes and half of the provola. Pour 2 cups
 of the sauce over the cheese, and spread in an even layer. Top with
 the rest of the pasta, and spread 2 cups sauce over that layer of
 pasta. Sprinkle with the remaining cheeses, and dollop with the
 remaining 1/2 cup of sauce.

 Place the dish in the oven and bake, uncovered, until browned and
 bubbly, about 30 minutes. Let rest 5 minutes before cutting. (If you
 want to assemble this ahead of time, bake for 15 minutes covered with
 foil, then, when ready to serve, uncover and bake for an additional
 20 minutes.)

 Chef's notes: "Baked ziti is a real crowd pleaser. It is easy to
 assemble, so it's one of those recipes that you can double or triple
 on those occasions when you have to feed your kids' whole soccer
 team. It is also a versatile recipe as we become more aware of our
 intake of nutritious proteins and vegetables; it is delicious if you
 add chicken or steamed vegetables (even leftover veggies would make a
 great filling). Legend has it that as Attila approached Rome, Pope
 Leo I brought baked ziti with him to meet the invader. After the
 meal, Attila developed serious gas, considered a bad omen by the
 gods, and turned around and left Rome untouched. I don't know many
 who could leave a steaming plate of baked ziti untouched. Sicilian in
 origin, this was a favorite of many Italian immigrants, who could
 take the ziti into the fields or mines with them and have a tasty
 lunch."

 Recipe by: Lidia Bastianich

 From: http://lidiasitaly.com/recipes/baked-ziti/

 MM'd by Sean Dennis (1:18/200) on 14 November 2017.

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