Yay! It's Rachael Ray week! I made Scuderi Kids' Fast, Fake-Baked Ziti Recipe. It is wonderful with the tomato sauce and the white sauce (with a hint of nutmeg). It freezes very well. I admit that I have been making this recipe for a few years now. It's not new for me. I love it!Scuderi Kids' Fast, Fake-Baked Ziti
Ingredients
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table
Directions
Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
Ingredients
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table
Directions
Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread.
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Isn't this funny.....it was my daughter's second helping....it was smiling at her :)
Isn't this funny.....it was my daughter's second helping....it was smiling at her :)
that sounds yummy!
ReplyDeleteThat is so funny that it was smiling at her! Looks yummy!
ReplyDeleteI was so tempted by that, but Jeff's trying to cut back on pasta........
ReplyDeleteIt looks delicious!!
ReplyDelete