Annas Fake Baked Ziti Recipes

FAKE-BAKED ZITI

Steps:

• Put pasta water on to boil. Add salt and pasta to boiling water and
• cook until pasta is "Al Dente" (a little chewy). While pasta cooks,
• melt butter in a small pot over medium heat. Whisk in flour, then cook 1
• minute, adding salt, pepper and nutmeg to flour. Add milk and bring
• sauce to a bubble. Reduce for 5 minutes. Turn on low heat and add shredded
• cheeses to sauce and stir until cheese is melted.
• 2. Drain pasta and transfer to a large casserole dish. Pour tomato
• sauce over pasta and toss until pasta is evenly coated. Pour cheese sauce
• over pasta. Cover the top with sliced fresh mozzarella. Place dish under
• broiler for 3-5 minutes or until cheese is brown and bubbly.

SCUDERI KIDS' FAST, FAKE-BAKED ZITI

Steps:

• 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 flameproof 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.
• 3/4 pound, 4 to 5 cups, baby spinach, packed
• 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
• 1 clove garlic, finely chopped
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1/4 to 1/3 cup extra-virgin olive oil
• Salt and pepper
• A handful shredded Parmigiano-Reggiano
• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.