Annas Fake Baked Ziti Recipes

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SCUDERI KIDS' FAST, FAKE-BAKED ZITI



Scuderi Kids' Fast, Fake-Baked Ziti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

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

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.

FAKE-BAKED ZITI



Fake-baked Ziti image

I saw this recipe on 30 Minute Meals by Rachael Ray on the Food Network. It looked so good I had to try it out. I have to say, it tastes as good as it looks! It really does only take 30 minutes, maybe less once you get used to making it and don't have to take the time to look at the recipe. On the show, she makes her own tomato sauce, but I just used a jar sauce, which takes less time and tastes just as good.

Provided by Keri in AR

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups marinara sauce (I use Bertoli marinara sauce with Burgundy wine)
1 lb ziti rigate pasta
2 tablespoons butter
2 tablespoons flour
1 pinch nutmeg
2 cups milk
1/2 cup shredded asiago cheese
1/2 cup shredded parmigiano-reggiano cheese
1 cup sliced fresh mozzarella cheese
salt and pepper

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.

Nutrition Facts : Calories 522.9, Fat 16, SaturatedFat 8.4, Cholesterol 41.1, Sodium 701.9, Carbohydrate 72.6, Fiber 2.8, Sugar 8.9, Protein 21.2

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