Kittencals Freezer Baked Ziti Oamc Recipes

KITTENCAL'S FREEZER BAKED ZITI (OAMC)

Steps:

• In a large pot cook the pasta in boiling salted water until JUST al dente (leave the pasta still firm, do not overcook) drain but do NOT rinse.
• Transfer to a large bowl and mix in 2 tablespoons oil to prevent the pasta from sticking together; set adise.
• In a pot or Dutch oven cook the ground or sausage meat with chili flakes, if using and onion until beef is lightly browned; drain fat.
• Add in the garlic and bell pepper; cook stirring about 10 minutes.
• Season with seasoned salt or white salt and ground black pepper.
• Stir in the pasta sauce and reduce heat to low; simmer stirring for about 25-30 minutes.
• Mix in 2 cups of mozzarella cheese and the cooked ziti pasta.
• Divide the mixture between two greased 12-1/2 x 8-inch disposable foil pans.
• Sprinkle about 3/4 cup or to taste of Parmesan cheese over each top of pan (do not bake).
• Cool completely then cover with heavy foil, freeze until ready to use or bake one right away!.
• Thaw in the refrigerator overnight.
• TO BAKE; set oven to 350 degrees F.
• Bake uncovered for about 45-50 minutes or until hot and bubbly.
• Remove from oven and sprinkle about 2 cups mozzarella cheese on top, then return to oven for 5 minutes to melt the cheese.

KITTENCAL'S FREEZER FRIES (OAMC)

Steps:

• Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
• Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
• Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
• When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
• Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
• In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
• Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
• Remove with a slotted spoon and place into a large bowl.
• Repeat with the remaining potatoes.
• When the fried potatoes are room temperature prepare one or two large cookie sheets.
• Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
• **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
• After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.

BAKED ZITI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until Al Dente, about 7-8 minutes; drain.
• In a large skillet, add onion, ground beef, pepper, garlic powder, onion powder, and minced garlic over medium heat. Cook and then drain grease.
• Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees. Spray 2 (8 x 8 inch) pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the pasta, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of pasta, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
• Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

SLOW-COOKER BAKED ZITI

Steps:

• In a small bowl, stir together ricotta cheese, egg, basil, and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt. slow cooker. Evenly top sauce with pasta; pour water over top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella cheese. , Cover; cook on high until heated through and pasta is tender, 2 to 2-1/2 hours. Top with fresh basil and if desired, Parmesan cheese and additional red pepper flakes; serve immediately.