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"Hot or Not" Ziti with Sun-Dried Tomatoes
This will be the hit of your party -- and the great thing is that if you're not sure just when your guests will arrive, or if you're taking it along on a picnic, you won't have to worry! It can be served warm or at room temperature (that's actually how I prefer it). Either way, it's as rich as can be.
1 pound ziti
1/2 cup olive oil
2 garlic cloves, crushed
1 package (3 ounces) sundried tomatoes, blanched and slivered
2 cups chicken broth
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
2 teaspoons pepper
1/2 cup chopped fresh parsley
In a large pot of boiling salted water, cook the ziti to desired doneness; drain and place in a large bowl. Meanwhile, in a large skillet, heat the olive oil over medium heat; add the garlic and saut� for about 1 minute. Add the slivered sun-dried tomatoes and saut� for about 1 to 2 minutes more. Stir in the chicken broth and cook just to heat the mixture. Remove the tomato-broth mixture from the heat and pour over the ziti. Add the remaining ingredients, toss until well blended, and serve.
about 6 servings
This has become a family favorite because of the popularity of Tex-Mex. It has that little different touch that raises eyebrows. (And we don't have to cook the noodles first...yup, that's right. They go in uncooked -- you'll see.)
1 cup ricotta or cottage cheese
2 1/4 cups shredded mozzarellacheese, divided (2 cups equals 8 ounces)
1/2pound (1/2 of a 16-ounce box) uncooked lasagna noodles
1 pound ground beef
1/2cup chopped onion
1 cup tomato paste (1 6-ounce can contains about 2/3 cup)
1cup picante sauce (medium or mild)
3/4 cup water
1 teaspoon dried oregano
1 teaspoon dried basil
In a large skillet, make the sauce by browning the beef with the onion; drain the liquid. Add the tomato paste, picante sauce, water, oregano, and basil; mix well and set aside. In a large bowl, combine the ricotta cheese and 3/4 cup of the mozzarella cheese; set aside. Coat a 7" X 11" baking pan with nonstick vegetable spray. Layer the ingredients in the pan as follows: 1/3 cup of the sauce, half of the uncooked lasagna noodles, and half of the ricotta cheese mixture; repeat the same layers and top with the remaining sauce, then the remaining 1 1/2 cups mozzarella cheese. Cover and refrigerate overnight. The next day, uncover and bake in a preheated 350 degrees F. oven for 1 hour, or until light golden. Remove from the oven and let stand for 20 minutes for easier serving.
about 6 servingsMr. Food Cooks Pasta. Copyright � by Art Ginsburg. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.