Categorized | Recipes

Friday’s Recipe: Baked Ziti and Asparagus & Pear Salad 3.21.2014

Posted on 21 March 2014 by KWBG

Baked Ziti by CK
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Ounce Can) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Ounce) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley
Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down. Preheat oven to 375 degrees.In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely). Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. (Sprinkle chopped parsley over the pasta before serving!)

 

Asparagus and Pear Salad by BDM
In a large skillet, bring ½ inch water to a boil
Add 1 lb fresh asparagus, trimmed
Cover and boil 3 – 5 minutes until crisp-tender
Drain and immediately put asparagus into ice water
Drain and pat dry, cut into ½ inch pieces
In a large bowl combine:
1 large pear, sliced
2 t lemon juice
Add: 2 green onions, sliced thinly
¼ c chopped walnuts, toasted
cooled asparagus
2 T honey Dijon salad dressing
Toss mixture to coat
Arrange on lettuce leaf on four salad plates

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