Baked Ziti - Augostino's Baked Ziti Recipe
- 1 pound(s) of ziti - or mostacioli pasta
- 2 ounce(s) of cans diced tomatoes
- 6 ounce(s) of tomato paste
- 1 large onion, diced
- 1 tbsp. of olive oil
- 1 tbsp. of anchovy paste
- 1 bay leaf
- 1 large sprig of thyme
- 1 salt to taste
- 2 tbsp. of dried oregano
- 4 ounce(s) of pepperoni
- 4 ounce(s) of sliced mushrooms
- 3 cloves garlic, minced
- 16 ounce(s) of shredded mozzarella cheese
- 8 ounce(s) of cream cheese, room temperaturePreheat oven to 350F.
- Cook ziti according to package directions - just until al dente. Don't overcook - they'll finish off in the oven.
- In a large skillet over medium heat, saute onion and garlic in olive oil for about five minutes, or until fragrant.
- Add tomatoes, tomato paste, anchovy paste, bay leaf, oregano, thyme and salt - I use at least a teaspoon to start. Cook sauce for about twenty minutes, or until it has thickened and begun to reduce. Taste and adjust for seasoning.
- Remove sauce from heat. Combine sauce with zit and stir well to combine.
- In a 9x13 casserole dish, place a layer of the ziti. Top with a layer of half the pepperoni, a layer of half the mushrooms, a layer of half the cream cheese and a layer of half the mozzarella. Repeat with a second layer of each ingredient.
- Bake for about 40 minutes, or until the ziti is bubbly and the top has become golden brown. Allow to sit for about five minutes before serving.
- The Thrillbilly Gourmet
Eat Real Food! Combining classic technique to everyday food for spectacular results!
More by this Author
There is nothing not to adore about this dish. It's fast, simple, inexpensive, and healthy. Quick and easy enough for family meals and elegant enough for company, this fabulous treatment for chicken is savory and rich,...
This is how Southerners make perfect, moist, crunchy, tasty fried chicken.
Cast iron is wonderful stuff, but it does take some extra care and knowhow to keep it at its best. Here's all you need to know about maintaining its non-stick luster.
No comments yet.