A Good Night For Baked Ziti

Finally, a chilly, gloomy afternoon and I can feel justified in turning on my oven to cook something savory. Baked Ziti sounds just right for tonight and I can use my beautiful hand-painted casserole dish that was made in Poland. I love its traditional red and blue design.

    I’ve been waiting for a night like this to bake something that will fill the house with the wonderful aromas of garlic, tomato and cheese, bubbling away in the oven. Even if it isn’t raining at least it's a cooler temperature tonight. Here in California the drought continues. Every time I hear the forecast of “possible showers” my heart skips a little beat. Then we get a few sprinkles and that’s it.  I’ve even resorted to writing a little poem about the rain, in hopes it will somehow bring it on.


                                                         A Blessing From the Sky
                                                  

High on a hill I sit, reading.

A sighing breeze lifts the page of my book. 

From far away, I hear soft rumbles,

There it is again, louder now.

It’s marching slowly my way for sure.

I try to read, ignore the signs,

As great grey whales of clouds swim, overhead.

Flash! A jagged light bites through the darkening sky.

Another great boom, ever closer it comes.

Now the gentle breeze is a whipping, pushing wind.

Suddenly, a drop of rain kisses, first my cheek, then my hair.

Faster the drops come, drenching all they touch.

Scents of earth and grass rise to fill my soul.

My book forgotten, I slowly whirl with joy.

 With head thrown back and arms outstretched,

I shouted "At last!"
And embraced the blessing from the sky.

 Now for that baked ziti. Tonight I'm only making half a recipe. We don't want to be eating this until Christmas. I’ll start by boiling the pasta. I’m going to use my favorite, mostaccioli. I like its flavor and the way it feels in my mouth. Does that sound crazy? Oh well, I don’t have any ziti anyway, so mostaccioli it is. While the pasta boils I make the sauce. I then layer the sauce, the moistened pasta, and the ricotta in the casserole dish,  I top it all with mozzarella and parmigiano and pop it into a 350 degree oven for 20-25 minutes. Slice some crusty bread, make a simple salad and dinner is ready. The added benefit is that now your house smells like a wonderful little Italian bistro. Mangiare!

I love mostaccioli

Baked Ziti My Way 

  *amounts to the left are for half a recipe

*

(1/2) 1 pound ziti (can substitute penne or mostaciolli)

         Olive oil

(1/2) 1 pound bulk Italian sausage or ground beef

(1/2) 1 onion, chopped

(2-3) 3-4 garlic cloves, chopped

(1/2) 1 Tablespoon fresh or dried rosemary, minced

(1/2) 1 Tablespoon Italian seasoning

(1/4) 1/2 teaspoon red pepper flakes

(1/2) 1 32-o jar marinara sauce (or make your own)

(1/4) 1/2 pound mozzarella cheese, grated

(1/2) 1 cup ricotta cheese

(1/2) 1 cup grated parmesan or pecorino cheese

Preheat oven to 350 degrees.

Bring a large pot of water to a strong boil. Add about a teaspoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered until pasta is al dente or as directed on package. Drain the pasta into a bowl and toss with a little olive oil so it does not stick together while you make the sauce.

Pour 1 tablespoon olive oil into a large saute pan over medium high heat. Add the sausage (or ground beef) Break up any large chunks as it browns.

When the meat is brown add the onions and cook until the onions are transparent, about 4-5 minutes. Add the garlic, rosemary, Italian seasoning and red pepper flakes and stir. Cook 1 minute more then add the marinara sauce. Bring to a simmer.

Spread a thin layer of sauce in the bottom of a 9"x13" casserole or baking pan. Dot the surface with half the ricotta. Ladle some sauce over the pasta and mix then pour the pasta into the casserole dish.

Pour the rest of the sauce over the pasta, dot with remaining ricotta and sprinkle the top with both the mozzarella and the Parmesan cheeses. Bake in the oven until the top is crusty and nicely browned, about 20 minutes. Garnish with fresh basil.

Serves at least 8.  Half recipe serves 4

Into the oven it goes.

And out it comes! Mangiare!