Monday, July 7, 2008

Baked Ziti

We don't eat Korean food EVERY day, so I thought I would occasionally post up the other things that we eat. =P

I hope everyone had a wonderful 4th of July weekend! We went up to visit my SIL&BIL, so I decided to take some food with us. This is another recipe I got off of Allrecipes.com that I tweaked to my liking. It's a really simple meal that can be enjoyed by everyone.

First, you need to make a pasta sauce. The original recipe called for 1 LB. of ground beef, 1 onion, and 50 oz. of spaghetti sauce. You can do that or just make any kind of sauce that you like. Here's what I normally do...



First I lightly oil the pan with some olive oil and saute the beef.



Then I add a ton of seasonings. In this case, parsley, basil, oregano, garlic salt, lemon pepper, seasoned salt, and some other stuff I had on hand...



Throw in one small chopped up onion...



Some chopped up green bell peppers and minced garlic.....and when I'm making plain old spaghetti sauce, I'll also add chopped up potatoes in there once in a while. It's GOOD, but too drying for this ziti.



Some mushrooms...



And finally add the 2 jars of spaghetti sauce. I LOVE Prego, but get sick of it every once in a while...so this time I bought my 2nd favorite Barilla.



After draining any excess oil, pour the sauce over...



And add some Parmesan cheese...I also added some hot sauce too. =)



In another pot cook the ziti for about 8 minutes until it still has a bite in it. It's going to bake in the oven, so be careful not to overcook it.



Get your other ingredients ready and when the ziti is done.....



On a greased pan layer a little bit of sauce......



Then ziti.....



Then the provolone cheese...



Then smear some sour cream over it.....



Add a nice thick layer of sauce.....



Some more ziti...



Some mozzarella cheese.....



Some more sauce....



And top with some grated Parmesan and more mozzarella, then stick it into a preheated oven at 350 degrees for 30 minutes and you're done!



I always have leftovers, so I make another smaller batch for later.



30 minutes later, you're going to be in cheesy, carb heaven. =)



Yummy!

3 comments:

  1. i thought it's ricotta cheese and not sour cream. i looooooove sour cream. does it make a big diff?

    ReplyDelete
  2. ^^ you can use ricotta cheese too (i've added both before) but the sour cream really gives it a nice kick.

    ReplyDelete
  3. I've been looking for this recipe. I remember you posted on xanga long time ago. Yum. I think my daughter will love this. Thanks!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails