Anna Sultana’s Creamy Baked Ziti / Full Blue Moon for Easter

The weather has been a bit strange, what with the snow storms to the east of us and the tornadoes to the south of us.

I’m praying everyone stays safe and well while Mother Nature makes up her mind.

The thing is, crazy weather notwithstanding, we’ll be celebrating Easter next weekend, and that means making a holiday feast.

By now you know Ma’s favourite holiday trick: ALWAYS serve a nice hefty, filling pasta dish as a first course. That way there’ll be a large amount of the main course's roast left over for a meal or two during the following week.

Ma had her priorities: Nobody should away from the table feeling hungry, but the wallet should get a much deserved break.

Ma didn't work at Lily Tulip because she thought it was a fun thing to do.

And, if you're serving something with bones, don’t forget to make a pot of soup.

The crazy weather isn’t through with us just yet.

Happy Easter!

Looking for other pasta recipes to start your holiday dinner? Here are a few old favourites:

Anna Sultana's Timpana - Pasta Casserole, Maltese Style

Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style

Anna Sultana’s Baked Macaroni and Sausage, Maltese Style

Anna Sultana’s Rigatoni Pizzaiola (Rigatoni, Pizzamaker's Style)

Anna Sultana's Timbale - Pasta Casserole, Maltese Style

Anna Sultana's Timballo with Pastry - Pasta Casserole, Maltese Style

Anna Sultana’s Meatless Penne alla Vodka

Anna Sultana’s Baked Penne with Cauliflower

And let's not forget Carmela's recipes...

Carmela Soprano's Ziti al Forno / Baked Ziti with Tiny Meatballs

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

Carmela Soprano's Vegetarian Baked Ziti

Carmela Soprano's Penne alla Vodka / Penne in Cream Sauce

Carmela Soprano's Rigatoni with Sweet Sausage and Tomato Sauce

Carmela Soprano's Pasta all' Amatriciana (Bucatini Amatrice - Style)

Hints:

This recipe also works with penne, mostaccioli or rigatoni.

The sauce amount is up to you. 

Some prefer a dryer baked dish, while others like something verging on a soup.

If you don’t have, or don’t like, sour cream or cream cheese you can leave them out and use 1 to 2 Cups of heavy cream or ricotta.

This casserole can be prepared ahead of time. 

Refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 375º F oven for 30 to 35 minutes, or until it is heated through.

If you want to make a non meat-free meal of this dish you can add 1 pound cooked ground chicken, turkey or beef (or a beef / pork mixture), or sausage meat - or a mixture of any of the above - to the sauce before combining it with the pasta.

Have leftover cooked meatballs? They can be placed on top of the pasta before baking.

Serve with a salad and crusty Italian or sourdough bread for a full meal.

Want veggies in the casserole? 

Mushrooms, chopped spinach, onions or zucchini, or eggplant slices could be added.

The leftover Marinara Sauce can be refrigerated, covered, for another meal.

                        Creamy Baked Ziti 

8 servings

                        

Marinara Sauce 

in a heavy-bottomed pot combine

2  28 ounce cans crushed tomatoes

1  6 ounce can tomato paste

6 bay leaves

6 whole garlic cloves, peeled 

1 Tablespoon dried oregano

1/4 Cup extra virgin olive oil

pinch of salt (to taste)

1 Cup cold water

Over medium heat bring the sauce to a boil. 

Reduce heat, and simmer for at least 2 hours.

Stir occasionally, and add water, as necessary.

Remove bay leaves and garlic before serving.

Ziti

Grease a 9 x 13 inch baking pan

In a large pot bring to boil

4 quarts water

Add

4 Cups ziti

Cook, stirring frequently, until the pasta is al dente.

Drain. Set aside the pasta and use the same large pot to continue.

Place in large pot

4 to 5 Cups Marinara Sauce

4 ounces cream cheese, cubed 

Cook on medium heat for 5 minutes, stirring frequently until the cream cheese has melted and the mixture is blended. 

Return pasta to the pot and mix well. 

Heat oven to 375º F

Place half of the pasta mixture in the prepared pan.

Spread over the top of the pasta layer

1/2 to 3/4 Cup sour cream

Sprinkle over the sour cream

1 Cup shredded mozzarella cheese 

spread the remaining pasta mixture over the cheese.

Top with

1 Cup shredded mozzarella cheese
1/3 Cup grated Parmesan cheese 

Bake 20 minutes or until heated through. 

About the sky, thanks to the folks at The Farmers' Almanac…

March 28 - The planets Venus and Uranus are in close conjunction, the second-closest of all of 2018 (the conjunction of Mars with Neptune on December 7, 2018, will be closer). Venus passes only 4 minutes of arc (0.066-degree) south of Uranus - that’s equal in apparent dimensions to almost twenty-three Venus disk diameters. Least separation between the two planets will take place at 8:47 p.m. Eastern Daylight Time. For western time zones the Sun will still be up, but the two planets will still be nearly as close when darkness arrives.  The only drawback is that you’ll have to wait until the background twilight sky has sufficiently darkened for you to sight Uranus. Wait until about an hour after sundown, but be aware that by that time the planet duo will be very low – only about 6 degrees above the western horizon.

March 31 - A full Blue Moon at 8:37 a.m. A “Blue Moon” occurs when there are two full Moons within a calendar month. 

The term is also has another definition - it’s also used when there are four moons in a season; the third of these is referred to as a “Blue Moon.”  

Anna Sultana's Timballo with Pastry - Pasta Casserole, Maltese Style

I posted Ma’s Timpana recipe two years ago.

If you’re avoiding carbs, don’t go there.

Timpana is a pie filled with pasta, not fruit.

Timpana is a salute to carbs.

And so good!!

A few months ago I posted Ma’s recipe for Timballo.

If you’re trying to cut back on the carbs, this is a good choice.

It has pasta, but instead of pastry, the pasta is covered with eggplant.

As with most Maltese recipes, there are Timballo variations.

One variation is a mix of Timpana and Timballo. 

Really… Timpana with eggplant.

How perfect is that?

Hints:

Usually Ma used ziti.

Sometimes penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

In a rush?

Roll out

2 400 g packages of flaky or puff pastry

Line the bottom and sides of a baking dish with 2/3 of the pastry.

Pour in the macaroni sauce mixture.

Cover the top with the remaining pastry and decorate with trimmings.

Add the egg wash for a nice gloss.

If you don’t have veal, a mixture of the pork and beef will be fine.

Or you can use either alone.

                        Timbale

Serves 6 to 8

For the pastry:

In a large mixer bowl place

3 3/4 Cups flour

1/4 teaspoon salt

3/4 Cup + 3 Tablespoons cold butter, cut into cubes 

Beat until crumbly.

Add 

2 eggs

Mix well.

Add 

1/4 Cup milk, about - enough to make a firm ball of dough.

Let the dough rest.

For the filling:

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound macaroni

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta, run it under cold water, drain again and set aside.

Wash and trim the ends from

2 medium eggplants (about 1 pound)

Slice them lengthwise, about 1/4 inch thick.

Place the slices in a colander or on a large cookie sheet.

Sprinkle them with 

salt

Let drain for 30 minutes to remove bitterness.

Preheat the oven to 350º F

Rinse the eggplant slices and pat dry.

Place them on the cookie sheets.

Lightly coat the slices with extra virgin olive oil.

Bake them for 10 minutes at 350º F  

Set them aside.

While the eggplant is baking, slice

1 pound mozzarella

Set aside.

For the sauce:

In a dutch oven pour

3 Tablespoons extra virgin olive oil

Add

5 cloves garlic, chopped finely

Stirring constantly, fry until the garlic is lightly browned.

Add

1 1/2 pounds ground meat (a mixture of beef, pork and veal)

Fry until lightly browned.

Remove excess fat.

Add

1/2 Cup white wine

2 bay leaves

1 teaspoon salt

1 teaspoon red pepper flakes

2 Tablespoons fresh parsley (1 Tablespoon dry)

2 Cups peas

1 28 ounce can tomatoes, chopped

Cover and let the sauce simmer for 10 minutes.

Remove the bay leaves.

Stir the pasta into the meat sauce.

For the assembly:

Grease and flour a 9 inch springform pan

Roll out 2/3 of the pastry into a circle about 1/4 inch thick.

Line the bottom and the sides of the pan with the pastry.

Trim and remove any dough hanging over the sides.

Line the sides of the pan with most of the eggplant slices, allowing them to hang over the sides. 

Cover the bottom of the pan with eggplant slices.

Add a layer each of

mozzarella

pasta

eggplant 

mozzarella

pasta 

mozzarella

Flip over the filling the eggplant that is hanging from the sides of the pan.

Roll out the remaining pastry into a circle about 1/4 inch thick.

Place the circle of dough over the pan to cover the Timballo. 

Trim and remove any excess dough.

Using either your fingers or a fork, seal the side and top dough edges together.

Decorate the top of the Timballo with the dough trimmings.

Pre-heat the oven to 350º F

In a cup beat

1 egg

Brush the beaten egg over the top crust.

Bake for 1 to 1 1/4 hours, until nicely browned.

Allow to cool 15 minutes.

Timbale is best served hot.

But it is also delicious cold and is great for picnics.

Want to avoid the pastry?

Ma’s Imqarrun il-forn (Baked Macaroni, Maltese Style) is also delicious.

Anna Sultana's Timbale - Pasta Casserole, Maltese Style

No doubt about it, winter is coming.

It’s getting cold.

To stay warm we have to burn calories.

Try to exist on salads and you’ll freeze to death.

Nope, carbohydrates are what we need now.

Ah….. carbohydrates!

Back in February, 2010, I compared Carmela's Baked Ziti to Ma's Timpana.

In those days my posts weren't very heavy on actual instructions.

I would write lines like 

Maltese cooking is heavy on simple carbs. Maltese go beyond simple into downright retarded. A pan filled with macaroni is not enough starch. Oh, no. What makes a Timpana unique is it is baked like an apple pie.

If you want to make Ma’s Timpana, here’s the recipe.

A recipe that’s similar to Timpana is Timbale.

It has the same amount of starch, but more vegetables.

And it is perfect for when eggplants are on sale.

Hints:

About the macaroni…

Usually Ma used ziti.

Sometimes penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

When laying the eggplant in the bundt pan start from the centre of the pan so that a part of the slice will hang outside the pan. 

                        Timbale

Serves 5 - 6

Wash and trim the ends from

2 medium eggplants (about 1 pound)

Slice them lengthwise, about 1/4 inch thick.

Place the slices in a colander or on a large cookie sheet.

Sprinkle them with 

salt

Let drain for 30 minutes to remove bitterness.

Rinse the eggplants and pat dry.

Preheat the oven to 350º

Lightly coat the slices with

Extra Virgin olive oil

Place them on the cookie sheets.

Bake them for 10 minutes at 350º.  

Set them aside.

While the eggplant is baking, cube

1/2 pound mortadella

1 pound mozzarella

Set aside.

In a dutch oven pour

2 Tablespoons olive oil

Add

1 onion, chopped

Fry until translucent.

Add

1/2 pound ground beef

1/2 pound ground pork

Fry until lightly browned.

Remove excess fat.

Add

1/2 pound peas

1 28 ounce can crushed tomatoes

1 teaspoon basil

1/2 teaspoon salt, more or less

Cover and let the sauce simmer for 20 minutes.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound macaroni, about

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta, run it under cold water, drain again and return it to the pot.

Stir in a few spoonfuls of the sauce.

Line a 10" x 5" bundt pan with all of the eggplant slices.

Add half of the pasta followed by half of the meat sauce.

Sprinkle with half of the cubed mortadella and mozzarella.

1/4 Cup Parmesan cheese, grated  

Add the remaining half of the pasta followed by the meat sauce.

Sprinkle with the remaining cubed mortadella and mozzarella.

1/4 Cup Parmesan cheese, grated 

Flip the part of the eggplant slices that is hanging over the rim of the pan over the pasta / cheese mixture.

Preheat oven to 375º           

Bake for 45 minutes.

Allow to cool 15 minutes.

Invert over serving platter.

Timbale is best served hot.

But it is also delicious cold and is great for picnics.

Anna Sultana’s Baked Macaroni and Sausage, Maltese Style

Timpana is number one among Maltese pasta dishes.

But Imqarrun il-forn is a close second.

And, true to a Maltese love of variety, there’s a third.

And probably a fourth, a fifth, a sixth…

But, back to number three.

Baked Macaroni and Sausage is similar to Imqarrun il-forn in that it does not have a crust, like Timpana.

But then it also has the extra treat that Imqarrun il-forn has that makes Imqarrun so special.

Usually when the macaroni is baked a few of the top ones get burnt.

Oh, how we fought over the burnt bits of pasta!

The crusty edges are also delicious.

I don't know why, but a crusty, hard piece of semi-fried, tomato meat sauce

drenched pasta is just the best.

Cut yourself a corner piece and see if you don't agree.

And be sure to pick off and enjoy a few burnt bits.

Smile, savour and, if you're the cook, don't apologize!

Hints:

About the macaroni…

Usually Ma used ziti or penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

If you want to use hot Italian sausage, no problem.

                        Baked Macaroni and Sausage

Grease a 9 x 13 x 2 inch pan

Remove the meat from the casings of

1 pound sweet Italian sausage

Place the meat in a dutch oven.

Fry the meat until it crumbles.

Add 

1 green pepper, chopped

1 onion, chopped

Fry 5 minutes.

Stir in

1 28-ounce can Italian plum tomatoes, chopped and undrained

2 Cups water

1 6-ounce can tomato paste

Simmer, stirring occasionally, for 10 minutes.

Season with

salt and pepper to taste

Remove from heat.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) macaroni

Cook, stirring frequently, until the pasta is al dente - about 10 minutes.

Drain the pasta well.

Shred coarsely

1 pound mozzarella cheese

Preheat oven to 400º 

Place in the prepared pan a layer of 1/3 of the pasta.

Sprinkle over the pasta 1/2 of the shredded mozzarella cheese.

Repeat.

Top with a final layer of pasta.

Pour the tomato meat sauce over the pasta.

Sprinkle over the sauce

1/2 Cup grated Parmesan cheese

          

Place the pan, uncovered, in the preheated oven.

Bake for about 30 minutes, until bubbly and brown.

If you see a few burnt spots then you know it's perfect.

This was usually served as a first course.

With a vegetable and some crusty bread, it would make a great lunch.

Carmela Soprano's Baked Ziti In Bianco and Bechamel Sauce

In February, 2010 I compared Carmela Soprano's Baked Ziti In Bianco to Ma's Timpana.

Well, I compared the importance of Baked Ziti to Timpana.

Only a fool would think they are just plates of pasta.

We're talking about respect must be paid, iconic pasta dinners.

Christmas is coming.

If you haven't decided on a main course, this could be it.

Or, at the very least, a first course.

As I had written in 2010:

For anyone who ever saw the series, Carmela's Ziti was the stuff of legend. In the first season, cute little A.J. said his first televised cuss word because he was worried he wasn't going to get his mother's Ziti. 

Oh, how quickly they grow up. 

Whenever there was a problem, out came the Ziti. 

This past summer I gave the recipe for Ma's Timpana.

I'm very overdue in doing the same for Baked Ziti In Bianco.

For that I'm sorry.  Here it is.

Enjoy!!

Hints:

The Bechamel Sauce can be made a day in advance.

Al dente means firm to the bite.

You want the pasta a little under done so it will not get mushy when it's baked.

For the ziti you'll need a total of:

6 ounces fresh mozzarella, cut into 1/2 -inch cubes

6 ounces smoked mozzarella, cut into 1/2 -inch cubes

4 ounces thick-sliced boiled ham, cut into narrow strips

1/2 Cup grated Parmigiano-Reggiano cheese (Parmesan)

                              Bechamel Sauce 

Makes 4 Cups

Heat in a medium saucepan

4 Cups milk

Heat until small bubbles form around the edges.

Melt in a large saucepan over medium-low heat

4 Tablespoons (1/2 stick) unsalted butter

Add, stirring well

1/4 Cup flour

Cook, stirring, 2 minutes.

Very slowly, stirring constantly, add the milk to the flour/butter mixture.

Don't panic!  It'll look lumpy, but it will smooth out.

After all the milk has been added, Add

pinch of grated nutmeg

salt and WHITE pepper to taste

Raise the heat to medium and simmer 2 minutes.

Remove from heat.

Pour into a bowl and place a piece of plastic wrap on the surface.

This prevents a skin from forming.

The sauce can be chilled and stored up to 24 hours in advance.

                              Baked Ziti In Bianco

Serves 8 to 12

In a large pot, bring at least 4 quarts of water to a boil.

Add

1 pound ziti

Salt to taste

Cook, stirring frequently, until the ziti is al dente.

Drain the ziti and put it in a large bowl. 

Toss ziti with 

4 Tablespoons (1/2 stick) unsalted butter

Preheat the oven to 350°F.

Grease an 11 1/2 x 8 1/2 x 2-inch baking dish.

Spoon a thin layer of Bechamel Sauce into the baking dish. 

* Make a layer of 1/3 of the ziti in the baking dish. 

Sprinkle with

1/3 of the fresh and smoked mozzarella and ham 

2 Tablespoons grated Parmigiano-Reggiano cheese (Parmesan)

Repeat from * two more times.

Spoon the remaining Bechamel Sauce into the baking dish.  

Sprinkle with

the remaining grated Parmigiano-Reggiano cheese (Parmesan)

The ziti can be refrigerated for several hours at this point. 

Remove from the refrigerator about 30 minutes before baking.

       

Bake the ziti, uncovered, for 40 minutes. 

The sauce should be bubbling and the top lightly browned.

Let stand for 10 minutes before serving.

Want a little variety?

Try Carmela's Baked Ziti with Tiny Meatballs or 

Vegetarian Baked Ziti.

Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style

If you're not Maltese, I'll let you in on a little secret.

Timpana is near and dear to every Maltese person's heart.

But there's something that is very similar, and that we love just as much.

Imqarrun il-forn… Baked macaroni.

Imqarrun il-forn is basically Timpana without the crust.

When Ma was in a rush, she would skip adding the crust.

And then she would apologize.

She didn't have to apologize for anything.

Imqarrun il-forn is just as delicious as Timpana.

And it has an extra treat.

Usually when the macaroni is baked a few of the top ones get burnt.

Oh, how we fought over the burnt bits of pasta!
The crusty edges are also delicious.

I don't know why, but a crusty, hard piece of semi-fried, tomato meat sauce
drenched pasta is just the best.

Cut yourself a corner piece and see if you don't agree.

And be sure to pick off and enjoy a few burnt bits.

Smile, savour and, if you're the cook, don't apologize!

About the macaroni…

Usually Ma used ziti or penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

About the tomato paste...

If you like a stronger tomato flavour, use the whole can.

The cheese / bread crumb topping is optional.

If you like it and have time, do it.

If you don't, then don't.

                        Imqarrun il-forn

Grease a 9 x 13 inch pan

In a dutch oven pour

3 Tablespoons olive oil

Add

2 onions, chopped

Fry until lightly browned.

Add

200 grams (about 1/2 pound) ground beef

200 grams (about 1/2 pound) ground pork

Cook for about 3 minutes.

Add

3 Tablespoons tomato paste

250 ml (about 1 Cup) chicken or beef stock or wine

Simmer for 15 minutes.

Season with

salt and pepper to taste.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) macaroni

Cook, stirring frequently, until the pasta is al dente - about 10 minutes.

Drain the pasta well and add it to the sauce in the dutch oven.

Preheat oven to 350º 

Beat

4 large eggs

Mix them into the sauced macaroni.

Add to the macaroni

100 grams (about 1/4 Cup) Parmesan cheese

Stir everything together.

Pour into the prepared pan.

Combine in a small bowl

100 grams (about 1/4 Cup) Parmesan cheese

100 grams (about 1/4 Cup) dry bread crumbs

Sprinkle over the top of the pasta.

          

Place the pan, uncovered, in the preheated oven.

Bake for about 45 minutes, or until you see a few burnt spots.
Then you know it's perfect.

Anna Sultana's Timpana - Pasta Casserole, Maltese Style

Got a few e mails asking when I was going to post recipes again.
Especially Ma's recipes.
So, it's time to get away from my least favourite room.
To be honest, I was looking for any excuse to take a break.
How do you think it became my least favourite room?

Back in 2010, when I started comparing Carmela Soprano's recipes to what Ma cooked, I was a little carefree about giving actual recipes.

Actually, I was sloppy.

For example, in February, 2010, I compared Carmela's Baked Ziti to Ma's Timpana.

Looking back at it, I apologize.

Back then my posts were full of stuff like

The closest thing to Carmela's Ziti, comfort-wise, was Timpana. It also called for pasta, some cheese and meat. The sauce was tomato, naturally. The boiled pasta was mixed into the tomato meat sauce. A few raw eggs were added to up the protein and the cholesterol.

Ah, but then the Maltese touch was added.

Maltese cooking is heavy on simple carbs. Maltese go beyond simple into downright retarded. A pan filled with macaroni is not enough starch. Oh, no. What makes a Timpana unique is it is baked like an apple pie.

Sure, I had basically explained what Timpana is.

But I didn't give an actual recipe.

Until now.

About the macaroni…

Usually Ma used ziti.

Sometimes penne.

In a pinch, elbow.

You want something that can be filled by the sauce. 

Spaghetti would just lay there.

Not a good thing.

About the tomato paste...

If you like a stronger tomato flavour, use the whole can.

Hey, it's your timpana.

                        Timpana

In a dutch oven pour

3 Tablespoons olive oil

Add

2 onions, chopped

Fry until lightly browned.

Add

200 grams (about 1/2 pound) ground beef

200 grams (about 1/2 pound) ground pork

Cook for about 3 minutes.

Add

3 Tablespoons tomato paste

250 ml (about 1 Cup) chicken or beef stock

Simmer for 15 minutes.

Season with

salt and pepper to taste.

While the sauce is simmering, in a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

400 grams (about 1 pound) macaroni

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta well and add it to the sauce in the dutch oven.

Beat

4 large eggs

Mix them into the sauced macaroni.

Add to the macaroni

100 grams (about 1/4 Cup) Parmesan cheese

Stir everything together.

Preheat oven to 350º           

Roll out

400 g flaky or puff pastry

Line the bottom and sides of a baking dish with 3/4 of the pastry.

Pour in the macaroni sauce mixture.

Cover the top with the remaining pastry.

Brush the top of the pastry with

1 beaten egg (or milk)

Prick the top pastry with a fork.

Bake for 1 to 1 1/2 hours, depending on depth of pan.

Timpana is best served hot.

But it is also delicious cold and is great for picnics.

Carmela Soprano's Vegetarian Baked Ziti

Mushrooms are often on sale.

When they are, pick up a few extra packages.

Along with being great as an appetizer, they can also add oomph to casseroles.

Janice's Sunday Dinner chapter in Artie's The Sopranos Family Cookbook, 

has another mushroom recipe.

It's for her Vegetarian Baked Ziti.

No, I don't think Livia made this.

It was probably from Janice's hippy days.

Yeah, there's an image I'd like to forget.

No matter how Janice looked, the recipe is still good.

And, if you're feeding someone who insists on having meat, no problem.

Just serve it as a first course or a side dish.
Or prepare Carmela's Ziti al Forno - it has meat.

If you prepare the ziti a day in advance and refrigerate it, remove it from the 

refrigerator about 30 minutes before baking.

A Tablespoon of dried basil will do if you don't have fresh.

                        Vegetarian Baked Ziti 

Serves 6 - 8

Place in a colander

trimmed mushrooms from one 10- to 12- ounce package

Rinse quickly under cold running water.

Drain and pat them dry.

Slice the mushrooms 1/4 inch thick.

Into a large skillet pour

1/4 Cup olive oil

Heat to medium.

Add 

1 large onion, chopped

Cook until tender.

Stir in 

the sliced mushrooms

2 garlic cloves, chopped

Cook until the mushrooms are lightly browned, about 10 minutes.

Add

2 28-ounce cans tomato puree

4 basil leaves torn into bits

salt and pepper

Bring to a simmer. Cook for 30 minutes.

Stir in

1 Cup fresh or frozen peas

WHILE THE SAUCE IS SIMMERING:

In a large pot place

4 quarts water

salt to taste

Bring to a boil.

Add

1 pound ziti

Cook, stirring frequently, until the pasta is al dente.

Drain the pasta and place it back in the large pot.

Add 3 Cups of the sauce

3/4 Cup grated Romano or Parmesan cheese

Toss well to combine.

Spoon half the ziti in a shallow 3 1/2 quart baking dish.

Spread on top

1 Cup ricotta 

Pour on

1 Cup of the sauce.

Sprinkle on top

8 ounces mozzarella, diced

Top with the remaining ziti, sauce and 

1/4 Cup grated Romano or Parmesan cheese

Cover the dish with foil.  It can be refrigerated overnight at this point.

Preheat oven 350º

Bake, covered, 45 minutes.

Uncover and bake 30 minutes longer.

Cover and let stand 15 minutes before serving.

Would I make Vegetarian Baked Ziti again?

Absolutely.

If I'm feeding a crowd, I serve it as a first course.

My Ma would approve of killing their appetites.

Hey, where do you think I learned that trick?

One recipe down.  Sixty more to go.