Baked ziti and spahgetti sauce - need help?!
ingredients I have: italian sausage, ziti noodles, onion, green pepper, 2 cans diced tomatoes, 2 bags grated parmesean and mozzarella, olive oil, pepper, adobo seasoning, salt, thyme, 1 large jar of spahgetti sauce with musrooms, small container of ricotta cheese.
Answers: i'm trying to make baked ziti. I couldn't find "tomato sauce with mushrooms" I found spahgetti sauce (francesca) with mushrooms, can I use that? Can someone read these ingredients I bought and tell me if they are nesscary? Thanks....PS - if anyone has a link to a baked ziti recipe that would be great! Best answer points to the one who gives proper response! :)
ingredients I have: italian sausage, ziti noodles, onion, green pepper, 2 cans diced tomatoes, 2 bags grated parmesean and mozzarella, olive oil, pepper, adobo seasoning, salt, thyme, 1 large jar of spahgetti sauce with musrooms, small container of ricotta cheese.
All of your ingredients are fine..... Here is a link for baked ziti with sour cream.... There are many types of baked ziti... Even simple plain recipes...... It is all really in what you like... I have made a very simple one with plain Ragu sauce, fried ground beef and onions..... and cheeses on top and bake in the oven......
http://allrecipes.com/Recipe/Baked-Ziti-...
good luck
Here, http://www.cooks.com/rec/search?q=baked+... I found 185 different recipes for baked ziti - take your pick.
I've never seen tomato sauce with mushrooms. You can always use a can of mushroom stems and pieces with the tomato sauce.
You can use the spaghetti sauce with mushrooms but the texture and consistency of the final product may be different - as well as the taste as the spaghetti sauce will have spices in it and tomato sauce doesn't.
you really have all the ingredients to make Rachael Ray's Pizzagna In this recipe you just use whatever you like on pizza ( I used Italian Sausage ) in place of the pasta she calls for, use the ziti. Trust me, Its excellent
Pizzagna
Recipe courtesy Rachael Ray
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.
While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.