Recipes

Baked Ziti With Rapini

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from a coconut and lime recipe, which includes chicken meatballs.

ingredients

  • 1 lb ziti, cooked to package instructions
  • medium bowl
  • large skillet
  • saucepan
  • 13×9 baking dish
cheese mixture:
  • 15 oz ricotta
  • 1/2 cup shredded Italian cheese
  • 10 oz rapini, chopped and steamed
  • 1/4 teaspoon nutmeg
  • 1 egg
sauce (or use Tomato Sauce):
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 28 oz canned ground tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon butter

procedure

  1. steam rapini until a bright green, then chop.
  2. cook ziti to package instructions, but leave it slightly hard to account for baking.
  3. Preheat oven to 350.
  4. In a medium bowl, mix together the cheese mixture ingredients, leaving half of the italian cheese aside to sprinkle on top. Set aside.
  5. heat the butter and olive oil in large skillet. sautée the onion and garlic until softened and fragrant.
  6. add tomatoes and simmer on low.
  7. toss cooked pasta and sauce together.
  8. pour half of the mixture in a 13×9 baking dish, dot with cheese filling. top with remaining sauce. sprinkle with additional shredded cheese if desired.
  9. bake, covered in foil, for about 10 minutes, then remove the foil and cook an additional 10 minutes or until bubbly.