Baked ziti

From Ars Cookbook

by bc

This version of Baked ziti can be made in any number of variations. In any case, there are several items that are necessary for a good base.

First, the pasta. You want to use something small, typically ziti, which is hollow and can hold the cheese/sauce mixture inside. Also good is spiral pasta, which can hold onto the cheese mixture on the outside. Use your imagination.

The cheese mixture starts with one egg, lightly beaten. Add one container of ricotta cheese (8 ounce container), stir to combine.

Here's where you can make it special. The Spices. Use a little, use a lot. Use only a few, use everything in your spice cabinet. I typically lean towards "a lot" and "everything", which may include some or all of the following:

Spices

• salt
• black pepper
• cayenne pepper
• cumin
• oregano
• garlic powder
• paprika
• basil
• parsley
• thyme
• rosemary
• (I don't have sage, but you could add it if you want)
• onion

Then add some grated cheese. Mozzerella is the classic. You can also add some other grated fancy cheese for flavor, such as gouda, cheddar, etc.

Now you can add other special stuff, but only one or two of them. Possibilities:

• Sausage (ground, cooked, drained)
• bacon (chopped, cooked, drained)
• chopped spinach (The frozen stuff is fine. Just make sure it's thawed and drained well)
• mushrooms (chopped. You can sautee them in butter to soften them a bit if you want)
• etc. Use your imagination.

Meanwhile, you've been cooking your pasta to al dente in some salted water. Drain the pasta, mix it in with the cheese mixture. Stir in a little or a lot of spaghetti sauce, depending on how much you like it (I don't like it much, so I don't use much). Then put some more grated cheese on top. Bake for 45 min or so in a 375 degree oven, or until bubbly and the cheese is melty. Everything in it is cooked already, so you just want to get it hot and let the cheese melt and the flavors mix all together.

Enjoy with some wine!