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Thread: Baked Ziti

  1. #1
    JTF Guest

    Default Baked Ziti

    Today's recipe comes from

    Famous Brands Pasta Dishes

    http://www.blujay.com/item/Famous-Br...003000-2048564

    Baked Ziti

    1 lb. lean ground beef
    1 onion, chopped
    1 green pepper, chopped
    1 can (16 oz) whole tomatoes, cut up
    1 can (8 oz) tomato sauce
    1 tsp. Italian seasoning, or 1/2 tsp each basil and oregano
    1 1/2 tsp. salt
    1/4 tsp. pepper
    1/2 lb. ziti or elbow macaroni, cooked and drained
    1 package (8 oz) mozzarella cheese, diced

    Preheat oven to 350 degrees. Saute beef, onion, green pepper in large
    skillet until onion is transparent and meat is lightly browned.
    Drain off excess fat.

    Add tomatoes, tomato sauce, Italian seasoning, salt and pepper. Stir
    to mix. Add ziti and half the cheese, stir well. Spoon into 2 1/2
    quart casserole and sprinkle with remaining cheese. Bake 25 to 30
    minutes or until hot and bubbly and top is lightly browned.

    Serves 6
    This recipe was provided by the makers of Saran Wrap brand plastic
    film



  2. #2
    ravenlynne Guest

    Default Re: Baked Ziti

    JTF wrote:

    <snip recipe>

    I make this a lot but use Italian sausage instead.

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  3. #3
    Goomba38 Guest

    Default Re: Baked Ziti

    ravenlynne wrote:
    > JTF wrote:
    >
    > <snip recipe>
    >
    > I make this a lot but use Italian sausage instead.
    >

    I rarely add as much meat as this person did in proportion to only using
    1/2 pound of ziti in his or her recipe. And as you, I use sausage which
    is always better tasting than plain old ground beef, IMO.

  4. #4
    Janet Bostwick Guest

    Default Re: Baked Ziti

    JTF wrote:
    > Today's recipe comes from
    >
    > Famous Brands Pasta Dishes
    >
    > http://www.blujay.com/item/Famous-Br...003000-2048564
    >
    > Baked Ziti
    >
    > 1 lb. lean ground beef
    > 1 onion, chopped
    > 1 green pepper, chopped
    > 1 can (16 oz) whole tomatoes, cut up
    > 1 can (8 oz) tomato sauce
    > 1 tsp. Italian seasoning, or 1/2 tsp each basil and oregano
    > 1 1/2 tsp. salt
    > 1/4 tsp. pepper
    > 1/2 lb. ziti or elbow macaroni, cooked and drained
    > 1 package (8 oz) mozzarella cheese, diced
    >
    > Preheat oven to 350 degrees. Saute beef, onion, green pepper in large
    > skillet until onion is transparent and meat is lightly browned.
    > Drain off excess fat.
    >
    > Add tomatoes, tomato sauce, Italian seasoning, salt and pepper. Stir
    > to mix. Add ziti and half the cheese, stir well. Spoon into 2 1/2
    > quart casserole and sprinkle with remaining cheese. Bake 25 to 30
    > minutes or until hot and bubbly and top is lightly browned.
    >
    > Serves 6
    > This recipe was provided by the makers of Saran Wrap brand plastic
    > film


    I didn't realize that there was a recipe for this. I have no Italian
    heritage, but I have been making this or its cousin for donkey years.
    Janet



  5. #5
    Default User Guest

    Default Re: Baked Ziti

    ravenlynne wrote:

    > JTF wrote:
    >
    > <snip recipe>
    >
    > I make this a lot but use Italian sausage instead.


    I usually use 1/2 each. I've also started using a no-boil method. Just
    add the pasta dry with extra water that soaks up while it cooks. Quite
    a bit easier, although longer baking time.

    I also put in more pasta, usually 12 oz.




    Brian

    --
    If televison's a babysitter, the Internet is a drunk librarian who
    won't shut up.
    -- Dorothy Gambrell (http://catandgirl.com)

  6. #6
    The Ranger Guest

    Default Re: Baked Ziti

    ravenlynne <[email protected]> wrote in message
    news:[email protected]..
    > JTF wrote:
    > > http://www.blujay.com/item/Famous-Br...003000-2048564
    > >
    > > Baked Ziti
    > >

    > I make this a lot but use Italian sausage instead.


    Any specific type of Italian sausage (Sicilian, hot, mild)? I'm
    partial to adding Sicilian but the Clan love mild or even
    Country because there's less herbs dominating the pasta.

    The Ranger



  7. #7
    ravenlynne Guest

    Default Re: Baked Ziti

    The Ranger wrote:
    > ravenlynne <[email protected]> wrote in message
    > news:[email protected]..
    >> JTF wrote:
    >>> http://www.blujay.com/item/Famous-Br...003000-2048564
    >>>
    >>> Baked Ziti
    >>>

    >> I make this a lot but use Italian sausage instead.

    >
    > Any specific type of Italian sausage (Sicilian, hot, mild)? I'm
    > partial to adding Sicilian but the Clan love mild or even
    > Country because there's less herbs dominating the pasta.
    >
    > The Ranger
    >
    >


    I prefer hot but will use mild depending on whom, besides me is eating it.

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  8. #8
    hahabogus Guest

    Default Re: Baked Ziti

    ravenlynne <[email protected]> wrote in
    news:[email protected]:

    > The Ranger wrote:
    >> ravenlynne <[email protected]> wrote in message
    >> news:[email protected]..
    >>> JTF wrote:
    >>>> http://www.blujay.com/item/Famous-Br...k-3003000-2048
    >>>> 564
    >>>>
    >>>> Baked Ziti
    >>>>
    >>> I make this a lot but use Italian sausage instead.

    >>
    >> Any specific type of Italian sausage (Sicilian, hot, mild)? I'm
    >> partial to adding Sicilian but the Clan love mild or even
    >> Country because there's less herbs dominating the pasta.
    >>
    >> The Ranger
    >>
    >>

    >
    > I prefer hot but will use mild depending on whom, besides me is eating
    > it.
    >


    differing cheeses or blends helps too say moz, assagio and parm. The parm
    going on the top.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  9. #9
    ravenlynne Guest

    Default Re: Baked Ziti

    hahabogus wrote:
    > ravenlynne <[email protected]> wrote in
    > news:[email protected]:
    >
    >> The Ranger wrote:
    >>> ravenlynne <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> JTF wrote:
    >>>>> http://www.blujay.com/item/Famous-Br...k-3003000-2048
    >>>>> 564
    >>>>>
    >>>>> Baked Ziti
    >>>>>
    >>>> I make this a lot but use Italian sausage instead.
    >>> Any specific type of Italian sausage (Sicilian, hot, mild)? I'm
    >>> partial to adding Sicilian but the Clan love mild or even
    >>> Country because there's less herbs dominating the pasta.
    >>>
    >>> The Ranger
    >>>
    >>>

    >> I prefer hot but will use mild depending on whom, besides me is eating
    >> it.
    >>

    >
    > differing cheeses or blends helps too say moz, assagio and parm. The parm
    > going on the top.
    >


    I put both moz and parm.

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  10. #10
    The Ranger Guest

    Default Re: Baked Ziti

    ravenlynne <[email protected]> wrote in message
    news:[email protected]..
    > hahabogus wrote:
    >> ravenlynne <[email protected]> wrote in
    >> news:[email protected]:
    >>> The Ranger wrote:
    >>>> ravenlynne <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>> JTF wrote:
    >>>>>> http://www.blujay.com/item/Famous-Br...003000-2048564


    >>>>>> Baked Ziti
    >>>>>>
    >>>>> I make this a lot but use Italian sausage instead.
    >>>>>
    >>>> Any specific type of Italian sausage (Sicilian, hot,
    >>>> mild)? I'm partial to adding Sicilian but the Clan love
    >>>> mild or even Country because there's less herbs dominating
    >>>> the pasta.
    >>>>
    >>> I prefer hot but will use mild depending on whom, besides
    >>> me is eating it.

    >> differing cheeses or blends helps too say moz, assagio and
    >> parm. The parm going on the top.
    >>

    > I put both moz and parm.
    >

    I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago,
    Parm (although a pecorino romano works, too.)

    The Ranger



  11. #11
    ravenlynne Guest

    Default Re: Baked Ziti

    The Ranger wrote:
    >>

    > I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago,
    > Parm (although a pecorino romano works, too.)
    >
    > The Ranger
    >
    >


    I'd probably try the asiago if I didn't have to run around looking for
    it. The entire cheese section at the commissary is moz, parm, cheddar
    and jack with an occasional package of muenster slices. I think I saw
    bleu cheese in oil once too. The euro/us exchange rate makes buying
    food off base way not worth it.

    BTW...here's a newb question...I've never had muenster. They come in
    slices, so I assume it's meant for sandwiches...what sort of sandwich
    would one put muenster on?

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  12. #12
    Giusi Guest

    Default Re: Baked Ziti

    "ravenlynne" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > The Ranger wrote:
    >>>

    >> I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago, Parm
    >> (although a pecorino romano works, too.)
    >>
    >> The Ranger

    >
    > I'd probably try the asiago if I didn't have to run around looking for it.
    > The entire cheese section at the commissary is moz, parm, cheddar and jack
    > with an occasional package of muenster slices. I think I saw
    > bleu cheese in oil once too. The euro/us exchange rate makes buying food
    > off base way not worth it.


    Muenster sandwiches? It's pretty mild.

    I envy you your access to cheddar, but I don't agree about the cheeses on
    the economy. The real thing cheeses common in Italy, some 463 of them, are
    almost all pure and strongly what thay should be (avoid galbanino, etc.
    which is local Kraft) that you use less. If you shop at say the Coop and
    buy the sales, you can get Pecorino Sardo in various stages of aging, all
    good and all different for from ?8.50 to 12 per kilo, 2.2 times a pound.
    You can get Gorgonzola dolce or piccante for less than ?8 per kilo.
    I am more aware of how desperate the dollar is in the market than anyone who
    has a commissary, but with 125 g of Gorgonzola and half an onion I can make
    pasta for six people, and that was on sale last week for ?1.89. Add some
    toasted pecans and you get into splendid category. So, 500 g pasta from
    Gragnano, cheese, onion, all adds up to to just under ?2.50 which isn't bad
    even when exploded into dollars.



  13. #13
    ravenlynne Guest

    Default Re: Baked Ziti

    Giusi wrote:
    > "ravenlynne" <[email protected]> ha scritto nel messaggio
    > news:[email protected]..
    >> The Ranger wrote:
    >>> I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago, Parm
    >>> (although a pecorino romano works, too.)
    >>>
    >>> The Ranger

    >> I'd probably try the asiago if I didn't have to run around looking for it.
    >> The entire cheese section at the commissary is moz, parm, cheddar and jack
    >> with an occasional package of muenster slices. I think I saw
    >> bleu cheese in oil once too. The euro/us exchange rate makes buying food
    >> off base way not worth it.

    >
    > Muenster sandwiches? It's pretty mild.
    >
    > I envy you your access to cheddar, but I don't agree about the cheeses on
    > the economy. The real thing cheeses common in Italy, some 463 of them, are
    > almost all pure and strongly what thay should be (avoid galbanino, etc.
    > which is local Kraft) that you use less. If you shop at say the Coop and
    > buy the sales, you can get Pecorino Sardo in various stages of aging, all
    > good and all different for from ?8.50 to 12 per kilo, 2.2 times a pound.
    > You can get Gorgonzola dolce or piccante for less than ?8 per kilo.
    > I am more aware of how desperate the dollar is in the market than anyone who
    > has a commissary, but with 125 g of Gorgonzola and half an onion I can make
    > pasta for six people, and that was on sale last week for ?1.89. Add some
    > toasted pecans and you get into splendid category. So, 500 g pasta from
    > Gragnano, cheese, onion, all adds up to to just under ?2.50 which isn't bad
    > even when exploded into dollars.
    >
    >


    Add to that the cost of gas. Base is in the middle of nowhere.

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  14. #14
    sarah gray Guest

    Default Re: Baked Ziti

    ravenlynne <[email protected]> wrote in
    news:[email protected]:

    > The Ranger wrote:
    >>>

    >> I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago,
    >> Parm (although a pecorino romano works, too.)
    >>
    >> The Ranger
    >>
    >>

    >
    > I'd probably try the asiago if I didn't have to run around looking for
    > it. The entire cheese section at the commissary is moz, parm, cheddar
    > and jack with an occasional package of muenster slices. I think I saw
    > bleu cheese in oil once too. The euro/us exchange rate makes buying
    > food off base way not worth it.
    >
    > BTW...here's a newb question...I've never had muenster. They come in
    > slices, so I assume it's meant for sandwiches...what sort of sandwich
    > would one put muenster on?
    >


    the kind with bread?

    I am a big fan of muenster, you see...

    Saerah

  15. #15
    Giusi Guest

    Default Re: Baked Ziti

    "ravenlynne" <[email protected]> ha scritto nel messaggio

    > Add to that the cost of gas. Base is in the middle of nowhere.


    For me, too, because I live in the middle of a farm, but I also pay US$9.63
    per gallon for it. It does seem a shame for you to come and go without
    really getting all the benefit of here, because there surely are some
    drawbacks.



  16. #16
    ravenlynne Guest

    Default Re: Baked Ziti

    sarah gray wrote:
    > ravenlynne <[email protected]> wrote in
    > news:[email protected]:
    >
    >> The Ranger wrote:
    >>> I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago,
    >>> Parm (although a pecorino romano works, too.)
    >>>
    >>> The Ranger
    >>>
    >>>

    >> I'd probably try the asiago if I didn't have to run around looking for
    >> it. The entire cheese section at the commissary is moz, parm, cheddar
    >> and jack with an occasional package of muenster slices. I think I saw
    >> bleu cheese in oil once too. The euro/us exchange rate makes buying
    >> food off base way not worth it.
    >>
    >> BTW...here's a newb question ...I've never had muenster. They come in
    >> slices, so I assume it's meant for sandwiches...what sort of sandwich
    >> would one put muenster on?
    >>

    >
    > the kind with bread?
    >
    > I am a big fan of muenster, you see...
    >
    > Saerah


    I think I do! LOL

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  17. #17
    ravenlynne Guest

    Default Re: Baked Ziti

    Giusi wrote:
    > "ravenlynne" <[email protected]> ha scritto nel messaggio
    >
    >> Add to that the cost of gas. Base is in the middle of nowhere.

    >
    > For me, too, because I live in the middle of a farm, but I also pay US$9.63
    > per gallon for it. It does seem a shame for you to come and go without
    > really getting all the benefit of here, because there surely are some
    > drawbacks.
    >
    >


    Like the trash strikes? LOL. Hope you faired ok with that....Seriously
    though, we go to the carrefour mall in Caserta often...next time I'll be
    more courageous with my cheese choice (meaning I'll pick something other
    than buffalo mozzerella which sucks there anyway)...

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  18. #18
    ravenlynne Guest

    Default Re: Baked Ziti

    Giusi wrote:
    > "ravenlynne" <[email protected]> ha scritto nel messaggio
    >
    >> Add to that the cost of gas. Base is in the middle of nowhere.

    >
    > For me, too, because I live in the middle of a farm, but I also pay US$9.63
    > per gallon for it.


    Yowza! We get coupons to help with the gas cost but it still costs us
    something usually around $7 a gallon. The front page of our newspaper
    today says they're raising the prices again. Pretty soon there won't be
    coupons anymore.

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  19. #19
    sf Guest

    Default Re: Baked Ziti

    On Sat, 29 Mar 2008 08:02:35 +0100, ravenlynne <[email protected]>
    wrote:

    >BTW...here's a newb question...I've never had muenster. They come in
    >slices, so I assume it's meant for sandwiches...what sort of sandwich
    >would one put muenster on?


    Muenster is an all purpose cheese! Start with cold ham & cheese
    sandwiches, after that grill your ham & cheese sandwiches, then open
    faced under the broiler....

    --
    See return address to reply by email
    remove the smile first

  20. #20
    blake murphy Guest

    Default Re: Baked Ziti

    On Sat, 29 Mar 2008 08:02:35 +0100, ravenlynne <[email protected]>
    wrote:

    >The Ranger wrote:
    >>>

    >> I'm a trifecta cheese abuser like Mr. Beet-Lover; Moz, Asiago,
    >> Parm (although a pecorino romano works, too.)
    >>
    >> The Ranger
    >>
    >>

    >
    >I'd probably try the asiago if I didn't have to run around looking for
    >it. The entire cheese section at the commissary is moz, parm, cheddar
    >and jack with an occasional package of muenster slices. I think I saw
    >bleu cheese in oil once too. The euro/us exchange rate makes buying
    >food off base way not worth it.
    >
    >BTW...here's a newb question...I've never had muenster. They come in
    >slices, so I assume it's meant for sandwiches...what sort of sandwich
    >would one put muenster on?


    i have the urge for muenster once in a while. usually i just have the
    cheese on rye with a little mayonnaise, but i'm a lazy bastard. the
    cheese itself is mild and a little creamy, and to me, a little sweet.

    your pal,
    blake

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