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Baked Ziti

This is a dish that everyone knows how to make. It is usually quick and easy to prepare especially with ready made sauces and basic mozzarella cheese. However, what makes Kosherstreet’s baked ziti different, is the homemade tomato sauce and the ricotta cheese. It is so worth the little extra effort, that I guarantee, you will never use canned sauce and basic cheese again.

 

Baked Ziti

1 lb. ziti or rigatoni noodles

2 cups Homemade Marinara sauce (recipe on kosherstreet.com)

16 oz. ricotta cheese

1/4 cup grated parmesan cheese

2 cups shredded mozzarella cheese

 

Preheat oven to 350 degrees.

Cook ziti according to package directions. Set aside.

In a 9 x 13- inch baking pan, pour one cup of marinara sauce. Add the ricotta and parmesan cheese to the marinara sauce and mix well. The tomato sauce should now be a nice pink color. Add the ziti to the tomato cheese mixture. Blend well. Pour in the remaining marinara sauce and one cup of mozzarella cheese. Mix pasta well, combining everything.

Sprinkle the remaining one cup of mozzarella over the pasta, making sure to cover all the pasta. Bake 45 minutes or until ziti is cooked through and top layer of cheese is bubbly and a nice golden brown.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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