July 20, 2008
Here is a close up of a version of the baked ziti, which I recently posted about. 1 lb of penne (they don’t have ziti at my usual grocery store) or another tube shaped pasta, 5 cups of spagetti sauce (I used a homemade one that I’d frozen, though the store bought does fine to speed things up), a 1/4 cup parmesan, 8 oz of diced mozzarella. I sauteed a large chicken breast with olive oil and seasoned it. I minced the chicken and tossed that in as well. All of the above is combined in a large bowl. I use one of those oil misters to coat the pan with a dusting of olive oil, and then pour it in the 9 x 13 pan. I top it all off with a cup and half  of mozzarella, liberally sprinkle with bread crumbs and parmesan. I bake it for about 30 min at 375. And then broil it at the last minute to get that top nicely browned and crispy. People fight for the crispy part.

Here is a close up of a version of the baked ziti, which I recently posted about. 1 lb of penne (they don’t have ziti at my usual grocery store) or another tube shaped pasta, 5 cups of spagetti sauce (I used a homemade one that I’d frozen, though the store bought does fine to speed things up), a 1/4 cup parmesan, 8 oz of diced mozzarella.

I sauteed a large chicken breast with olive oil and seasoned it. I minced the chicken and tossed that in as well. All of the above is combined in a large bowl. I use one of those oil misters to coat the pan with a dusting of olive oil, and then pour it in the 9 x 13 pan.

I top it all off with a cup and half  of mozzarella, liberally sprinkle with bread crumbs and parmesan. I bake it for about 30 min at 375. And then broil it at the last minute to get that top nicely browned and crispy. People fight for the crispy part.

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