K.C. and I are doing so much better, finally. One day we would feel good and thought we were about over with this flu-like stuff; then, it was like we would go back a few steps.
However, we are better.
The recipe I’m sharing today is one I’ve made several times now, making sure I had it just right. Well, it is finally, family and friends ready; and that makes it a go with you all. I really do consider each of you as my special friends. As I write the column each week, I feel like each of you all are in the dining room, sitting at our table enjoying the dish or meal that I’ve prepared, along with my special helper K.C. We hope you all feel a hearty welcome into our home each week through this column. Maybe one day we can all meet; however, until then, we’ll just keep on keeping on. Love to all my dearest friends.
God bless you all and enjoy!
“And the evening and the morning were the third day. And God said, Let there be lights in the firmament of the heaven to divide the day from the night; and let them be for signs, and for seasons, and for days, and years: And let them be for lights in the firmament of the heaven to give light upon the earth: and it was so. And God made two great lights; the greater light to rule the day, and the lesser light to rule the night: he made the stars also. And God set them in the firmament of the heaven to give light upon the earth.”
– Genesis 1:13-17
Baked Ziti
• ¼ of a 1 pound box of Ziti pasta, just guess, it really doesn’t matter of if a little more or less.
• 2 pounds lean ground chuck or ground turkey
• 1 medium size onion chopped
• 2 teaspoon garlic minced (I use the one in a jar) already minced
• One 15 oz. container of ricotta cheese or you can use same amount of cottage cheese if desired
• ½ cup parmesan cheese (grated or shredded)
• 1 ½ cups Mozzarella Cheese shredded
• 1/2 teaspoon salt
• 1 egg
• 1 jar 24 oz. of your favorite Spaghetti or Marinara sauce
Spray a 9x13x2 inch baking dish, set aside; pre-heat oven to 350 degrees.
Cook pasta in water as directed on box and drain. Place the ground meat and onion in skillet over medium heat; chop or stir meat with spatula as it cooks; cooking until meat is well browned and cooked done. Remove from heat and set aside. In a medium size bowl, place ricotta cheese, parmesan cheese, ½ of mozzarella cheese, egg and salt, stir to blend together, add in half of spaghetti sauce, stirring to blend, add cooked, drained pasta and meat. Spread into prepared baking dish and top with remaining spaghetti sauce cover with foil and bake at 350 degrees for about 40 minutes or until bubbly. Uncover and sprinkle top with remaining mozzarella cheese, return to oven, to melt cheese. Remove and serve with extra grated parmesan cheese if desired. Great served with toasty garlic bread and garden or Italian salad. Leftovers re-heat well.