2 design cuisine episode

jan d’atri
design your cuisine
p re se n ted by affinit y kitchens
fern klassen’s baked ziti
1 pound Ziti or Penne Pasta
1 pound spicy Italian sausage (ground beef can be substituted)
2 (28-ounce) jars pasta sauce
1/2 cup pesto
1 (15oz) container whole milk ricotta cheese, about one cup
1 (8oz) package shredded mozzarella cheese
(or fresh mozzarella balls, shredded) about 2 cups
1/2 cup grated Parmesan cheese
Step 1 - Preheat oven to 375 degrees. Prepare an approximately 13X11 inch casserole pan with cooking spray.
Step 2 - Cook pasta al dente (cooked but still firm.) Drain (do not rinse) and place in a large mixing bowl. Add the pesto sauce to the cooked
pasta and mix well. Set aside.
Step 3 - In a large sauté pan over medium heat, cook sausage until browned. (If in links, remove casings and cook. Add pasta sauce and
mix well.
Step 4 - In a bowl, mix together ricotta cheese and half of the shredded mozzarella.
To Assemble - Ladle one third of the pasta sauce on bottom of prepared pan. Add a layer of pesto pasta. Spoon ricotta and cheese mixture
over pasta. Repeat layers, ending with sauce. Top with remainder of Mozzarella and Parmesan cheese. Cover with foil and bake for 40
minutes or until bubbly. Remove foil for last 5 minutes of cooking.
homemade pesto
2 cups fresh basil leaves, packed
1/2 cup fresh grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and pepper to taste
Put all ingredients in a food processor and pulse until well blended. Store in refrigerator.