This is an all-time favorite of mine. Many times this is made too simply and the result is just ziti, sauce and cheese. I believe in layers of flavor and this meal should have many layers. We will start with a rich sauce worthy of the dish and top it off with real ricotta cheese and fresh mozzarella. This recipe reminds me of my second mom, Mrs. Kruger (or Mrs. K.) She always made the best ziti and I could eat the whole pan by myself. If ever there was a meal made just for Sunday with the Family...this is it. Enjoy.
Sauce:
Brown 1 lb ground beef in a skillet. While cooking, add 1 Tbsp Italian seasoning, 1 tsp granulated garlic, and a tsp each salt and pepper. Once cooked, drain liquid and set aside.
In a large skillet heat 1/8 cup olive oil and 2 Tbsp butter until butter is melted. Add 2 Tbsp minced garlic (packed in liquid) and slightly brown the garlic. Add 2 cans diced tomatoes with juice (do not drain) lower heat and simmer for 5 minutes. Add 1/8 cup of Italian seasoning, 2 tsp salt, 1 tsp granulated onion and granulated garlic; mix. Once this comes back to a boil, add 2 small cans of tomato sauce and 1 can tomato paste; mix well. Add meat mixture and bring back to a slow boil. Cook 5 minutes more. and the sauce is done; set aside.
Cook 2 lb ziti pasta in salted water until done. Drain; rince in cold water and drain again. Add sauce to the pasta and mix well. Set aside.
Empty one pint of ricotta cheese into a medium-sized bowl. Mix in 4 eggs, 1 tsp salt, 1/2 cup grated parmesan cheese, 1/8 cup Italian seasoning and 2 tsp granulated garlic. Mix until smooth.
Take 1 lb fresh mozzarella cheese and cut into 1/4 inch slices.
Spray your freezer pan with cooking spray (like PAM) and place 1/2 of the pasta/sauce mix in the bottom; spread to each corner. Spoon 1/2 of the ricotta mixture on top into 12 little scoops evenly distributed (do not spread.) Take half of the mozzarella slices and place between the ricotta scoops. Spread the remainder of the pasta mix on top and repeat the ricotta/mozzarella layers. Cover the whole thing with 2 cups shredded low moisture mozzarella. Cover and freeze.
Thaw completely before heating. Bake at 325 for 1 hour. The fresh mozzarella will melt through this dish and the low moisture Mozz will seal everything together, the Ricotta will demand you devour as much as you can handle. Cheese, Cheese, and more Cheese! Thanks Mama K....Enjoy. Gandy
Want something fun the family will love, make some Italian soda to go with this meal. Quick easy and aweosme!
Italian Soda
Fill a glass 1/3 with ice followed by 7-up (diet soda works well too). Add ½ ounce desired flavored syrup; top it off with ½ inch of half and half. Stir and enjoy. This works best with a straw and it's fun too. Your supermarket should have some flavored syrups on the coffee isle. Amaretto and Irish Cream work well. Good luck.
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