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Saturday, July 19, 2014

Baked Ziti Lasanga Style

I love lasagna, but my husband isnt a big fan.  I should claify, he doesnt like the big long lasagna noodles, so I basically made lasagna without making lasagna.  He really likes this.  The ricotta cheese with the pesto is the star!


1 box of ziti (or any cylinder pasta, I used rigatoni), boiled until al dente
1 jar of ragu original spaghetti sauce
3 giant cloves of garlic
1 package of link sausage, sliced thin (I used johnsonville new orleans flavor)
1 tsp of onion powder
1 tsp of basil flakes
1/2 tsp crushed red pepper
1/2 tsb good cayenne pepper
1 TBSP brown sugar
1/2 tsp marjaram flakes
1 tsp parsley flakes (I was out of fresh)
1 package of ricotta cheese (16 oz)
2 TBSP prepared pesto
1 package of slized mozzarella cheese
1/2 grated parmesan cheese

Cook sausage until browned on both sides, drain any excess fat.
Add prepared spaghetti sauce and the rest of the ingredients except the cheese and pesto sauce.  Allow to simmer for at least 30 minutes, longer is time is available.
Mix pesto sauce with the ricotta and set aside.
Mix just a enough pasta sauce with the cooked pasta to barely coat.
In a lasagna dish (sprayed to hell and back with cooking spray) add half of the pasta, spoon over 1/2 of the tomato sauce, 1/2 ricotta cheese mixutre and then a few slices of mozzarella cheese and repeat ending with mozzarella cheese on top.

I made this the day before and baked the next evening after work.  Baked about 30 minutes total.  Be sure to cover for at least half of the cooking time or ur cheese will be too brown.

Pesto Cheese Bread

2 left over sub rolls (or hot dog or hamburger buns)
2 tsp prepared pesto
2 slices mozz cheese

Preheat to 350
spread pesto on each roll half and top with cheese.  Bake until bread is toasted and cheese is melted.


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