Bring frozen casseroles to Kennedy Room freezer on Thursday or Friday before 2nd Sunday
Baked Ziti Casserole (12 servings)
1 lb. ziti pasta 3-4 garlic cloves, chopped ½ lb. shredded mozzarella cheese
olive oil ½ tablespoon Italian seasoning 1 heaping cup of ricotta cheese
salt ¼ teaspoon red pepper flakes 1 cup grated parmesan cheese
1 lb. of ground beef 2 jars (24 oz. each) marinara sauce Non-stick cooking spray
1 large onion, chopped
· Cook pasta until al dente (edible but still a bit firm to the bite). Drain in colander and toss with a little olive oil.
· While water is heating for boiling the pasta, begin sauce by heating a tablespoon of olive oil in a large sauté pan on medium high heat. When oil is shimmering hot, add the ground meat. Break up any large chunks and brown well. Add a bit of salt to the meat as it cooks.
· When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until onions are translucent and beginning to brown, about 4-5 minutes. Add garlic, Italian seasoning, and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
· Preheat the oven to 350 degrees. Spray pan with non-stick spray and spread a thin layer of sauce on the bottom of the casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
· Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle the top with both the mozzarella and Parmesan cheese.
· Place on cookie sheet and bake until the top is lightly browned and the cheese is melted, about 25 minutes.
· Let casserole cool; cover with heavy duty foil/lid (wrap foil completely around casserole) and freeze.