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DEL.ICIO.USBaked Ziti, Libman Family Marinara Sauce
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Cuisine: Italian
In the Kitchen With . . . Joan Libman, Norcross
Nominated by Kay Libman
"My mother-in-law, Joan Libman, is best-known for her Italian cooking. Her chicken cutlets are legendary, along with her baked ziti and other Italian dishes."
Hands on time: 15 minutes Total time: 55 minutes Serves: 12
Ingredients:
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Libman Family Marinara Sauce
1 tablespoon olive oil
2 large onions, diced
1/2 teaspoon salt
Salt and pepper to taste
3-4 cloves garlic, finely chopped
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper
Small bunch fresh basil
1/4 cup white wine
1 (28-ounce) can crushed tomatoes
1 pound fresh tomatoes, peeled, seeded and diced
1/2 teaspoon granulated sugar
Baked Ziti:
Libman Family Marinara Sauce (recipe above)
1 pound ziti
1 1/2 pounds ricotta cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon garlic powder
Pepper to taste
1 pound mozzarella cheese, cut into small cubes
4 ounces (about 2 cups) sharp provolone cheese, shredded
Instructions:
Heat olive oil in a large saucepan. Add the onions, 1/2 teaspoon salt and a dash of pepper, and cook until onions are translucent. Add the garlic. When onions start to brown, add oregano, red pepper, basil and salt and pepper to taste. Cook over medium heat, stirring occasionally, until onions caramelize.
Add the wine and turn up the heat to medium-high. Cook, stirring, until most of the liquid is gone. Add the crushed and diced tomatoes and the sugar, and bring to a boil, then reduce heat to low. Cover and simmer 20 to 30 minutes, stirring occasionally. Remove basil.
Baked Ziti:
Preheat oven to 350 degrees. Meanwhile, bring a large pot of salted water to a boil. Cook the ziti thoroughly according to package directions. Drain well.
In the same pot, blend ricotta with the egg, 1/2 teaspoon salt, garlic powder and pepper. Stir in the drained ziti, mozzarella cubes and half the marinara sauce. Spread into a 9-by-13-inch pan (or two 8-by-8-inch pans). Cover with the remaining marinara and sprinkle with the provolone. Bake until bubbly hot and lightly browned on top, 30 to 40 minutes. Serve with salad and garlic bread.
Add the wine and turn up the heat to medium-high. Cook, stirring, until most of the liquid is gone. Add the crushed and diced tomatoes and the sugar, and bring to a boil, then reduce heat to low. Cover and simmer 20 to 30 minutes, stirring occasionally. Remove basil.
Baked Ziti:
Preheat oven to 350 degrees. Meanwhile, bring a large pot of salted water to a boil. Cook the ziti thoroughly according to package directions. Drain well.
In the same pot, blend ricotta with the egg, 1/2 teaspoon salt, garlic powder and pepper. Stir in the drained ziti, mozzarella cubes and half the marinara sauce. Spread into a 9-by-13-inch pan (or two 8-by-8-inch pans). Cover with the remaining marinara and sprinkle with the provolone. Bake until bubbly hot and lightly browned on top, 30 to 40 minutes. Serve with salad and garlic bread.
Notes:
This simple, flavorful sauce can be used in pasta, vegetable and meat dishes, too.
The Baked Ziti can be assembled and then frozen until ready to bake.
The Baked Ziti can be assembled and then frozen until ready to bake.
Nutrition:
Per serving: 451 calories (percent of calories from fat, 43), 24 grams protein, 40 grams carbohydrates, 3 grams fiber, 22 grams fat (13 grams saturated), 85 milligrams cholesterol, 478 milligrams sodium.
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