Thursday, February 2, 2017

Baked Ziti Pie

Are you fresh out of dinner ideas?
Maybe looking for something to feed a house full of fans on the big game day? OR, you just want to change things up a bit?
Well, you'll want to give this a try.....trust me :)

This is a cross between pasta casserole and lasagna. Only better!

Plus, it looks kinda cool sitting on the table. But it's the amazing flavor combination that makes this thing magically disappear. 
SO seriously delicious :)

So, go ahead. Make this at home and
 let me know what you thought of it.

Baked Ziti Pie

1 full length of Polska Kielbasa Sausage, diced
½ yellow (or red) onion, diced
3 cloves of garlic, minced
2 ½ c. ziti pasta
24 oz. pasta sauce (your favorite brand)
15 oz. container of Ricotta cheese
1 c. Mozzarella cheese, grated
¼ c. freshly grated Parmesan
2 eggs, beaten
2 ½ Tbsp. Gainey Vineyard’s Shallots, Scallions and Leeks seasoning
Salt and pepper
1 c. chopped spinach leaves
4-5 large basil leaves, chopped
1 Tbsp. olive oil

Preheat oven to 375°

Lightly butter the bottom and sides of a springform pan. Make sure the bottom insert is fitted tightly. Wrap the bottom securely with foil and set aside.

Cook pasta according to package directions.

Heat olive oil in large skillet over medium heat. Add sausage. Stir and cook until it starts to brown.

Add diced onions and continue cooking and stirring for another couple of minutes. When meat it browned and onions are turning opaque, stir in minced garlic and cook for another 30 seconds or so.

Pour sauce over meat mixture. Stir and simmer.

Meanwhile, combine ricotta, Mozzarella and Parmesan in a medium bowl. Add beaten eggs and stir well.

Sprinkle Shallots, Scallions and Leeks seasoning and salt and pepper. Stir well until fully combined.

Stir in chopped spinach and basil leaves.

Begin layering the ingredients starting with a layer of pasta on the bottom of the pan.

Scoop a portion of the meat and sauce mixture over pasta.

Add several dollops of ricotta mixture over the meat and spread evenly.

Repeat the process using all (or nearly all) the ingredients.

Sprinkle the top with Panko bread crumbs and put in the oven on the middle rack. Bake 45 to 50 minutes or until golden brown on top. Remove from oven and let cool at least 10 minutes.

Run a knife around the edge of the pan to loosen, then release the springform. Carefully remove the outer ring and transfer pasta pie to serving plate or tray.

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