Baked Ziti – I

img_0235.jpgThis is a family favorite, and it’s easy on the cook. It makes a nice, big pan-full so you may have leftovers. A large, green salad alongside makes for a perfect meal and it won’t make you nuts with a ton of pots and pans.

16 oz. box uncooked ziti (I use Barilla)
2) 24 oz. jars spaghetti sauce (I use Newman’s Own Marinara)
16 oz. ricotta cheese
1/2 cup grated Parmesan
1 beaten egg
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

Preheat your oven to 375 degrees. Get out a large baking dish. Cook the pasta for 10 minutes, drain, then place into a large bowl.

In a medium bowl, empty the ricotta and add the Parmesan beaten egg, and the spices; mix well with a wooden spoon, then mix this into the large bowl with the pasta. Mix in 2 cups spaghetti sauce – set aside.

Spread 1/2 cup sauce on the bottom of the baking dish, spread the pasta mixture evenly in the pan; top this off with 1-1/2 cups spaghetti sauce then sprinkle the mozzarella cheese over.

Cover with foil and bake for 35 minutes – it will be bubbly and hot. Remove from oven and let set for 10 minutes.

Lazy Day Lasagna

This is from the back of the box of Barilla No-Boil Lasagna Noodles. We just love it!

1 box Barilla no boil lasagna noodles
2 eggs
15 oz. container Ricotta cheese
16 oz. shredded mozzarella
1/2 cup grated Parmesan
1 lb. ground beef or Italian sausages -cooked, crumbled, drained
2-26oz. jars Barilla Marinara Sauce (I prefer Paul Newman’s Marinara)

Preheat oven to 375 degrees. Spray baking pan (13 x 9 x 2) with non-stick cooking spray. Remove 16 noodle sheets from box. In medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the Parmesan.

When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in and cook the lasagna during baking. Layer in the following order:
1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 sheets, 1/3 of ricotta mixture, 1/2 of meat, 1 cup of mozzarella, 1 cup sauce.
3. Layer 4 sheets, 1/3 of ricotta mixture, and 1-1/2 cups sauce.
4. Layer 4 sheets, the remaining ricotta mixture and meat, and 1 cup sauce.
5. Layer 4 sheets, the remaining sauce, and remaining 1 cup of mozzarella.
Bake, covered, with foil and placed on a large rimmed sheet (it may spill over) about 50-60 minutes. Uncover and bake 5 more minutes. Let stand 15 minutes before cutting.

Spray the aluminum foil prior to placing it over the lasagne before going into the oven. It really helps it to not stick.