Maleficent's Baked Ziti

[maleficent]

The amounts are all approximate - -use what you like - add in other stuff -- take out what you dont..

1 lb tubular pasta (ziti, moscatellie, penne, etc) cooked to package directions
3/4 lb sweet or hot italian sausage (free from casing, and browned)
3/4 lb ground beef, browned
1 large jar or your favorite pasta sauce
1 can of diced tomatoes with garlic and basil
1 large onion, diced and browned
4 -6 cloves of garlic smashed and cooked with the onion
1 pint container of ricotta cheese
1 container of pesto sauce (I'd go with the stuff that is sold by the fresh pasta - or make your own but thie fresh stuff is awesome)
1 package of grated mozarella cheese
1 cup additional of grated mozarella cheese

Mix all ingredients together in a bowl

Dump into a casserole dish
sprinkle with the extra mozarella cheese (or use parmesean cheese)

Cover with foil, bake at 350 until heated thru, about 25 minutes... then another 15 or so with the cover off so that the cheese gets all melty...

This tastes better the next day too - and freezes extremely well - though heating up tastes much better in the oven (or toaster oven) rather the the microwave....

Sprinkle liberal

[Mister Coaster]

Sounds good, I love me the baked pasta dishes.

What size container of pesto? The store I work at has anywhere from 4 oz up to 12 oz.

[maleficent]

Originally Posted by Mister Coaster

What size container of pesto? The store I work at has anywhere from 4 oz up to 12 oz.

small container - I guess it's the 4 - 6 ounce varierty..

[snowy]

I will modify this recipe for my boyfriend's vegetarian needs and post the results...

[maleficent]

Originally Posted by onesnowyowl

I will modify this recipe for my boyfriend's vegetarian needs and post the results...

I've done a vegetarian version of this with chopped up eggplant. zucchini, and mushrooms -- but in all good conscience - I can't ever substitute the ricotta or mozarella with the veggie soy versions - it's like wall paper paste....

[snowy]

Originally Posted by maleficent

I've done a vegetarian version of this with chopped up eggplant. zucchini, and mushrooms -- but in all good conscience - I can't ever substitute the ricotta or mozarella with the veggie soy versions - it's like wall paper paste....

Oh hell no...

Soy cheese isn't allowed in our house.