Baked Ziti

Baked Ziti
recipe courtesy of Tera Nelson

Serves 8 to 10. Published March 1, 2009. From Cook's Illustrated.

The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.




Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)

Instructions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Chicken Manicotti

Chicken Manicotti
recipe courtesy of Erin Seymour

1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 – 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water


Rub garlic powder over chicken; cut into 1 inch strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13 x 9 x 2 baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage.

Pour remaining spaghetti sauce over the top. Sprinkle with cheese. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 – 70 minutes or until chicken juices run clear and pasta is tender.

Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.
To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 – 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.

Sundried Tomato and Olive Sauce Over Pasta

Sundried Tomato and Olive Sauce Over Pasta
recipe courtesy of Laura Constantine

Ingredients
2 tablespoon olive oil
4 garlic cloves mashed
1/3 cup chopped sun-dried tomatoes
1 3/4 cups unsalted chicken broth
1/2 cup sliced ripe olives - (abt 15 med) see * Note 1
1/2 cup chopped fresh parsley
4 teaspoons grated Parmesan cheese see * Note 2
4 cups cooked pasta

Instructions
In a large skillet, sauté the mashed garlic cloves in the olive oil. Stir in the chopped sun-dried tomatoes and unsalted chicken broth. Cover and simmer for about 10 minutes.

Just before serving, add the sliced olives and parsley. Divide over cooked pasta. Top with Parmesan cheese. Serve immediately.

This recipe yields 4 servings.

* Note 1: For a different flavor, try sliced green or Greek olives.

* Note 2: When using Greek olives, you may prefer to also substitute feta cheese for the Parmesan.

Pesto Alla Trapanese

Pesto Alla Trapanse--Pasta with Tomato and Almond Pesto
recipe courtesy of Tera Nelson

Ingredients
1/4 cup slivered almonds
12 ounces cherry tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1/2 teaspoon red wine vinegar
Kosher salt
1/4 teaspoon of red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions
Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
Process cooled almonds, tomatoes, basil, garlic, red wine vinegar, red pepper flakes in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. Add Kosher salt to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and transfer back to cooking pot.
Serve immediately, pouring a spoonful of the pesto and mixing in with noodles. Sprinkle with freshly grated Parmesan .

Baked Ziti

Baked Ziti
recipe courtesy of Rochelle Petersen

Ingredients
6 cups (16oz) Ziti uncooked
3 cups (about 28oz jar) spaghetti sauce, divided (I use Prego with meat flavor)
1 3/4 cups (15oz) ricotta cheese (I only do about 14oz so ricotta doesn't overpower other flavors)
2 cups (8oz) shredded mozzarella cheese
1/4 cup chopped parsley flakes or tablespoon dried parsley flakes
1 egg
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese

Instructions
Heat oven to 375F. Cook pasta according to package directions; drain. In large, bowl, stir together hot pasta, 1-1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13x9x2inch baking dish, spoon pasta mixture; top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each)
Make ahead directions: Prepare recipe as directed, but do not bake. cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil Bake as directed, adding about 10 minutes to baking time.

Butternut Squash Lasagna

Butternut Squash Lasagna
recipe courtesy of Erin Seymour

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 + cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 ½ + cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan



Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 °F F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Pasta with Onions

Pasta with Onions
recipe courtesy of Brooke Stephens