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Ingredients
Preheat oven to 375
1 pound box big fat pasta like ziti or rigatoni
15 ounces whole milk ricotta (I like Pollyo)
a dusting of nutmeg
16 ounces mozzarella whole milk cubed not grated(I like Pollyo)
1/2 cup grated paremsan cheese (use the largest grate)
4-6 slices provolone diced
8 ounces salami cut up
1 teaspoon salt
2 eggs
3 cups left over Ragu sauce along with enough meatballs to make about 1 layer covering the pan (Cut the meatballs in half if they are large about 1 inch pieces)
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| Mixture before adding pasta. |
bread crumbs and olive oil for top
Directions
Boil pasta in very salty water, reserve about 1 cup of water and drain the pasta out
Coat a large lasagna pan in olive oil and make a light dusting of bread crumbs on the bottom
Mix all the ingredients except the pasta straight in to a bowl .
Add the pasta and enough pasta water to form a wet mixture and stir to combine.
Dump in the pan.
Make another light dusting of bread crumbs and drizzle olive oil all over top.
Cover in foil and bake 25 minutes.
Remove foil and bake until golden brown on top, another 15 minutes or so.
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| Ready for the oven aka al forno! |
2 comments:
I adore baked ziti! My problem now may be a sensitivity to gluten. Do you have a favorite gluten-free pasta that you could recommend? I've tried some that were decent and at least one that was inedible, but I can't remember which was which now!
Yes Brenda! I've been working on one a long time and I have finally realized its best to go with something completely different rather than using replacements such GF pastas. I like spaghetti squash as a pasta alternative. I cook mine in a crock pot (cut in half with a little water)for a few hours on low.Then scrape out and use in any pasta recipes! It even works for lasagna! Yo can also use other veggies sliced thin like zucchini and eggplant.
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