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5 cheese ziti al forno delish5/28/2023 ![]() In a small bowl, combine the parmesan, pecorino romano, panko, garlic, olive oil, and ½ teaspoon salt.Season to taste with salt, pepper, and red pepper flakes, if you like.Add the mozzarella, provolone, and ricotta, a bit at a time, stirring to melt the cheese fully. Select Sauté and stir in the alfredo sauce.When the valve drops, carefully remove the lid. When the cook time ends, turn off the pressure cooker and use a quick pressure release. Select High Pressure and a 5 minute cook time. Pour the marinara sauce on top and don't stir it in. Add the ziti and 1 3/4 cups water to the pressure cooking pot. ![]() Let the pasta bake rest for at least 15 minutes to cool to an edible temperature, sprinkle the chopped fresh parsley on top and serve with a salad and crusty bread.Bake at 350☏ for 30 to 40 minutes, until the sauce is bubbling and the cheese has browned.Sprinkle the remaining Parmesan cheese on top and transfer the casserole to the oven. Slice the fresh mozzarella into thin slices and place the slices on top of the pasta. Sprinkle the Fontina cheese over the sauce and stir to evenly coat the pasta with sauce. Place the cooked pasta in a 9-inch by 13-inch casserole dish.Stir until combined and simmer for a few more minutes. Add the heavy cream and ½ cup of the Parmesan cheese to the sauce.Stir well and simmer over low heat for 30 minutes. Add the canned tomatoes (breaking them up with your hands or a wooden spoon), crushed tomatoes, Italian seasoning, salt and pepper.Strain off any grease from the pan and discard. Add the onion and garlic and continue to cook until the onions are soft and the sausage is no longer pink. Add the sausage to the sauté pan and cook until it starts to brown. Heat a large sauté pan over medium-high heat.Drain, do not rinse the pasta and set it aside. Bring a large stockpot of salted water to a boil.Nestle the mozzarella slices into the pasta, sprinkle with a little more Parmesan cheese and send the dish to the oven. Fresh mozzarella also melts well, but since we’re adding slices of it, the cheese will melt into pools giving a little variety to each spoon or forkful that you take. Sprinkle grated Fontina all over the sauce-covered pasta. Fontina cheese is a nutty cheese that melts really well. That’s where the other two cheeses come into play. The only thing left to do is to put this dish together and send it to the oven. This is what makes this ziti sauce so luxurious and decadent. For this three cheese ziti al forno recipe, crush the tomatoes by hand, but make sure you’re wearing an apron when you do!įinally, a little cream and the first of three cheeses, the Parmesan, are added to the pan. There are some occasions when that is desirable, but for the most part, I like to use whole tomatoes and then purée or chop them myself. ![]() In addition, chopped canned tomatoes are treated so that they remain in chunks better when heated. I find that when it comes to tomatoes, whole tomatoes taste better than those that have been further processed and chopped or puréed in the factory. I’m a big believer in always buying whole canned tomatoes and stocking up on your favorite brand. ![]() When the sausage is no longer pink and the onion has softened, it’s time to add the canned tomatoes. They are then basically mini sausage meatballs – yum! You can opt for slicing the raw sausage (a bit messy and difficult), but I prefer to remove chunks of sausage from the casing and brown those chunks. I like to use raw sweet Italian sausage, but if you want a little kick try using hot Italian sausage instead – or a combination of both. The next stage in the recipe is to make the delicious creamy tomato meat sauce. By rinsing it, you’ll wash away any of the starches on the pasta and the sauce won’t stick as well to the noodles. Once the pasta is cooked, resist the urge to rinse it. You can read more about how to properly cook pasta here. Whichever you choose, however, make sure you cook the pasta properly, leaving just a little bite to the pasta since it will continue to absorb liquid and cook once it’s in the oven. Any of these pasta shapes – penne, rigatoni, mezzani – or even a different shape altogether would work well. Ziti is a little smaller than rigatoni, but bigger than mezzani. Ziti is very much like penne, except the ends of the pasta tube are cut straight instead of at an angle. This recipe for three cheese ziti al forno uses tubular ziti as the pasta, but you could easily substitute any other pasta shape that you like. Ziti al Forno literally translates to “ziti in the oven” and often refers to any variety of baked pasta dish with an Italian flare. ![]()
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