Scuderi Kids' Fast, Fake-Baked Ziti
Scuderi Kids' Fast, Fake-Baked Ziti is a Mediterranean recipe that serves 6. For $2.09 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 27g of protein, 25g of fat, and a total of 658 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have asiago cheese, basil leaves, canned tomatoes, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course. A few people made this recipe, and 13 would say it hit the spot. It is brought to you by Foodnetwork. Overall, this recipe earns a super spoonacular score of 87%. Try Fast and Fabulous Fake out Calzones, Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top, and Baked Ziti for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup shredded asiago cheese
A handful fresh basil leaves, torn
Freshly ground black pepper
2 tablespoons butter
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
Coarse salt
Crusty bread, to pass at table
2 tablespoons all-purpose flour
1 cup sliced fresh mozzarella
3 cloves garlic, finely chopped
A generous grating nutmeg
3 tablespoons extra-virgin olive oil, 3 turns of the pan
1/2 cup shredded Parmigiano-Reggiano
2 cups whole milk
1 pound ziti rigate, with ridges
Equipment:
pot
frying pan
whisk
casserole dish
broiler
Cooking instruction summary:
Watch how to make this recipe. Put pasta water on to boil. In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes. Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with Spinach and Artichoke Salad and bread. 3/4 pound, 4 to 5 cups, baby spinach, packed 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced 1 clove garlic, finely chopped 2 teaspoons lemon zest 1 tablespoon lemon juice 2 tablespoons red wine vinegar 1/4 to 1/3 cup extra-virgin olive oil Salt and pepper A handful shredded Parmigiano-Reggiano Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
Step by step:
1. Watch how to make this recipe.
2. Put pasta water on to boil.
3. In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan.
4. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.
5. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
6. While pasta cooks, melt butter in a small pot over medium heat.
7. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour.
8. Add milk and bring sauce to a bubble. Reduce 5 minutes.
9. Drain pasta and transfer to a large casserole dish.
10. Pour the tomato and basil sauce over the pasta and turn to coat the pasta.
11. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella.
12. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.
13. Serve immediately with Spinach and Artichoke Salad and bread.
14. 3/4 pound, 4 to 5 cups, baby spinach, packed
15. 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
16. 1 clove garlic, finely chopped
17. 2 teaspoons lemon zest
18. 1 tablespoon lemon juice
19. 2 tablespoons red wine vinegar
20. 1/4 to 1/3 cup extra-virgin olive oil
21. Salt and pepper
22. A handful shredded Parmigiano-Reggiano
23. Combine spinach and artichokes.
24. Place garlic, lemon zest and juice in small dish and add vinegar.
25. Let it stand 5 minutes then whisk in extra-virgin olive oil.
26. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
Nutrition Information:
covered percent of daily need
