Scuderi Kids' Fast, Fake-Baked Ziti

Name: Scuderi Kids' Fast, Fake-Baked Ziti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters shredded asiago cheese; 1 handful A fresh basil leaves, torn; 6 servings Freshly ground black pepper; 2 Tbsps butter; 397 grams crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional; 794 grams whole peeled tomatoes (recommended: San Marzano); 6 servings Coarse salt; 6 servings Crusty bread, to pass at table; 2 Tbsps all-purpose flour; 237 milliliters sliced fresh mozzarella; 3 cloves garlic, finely chopped; 6 servings A generous grating nutmeg; 3 Tbsps extra-virgin olive oil, 3 turns of the pan; 118 milliliters shredded Parmigiano-Reggiano; 473 milliliters whole milk; 454 grams ziti rigate, with ridges

Scuderi Kids' Fast, Fake-Baked Ziti might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 635 calories, 26g of protein, and 24g of fat each. Head to the store and pick up milk, parmigiano-reggiano, coarse salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Put pasta water on to boil.

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Water

In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan.

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Extra Virgin Olive Oil

Whole Tomato

Garlic

Sauce

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Pot

Frying Pan

Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.

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Crushed Tomatoes

Basil

Salt

Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.

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Pasta

Water

Salt

While pasta cooks, melt butter in a small pot over medium heat.

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Butter

Pasta

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Pot

Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour.

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Salt And Pepper

Nutmeg

All Purpose Flour

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Whisk

Add milk and bring sauce to a bubble. Reduce 5 minutes.

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Sauce

Milk

Drain pasta and transfer to a large casserole dish.

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Pasta

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Casserole Dish

Pour the tomato and basil sauce over the pasta and turn to coat the pasta.

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Tomato And Basil Sauce

Pasta

Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella.

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Mozzarella

Asiago Cheese

Pasta

Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.

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Broiler

Serve immediately with Spinach and Artichoke Salad and bread.

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Artichoke

Spinach

Bread

3/4 pound, 4 to 5 cups, baby spinach, packed

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Baby Spinach

2 (15-ounce) cans artichoke hearts packed in water, drained and sliced

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Artichoke Hearts

Water

1 clove garlic, finely chopped

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Garlic

Clove

2 teaspoons lemon zest

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Lemon Zest

1 tablespoon lemon juice

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Lemon Juice

2 tablespoons red wine vinegar

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Red Wine Vinegar

1/4 to 1/3 cup extra-virgin olive oil

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Extra Virgin Olive Oil

Salt and pepper

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Salt And Pepper

A handful shredded Parmigiano-Reggiano

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Parmigiano Reggiano

Combine spinach and artichokes.

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Artichoke

Spinach

Place garlic, lemon zest and juice in small dish and add vinegar.

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Lemon Zest

Vinegar

Garlic

Juice

Let it stand 5 minutes then whisk in extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Whisk

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.

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Salt And Pepper

Vinegar

Cheese

Cooking Oil

Equipment

Ingredients

Servings:

118milliliters

shredded asiago cheese 1handful

A fresh basil leaves, torn 6servings

Freshly ground black pepper 2Tbsps

butter 397grams

crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional 794grams

whole peeled tomatoes (recommended: San Marzano)6servings

Coarse salt 6servings

Crusty bread, to pass at table 2Tbsps

all-purpose flour 237milliliters

sliced fresh mozzarella 3cloves

garlic, finely chopped 6servings

A generous grating nutmeg 3Tbsps

extra-virgin olive oil, 3 turns of the pan 118milliliters

shredded Parmigiano-Reggiano 473milliliters

whole milk 454grams

ziti rigate, with ridges

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.