Misplaced, here is my favorite.

Misplaced in AZ, I have not made this particular recipe of Erica De Mane, however, I have

made many of her recipes and have not had a problem.

Sorry, I did not know that you wanted tried and true.

 
I do not mean to be picky and I do thank you, Meryl and Gay for

your help, but are these recipes tried and true by both of you or one of you? Again thank you so much.

 
Than you all for helping me. As soon as I can, I will try each and every recipe

to see which one will please my friend the most. I personally love pasta myself, so these will be fun to make and taste. Again, thank you.

 
Misplaced in AZ and Meryl, I finally got my link to work and it includes a salad recipe and

dessert.

 
Sorry, I give up ... my link will not work ..thanks again for your link to the recipe.

 
G

gayr

Well-known member
Misplace in AZ, I highly recommend Erica De Mane's Recipe from Fine Cooking ...>

I always definitely undercook the pasta, so that your baked product will not be mush when you serve it.

www.taunton.com/finecooking/menus/baked-pasta-supper.aspx

 
WOW!! Although this looks fabulous {{drooling here}} I'd have to have the paddles of life ready!

 
REC: Very, very good Vegetarian Baked Ziti

I made this last night for my first cousin and his girlfriend and they loved it! I added a little sweet paprika powder, freshly ground black pepper and a little ground and dried chili to it as I didn't have tomato sauce. I used two 15 oz cans of tomatoes instead.

Also I didn't have ricotta cheese in the house so I used cottage cheese instead. I ran the cottage cheese through my food processor and to be honest, nobody vould tell the difference.

VEGETARIAN BAKED ZITI

This baked ziti makes a nutritionally-balanced meal in itself. Those with heartier appetites might add some whole-grain bread and a tossed salad or fruit.

6 ounces uncooked ziti, penne or other pasta
1 Tbsp. olive oil
1 1/2 cups chopped onion
1 to 2 garlic cloves, minced
1 large carrot, finely chopped
1 (14.5 oz.) can tomatoes with no added salt
1 (8 oz.) can tomato sauce
1 cup sliced mushrooms
1 1/2 rounded tsp. dried oregano
1 (15.5 oz.) can great northern or other white beans, drained and rinsed (or 1 3/4 cups home-cooked)
6 oz. ricotta cheese (part-skim or fat-free) or soft tofu
3 oz. reduced-fat Monterey Jack or mozzarella cheese, shredded
3 Tbsp. grated parmesan cheese
salt to taste

Cook pasta according to package directions; drain well.

Preheat oven to 375 degrees F. Lightly coat a two-quart baking dish with oil or non-stick cooking spray; set aside.

Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and carrot; saute 10 minutes, stirring often.

Stir in tomatoes with juice, breaking them up with a spoon. Add tomato sauce, mushrooms and oregano. Bring to a boil, then reduce heat and simmer 10 minutes.

Stir in beans and heat through. Remove pan from heat.

Add drained pasta, shredded cheese; crumble in ricotta or tofu; toss gently. Spoon mixture into prepared baking dish and sprinkle with Parmesan cheese.

Cover and bake for 30 minutes.

Servings: 4
Source: The American Institute for Cancer Research

 
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