Tada! A hardworking dish that you can bring to pot lucks, and you can also freeze it and it’ll be ready when company just shows up to your doorsteps unannounced. Does this kind of situation happen to you? Then you will be forced to shell out your hard-earned money at those pricey restaurants, while your home-cooked meals are much better than those foods laden with sodium and unknown ingredients.
Anyway, let me show you the ingredients:
1/2 of the 24 oz box of Ziti (penne) pasta
1 lb. Italian sausage or organic ground beef
1 chopped medium sized red onion
3-4 garlic cloves, minced in half
1/2 tbsp. dried Rosemary
1/2 tbsp. Italian seasoning
1/4-1/2 tsp. red pepper flakes (depends on how spicy you want it to be)
1 large jar 45 oz. Ragu Traditional Sauce
1 cup Kirkland Signature Mexican Blend shredded cheese
1 15. oz Polly-O Part Skim Ricotta Cheese
1/2-1 cup from 8 oz. Polly-O shredded Mozzarella cheese
A baking tray as big as in the first picture, 9 x 13
1. Boil the pasta as per box instruction until al dente, this non-pricey pasta takes only 11 minutes from a rolling boil to al dente. Optionally, you may add salt, drain and toss with olive oil, set aside.
2. Brown the ground beef in a hot pan until it’s oils get squeezed out. Break up the large chunks, brown well, add a little salt, garlic, onions, Rosemary, Italian seasoning, and red pepper flakes. Stir to combine.
3. Cook for 1 minute then add Ragu sauce, stir well and bring to a simmer.
4. Pre-heat oven to 350 degrees F. Spread a thin layer of sauce at the bottom of 9 X 13 inch casserole dish or aluminum tray, dot the sauced tray with half of the Ricotta cheese. Alternate layers of pasta sauce, ricotta cheese, and pasta. The final top layer should be the pasta covered with cheese.
5. Sprinkle a cup of Mexcican Blend shredded cheese and finally the Mozzarella cheese, half of the 8 oz bag.
6. Bake uncovered for 20 minutes until the cheese melts.
As usual, I am ambivalent about the coming season, just don’t want to let go of the summer garden,so here it is,folks!……Enjoy, Masarap!….Peaches