Tuesday, April 19, 2011
Just a little snippet from my my life, folks.
Spicy Baked Ziti
From Not Your Mother's Casseroles
1 pound ziti
1 pound ground beef or pork
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons chipotle chile powder
1 tablespoon Worcestershire sauce
One 28-oz can tomato sauce (I recommend Muir Glen)
1 teaspoon sugar
1 1/2 teaspoons salt
Freshly ground black pepper
2 large eggs, beaten
1 tablespoons unsalted butter
3/4 cup quality dry bread crumbs
Preheat oven to 350 degrees and lightly grease casserole dish with olive oil. Cook a pound of ziti according the package directions until barely al dente. Drain and toss with a drizzle of olive oil, return to pot.
In a large pot or skillet heat a drizzle of olive oil over medium high heat. Add ground beef and cook, stirring and breaking up until crispy and well browned.
Add the chopped onion and garlic to the browned meat and turn the heat to medium low. Cook for 10 minutes or until the onion and garlic are softened. Add tomato paste and chipotle and cook for another minute or two.
Stir is tomato sauce and Worcestershire sauce and bring to a simmer. Simmer for 10 minutes until the sauce is slightly reduced. Let the sauce cool for at least five minutes and season with sugar, salt, and pepper to taste. When cooled slightly stir in the beaten eggs. Spread the cooked pasta in the casserole dish and pour sauce over pasta. Mix a little, but no need to combine thoroughly.
In a small skillet heat butter over medium heat and when melted add the bread crumbs. Cook until bread crumbs have absorbed the butter and then spread evenly over pasta. At this point the casserole can be refrigerated for 24 hours and brought to room temperature before cooking.
Bake at 350 degrees for 30 minutes, uncovered, until the bread crumbs are browned. Let stand for a couple of minutes before serving.