Monday, December 8, 2014

Baked Ziti With Homemade Ricotta

I was feeling rather domestic this morning.  I always find when I'm short on time, the only thing I really WANT to do is cooking.  I know, that sounds counterintuitive, but cooking and baking relax me.  Help me focus on something other than my worries.  I've always loved it.

Anyway, last week I bought just a little too much milk, combined with the fact that my kids did not like the choices of cereals in the cabinet meant that there was WAY too much milk in my fridge this morning - all of it about to go bad!  I was able to salvage a half gallon to make ricotta cheese.  A task I've never done before, but seemed easy enough.  And the guilt over wasting milk when there are children in our community who would love that milk forced me to give it a go!

I'm glad I did.  Followed the recipe here.  Yummy.  Easy.

I turned it into a Baked Ziti for dinner tonight.  Can't wait.

Baked Ziti with Homemade Ricotta

1 recipe of homemade ricotta (or about 15 oz of pre made ricotta)
1 egg
1 8 oz box of your favorite GF pasta (I used Ancient Grains large Penne)
1 lb ground meat (I used Hatfield ground pork)
1 28 oz Can jarred tomato sauce (use your favorite that is GF) - I used Aldi's Simply Nature
2 Cups shredded Mozzarella cheese

Prepare Ricotta.

Mix ricotta with 1 egg.

Prepare pasta, drain and rinse.

Brown ground meat, add jarred tomato sauce.  Set aside.

Return drained pasta to pot.  Add sauce, ricotta and 1 1/2 Cups of the shredded cheese.  Mix well and pour into a 2 quart baking dish.

Top with remaining Cheese.

Bake at 350 for about 45 minutes, until the cheese is bubbly.