Elizabeth Tipton

March 10, 2014

Filed under: Uncategorized — Elizabeth @ 4:00 pm

Spinach Baked Ziti (Lauren Hoffman)

1 pound sausage (Jimmy Dean low fat)

2 large cans tomato puree (Progresso)

1 large can tomato diced (no flavor) drained

Basil 3-4 tablespoons

Garlic 3-4 cloves

Olive oil (more extra virgin the better)

Sweet onion (1 ½ large)

Mushrooms – large package

Red wine – something cheap

Ziti one box

Romano pecorino grated use only the real thing, you grate

Frozen chopped spinach 1 pack defrosted, drained, squeezed – get all the water out

Ricotta 8 ounce part skim

Nutmeg (1 tsp. no more)

Bay leaf – 2

Mozzarella shredded (store brand fine)

 

1.       Brown sausage, set aside

2.       Mix ricotta, drained spinach, ½ cup Romano and nutmeg – set aside

3.       Sauté onion (chopped) till soft in olive oil.  Add garlic (pressed) and cover bottom of the pan with basil.  Cook it until the garlic smells good – couple of minutes. Add diced tomatoes and 1 cup red wine.  Cook for a while – 20 minutes – low heat. Add mushrooms, puree and cooked sausage & bay leaves.  Cook another 30 minutes or longer (it does not have to cook forever –just until the mushrooms are cooked)

4.       Cook Ziti

5.       Put a bit of sauce on the bottom of pan. Layer of ziti, spoon in spinach mixture – dollop and then spread around. Cover with a layer of sauce and mix up a bit.  Do it again until done – top with sauce, cover with mozzarella and bake at 350 degrees for 30 minutes

 

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