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Bridget`s Ziti Recipe

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This recipe for Bridget`s Ziti, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Micki Clark
Added: Saturday, June 9, 2007


Olive oil, garlic, maybe whole bulb
2 onions-nice big ones, chopped
4 - 21/2 lb cans Red pack peeled tomatoes, chopped
4 - 16 oz cans Contatina tomato paste
4 - 16 oz paste cans Carlo Rossi wine-dry
pasano chianti type red
1 tbsp sugar
3 boxes mushrooms, sliced
3 lb whole milk ricotta cheese
2 1/2 lb whole milk mozzarella cheese, grated
3 boxrs Barilla ziti
1 bunch parsley, 3 bay leaves, thyme, and oregano
2 large foil pans
1/2 lb parmesan, grated

Saute onions and garlic in large pan-add chopped tomatoes, tomato paste, wine, sugar and spices.
Saute 3 boxrs sliced mushrooms-add to sauce.
Simmer on low 2 hours.
Boil ziti 10 minutes- drain
Layer ziti.Start with 2 ladles of sauce, dollop ricotta, mozzarella, small amount of parmesan
Make 3 layers- finish with most parmesan on top.
Bake 20 minutes at 350 degrees
Sauce, pasta, cheese---3 layers

Number Of Servings:
Number Of Servings:




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