The BOMB Baked Ziti

First things first -- I know this recipe is called "Baked Ziti", but I didn't use ziti. I used mostaccioli instead. Why? I don't know. I just felt like it. Anyway, I couldn't call this dish "Baked Mostaccioli", could I?? So, get ready to make and enjoy the most DELICIOUS baked ziti you've ever had!!! This recipe was taken from The Pioneer Woman.com. I just "tweaked" it a tiny bit!! So, Italian or not ... are you READY?????? Let's get cookin'!!

Ingredients Needed:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 large vidalia onion, diced
• 1 lb sweet Italian sausage (removed from casings)
• 1 lb ground beef (80 or 85% lean)
• 1 28-oz can whole San Marzano tomatoes, with juice
• 2 24-oz jars Bertolli marinara sauce (Bertolli Marinara Sauce)
• 2 tsp Italian seasoning (such as dried basil, oregano, thyme, marjoram, rosemary) -- or you can buy a bottle of Simply Organic Italian Seasoning
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste
• 16 oz (1 box) ziti or mostaccioli (slightly undercooked)
• 1 15-oz whole milk ricotta cheese
• 2 cups shredded whole milk mozarella cheese
• 1/2 cup grated Parmesan cheese
• 1 whole large egg
• fresh minced parsley, optional

How to Make It:

• Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until they start to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
• Add whole tomatoes with juice, about 1 1/2 jars marinara sauce, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

•  Preheat oven to 375 degrees.
• In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

•  Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

• Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
• Sprinkle parsley over the pasta before serving!

Mamma Bracco's Meatballs

This recipe was passed down to me by my mother, Immacolata.  Sadly, my "mamma" passed away suddenly on January 29, 2013.  It was an unexpected shock to all.  Mamma Bracco was full of love, laughter and life ... and boy could she cook!!  I'm glad I have this recipe, and so many others that she gave me.  Hope you enjoy them!

Ingredients Needed:

• 1 lb ground beef
• 1 lb ground veal
• 1/2 cup whole wheat breadcrumbs
• 1/2 cup milk
• fresh parsley, chopped
• 2-4 cloves garlic, minced
• 2 eggs, beaten
• 1/4 cup grated Parmigiano cheese
• dash of cinnamon
• salt & pepper to taste
• oil for frying

How to Make Them:

• Combine all the ingredients in a large bowl.
• Mix gently and form into golf-sized meatballs.
• Heat oil in a large, non-stick skillet; brown meatballs just a little on all sides.
• When browned, remove and put into sauce; simmer for about 20-30 minutes.

Crespelle (Italian Crepes)

Crespelles are Italian crepes used in dishes such as manicotti, lasagna and other stuffed dishes in place of pasta. They have a lighter texture than pasta. Make them a day ahead and refrigerate them, or stack them and freeze the unused portions.

Ingredients Needed:

• 1 cup flour
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1/2 tsp salt
•  olive oil spray

How to Make Them:

• Put all the ingredients in the blender.
• To make crespelles, heat a 6" non-stick frying pan on medium-low heat.
• Lightly spray pan using olive oil spray and pour a few tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly.
• Cook about 1 minute. Flip and cook another minute.
• Remove and place on a plate and repeat the process with the remaining batter.

Spinach Manicotti

Want a light and tasty version of manicotti? Well, here it is! Manicotti are usually a large, tubular-shaped pasta made with flour, water and sometimes eggs, are usually stuffed with various types of cheeses, meats, vegetables or seafood and then baked in a cheese or tomato-based sauce. This recipe uses crespelle instead of pasta. Crespelle are the Italian equivalent of crepes. They are oh so light and when you stuff them with a spinach-ricotta filling, roll them up and pop them in the oven -- you might never use the pasta manicotti again!

Ingredients Needed (for manicotti filling):

• 16 oz part-skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese (reserve 1/2 cup)
• 1 large egg
• 10 oz package frozen, chopped spinach (thawed and drained)
• 1/4 cup grated Parmigiano-Romano cheese
• salt and fresh pepper, to taste
• 16 crespelle
• 32 oz marinara sauce

How to Make Them:

• Preheat oven to 375°.
• In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.

• Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish.

• Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.

Recipe from SkinnyTaste.com