Tag Archives: baked

Baked Ziti

6 Sep

My husband and I are taking dance classes every Friday this month (P.S. I’m pretty excited about typing this post because I’m using my pinkie again – stitches are out and, though it looks terrible still, I can use it without being scared it is going to split in half…yay me). It was so fun! And, unlike most of the husbands, mine was actually excited to be there. 🙂 I’m not a huge dancer, but I wish I was. Baby steps…

Of course, while we were out, baby boy decided to shove a spoon down his throat and bleed all over poor auntie (she has the worst luck – last time one of the kids puked all over her…I swear I don’t plan these things). We’re still up waiting for the on-call doctor to give us a buzz and make sure we don’t need to get his pretty little gash checked. Poor kid. He’s a bink-baby and having a spoon shaped gouge at the back of your throat kind of puts a damper on things when you want to suck. It’s going to be a long night, so I might as well get a blog entry in.

Baked Ziti –  as easy as spaghetti, but it sounds way fancier. 😉 The recipe calls for three different kinds of cheeses, but lazy-o me just used a bag of pre-shredded pizza-mix cheese (I figure it has a bit of everything in there anyways!). So, a pretty easy recipe jumped all the way to no-brainer. Cool beans. I told you I’m not a fancy cook. 🙂

photo 2

Ingredients:

1 pkg.  (16 oz.) ziti pasta
1 jar  (26 oz.) spaghetti sauce
1 container  (15 oz.)  Original Ricotta Cheese
1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided
1/4 cup grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

http://www.kraftrecipes.com/recipes/baked-ziti-54590.aspx

Baked Spaghetti with Cream Cheese

12 May

Happy Mother’s Day!!! How I love being a mom – it is seriously the best. I can’t imagine life without my four little beans! They are crazy, messy, and can never find their shoes when we need them; but I am addicted their smiles, their hugs, their laughter…they are my little friends who go everywhere with me and I cannot express the joy I find in them.

And I really love having a mom. 🙂 I hope I can be half as successful as she is when it comes to the unselfish way she gives of her time and energy for others. Love you, Mom!!!

This is kind of like the ‘mother’ of all spaghetti. 😉 A little (or a lot!) of extra love thrown in!!!

photo 1

Ingredients

8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
½ cup chopped green peppers (I usually omit or substitute red peppers)
cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French-fried onions (small can)

Directions

Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside. Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat. Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft. Add cream cheese and milk to vegetables and stir well. (If cream cheese is not soft, nuke it for 20-30 seconds to make it easy to spread.) Using a 12 x 8-inch baking dish (or something close), assemble in the following order: thin layer of spaghetti sauce, cooked spaghetti, cream cheese/vegetable mixture, remaining spaghetti sauce, parmesan cheese (amount subject to your own taste) Bake at 350 degrees for 25 minutes. Top with french-fried onions and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)

Original recipe: http://www.keyingredient.com/recipes/944735043/baked-spaghetti-with-cream-cheese/