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baked ziti

Do you know those kids that almost always make a face at the food served at home, but once they go to their friend’s house, they come back home with stories about how the food was great and how much they ate there.. ?

baked ziti

our very own baked ziti

Well, my daughter is such a kid. So home she came, begging her mom to prepare the delicious baked ziti she has ever tasted at her friend’s house.  Luckily for me, her friend’s mom, is my good friend Michal. Michal, bless her soul, came to the rescue and provided the basic recipe for her famous baked ziti.

Equipped with the shopping list I visited the local store, bought the ingredients, just to find out at home, that I had to forget 2 main ingredients: ricotta cheese and sour cream.

SO I had to make baked ziti from whatever was in the fridge, and guess what, our bundle of joy actually loved it !! Of course I didn’t tell her that I altered the recipe.

what does it take? for a big crowd resulting a big baking dish:

  • 1.5 bags of ziti- any kind will do. Cook ziti according to instructions on the bag- al dante;
  • once ziti has cooled a bit, combine it in a big bowl with 1/3 cup of sour cream (that’s all I had left), 2/3 cup goat-milk yogurt, some chopped kashkaval cheese (which is from sheep’s milk), 3/4 cup organic tomato vodka sauce, 2 organic eggs, salt to taste (though I used 1.5 spoons of nutritional yeast instead), ground pepper, and finally, I couldn’t resist some fresh oregano leaves from my garden; mix together and transfer to a large baking dish.
  • Bake in 350° oven for 30 minutes, add (part-skim) shredded mozzarella cheese on top and bake for 10 more minutes.
  • turn off the oven and let baked ziti stay in there for good 5-7 minutes.

If I had any other ingredients, I would have used them. For a more basic way of preparing the baked ziti, use 1 cup of ricotta cheese or 1 cup of sour cream, without the kashkaval or goat-milk yogurt…

Bon Appetit!

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