Menu
Menu: Friday, October 3, 2008
Head Chef: Jenny Lee
Entrée: Baked Ziti
| Ingredient | Quantity |
|---|---|
| Ziti or Rigatoni noddles | 1 box |
| Spaghetti sauce | 1 can |
| Ricotta cheese | 16 ounces |
| Lawry's seasoned salt | 2 tablespoons |
| Mozzarella cheese | 1 cup |
| Parmesan cheese, grated | 1/4 cup |
PREHEAT oven to 350oF. Cook ziti in boiling water until al dente. Drain and put into large bowl.
MIX together Ricotta cheese and half of the mozzarella cheese with the ziti.
GREASE 9"x13" baking pan. Spoon the ziti mixture onto pan. Cover the ziti with spaghetti sauce. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
BAKE 30 minutes or until bubbly. Let it cool for 15 minutes.
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