Three Cheese Baked Ziti Recipe Pinch of Yum
Directions: Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray, set aside. Cook pasta according to package directions. Drain and set aside. Meanwhile, in a large skillet, brown the ground beef. Add marinara sauce, Italian seasoning, garlic powder, & diced tomatoes. Stir to incorporate.
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Add the Velveeta and stir for 30 seconds to start it melting. Drizzle in about 2 tablespoons of the pasta water and stir. Keep stirring until the Velveeta is fully melted, 1-2 minutes, adding a tiny bit more pasta water if needed to help it melt and to form a smooth sauce.
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Drain and set aside. Preheat the oven to 350 F degrees. Make the sauce: Melt the butter in a large skillet then add the garlic and saute for 30 seconds. Sprinkle the flour over the garlic and stir. Add the half and half and whisk well. Stir in the salt and pepper. Bring to a boil, the sauce should thicken.
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In a 9×13 pan, layer evenly: ½ the pasta, ½ mozzarella, all provolone, all sour cream, remaining pasta, remaining mozzarella and top with Parmesan. Bake uncovered for 30 minutes or until cheese is melted. Broil until cheese is golden. Garnish with fresh parsley if desired.
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Cook the pasta according to package instructions. Drain well. In a large bowl, mix together the marinara sauce (or Sunday gravy), alfredo sauce, ricotta cheese, 2 cups mozzarella cheese, 1 cup fontina cheese, 1 1/2 cups parmesan, Italian seasoning, and garlic powder. Mix the pasta and the sauce. Pour ziti into the prepared baking dish.
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Season to taste. Preheat oven to 390 degrees F. Boil ziti until al dente. Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish. Season with remaining ¼ tsp salt and ¼ tsp pepper. Pour sauce over and combine. Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
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Transfer half of the pasta to the casserole dish. Top with 1/2 of the shredded mozzarella and 1/2 of the grated parmesan. Add the remaining pasta and top with the remaining mozzarella and parmesan. Clear the edges of the pan so the cheese doesn't burn onto the dish. Bake at 350°F for 25 minutes.
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Ingredients . 1 pound elbows, mini shells, mini ziti, or your favorite macaroni shape; 3 / 4 cup heavy cream; 8 to 10 slices individually-wrapped yellow American cheese (yup, the plastic-wrapped kind -- a better quality brand if you can find it, like Cabot's); 1 / 4 cup grated Parmigiano-Reggiano; 1 / 4 cup full-fat grated cheddar or cheddar blend; 8 slices crispy bacon, roughly chopped (optional)
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Add flour and tomato paste and stir for 1-2 minutes. Add the cream sauce mixture in small splashes, stirring continuously. Add the sundried tomatoes. Bring to a gentle boil, then reduce heat to low. Gradually sprinkle in the cheese, stirring continuously. Add the spinach, cover, and let it wilt. Add cooked pasta and stir to combine.
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Spoon half into a lightly greased 3-qt. baking dish. In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°.
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Stir well. The mixture should look a bit thin, if it seems thick, add a splash more of the reserved pasta water. 5 Transfer the ziti mixture to a large baking dish and top with the remaining shredded cheese mix. Bake 10 to 15 minutes or until the sauce is bubbling and the cheese is melted and golden brown on top.
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6. Make ahead / storage: The best way is to cook the pasta, toss in a bit of oil then let it cool.Cook sauce then cool covered. Then assemble per recipe, stop with cheese, refrigerate or freeze. If frozen, defrost for 24 hours in the fridge.
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Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Add milk and cheese. Stir in milk and half and half, slowly, stirring constantly. Remove from heat. Add 1 cup shredded cheese to the sauce and stir just until melted.
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Stir the ricotta, 1/4 cup of the Parmesan, and salt together in a small bowl; set aside. Drain the pasta. When the pasta is ready, drain it in a colander or strainer. Sauce the pasta. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated.
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Cook the ziti according to package directions. Drain and set aside. STEP 3. STEP 4. STEP 5. STEP 3. While the ziti cooks, make the meat sauce. In a large skillet over medium-high heat, add the olive oil, onion, and bacon. Cook, stirring frequently, until the bacon is cooked and the onion is translucent.
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Sit to the side, keep in a pot so it will stay warm. Heat a large, non-stick skillet to medium-high heat. Add a tablespoon of olive oil. Once the oil is shimmering, add chopped onions. Cook onions for approximately 5-6 minutes, add garlic and chopped banana peppers. Cook an additional 1-2 minutes.