Rachael Ray Stoneware 3-Quart Large Oval Bubble & Brown Baker, Orange
Preheat oven 350
1 pound ground beef
1 box of ziti noodles
10 slices of provolone cheese
1 8 oz. bag of grated parmesean cheese
1 8 oz block of mozzerella grated (tastes better than shredded and creamier)
2 jars of prego marinara
16 ounces of whole milk ricotta cheese
4 ounces of cream cheese
1/4 cup sour cream (wont even know its there)
salt
pepper
4 cloves garlic minced-1 tablespoon of that jarred garlic stuff(not a fan of it)
1/2 an onion diced finely
1. In a pan add 3T oil and bring to medium temperature and sautee onions until translucent, then brown up ground beef then add in minced garlic when its half way browned. When completely browned add in 1and a half of the jarred marinara; save the other half of a jar for later. Turn heat to low and simmer.
2. Boil a pot of water, when at a boil add enough salt 3-4T to make it taste like sea water and add in pasta stirring so they dont stick together...they will try...hint hint..
3. In a large bowl add in the sour cream, ricotta and softened to room temperature cream cheese also a little salt and pepper...stir well so its all in corporated set aside.
4. Grease a large deep glass pan or your bubble in brown Rachel Ray pan( yes I do own one and its the best gift my mom bought me ever) and set aside.
5. Drain pasta and get ready to assemble.
6. Place drained pasta back in empty pan and add in the half jarred marinara we reserved from earlier and mix, then place half noodles in glass pan, then half of the browned meat sauce, half of the ricotta mixture( I just dab it here and there, will spread out as it cooks, then half of the parmesean, half the mozzerella...then layer again once you place the rest of mozzerrealla cheese on top place the sliced provolone over top....I said ooey gooey right! Cover with tinfoil shiny side down and bake 30 minutes in the oven. If you wanna brown cheese just pull tinfoil off for 10 minutes and then once out of the oven let rest 5 minutes and serve it on up!!! Soooo goood!!!
Preheat oven 3501 pound ground beef
1 box of ziti noodles
10 slices of provolone cheese
1 8 oz. bag of grated parmesean cheese
1 8 oz block of mozzerella grated (tastes better than shredded and creamier)
2 jars of prego marinara
16 ounces of whole milk ricotta cheese
4 ounces of cream cheese
1/4 cup sour cream (wont even know its there)
salt
pepper
4 cloves garlic minced-1 tablespoon of that jarred garlic stuff(not a fan of it)
1/2 an onion diced finely
1. In a pan add 3T oil and bring to medium temperature and sautee onions until translucent, then brown up ground beef then add in minced garlic when its half way browned. When completely browned add in 1and a half of the jarred marinara; save the other half of a jar for later. Turn heat to low and simmer.
2. Boil a pot of water, when at a boil add enough salt 3-4T to make it taste like sea water and add in pasta stirring so they dont stick together...they will try...hint hint..
3. In a large bowl add in the sour cream, ricotta and softened to room temperature cream cheese also a little salt and pepper...stir well so its all in corporated set aside.
4. Grease a large deep glass pan or your bubble in brown Rachel Ray pan( yes I do own one and its the best gift my mom bought me ever) and set aside.
5. Drain pasta and get ready to assemble.
6. Place drained pasta back in empty pan and add in the half jarred marinara we reserved from earlier and mix, then place half noodles in glass pan, then half of the browned meat sauce, half of the ricotta mixture( I just dab it here and there, will spread out as it cooks, then half of the parmesean, half the mozzerella...then layer again once you place the rest of mozzerrealla cheese on top place the sliced provolone over top....I said ooey gooey right! Cover with tinfoil shiny side down and bake 30 minutes in the oven. If you wanna brown cheese just pull tinfoil off for 10 minutes and then once out of the oven let rest 5 minutes and serve it on up!!! Soooo goood!!!
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