And obviously, I have to bring a gift for the new little guy. So waaaaaay over there on the right, atop the muffins, are a pair of baby leg warmers for him that I hope to exchange for some snuggle time. Take it from me, baby leg warmers are awesome. Diaper changes are so much easier when there are no pants to remove.
The recipe for the baked ziti belongs to the Pioneer Woman and can be found here. I had to switch it up a little bit and skip the meat, so the following is my adaptation.
Any suggestions for a breakfast-y casserole?
- 2 Tablespoons Olive Oil
- 3 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 1 (28 Ounce) can Crushed tomatoes
- 2 cans (14.5 Ounce) Marinara Sauce
- 1 (14.5 Ounce) can diced tomatoes
- 2 teaspoons Italian Seasoning
- Salt And Pepper, to taste
- 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
- 1 tub (15 Ounce) Whole Milk Ricotta Cheese
- 1-1/2 pound Mozzarella Cheese, Grated
- 1/2 cup Grated Parmesan Cheese
- 1 whole Egg
1. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften.
2. Add all forms of tomatoes (crushed, marinara, and diced), salt, pepper, and Italian seasoning. Stir and simmer for 25 to 30 minutes.
3. Preheat oven to 375 degrees.
4. Cook and drain the pasta and rinse under cool water to stop the cooking and cool it down.
5. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
6. Pour the pasta into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cheesy coated pasta to a large casserole dish or lasagna dish. Spoon the sauce over the top, then top with the remaining mozzarella cheese.
7. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
*To freeze it, I skipped step 7, wrapped it in foil and put it directly into the freezer.