Baked ziti, finally

Recipe: Baked Ziti

Since I had the Marinara sauce made in advance, I figured the rest of the process of making baked ziti would be quick and straightforward. The recipe sure seemed simple enough. I was half right, it was straightforward, but it seemed to take a lot longer than I thought it should.

I’m not really sure which step seemed to bog things down. I know which step was the messiest, grating the mozzarella cheese. Maybe I’m missing something here, but mozzarella cheese grates about as easily and productively as cake frosting. Perhaps it should spend some time in the freezer in advance of the grating to firm it up. Next time I make this I’m probably going to skip the mozzarella altogether in favor of more Parmesan anyway, I like Parmesan better.

When it was finally done and we served ourselves and sat down, it was obvious that we’d be eating baked ziti in the Tolar household for quite some time. Both Kathleen and I had seconds, and we just barely made a dent in the dish. This will feed about 10 adults pretty easily.

Rating: It was tasty enough and certainly filling, but I give it a 3 out of 5 glasses of beer. meh. Some of the problem was the mozzarella, it was too much cheese and poorly distributed. The rest of the problem is that I prefer hot-dish, but maybe that’s just me. I’ll make it again, this time w/o the mozzarella, and we’ll see how it goes.

Post-script: Kathleen had her administrative staff over to see Sophie the Wonder Dog and to help us eat the leftover baked ziti. They all declared they loved it, but they probably have to say that, right? After seven adults have been fed, we still have about a third of the dish left. This feeds a lot of people.

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