Ziti Al Forno: Celebrating La Vendemmia 2011

Okay really it was penne because I couldn’t find fresh ziti, nor did I have time to make it. I was pumped for La Vendemmia, Preston St.’s up-coming celebration of food and wine and I wanted to cook something to get us started.

Easy and delicious this is one dish I will make again.

Ziti Al Forno

1 pound ziti (penne or rigatoni will do in a pinch)
Salt to taste
5 cups sauce with meatballs divided
1 cup freshly grated Parmigiano-Reggiano divided
2 cups fresh ricotta

Pre-heat the oven to 350 degrees.
Cook ziti until al dente (I use fresh). In large bowl mix ziti with 3 cups of sauce and meatballs and half of the grated cheese.

Spoon half the ziti mixture into a 9×13 baking dish. Spread half ricotta, then top with 1 cup of sauce/meatballs.

Spoon the rest of the ziti mixture over and top with rest of the grated cheese, sauce mix and ricotta.

Bake for 45 minutes covered with foil. Uncover and bake 15 minutes longer. Cover again and let rest for 15 minutes before serving.
Makes 6-8 servings.

*you can always add more sauce when building this awesomeness if you think you need it

For more information on La Vendemmia visit these blogs and websites:

foodiePrints
Simply Fresh
Savvy Company

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