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Old 12-10-2008, 09:45 AM   #11
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Originally Posted by buckytom View Post
thanks very much, loppraine and vb.

new plan: i'm now requested to make 1 baked ziti, 1 lasagna. plus all of the other stuff (75 meatballs, 10 lbs. of hot and sweet sausage, a coupla gallons of sauce, etc. etc.), so i'll be very busy tonight.

i'm going to add meat to the lasagna, and keep the ziti plain.

vb, i bought some fresh basil and fresh parsley to use in either the ziti or the lasagna, or some of each in both or either.
which do you think would work better: just the parsley in the meatless ziti, and some of both in the lasagna? or should i use a mix in both, or just one in each?
Bucky, can you come do the holiday pot luck at my office? Please?
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Old 12-10-2008, 11:18 AM   #12
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hmmm - not sure - why don't you make a couple different trays and send them to me and I'll let you know which I like best
I will help taste them. I love ziti. Yummy.
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Old 12-10-2008, 01:58 PM   #13
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Sounds like a great party. Wish I could snag an invite!!
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Old 12-10-2008, 03:31 PM   #14
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Ziti, as far as I know, might be served with a tomato dressing sauce with grounded meat and sausages,that cook togheter with tha tomato sauce,my father adds peperoncino/chilly, bolied eggs on top, some bechamelle,mozzarellas and some parmisan cheese.
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Old 12-10-2008, 04:11 PM   #15
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keep the ziti plain
Do you mean a plain tomato sauce? If so, i would definitely add some of the fresh basil to it.

I think it says to remove them for the sauce, as it's a recipe for Sunday Gravy. The meatballs are cooked in the pot, so if you wanted to make the ziti, one would have to remove some of the meatballs and gravy for that dish.

Beth, I'll try to post the recipe for the meatballs tongiht.

VB is correct ( as usual ) about how to add the ricotta. Dollops are good.
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Old 12-10-2008, 06:33 PM   #16
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Originally Posted by buckytom View Post
thanks very much, loppraine and vb.

new plan: i'm now requested to make 1 baked ziti, 1 lasagna. plus all of the other stuff (75 meatballs, 10 lbs. of hot and sweet sausage, a coupla gallons of sauce, etc. etc.), so i'll be very busy tonight.

i'm going to add meat to the lasagna, and keep the ziti plain.

vb, i bought some fresh basil and fresh parsley to use in either the ziti or the lasagna, or some of each in both or either.
which do you think would work better: just the parsley in the meatless ziti, and some of both in the lasagna? or should i use a mix in both, or just one in each?

Use the parsley in the ricotta, put the basil in the sauce.
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Old 12-11-2008, 05:10 PM   #17
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lisar, toni, and ronjohn, you'd better get here soon. it's almost all gone!

and thanks again, vb. i put the basil in the sunday gravy, towards the end of cooking. also, some torn basil went into one of the lasagna layers.

i made the ziti as you suggested, with parsley in the ricotta and egg mixture, then added it to the sauced pasta in dollops. came out great!
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Old 12-11-2008, 05:14 PM   #18
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Mine is pretty easy, maybe not even typical baked ziti.

I just make a basic meat sauce with penne, fully cooked. Plop it in a baking dish and load the top up with shredded mozzarella and parmesan. Baked at 375 until the cheese is gooey and a little brown.
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Old 12-11-2008, 06:14 PM   #19
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Mine is pretty easy, maybe not even typical baked ziti.

I just make a basic meat sauce with penne, fully cooked. Plop it in a baking dish and load the top up with shredded mozzarella and parmesan. Baked at 375 until the cheese is gooey and a little brown.

Now you're speakin' my language!
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