Sorrentino is a beautiful word...

Wednesday is pasta night.  Best night of the week, if you ask me!  I <3 pasta!  Especially when it comes paired with garlic bread...  Ok, my knees just went weak. Good thing I'm sitting down!  LOL


So, I ask Ron today what he wants for dinner, and he thinks about it for a minute or two and then says, "How about baked ziti?" I quickly agree, because it's one of my most favorite dishes.  But, not just baked ziti.  Baked Ziti Sorrentino.  Why is it called that, you ask.. Because of the ricotta cheese.  Baked ziti without ricotta is just that, baked ziti.  But with the ricotta... It becomes... Sorrentino.  Say it.  Let it roll off your tongue.. close your eyes and whisper it... Beautiful, right?  And so very delicious. :)




Baked Ziti Sorrentino
Feeds 6-8 (depending on how big your portion sizes are!)


1 pound tubular pasta: mostaccioli, penne, etc.
1 28oz. can petite diced tomatoes
1 6oz. can tomato paste
1 pound ground beef (can use less if you like - a little goes a long way in this dish!)
1 medium onion, chopped
4 fresh mushrooms, stems removed, wiped clean and sliced
2-3 garlic cloves, sliced thin or minced
dried basil
dried oregano
salt & pepper to taste
splash of wine (optional)
dash of sugar (optional)
ricotta cheese
2-3 cups shredded mozzarella


Bring a pot of water to a boil and just before you add your pasta, salt the water liberally. Then add your pasta and cook according to package directions. I used Barilla Whole Wheat Penne - I'm in love with whole wheat pastas right now. They have such a nice flavor and they're healthier for you. :)


Pour a drizzle of olive oil into a large pot. (I used my new enameled cast iron Dutch oven, and it worked beautifully, especially since it can go right from stovetop into the oven.)  Add ground beef and cook until no longer pink.  If there is more than a couple of tablespoons of fat in the pan, spoon it out.  Add your chopped onions, mushrooms and garlic and cook about 5 minutes more, until the onions have started to soften.  Add a generous amount of basil and oregano (sorry, I don't measure these!).  Stir in the tomato paste and diced tomatoes and heat through. At this point, taste it!  If the tomatoes are too acidic for you, add a bit of sugar to balance the acidity. To add another element to the sauce, pour in a splash of wine.  Completely optional, though.  Add salt and pepper to taste.


Once the pasta is done (definitely don't overcook it, as this is going into the oven to bake a little more and will continue to soften in the sauce), drain it and add to the sauce, along with the ricotta and about half of your shredded mozzarella. Mix well.  If you're using a pot like mine, top it with the rest of the mozzarella and pop it in the oven at 425 for about 20 minutes.  If not, transfer the mixture to a baking dish, then continue from there.  Once the cheese is melted and the sauce is bubbling, it's ready.

So, as usual...I ate too much.  But can you blame me? LOL  I usually feel a little less guilty if I make a salad with this meal. :)








Within minutes after eating, Ron then informed me that he wants cookies.  Nothing surprising here, lol.  So I spoiled him just a little bit and made him peanut butter cookies.  These little lovelies are so yummy! They absolutely melt in your mouth. They're small, but the recipe makes about 50 of them, so you can have 4 or 5 and not feel too awful about it... :)  Plus, if you have them with a glass of milk, you not only get the awesome benefits of protein from the peanut butter, but you get a good dose of calcium too!  Win/win! =P




Peanut Butter Cookies


Whisk together in a bowl:
1-1/2 c. all-purpose flour
1/2 tsp. baking soda


Beat in a large bowl until well-blended:
1/3 c. (5-1/3 Tbsp.) unsalted butter, softened
1/2 c. sugar
1/2 c. packed brown sugar


Beat in:
1 large egg
1 c. peanut butter (smooth or chunky)
1/2 tsp. vanilla


Stir in the flour mixture until just blended. Shape into 1-inch balls and arrange about 2 inches apart on a cookie sheet.  Press flat with a fork.  Bake, 1 tray at a time, for 10-12 minutes in a preheated 375 degree oven. Let stand briefly then remove to a rack to cool.