Pasta, Potatoes, & Rice Baked Z iti Serves 8 ¼ cup finely chopped fresh parsley 1 pound package ziti pasta 15 ounces ricotta cheese 1 cup sour cream ½ cup Parmesan cheese 1 large egg, slightly beaten 1 teaspoon sugar ¾ teaspoon salt ¼ teaspoon pepper 3 green onions, finely chopped (optional) 2 cups (8 ounces) shredded mozzarella cheese, divided 4 cups of your favorite spaghetti sauce, divided (or more if needed as a garnish)
Wash fresh parsley or cilantro in plenty of cold water; drain on paper towels. Roll clean, damp herbs in dry paper towels and store in tightly covered plastic container or Ziploc freezer bag 1 to 2 weeks in coldest part of refrigerator. Cook pasta according to package directions until firm but tender, about 12 minutes. Mix ricotta cheese and next 8 ingredients. Stir in 1 cup mozzarella; set aside. Drain pasta thoroughly; stir in 2 cups spaghetti sauce. Spoon 1 cup of spaghetti sauce in bottom of 9” x 13” pan; top with one-half of pasta. Spread ricotta cheese mixture evenly over pasta.Top with remaining pasta. Pour remaining spaghetti sauce evenly over pasta. (Can be made to this point and refrigerated.) Cover pan with foil and bake at 350 degrees for 1 hour or until center is bubbly. If pasta is cold, additional baking time will be required. Remove foil and top with remaining mozzarella. Return to oven for 10 minutes until cheese has melted. Remove from oven and let rest 10 minutes before cutting into serving pieces. Serve with additional spaghetti sauce, if desired. From Josie Parten Natalie Gjersten
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