Pasta with Kielbasa and Sauerkraut



Fast, easy and something a little different: ziti is tossed with kielbasa,

sauerkraut, onion and bell pepper, spiced with a bit of mustard and cayenne.



Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Yields: 6 servings



INGREDIENTS

12 ounces dry ziti pasta

3 tablespoons olive oil

1 onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 pound kielbasa sausage, sliced into 1/2 inch pieces

12 ounces sauerkraut, drained and rinsed

2 tablespoons prepared Dijon-style mustard

1 pinch cayenne pepper

1/4 cup white wine

2 tablespoons chopped fresh parsley



DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for

8 to 10 minutes, or until al dente; drain.

Heat olive oil in a large skillet over medium heat. Cook onion and bell

pepper in oil, stirring frequently, until onion is tender. Stir in garlic

and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir

in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine

and parsley, and heat through.

Toss ziti with kielbasa and sauerkraut, and serve immediately.

Gorgonzola Ziti



2-1/2 cups (8 oz.) uncooked dried ziti pasta

1/4 cup dried Italian bread crumbs

1/4 cup sliced green onions, divided

1 TB butter, melted

1/2 cup milk

4 oz. cream cheese, cubed

1/2 cup (2 oz.) Gorgonzola cheese, crumbled

1/4 tsp. salt



Cook pasta according to package directions. Drain.



Meanwhile, combine bread crumbs, 2 tablespoons green onions and butter in

small bowl. Set aside.



Place remaining green onions, milk, cream cheese and Gorgonzola cheese in 12"

nonstick skillet.

Cook over medium high heat, stirring occasionally, until cheese is melted,

about 2 to 3 minutes.

Remove from heat.



Add cooked pasta and salt; mix lightly. Sprinkle with bread crumb mixture.

Serve immediately.



Yield:   4 servings.

Baked Ziti with Tomato, Mozzarella & Sausage



1 large onion, cut into small dice

2 cloves garlic, minced

3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled

Salt and ground black peppe,r to taste

1/4 cup dry red wine

1 can (35 oz.) whole plum tomatoes, chopped, undrained

1/4 cup chopped fresh marjoram or oregano

1 cup fresh ricotta cheese

1 cup freshly grated mild pecorino cheese

Pinch nutmeg

1/3 cup chopped fresh flat leaf parsley

1 lb. ziti pasta

1/2 lb. mozzarella cheese, preferably fresh, cut in small cubes



Heat the oven to 425° F. Lightly oil a large, shallow baking dish. Bring a

large pot of salted

water to a boil.



In a large skillet, heat about 2 tablespoons olive oil over medium heat. Add

the onion and sauté

until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté

until the sausage starts

to brown. Season with salt and pepper. If the sausage gives off a lot of fat,

pour off most of it, but leave a

little to add flavor to the sauce. Add the red wine and let it boil until

it's almost gone. Add the tomatoes with

all of their juices and cook, uncovered, at a lively simmer for about 10

minutes. The sauce will thicken slightly.



Add the marjoram or oregano and taste for seasoning.



In a large mixing bowl, mix together the ricotta, about half of the grated

pecorino, the nutmeg, and the

parsley. Season with salt and pepper.



Cook the ziti until al dente. Drain well and toss it with the ricotta mixture

until well coated.



Add the sausage and sauce and mix again. Add the mozzarella and toss gently.



Pour everything into the baking dish and sprinkle the remaining pecorino on

top. Bake uncovered

until lightly browned and bubbling, about 20 minutes. Serve right away.



Serves 4.

Ham and Cheese Ziti

Macaroni-and-<WBR>cheese lovers, take notice! This one has fun tube-shaped pasta,

ham and cheese and is certain to be a favorite.



Prep Time:15 min



Start to Finish:40 min



Makes:6 servings



2 1/2 cups uncooked ziti pasta (9 ounces)

1/4 cup butter or margarine

1 garlic clove, finely chopped

1/4 cup Gold Medal all-purpose flour

1/2 teaspoon salt

2 cups milk

1/2 teaspoon Dijon mustard

2 cups shredded Colby cheese (8 ounces)

4 ounces sliced cooked deli ham, cut into thin strips

1/3 cup grated Parmesan cheese



1.

Heat oven to 350F. Cook and drain pasta as directed on package.

2.

While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook

garlic in butter 30 seconds, stirring frequently. Stir in flour and salt.

Cook

over medium heat, stirring constantly, until mixture is smooth and bubbly.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir

1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally,

until cheese is melted.

3.

Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole.

Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until

bubbly.

Cheesy Ziti Recipe



8 oz ziti pasta

8 oz ground beef

1 C shredded mozzarella

1/4 C fresh parsley

2 C tomato sauce

1 t dried oregano

1/2 t dried basil

1/2 t garlic powder

1/4 t black pepper

1/8 t red pepper flakes



Preheat oven to 375F

Cook pasta, drain

Brown meat Combine beef, pasta, mozzarella and parsley, mix well

In seperate bowl, combine all other ingredients, mix well

Pour 1/4 of sauce mixture in bottom of a 9"x13" baking dish, lay noodles and beef, cover with remaining sauce

Bake for 30 -35 minutes

Baked Ziti With Sausage

3 C. ziti or other tube pasta uncooked

1/2 lb. Italian sausage, sliced

1 stick butter or margarine

1 C. sliced mushrooms, about 4 oz.

1 green bell pepper sliced

1/2 C. chopped onion

1/2 C. flour

2 1/4 C. milk

2 C. shredded cheddar cheese, divided

1/2 C. Parmesan cheese

1/2 t. pepper

Cook ziti according to directions; drain. In a saucepan, brown sausage. Remove to paper towels to drain. Melt the butter in skillet and saute�?mushroom, green pepper and onion until just tender. Blend flour into the vegetable mixture, stirring well until blended and bubbly. Gradually add milk and cook over medium low heat, stirring constantly, until mixture begins to boil. Continue to cook and stir for 1 minute. Blend in 1 ½ C. of the cheddar cheese, Parmesan and pepper, stirring until cheeses are melted and mixture is smooth.

Stir hot, cooked ziti and sausage into vegetable cheese sauce. Pour into greased 2-3 qt. casserole dish. Top with remaining ½ C. cheddar cheese. Bake at 350 for 30 minutes or until hot and bubbly.

Ham and Cheese Ziti

2 1/2 C. uncooked ziti pasta

1/4 C. butter

1 garlic clove finely chopped

1/4 C. flour

1/2 t. salt

2 C. milk

1/2 t. Dijon mustard

2 C. shredded Colby cheese

4 oz. sliced cooked deli ham

1/3 C. Parmesan cheese

Heat oven to 350. Cook pasta according to package directions. Drain. While pasta is cooking, melt butter in 3 qt. saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook stirring occasionally, until cheese is melted.

Stir pasta and ham into cheese sauce. Pour into ungreased 2 qt. casserole. Sprinkle with Parmesan cheese. Bake uncovered 20-25 minutes or until bubbly.



Broccoli Cheese Layer Bake

2 (16 oz) pkg. frozen chopped broccoli

2 (11 oz) can cream of Cheddar cheese soup

2 (10.75 oz) cans condensed cream of chicken soup

2 C. seasoned croutons

Preheat oven to 350. Cook broccoli until tender. Mix cheese and chicken soups in a large bowl. Add croutons; blend together well. Drain broccoli. In a 9x13 baking dish place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Repeat layers. Cover with foil and cook for 30 minutes or until bubbling.

Baked Ziti
Deb

1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1-1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbs. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Heat the oven to 350. Butter a 9x13 baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.