Baked Ziti With Chicken Food

CLASSIC BAKED ZITI

Ingredients:

• 1 lb lean ground beef
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 (32 ounce) jar meatless sauce
• 1 cup chicken broth
• 1 teaspoon dried oregano leaves
• 1 (16 ounce) package ziti pasta, cooked and drained
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently.
• Stir in spaghetti sauce, chicken broth, and oregano.
• Reduce heat and simmer for 10 minutes.
• Stir 1 cup of the sauce into the cooked ziti noodles.
• Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish.
• Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
• Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
• Cover and bake 20 minutes.
• Sprinkle with remaining mozzarella and Parmesan cheese.
• Return to oven and bake uncovered for 10 minutes or until heated through.

ZITI BAKE

Ingredients:

• 3 cups uncooked ziti or small tube pasta
• 1-3/4 cups meatless spaghetti sauce, divided
• 1 cup 4% cottage cheese
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 1 large egg, lightly beaten
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture., In a greased 8-in. square baking dish, spread 1/4 cup spaghetti sauce. Top with pasta mixture, and remaining sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake until a thermometer reads 160°, 5-10 minutes longer.

ZITI WITH CHICKEN AND BROCCOLI

Ingredients:

• 2 skinless boneless chicken breasts, about 1 pound
• 1 bunch broccoli, about 1 1/4 pounds
• Salt to taste
• 3/4 pound cut ziti
• 2 tablespoons olive oil
• Freshly ground pepper to taste
• 1 tablespoon finely chopped garlic
• 3 red ripe tomatoes, about 1 pound, peeled and cut into 1/2-inch cubes
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/8 teaspoon red hot pepper flakes, optional
• 3/4 cup heavy cream
• 4 tablespoons coarsely chopped Italian parsley
• 4 tablespoons grated Parmesan or pecorino cheese

Steps:

• Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
• Cut the broccoli into florets, peel the stems and cut them into thin slices.
• Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
• Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
• Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.