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Sunday, October 28, 2012

Red Wine Ricotta Ziti

If you're going to make a list of the top comfort foods, I'd have to say that baked ziti is in the top 5. I've made traditional baked ziti before, but this time I wanted to try something a little different. Since I had a bottle of Cabernet Sauvignon, I decided to add a little into my ricotta mixture. The result is a delicious blend of red wine, cheese, and sauce! It adds a different hint of flavor that you don't always encounter in ziti, but it doesn't overwhelm the dish. I highly suggest you try this!

Things around here are going to be getting very busy (more on this later in the week). I'm going to try and be good about keeping up the blog next month, but don't be surprised if I start to slack. I promise I'll try and get everything back to normal in December!

-Penne pasta
-1 jar pasta sauce (or equivalent of homemade)
-1 1/2 teaspoons garlic powder
-1/2 teaspoon salt
-4 tablespoons ricotta
-2 tablespoons red wine (I used a Cabernet Sauvignon)
-1/2 cup shredded Mozzarella cheese
1. Cook penne pasta. In a small bowl, combine the ricotta, red wine, garlic, and salt.
2. When pasta is cooked, pour into casserole dish and cover with pasta sauce, stir to coat. Spoon red wine ricotta over top, and then top with shredded cheese.
3. Bake in 400 degree oven for 10 minutes. The broil 6-7 minutes for bubbly melted Mozzarella.
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