Crowd Pleaser

I was fortunate enough to go away to a lake house in Bridgton, Maine this past weekend with Michael and some of his co-workers. It was a great way to beat the heat and meet some really cool people. Saturday night, I volunteered to cook dinner for everyone. Mike had talked me (and this blog) up already, so the pressure was on. The first thing that came to mind to make was Baked Ziti. It's quick, easy, and made as a casserole of sorts so it's perfect for large crowds. Not to mention people usually don't turn their noses up to pasta baked with cheese, covered with more cheese, and doused in warm, comforting marinara sauce.

To being, preheat your oven to 350 degrees and bring a large pot of salted water to a rapid boil. Once it's boiling, add your pasta. I used two boxes (two pounds) of ziti, which is the name of the cut of pasta. You can use any shortcut tube pasta, though- like penne or rigatoni. And, if your store has it, opt for the whole wheat variety for the added health benefit. Two pounds of pasta will get you about 10 servings, so adjust accordingly.

While the pasta is cooking you can make your cheese mixture. You'll need a large tub of ricotta cheese (30 ounces for the two pounds of pasta), a couple cups of shredded mozzarella, and a couple handfuls (about a cup) of shredded Parmesan. Most of these cheeses come in lower-fat varieties, so you can substitute these for a more figure friendly Baked Ziti. Mix the cheeses together then season with salt, pepper, and herbs of your choice. You can use fresh or dried basil, oregano, and/or parsley. I never really measure seasoning, I just adjust to taste. Start by adding small amounts, taste your mixture, then adjust accordingly. Once you get the seasoning just right, add one egg, lightly scrambled, to the cheese mixture. This just helps to bind everything together. The reason I add it last is so you can taste the mixture for seasoning first without the risk of salmonella from the raw egg. Set the mixture aside while you wait for the pasta to finish cooking.

Once the pasta is cooked to al dente, drain it, put it back in the hot pot and coat with a tablespoon of butter per pound/box of pasta (two tablespoons for two boxes). If you're watching the calories, you can omit the butter completely, or use olive oil instead. Another tip- before draining the pasta, set aside about a cup of the starchy pasta water just in case you need to thin out your cheese sauce. Now, mix the buttered noodles together with the cheese mixture until well-coated, adding some of the reserved pasta water if necessary. Finally, pour the cheesy pasta into a large casserole dish and bake in the heated oven until warmed through (about 20 minutes). If you want, top the casserole with another handful of mozzarella and Parmesan before baking. This will make it extra cheesy and delicious.

While the ziti is baking, heat a couple jars of marinara sauce to a simmer and keep warm until the pasta is done. You can definitely make your own sauce if your prefer, but I chose a jarred sauce for added simplicity and to cut back on time. You can also add meat to your sauce, too. Italian sausage, ground beef, turkey, or chicken all work well. Cook the meat first, then add the sauce.

To serve, cut a good square of the baked pasta and cover with the sauce of your choice. Serve along with a veggie or salad, some warm, crusty bread and you have a crowd pleaser of a meal.

Enjoy!