Recipe #51: “Baked” Ziti

It’s baked ziti but on the stovetop because sometimes you don’t want to turn on the oven and wait an hour!!! Whose with me??? So I guess I could call it stovetop ziti but that sounds like the stuffing from a box and no offense but this is NOT THAT. It is far from that. This “baked” ziti is meaty, cheeses, deliciousness in every form. If you love pasta, this is for you.

If you’re looking for my full list of recipes – click here!

(P.S. Check out this recipe for my lazy bolognese!!)

What you’ll need:

• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 lb ground spicy pork
• 28 oz can crushed tomatoes
• 8 oz ricotta
• 8 oz fresh mozzarella
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 12 oz ziti or rigatoni
• 6 oz grated parmesan
• 1 tbsp avocado oil
• 2 tbsp butter

Directions:

1. grab a large skillet – preferably stainless steel or a wide bottomed pan with 2 inch height, and put on medium heat with the avocado oil and butter. add the onions, and cook for 2-3 minutes.
2. add in the garlic and sauté for 2 minutes. then add in the ground pork and cook thoroughly, breaking into small pieces as it cooks.
3. add in the dried basil and dried oregano, (and a good sprinkle of salt and pepper)
4. add in the tomato paste and make sure everything’s well coated, and turn the heat to low for 2-3 minutes.
5. par-cook your pasta noodles in a separate pot. yes, i really mean to only half cook the noodles! once the water reaches a boil, add the noodles and cook for exactly 6 minutes. they’ll finish cooking with the rest of the saucy goodness in your large skillet.
6. while the noodles are cooking, go back to your skillet and add in the crushed tomatoes. i like to add in about 1/4 cup of water to this mixture as well. i tend to use the empty can of crushed tomatoes so i can get out every last bit of tomato sauce.
7. after your noodles have cooked for 6 minutes, add them to the skillet. give everything a gentle but good stir so it’s all evenly distributed.
8. add small dollops of ricotta throughout the top of the dish. add in the fresh mozzarella on any uncovered spots. the top of your skillet should look like a beautiful cheesy paradise.
9. add the lid to your skillet and keep the heat on low for 15-20 minutes.
10. check on your pasta after 10 minutes to see if it needs longer for the cheese to melt and noodles to cook. i find that 15 minutes is all it needs!
11. serve with a ridiculous amount of grated parmesan, because why not? add fresh basil if you have it but no sweat if you don’t (i didn’t and it was still absolutely phenomenal)

Let me know if you make this over on my Instagram page!

Another great recipe – my foolproof gluten free lasagna. Ooooh it’s good!