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Baked Ziti

Spaghetti sauce
16 ounce package ziti macaroni
1 pound lean ground beef
15 ounce container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 egg, slightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
1 8 ounce package mozzarella or scamorze cheese, shredded

Prepare spaghetti sauce.

Meanwhile, in 8 quart Dutch oven, prepare ziti macaroni as label
directs; drain. Set aside.

In same Dutch oven over medium-high heat, cook ground beef until
well browned, about 10 minutes, stirring occasionally. Preheat
oven to 350 degrees Fahrenheit.

Remove Dutch oven from heat; stir in ricotta, next 5 ingredients
and half of spaghetti sauce until well mixed. Add ziti and toss
gently to coat well.

Spoon mixture into 13" by 9" backing pan; pour remaining spaghetti
sauce evenly over ziti mixture; sprinkle with mozzarella cheese.
Back 20 minutes or until hot and bubbly.


2 tablespoons salad oil
1 medium onion, diced
1 medium garlic clove, minced
2 15 ounce cans tomato sauce
1 12 ounce can tomato paste
2 teaspoons brown sugar
2 tablespoons chopped parsley
1 teaspoon oregano leaves
1 teaspoon salt
1/8 teaspoon cracked pepper
1 bay leaf

In 3 quart saucepan over medium heat, in hot salad oil, cook onion
and garlic until tender, stirring frequently, about 10 minutes.

Add tomato sauce and remaining ingredients; over high heat, heat
to boiling. Reduce heat to medium-low; partially cover and cook
30 minutes. Discard bay leaf.


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