Women at work and their tips, challenges, advice, complaints, and experiences

Back in my retail days, one of my favorite things to pick up for dinner was baked ziti from the little Italian place in the food court.  I always asked the folks there for extra sauce and cheese, of course - that really made the meal.

Earlier this week I wrote up my menu plan and decided that a trial run on making my own ziti was in order - I already had everything I needed on hand in the fridge and pantry.  It was apparently a success, since my husband had three helpings and even my six-year-old ate all of hers. 

Here's the recipe I came up with off the cuff; give it a try and let me know how it works out for you!

What You Need:

• 1 container of penne pasta (we used whole grain for an extra healthy recipe)
• 1 jar of your favorite pasta sauce
• 1 C mushrooms, washed & sliced thinly
• 2 C shredded cheese (normally I would have used mozzarella, but I had four-cheese Mexican blend on hand and it worked out fine)
• ground basil
• oregano

What To Do:

• Cook pasta according to package directions.
• While pasta cooks, wash and slice mushrooms and set aside.
• Use about a quarter of pasta sauce to create a bottom layer across the bottom of a 13x9 baking dish.
• When pasta is done cooking, drain in strainer.  While pasta drains, cook mushrooms lightly in pasta pot until slightly tender; remove from heat.  (Fun tip: you'll know they are getting "done" when they begin to smell like pizza toppings!)
• Create a layer of pasta in baking dish - use about half of cooked pasta.
• Place a thin layer of cheese on top (about 1/2 cup); spread mushrooms across top of cheese.
• Pour another quarter jar of sauce over pasta, cheese, and mushrooms.
• Create a second layer of pasta with remaining pasta, 1/4 c cheese, and another quarter jar of sauce. 
• Top with remaining pasta sauce and about a half cup of cheese.  Sprinkle with oregano and basil.
• Place in 375 degree oven for 10 - 15 minutes (watch the cheese around the 10 minute mark - it will begin to look like pizza topping).  The longer you leave it in, the firmer the pasta will become and the "meltier" the cheese - take it out when it suits your tastes!

Serve this up with milk and a nice green salad and you're sure to hit every food group in a jiffy - and of course ice cream for dessert to balance the acidity of the tomato sauce.  ;-)