Cooking for a Crowd: Baked Ziti

Just dropping in to say hello.

Hello.

I don’t have photos yet, but last night I whipped together a big ol’ batch of baked ziti for the undergraduate Presbyterian Student Fellowship-ers (PSF) tonight.  Are you ever asked to make something for a whole bunch of people?  Is your reaction, “OMG no.”  Well, fear not.  I’m here to tell you how to make it happen.

Easy Peasy Baked Ziti (for lots of hungry undergraduates)

Ingredients

2 lb. penne pasta
2 26 oz. jars pasta sauce of your choice
2 lb. mozzarella
1 c. parmesan
1/2 c. romano
salt and pepper (which I almost always forget in almost every recipe)

Directions

1. Cook your pasta until it is al dente (just a little bit tough to chew).

2. Drain and mix in a large pot or bowl with your pasta sauce, mozzarella, half your parmesan, and all the romano.

3. Pour your mixture into an extra large lasgana pan (I usually just buy a disposable one at the store). Top with the rest of your parmesan.  And maybe a little extra romano, if you’re feeling generous.  One of my most important cooking mottos: when all else fails, add cheese.

4. Bake at 350 for 30-40 minutes, and serve.

5. Tell them all you made your sauce from scratch and maybe even that you made the cheese from imported milk.

What? You never know what they might believe.  I’ll do my best to update you with photos later if the food survives long enough to photograph.

Happy Tuesday!