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Red-Zone Ziti




Source of Recipe


the web


List of Ingredients




1/2 cup breadcrumbs
Salt to taste (for the sauce)
2 cups whole milk (for the sauce)
1 pound fresh mozzarella, cut into 1/2-inch cubes
4 tablespoons unsalted butter (for the sauce)
1/2 cup grated Parmigiano-Reggiano
1 pound ziti pasta (good quality Italian product) cooked al dente
Pinch of nutmeg (for the sauce)
2 cups Classico Tomato and Basil Sauce
2 cups balsamella sauce
3 tablespoons flour (for the sauce)


Recipe



Preheat oven to 425 degrees.
Place cooked and cooled ziti in a large mixing bowl. Add the Classico Basil and Tomato Sauce, balsamella, mozzarella and grated cheese and stir to mix well. Divide among 4 grain dishes and sprinkle with breadcrumbs and bake in oven until bubbling and crusty on top, about 20 minutes. Remove from oven and serve immediately.

Yields: 4 servings.

Balsamella sauce: Melt the butter in a sauce pan and whisk in the flour. Cook the flour mixture for a minute or two. Add the milk, whisking all the while. Season with the salt and add in the nutmeg. Continue cooking over medium-low heat, whisking and being careful that the mixture doesn't scorch on the bottom half of the pan. Cook until mixture begins to boil and thickens.

Yields: 2 cups.