POLOKWANE – Pasta can be described as an indulgence because nothing tastes better than a perfectly made pasta.
As there are so many variants of the Italian staple, it is impossible to get through all the possible combinations.
This recipe, supplied by What’s for Dinner, is a baked ziti. It is a baked casserole dish made with macaroni and sauce characteristic of Italian-American cuisine.
Ingredients
- 15ml stork margarine 1 onion, chopped
- 4 x cloves garlic, crushed
- 2 x Robertsons Bay Leaves
- 2 x 400g tins tomatoes, chopped
- 1 x KNORR Chicken Stock Pot
- 10ml olive oil
- 1 x bunch basil, freshly chopped
- 500g penne pasta, cooked and drained (or pasta tubes)
- 300g ricotta cheese, crumbled
- 100g parmesan cheese, grated (or Cheddar)
Method
- Preheat the oven to 180°C.
- To make the sauce, heat the Stork Margarine in a large saucepan over medium heat. Add the onion and cook for 3 minutes, until softened but not coloured. Add the garlic and cook for a further 2 minutes.
- Add the Robertsons Bay Leaves, chopped tomatoes and Knorr Chicken Stock Pot. Bring to the boil, turn the heat down low and simmer for 10 minutes. Add the freshly chopped basil, stir through and remove from the heat.
- Lightly oil a casserole dish with olive oil. Ladle some of the tomato sauce into the bottom of the dish. Mix the cooked ziti pasta with the remaining tomato sauce. Pour half of the pasta into the casserole dish and top with the ricotta. Top with the remaining pasta and sprinkle with Parmesan.
- Bake for 20-30 minutes, until golden brown.
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