i am looking for a receipty for a pasta called i have not the right name but something like zeedy?

Question

italian pasta i have the spelling wrong e.g zeedy

Answer 1

ziti :)

Answer 2

Sauce, ziti(penne) noodles, and mozz cheese bake at 350 or you can bread some chicken little oil fry it then top with the noodles sauce and cheese bake. Be sure to cook noodles almost but still lil hard. Did I just confuse you. I could have worded that a lot better.

Answer 3

ZITI

Google Baked Ziti

Answer 4

ZITI, it is only a shape/style of pasta you can cook it any way you want, but maybe you are refering to baked ziti, which is just generally meat cheese red/tomato sauce bked in the oven, everyones recipies vary.

Answer 5

Ziti.

1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Answer 6

Ziti

Answer 7

Ziti is a medium tube shaped pasta. There are dozens of recipes using it.
http://pasta.allrecipes.com/az/BakedZiti.asp

Answer 8

do you mean ziti?? it's not a recipe but a type of pasta, available in any local supermarker

Answer 9

Ziti.

Basically, ziti are short, fat penne. Just mix w/ your favoite tomato sauce and mozzarella shreds, top w/ more c heese, and bake.

Answer 10

it is Zitti

BAKED ZITI

Baked ziti is comprised of three components; sauce, filling (much like a stuffed shell or ravioli filling) and cooked pasta. These are assembled after being prepared, then baked before serving. The final result is reminiscent of lasagna, but much easier and faster to prepare. It's sure to become your family's weeknight favorite!

Preparation and Assembly:

1 lb. ziti pasta, cooked al denté (to the tooth)
2-3 tablespoons Parmesan or Romano, for sprinkling
olive oil, to drizzle on top before baking

Prepare sauce (following directions below) at least one hour in advance.

Stir together ingredients for Ricotta filling mixture (recipe found below).

Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan.

Add sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well.

Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole.

Spread a layer of the ziti in the bottom of the casserole dish, then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there.

Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil.

Bake in a preheated 400°F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes).

Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat!


Sauce:

3 tablespoons olive oil
2 large Vidalia or Sweet Spanish onions, thinly sliced
6-7 whole cloves garlic, peeled
1 chopped shallot (optional)
1 lb ground pork or Italian sausage meat (casings removed)
3/4 lb ground beef or veal
1 red bell pepper, chopped and seeded
1/4 teaspoon hot red pepper flakes
1/2 teaspoon each basil and oregano flakes
2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar
1 large can (24-28 oz) whole peeled tomatoes
1 large can (24-28 oz) Hunt's Tomato Puree
1 bay leaf
1/3 teaspoon ground black pepper, salt to taste

In a large heavy bottom skillet, saute ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; saute until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so).
Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper.

Side Note: Have any salami, supresatta, or proscuitto? You can add these to the saucepan to add much flavor to the sauce - ends (or even proscuitto bones) are fine. Parmesan or Romano cheese rinds also can be used. Remove (along with the bay leaf) when the sauce is done.

Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired.


Ricotta Filling Mixture:

1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1/2 lb shredded full milk mozzarella
1 lb full milk Ricotta
1/4 teaspoon ground nutmeg (optional)

In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg).
Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling.

If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone!