BAKED PASTA WITH RICOTTA AND HAM: Pasticcio di Maccherono

Why do I always wake up at 6:30 am on a Saturday??? My 15 year old sous chef is still asleep so I am relying on my buddy here to help me out - -What? You don't have any thumbs? Yeah..stop complaining - - We're now on Day 6!

Saturday is usually our MAC AND CHEESE day, but let's see if we can sell this baked ziti for brunch.  The  difference on the Mario version is I used provolone instead of cachiotta cheese and honey ham versus his parmacotto.  Geez Mario - I am going to be poor if I will follow your ingredients to the dot.

I hate left overs - -but this one is fine as teens will have this for their mid afternoon snack this weekend.

Mario Batali's version: See Page 190

 

DAY 6

Maria Belinda's version:
3 tbsp extra virgin olive oil
1 cup ham
salt and freshly ground black pepper
1 carrot, dicd
1/2 onion, diced
1 rib celery, thinly sliced
1 cup red wine
1 1/2 can tomato sauce
2 boxes mini ziti
2 cups ricotta1 cup provolone
parmigianno regianno f0r grating (I mixed with mozzarella)

STEP 1: Cook ham, carrots, onion, carrots in olive oil. Season with salt and pepper

 

STEP 2: Add wine and cook for5 minutes. Add tomato sauce

 

STEP 3: Place cooked ziti (al dente). Add ricotta and provolone. Mix well

 

STEP 4: Place in baking pan. Top with parmigianno regianno/mozarella. Drizzle with olive oil and bake for 10 - 15 minutes

 

PART 5: Serve with garlic bread. This can be served at room temperature or warm.