Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Extra Virgin Olive Oil |
1 medium | Onion -- Minced |
2 \N | Cloves Garlic -- Minced |
1 pounds | Lean Ground Beef |
8 \N | Whole Sun-Dried Tomatoes, |
\N \N | Oil-Packed -- Drained And |
\N \N | Minced |
1 can | (28 Oz) Crushed Tomatoes |
\N \N | In Puree |
2 tablespoons | Dried Oregano |
2 teaspoons | Dried Marjoram |
\N \N | Salt And Freshly Ground |
\N \N | Black Pepper -- To Taste |
1 pack | (14 Oz) Ziti Pasta |
2 larges | Eggs |
⅔ cup | Heavy Or Whipping Cream |
2 cups | Mozzarella Cheese -- |
\N \N | Shredded |
3 tablespoons | Parmesan Cheese -- Freshly |
\N \N | Grated |
1. Preheat oven to 350 F.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and saute 5 mins. Stir in the ground beef and cook, crumbling it with the back of a wooden spoon, until it loses its pink color. Add the sun-dried tomatoes, crushed tomatoes, and seasonings.
Let the mixture simmer uncovered for 15 mins.
3. Meanwhile, cook the ziti in a large pot of salted boiling water until al dente, then drain well.
4. Whisk the eggs and cream together in the bottom of a 3-qt Dutch oven or other ovenproof casserole. Quickly tos the drained ziti with the eggs and cream. Add the meat mixture and stir to combine thoroughly. Fold in 1½ cups of the shredded mozzarella. Top the pasta mixture with the remaining ½ cup mozzarella and the Parmesan.
5. Bake uncovered until the cheese is melted and the casserole is bubbling, 30 to 40 mins. Serve at once with a green sald and crusty bread. Makes 4 to 6 servings.
Recipe By : Sarah Leah Chase's Cold-Weather Cooking- ISBN 0-89480-752-8
From: Dan Klepach Date: 12-11-95 (05:26) (159) Fido: Cooking