Yield: 6 servings
|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|
|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|
|⅔ cup||Heavy Or Whipping Cream|
|2 cups||Mozzarella Cheese --|
|3 tablespoons||Parmesan Cheese -- Freshly|
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