I have been turned into fodder for a Nyquil commercial this week, so I’ve been living on plain white rice, boxed mac and cheese, and subpar canned chicken noodle soup. :shudder: Yeah, even when I’m sick and can’t hardly taste a thing, I’m still a food snob. So last night, as I was feeling better, I decided I wanted to make something decadent and wonderful, so I adapted this recipe for decadent Italian baked ziti. It’s not really fitting for a Thoughtless Thursday post, but it was fabulous, and hey, beggers can’t be choosers this week. It’s loaded with cheese and sour cream, so not remotely friendly to the lactose intolerant. It does, however, fit the bill for being high in calcium, which works as we’re trying to beef up the calcium in Gimpy’s (aka my hubby who broke his leg) diet. Since I’m sick I didn’t bother calculating the nutrition info. I didn’t REALLY want to know. But it was truly amazing and well worth passing on to Presto Pasta Nights, hosted this week by The Well Seasoned Cook . Look at all that cheesy goodness. Serves 6 and is sure to satisfy even the biggest of meat lovers.
- 1 box whole grain penne (if you can find ziti, great; I couldn’t)
- 1 jar of your favorite marinara (I used Ragu Light Tomato and Basil)
- 2 8 oz. balls fresh mozzarella, sliced
- 1 package sliced provolone cheese
- 1 1/2 cups light sour cream
- Cook the pasta according to package directions, less a minute or two (so it’s still kinda chewy)
- Drain well.
- Mix with the marinara sauce.
- Spray a 9×13 casserole dish with cooking spray.
- Layer half the pasta and sauce over the bottom.
- Spread half the sour cream over the top.
- Layer half the provolone slices over that.
- Layer half the mozzarella slices over that.
- Repeat with remaining ingredients.
- Bake covered at 350 degrees for 35 minutes.
- Remove the foil and bake for an additional ten minutes until cheese is bubbly.