Mel's World

My mom made baked ziti when I lived at home, so when Donnie and I got married I started making it myself.  I never got mom’s recipe so I just gave it my best shot and ended up making it different every time.  I have learned that no matter how hard you may try, you can never recreate a mom’s perfect recipe.  They may write it out themselves and give you a step by step demonstration but you will never be able to make it taste like they do.  So to save myself the frustration and disappointment, I have learned to take the idea and make my own version.  I have been working on some dishes for 10 years and they still aren’t just right but that’s what keeps things fun and interesting.  When I am experimenting, I always give the Domino’s disclaimer- “its just a phone call away”!

I must say that my baked ziti has become pretty good over the years but I think I made it even better today.  I didn’t have enough provolone so I substituted with Allouette cheese spread.  It was fabulous people!!!!  It was so good that Donnie got seconds and that almost never happens (he eats to live, I live to eat)!  So, since we enjoyed it so much, I thought you may too!

Mel’s Baked Ziti

14.5 oz penne pasta ( I like Barilla Plus, its multigrain)

24 oz Bertolli organic pasta sauce (I use the olive oil, basil and garlic flavor)

14.5 oz Ragu Traditional pasta sauce (I use organic when I can find it)

1 lb. ground round

6.5 oz Alouette Garlic & Herb spreadable cheese

6 slices provolone cheese

2 Tablespoons olive oil

salt & pepper to taste

Preheat oven to 375.  Cook penne in salted water.  Cook ground round.  Drain both and put back in large pot.  Add both sauces, olive oil and heat until hot.  Stir in Alouette cheese until completely melted.  Add salt and pepper to taste.  Put in deep casserole dish (about 2-3 inches, may fill 2 depending on the size) and top with provolone slices.  Cover with aluminum foil and bake for 30-45 minutes, or until hot and bubbly.  Let cool for 5 – 10 minutes and ENJOY!!!