“Words have the power to change the world.” ~ Amanda Gorman, Youth Poet Laureate of the United States
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last weekend was the fall tour of the MN Society of Architectural Historians, this year held in a house designed by Norman Nagel in 1956. The house was stunning, but so was the setting on a bluff that was originally part of the William Davern farm. I love this Highland Park neighborhood along Colvin Avenue that also has MCM homes designed by Close Associates, Ellerbe & Co, Cerny, and another Nagle house.
RECIPE OF THE WEEK
Wednesday was the start of the government shut-down, don’t know how long it will last. I needed some comfort food, and this delicious but easy recipe for baked ziti from Holly Nilsson at spendwithpennies.com fit the bill.
BAKED ZITI
- 1 pound Italian sausage
- 1 small yellow onion, diced
- 28 ounce jar pasta sauce (I used Rao’s roasted garlic sauce)
- 14.5 ounce can diced tomatoes with juices
- 1/2 cup water
- 2 teaspoons Italian seasoning
- 16 ounces ziti (smooth, tubular pasta)
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking pan.
In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up until the sausage is fairly fine. Drain any fat.
Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste.
Meanwhile, boil ziti in a large pot of salted water to desired consistency. Drain well.
In a medium bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and Parmesan cheese.
Add 1 cup sauce to the bottom of the prepared baking pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
Bake uncovered for 25-30 minutes or until golden and bubbly.
