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    Baked Ziti

    1 1/2 cups heavy cream
    9 lbs. ziti pasta
    1 #10 can Contadina Spaghetti Sauce
    1 1/2 lbs. ricotta cheese
    12 oz. eggs, beaten
    4 oz. Parmesan cheese, grated
    2 lbs. Mozzarella cheese
    2 tbsp. fresh basil leaves

    Combine Contadina Spaghetti Sauce and heavy cream; blend well. Pour creamy sauce over cooked ziti pasta; mix well and set aside.

    Combine ricotta cheese, beaten eggs, grated Parmesan cheese and basil leaves; mix well. In each of two well-sprayed full steam table pans, layer 4 pounds ziti mixture and 8 ounces ricotta mixture. Repeat.

    Top each pan with 1 pound mozzarella cheese.

    Bake in 350-degree F. conventional oven 30-35 minutes, or 300-degree Convection oven 20-25 minutes.

    Makes 40 8-ounce servings

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