This is my favorite dish to make on a cold day! Enjoy!
- 1 pound dry ziti pasta
- 1 onion, chopped
- 1 pound lean ground beef
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1 1/2 cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
- In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake for 30 minutes in the preheated oven, or until cheeses are melted.
You know you’ve got a good loaf of bread when you’re eating pieces of it dry and LOVING IT! This honey whole wheat bread is easy to make, doesn’t require a bread maker and is delicious. Plus, it’s cheaper than store-bought bread and you KNOW it’s 100% natural with no nasty preservatives. I started making this bread a few years ago and haven’t bought a loaf of whole wheat bread since.
Equipment you’ll need
- Food processor or mixer
- Measuring cups and spoons
- Baking sheet or pizza stone/peel
- Dish towel or plastic wrap
- Mixing bowl
- 1 packet yeast
- 1 teaspoon sugar
- 1/3 cup warm water
- 3 cups whole wheat flour
- 1 cup bread flour
- 2 teaspoons of kosher salt
- 1/4 cup olive oil
- 1 1/2 cups warm water
- 1/3 cup honey
- Proof the yeast by adding the packet of yeast and sugar to 1/3 cup of warm water. Let sit for about 5 minutes. At this point your mixture should develop some foam. If not, your yeast is bad!
- Get your food processor out and put on the plastic dough blade. Pour the whole wheat flour, bread flour and salt into the food processor. Pulse a few times to mix up ingredients.
- With food processor running, pour honey and olive oil through feed tube. Once this has thoroughly mixed, leave the processor running and poor in the yeast mixture and the 1 1/2 cups water slowly. Remember, depending on the humidity in your kitchen, you may need to add more or less water!
- Let the processor kneed the dough for about 4 minutes. The dough should be very sticky and elastic. If it is not sticky, add more water and process longer. If the dough is too liquidy, add more flour and process.
- Remove dough from the processor and shape into a ball. Place dough in a well oiled mixing bowl. Cover the bowl with either a towel or plastic wrap and leave in a warm place to rise. Let the dough rise until it is roughly twice its initial size; about 60-90 minutes.
- Punch down the dough, removing air bubbles. Remove the dough from the bowl and shape into a ball. Place the dough on a parchment paper lined baking sheet (or pizza peel if you are cooking on a pizza stone). Cover again with towel or plastic wrap.
- Allow the dough to rise again for about 45 minutes. Meanwhile, preheat your oven to 350 degrees.
- Once the second rise is complete, place the baking sheet in the oven (or slide dough off pizza peel onto pizza stone) and bake for 25-40 minutes.
Welcome to my new blog! I’m looking forward to sharing recipes, my favorite cocktails and more!