1 lb ziti, cooked
1 lb hamburger, cooked
1 15 oz pk ricotta cheese
1/4 cup parsley
1/2 cup parmesan cheese
1 egg
2 cup shredded mozzarella cheese
3 cup sauce of your choice
Directions
Mix ricotta cheese, egg, parsley and parmesan cheese together.
Careful- ly mix hamburger with this mixture. Add ziti. Mix in 3/4 of
the sauce of your choice. Spread in a pan. Put the rest of the sauce
on top. Sprinkle mozarella cheese on top. Bake at 350F for 30-35
minutes.
Source: Andrea Cassoni, Cyberealm BBS originally posted 9/28/92 Typed
in MM format by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Servings: 6 servings
Andrea's Baked Ziti Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
It is possible to follow the history of `recipes` way back into the distant past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. However, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main course and desserts, a style of dining still practiced today. He also informs us how the ancient cooks made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Moving on, there are a couple of interesting cookery books dating from the fourteenth century - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of food served to the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, basil and rosemary. These new foods and spices created an outbreak in books on cooking, most of which are now in private collections. Over the succeeding few centuries, the powerful and rich strove to lay on the most extravagent meals, and consequentially the best chefs and their recipes increased in prestige. Nevertheless, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks are starting to become popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Andrea's Baked Ziti recipe.
