1/2 lb lean ground chuck
1/2 lb ground turkey
1 vegetable cooking spray
1 cup chopped onion
1 cup sliced mushrooms
3/4 cup chopped green pepper
2 cloves garlic, minced
1 cup water
1/4 cup chopped parsley
1 1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 (14 1/2 oz.) cans whole
1 tomatoes,
1 undrained & chopped
1 (6 oz.) can tomato paste
3 cup cooked ziti
1 cup fresh grated parmesan
1 cheese
Directions
Cook ground chuck and turkey in a Dutch oven over medium heat until
browned, stirring to crumble. Drain and pat dry with paper towels; set
aside. Coat pan with cooking spray; add onion, mushroom, bell pepper
and garlic; saute 4 minutes until tender. Return turkey mixture to
pan, add water and next 6 ingredients. Bring to boil; reduce heat and
simmer, uncovered, 25 minutes, stirring occasionally. Remove from
heat and cool slightly. Add pasta; stir well. Spoon into 13"x9"x2"
baking dish, cover with heavy aluminum foil; cut 3 slashes in foil.
Bake at 375 degrees for 50 minutes or until thoroughly heated.
Uncover; top with cheese. Cover and let stand 5 minutes. Makes 8
servings.
Servings: 1 servings
290655 -- Ziti Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Dutch Oven; Italian; Main Dish
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into antiquity, in fact as far into history as ancient Egypt, and quite possibly further than that. Interesting though that is, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to academics is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and desserts, something that is very familiar to us today. Additionally, he recounts how the Romans were skilled in the use of a good variety of aromatic flavours, including some that we all recognise for example basil, fennel and dill. In the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, including basil and rosemary. These new foods and tastes was responsible for a torrent in recipe books, some of which still exist in academic collections. Over the following few centuries, the powerful families of Europe strove to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes common in their social group. When we get to the 1900s, cooking books were greatly in demand mostly due to better eduction, more leisure time and having more disposable income. The arrival of TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting everybody to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this 290655 Ziti Casserole recipe.
