This ziti can come together in under 30 minutes and will have everyone fooled that it took longer!
Good morning, all! It's time for another round of Sunday Supper. This week's event is Italian Fest hosted by Manuela of Manu's Menu. I am so excited to join in and have the perfect recipe to boot. Last year, I traded in a bunch of regular books for store credit at a local used bookstore - that is very dangerous for me to go into. I looked for some books that I was wanting, but had no luck, and decided to venture into the cookbook aisle.
I found a few Rachael Ray cookbooks and a few Bobby Flay cookbooks and called it a day. I still have a little store credit leftover, so I may be making a trip soon to find some more cookbooks...that I don't need. I decided to pick up Rachael Ray's Cooking 'Round the Clock cookbook, which is one of her 30-minute meal cookbooks and I am so glad that I did. I love love love this Fast Faux Baked Ziti recipe. It is so quick and you can literally stick it under the broiler and fool everyone into thinking you have slaved over it for hours in your kitchen...and it tastes like that too!!
I am not a true Italian by any means, but this definitely felt more authentic than any other dish I've ever made. The bechamel sauce was to die for!! It was just so rich and creamy. I don't think I've ever had anything quite like it.
What you need:
- 3 Tbsp. extra virgin olive oil
- 6 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes
- 1 can (14 oz.) crushed tomatoes
- 1 lb. ground beef
- Salt and pepper, to taste
- Fresh basil leaves, roughly chopped
- 1 lb. ziti rigate
- 2 Tbsp. salted butter
- 2 Tbsp. all-purpose flour
- A pinch of ground nutmeg
- 2 cups whole milk
- 1 cup Italian blend cheeses
- 1 cup cubed fresh mozzarella cheese
- Boil salted water in a large pot and cook pasta al dente and drain.
- Meanwhile, add oil to a medium saucepan over medium heat and add garlic. Cook for 1 minute, stirring constantly, so it doesn't burn.
- Add tomatoes (diced and crushed) and salt. Simmer for 10 minutes.
- Turn heat to low and add basil, simmer for 10 more minutes.
- While the sauce is simmering, brown and crumble ground beef. Drain, if needed, and add to tomato sauce.
- In a small saucepan, melt butter over medium heat. Then whisk in flour and season with salt and pepper and a pinch of nutmeg. Cook for 1 minute.
- Slowly, stir in milk and bring to a rolling boil - watch carefully to not burn the sauce. Cook for about 5 minutes.
- Add cooked pasta to a 9x13-inch casserole dish, then top with tomato and basil sauce. Toss gently to coat.
- Take the bechamel sauce (that's your milk mixture) and pour over the top, but do not mix.
- Top with cheeses and place the casserole dish under the broiler for 3 to 5 minutes until the cheese melts and turns brown and bubbly.
Recipe slightly adapted from
Rachael Ray's Cooking 'Round the Clock cookbook
See the other great Italian recipes for this week's Sunday Supper Event below!
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelatofrom Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
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