Saturday, December 25, 2010

Dutch Oven - Baked Ziti


We were invited to my brother's for Christmas dinner, and I decided to get back in the iron saddle, so we scoured the web, and decided to try Mark & Brendan's Baked Ziti. I've been very busy this December, and I'm sorry I haven't posted much, but we've had a serious case of the busys. I've got some good plans for January, so stay tuned.

This recipe was easier than I thought, and it tasted great! Everyone at the party liked it, so I'm giving this our first ever 5+! Congratulations Mark! You sure know how to cook them! I've paraphrased the directions below, but check out marks post for the full details.

Recipe Courtesy Mark Hansen of Mark's Black Pot, www.marksblackpot.com

Dutch Oven Baked Ziti

12" dutch oven

15-20 coals below, then
8-10 coals below, and 18-22 above


1 Tsp oil
6 cloves garlic, chopped
1 medium onion, diced
1/2 tsp crushed red pepper (We actually went more toward the 1 tsp...)
1 lb ground meat (we used turkey)

1 28 oz can of crushed tomatoes
3 Cups water
1/2 tsp salt
1 lb ziti pasta (we actually cheated and used penne)

juice of 1 lemon
1 pint carton cream
1/2 cup parmesan
liberal doses of basil, oregano, parsley
liberal dose of black pepper
1 medium package of shredded mozarella

Feta, crumbled, for serving

Brown meat, garlic, crushed red pepper and onion. Add canned tomatoes, water and pasta. Stir then cover and let boil until the pasta is 'Al Dente'. (About 20 minutes) Add cream, parmesan, pepper and lemon juice. Top with mozzarella and broil by adding coals to the lid. When golden brown, serve with feta.

We used turkey as well, but we used farfalle (bowtie) pasta. This turned out great, and I've got Mark to thank for it! Thanks for sharing such a great recipe, I've wanted to try it for a long time!

5+ Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

1 comment:

  1. Hey, Andy. The fact that it took me so long to respond to this is a testament to just how disconnected I've been lately. My apologies. And, my gratitude for the endorsement and the linkback! Brendon and I love cooking this dish, and everyone we know loves eating it! Thanks for sharing it!

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