Week 27

Baked Ziti with Tomatoes and Mozzarella

[taken from page 203 of “The America’s Test Kitchen Family Cookbook”]

Notes: OK, I’m finally back on a more permanent basis and I’ve got a lot of catching up to do. Taking into account the vacation that I will be taking near the end of the year, I have to make at least 2 things a week in order to meet my goal. Home stretch, here we go . . .

Lessons:
1. Definitely another multitasking recipe, which made for a hectic kitchen at times. I’m just surprised I didn’t get sauce on my white shirt. Mad skills, I suppose.
2. The recipe said to make the sauce in a 12 inch skillet, and I’m curious if that’s for the surface area, because before it has a chance to simmer down, the sauce comes right up to the rim of the pan, which made me pretty nervous. If I were to do this again, I’d probably make the sauce in (*gasp!*) a saucepan.
3. Caught myself with the basil again, and I’m glad that I did because I was very close to once again putting in too much. Also remembered the garlic this time as well.
4. If I had read the note on this recipe beforehand, I wouldn’t have spent 5 minutes trying to find the correct pasta and just bought penne instead.
5. This recipe is essentially Casserole Italian, without the meat, and with different noodles. Good to know. Perhaps I can take both recipes and fuse them together to make my own “original” version.

Final Analysis: Another winner from America’s Test Kitchen. Of course, this classic of Italian cooking is automatically a win in my book.

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