After a brief summer hiking hiatus, we went for our first Fall hike last weekend. It was glorious. A little drippy, for my liking - but glorious, none the less. 😅 It felt great to be back in the our hiking boots.🥾 Woods, trees, fall leaves, waterfalls - what's not to like? 🌳🍂🪵
Maybe it's the exercise. Or maybe it's just being outside and breathing in all that fresh air. Either way, there's no denying the fact that I'm absolutely starving after a hike. I crave all the carbs - cookies, pastas and crusty bread. 🍝 🥖 Comfort foods.
One of the best things about pasta is it's make ahead-ability. (Pretty sure that's not a word. 😂) Having a pan of this delicious baked pasta in the freezer is the definition of the word. It's delicious, it's simple to prepare and I can pop it in the oven and enjoy it as a super satisfying post-hike meal within 30 minutes.
2 Tablespoon olive oil
3 cloves garlic, minced
1 large onion, diced
1 lb. Italian sausage
1 lb. ground beef
1 can (28 ounces) whole tomatoes, with juice
2 cans (14.5 ounces) tomato sauce or marinara sauce
2 tsp. Italian seasoning
1/2 tsp. red pepper flakes
Salt and pepper, to taste
16 oz. ziti, cooked until not quite al dente
15 ounces whole milk ricotta cheese
1 1/2 lb. mozzarella cheese, grated
1/2 c. grated parmesan cheese
Bake 20 minutes at 375.
Before you start sending me texts - I know that the pasta that I used is not ziti. 😅. Baked ziti just sounds so much better than baked penne. I actually substitute all different kinds of pasta in this recipe and I call it all Baked Ziti. 😂
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