Some of my fondest memories growing up are in the kitchen. My grandmother is the type that can make something out of nothing. And believe me, we had some rough times where she had to do just that. I don’t remember a bad meal ever coming out of that kitchen. Even when the chips were down! That says a lot about someone’s cooking. If you can accomplish making a meal out of whatever you can find and it actually tastes good, I think you’re doing pretty good.
Other nights, I am on the ball and reminded that family time is important. Even if it’s just at the dinner table for 20-30 minutes in between the chaos. We always ate dinner as a family and Italian food was always my favorite. Assunta Cantisanto is the founder of Ragu Pasta Sauce. She emigrated in 1914 from Naples, Italy to New York City. She shared her pasta with everyone she knew and they loved it! Finally, in 1937, she launched her family’s recipe for pasta sauce and the rest is history! Ragu is a well-known product, available in most grocery stores. It’s really great hearing about the beginnings of traditions and recipes. Being 1/2 Italian myself, these are the stories of my ancestors. I love Italian food, it’s just a part of me; it’s in my blood! I crave garlic and pasta regularly. One of my favorite dishes growing up was Baked Ziti and today, I am sharing how you can make a Traditional Baked Ziti with Ragu Pasta Sauce, even on a hectic evening!
Check out this video if you’re interested in learning more about the Ragu traditions and Assunta Cantisano!
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- 1 Jar Ragu pasta sauce, Old World Style (Meat Flavored)
- 16 oz. box, penne pasta
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
- 1/2 cup fresh basil, chopped (optional)
- salt and pepper to taste
- Preheat oven to 425°.
- Boil penne pasta as directed.
- In a large bowl, combine 1 cup ricotta cheese, 1/2 cup mozzarella, 1/4 cup grated parmesan cheese, egg and salt/pepper to taste.
- Add 1/2 jar of Ragu and mix until well combined.
- Add cooked penne and stir.
- Add half of your ziti to a casserole dish and top with spoonfuls of ricotta cheese
- Add the remainder of your penne and top again with spoonfuls of ricotta cheese
- Pour the remainder of your sauce on top and cover with shredded mozzarella cheese
- Bake uncovered for 10-15 minutes.
- Remove from oven and let sit for 5-10 minutes before serving.
- Sprinke with chopped basil (optional) and Enjoy!
Don’t forget to visit and learn more about the Ragu heritage story and Ragu Pasta Sauce Recipes!
What are some of your family traditions?