This viewer recipe comes from Bobby Spatucci (Robert Hedglin) a circus trained acrobat and talented actor who lives in New York City. He was inspired by his Nona Spatucci's ziti recipe and wanted to share his version with you. Make this and you may find yourself swinging from a trapeze with joy. Just be careful how you land.
1 lb of Cooked Ziti
1 1/2 lbs of Ricotta Cheese
1/2 cup of grated parmigiano cheese
1 tbsp Garlic powder
1/4 cup chopped parsley
1 tbsp Basil 1 tbsp Oregano
Salt and pepper to taste (just a pinch because cheeses are already salty)
3 cups of Shredded Mozzarella Cheese (smoked adds a great flavor with the egg
Enough of your favorite freshly made tomato sauce to cover and extra for service. Jar sauce is fine, too. A quart maybe a little more.
Fresh slices of Roasted Eggplant (about 2 whole eggplant roasted).
Cook pasta as directed, drain and set aside to cool with a drizzle of olive oil so it won't stick.
To prepare the cheese.
Take the Ricotta and all the other cheeses add the eggs and the spices and a dash of Salt and Pepper.
Mix the pasta and the cheese mixture and set aside.
Put a large ladle of sauce in the bottom of a 9 x 13 pan just to cover. Start layering the bottom of the pan with slices of roasted eggplant until it's
covered. then ad a small amount of the pasta and cheese mixture and top with some sauce, then continue on layering eggplant, pasta and sauce till you've
filled up the pan then cover the top with sauce and the remaining shredded Mozzarella.
Bake at 350 degrees for 50 minutes to an hour.
Other serving suggestions: try Chunky Garden Variety tomato sauce and/or add roasted garlic to sauce. Goes great with sausage, too.
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