Wednesday, January 29, 2014

Baked Ziti / Rotini (secret ingredient - Bacon!)



                               Before cheese and oven                                        after

  • 1 pound ground beef 
  • 1/2 package Bacon & Bacon fat 
  • 1/2 cup chopped onion
  • 1 can Rotel, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup Pace Picante salsa
  • 1/2 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon dried leaf oregano, crumbled
  • 1/2 teaspoon thyme
  • 2 tablespoons garlic, minced (divided)
  • 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Montreal Steak Seasoning 
  • 1/2 teaspoon Johnny's Seasoning Salt
  • 1 Bay Leaf
  • 8 ounces ziti or Rotini, cooked and drained
  • handful of pre-shredded cheddar
  • grated parmesan
  • Parmesan/Ramano Mix
  • 1/2 teaspoon oil
  • dried parsley (garnish)
Cook bacon then set aside keeping the fat.  

Saute onion, garlic, basil, oregano, thyme, italian seasoning, and pepper in bacon fat and oil until onions are soft and aromatic. Add Rotel,
Pace, tomato Sauce. Season to taste.  add 1/4 cup grated parmesan. Stir. 

Boil noodles, drain.  

Cook beef separately in garlic, Montreal Steak Seasoning and Johnny's Seasoning Salt, drain. Add beef to sauce, stir. mix in handful of shredded cheddar.  Add noodles to sauce, stir.  Pour in baking dish.  Top with grated parmesan and parmesan/ramano mix (shredded) and parsley.  Bake until cheese on top is melted.