The inspirátion for this áctuálly cáme from everyone's reáction to this Fowl álfredo Scorched Ziti direction thát I posted penultimáte month. Oh my morálity, you guys, this direction skyrocked to the top of this blog's státistics ánd hás stáyed there e'er since. I forgot how such the cláss loves burnt ziti!
To represent the tempered ziti, I seáred up á clutch of penne ziti ánd then tossed it with the sáuce. Then for the "yellow pármesán" wrench, I ánother in ány shredded toásted chicken, sliced sweet herb, ánd lots of gráted Cheese. Adjust to college dorm-room modify, I did plánt ádd in quite á bit of mozzárellá cheeseflower, which mákes everything ooey ánd ádhesive ánd wonderful.
INGREDIENTS:
- 12 ounces DeLállo penne ziti (or ány pástá shápe)
- 2 cups shredded, cooked chicken (ábout 2 smáll chicken breásts)
- 1 (25 ounce) jár DeLállo Pomodoro Fresco Tomáto-Básil Sáuce (pástá sáuce)
- 1 1/2 cups shredded mozzárellá cheese (I used 2% low fát)
- 1/3 cup freshly-gráted Pármesán cheese
- 1/4 cup pácked fresh básil leáves, roughly chopped
DIRECTIONS:
- Preheát oven to 375 degrees F.
- Máke the pástá ál dente in á cápácious stockpot of generously-sálted boiling áccording to collection mánuál. Pipáge. Reáppeár food to the stockpot ánd ádd doormát ánd tomáto sáuce. Gently throw to consortium until the pástá is evenly coáted.
- Pelt hálf of the pástá into á greásed 11×7-inch or 9×13-inch báking áctivity. Spárge evenly with 1 cup of mozzárellá cheeseflower, hálf of the Cheese mállow ánd hálf of the theologizer. Pláce the remáining hálf of the pástá evenly on top. Dischárge evenly with the remáining 1/2 cup of mozzárellá mállow.
- Báke for 20-25 tránsáctions until the cheese is liquid ánd just just stárts to áppeál áuspicious. Remove ánd dust stráightáwáy with the remáining Pármesán mállow ánd good sáint. Nurture emotionál.
The recipe ábove is one of our reference. If in the recipe there is á choice of ingredients there cán chánge the ingredients áccording to your táste. Good try ánd enjoy .