I am super busy, working 40 hours a week as a Project Manager in addition to blogging, homeschooling, and attempting to do something along the lines of keeping up a home.
I don’t say this to brag about my busy-ness or to say that I’m busier than you, because I expect that you’re just as busy. No one I know has time to spare.
Joe and I work together really well, but we don’t have extra time to spend on meal preparation.
We squeak out the moments we can when we can, and we always eat, but long everything from scratch affairs are a thing of the past.
Especially during the summer, my family needs quick and easy options that everyone (even our crazy picky children) will eat.
This recipe is one of those.
Easy Baked Ziti (Gluten-Free)
Prepare the pasta according to package directions, removing pasta from the water while it is still firm. Drizzle with olive oil to prevent it from sticking while you prepare the sauce.
While the pasta is cooking, make the sauce. Heat a tablespoon or so of olive oil in a large skillet over medium heat. Heat the sausage, crumbling it as it cooks. Add the onion and sautÃƒ© until it is translucent and soft. Press the garlic into the skillet and add the Italian seasoning, red pepper flakes, and 32 oz of spaghetti sauce. Mix well and set aside.
Spread a thin layer of sauce in the bottom of a 9x13 pan. Drop spoonfuls of ricotta cheese over the sauce, using about half of the ricotta.
Mix a couple of spoonfuls of the sauce in with the pasta, then spread it over the ricotta in the pan. Pour the rest of the sauce over top.
Spread the remaining ricotta cheese over the sauce, and sprinkle the mozzarella and Italian blend cheeses over top.
Bake for about 20 minutes or until cheese is bubbly and beginning to brown.
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