Baked Ziti

I forgot to take the picture until after we all had gotten some.

I have been using this recipe for years and it is always a hit. Don't let the ingredients scare you away...you will be surprised when you taste it! I hope you all enjoy it as much as we do.

16oz Ziti pasta
(2) 24 oz jars spaghetti sauce
1 tsp oregano
1 tsp basil
6oz shredded mozzarella cheese
6oz sliced provolone cheese
1 1/2 cups sour cream
1 lb ground beef
1 med onion
grated parmesan cheese

Brown ground beef and onion. Drain. Add sauce, basil and oregano. Simmer 15 minutes. Cooked ziti and drain. Mix ziti with sour cream.

Spray a 9x13 pan. Layer 1/2 of ziti, provolone cheese, 1/2 of sauce, rest of ziti, mozzarella cheese and rest of sauce. Sprinkle parmesan cheese on top and bake on 350 for 20 minutes.

Homemade Italian Bread

Italian Bread Using a Bread Machine

INGREDIENTS:

4 cups unbleached all-purpose flour 1 tablespoon light brown sugar (I used brown sugar blend) 1 1/3 cups warm water (110 degrees F /45 degrees C) 1 1/2 teaspoons salt (I omitted) 1 1/2 teaspoons olive oil

1 (.25 ounce) package active dry yeast 1 egg 1 tablespoon water 2 tablespoons cornmeal

DIRECTIONS:

1.	Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.	Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). (I sprinkled cornmeal on my pizza stone and put the dough on it and then covered mine and set in the oven for an hour)
3.	In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion. (letting ir rise on the stone prevented this step)
4.	Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom. Original recipe can be found here at allrecipes