Anna's All Afternoon Baked Ziti

It doesn't really take all afternoon but it tastes like it did. This is an award winning recipe from my Allentown, PA days.

Ingredients
1 lb Ground Chuck
1/2 lb Lean Ground Pork
1/3 cup Italian seasoned dry bread crumbs

1/2 tsp Salt
1/8 tsp Black Pepper
1 Egg
Freshly Grated Parmesan Cheese
1 Medium Eggplant, pared and diced (under 1 lb)
1/2 cup Olive Oil
1 Large Can (35 oz) Italian Plum Tomatoes (Undrained)
1 Can (6 oz) Tomato Paste
1 Clove Garlic, Pressed
1 tsp Sugar
3/4 tsp salt
1/2 tsp basil leaves
1/4 tsp oregano leaves
1/4 tsp crushed red pepper
2 tbls salt
4-6 quarts Boiling Water
1 lb Ziti
1 lb Ricotta Cheese
1/2 lb Mozzarella Cheese, sliced

WHITE SAUCE INGREDIENTS (makes 2 cups)
1/4 cup Flour
1/4 cup Butter, melted
2 cups Milk
1 tsp Salt
Dash Pepper
1 tbls Minced Onion

1. Have butcher grind chuck and pork together to mix well and then separate into 1lb and 1/s lb portions.
2. Mix together 1 lb of meat with bread crumbs, 1/2 tsp salt, black pepper, egg, and 1 tbs Parmesan cheese.
3. Shape into 1/2 inch meat balls and set aside.
4. In large saucepan, saute eggplant in oil until lightly browned, adding more oil is necessary and remove eggplant.
5. In same pan, brown meat balls and remove.
6. Brown remaining 1/2 lb meat and add tomatoes, paste, garlic, sugar, 3/4 tsp salt, basil, oregano and red pepper.
7. Simmer covered for 30 minutes.
8. Uncover and simmer for another 3o minutes, stirring occasionally.
9. Add eggplant and meatballs.
10. Meanwhile, add 2 tbls. salt to rapidly boiling water and cook pasta until al dente.
11. While pasta is boiling, prepare sauce. In saute pan, blend flour with melted butter until smooth, gradually stir in milk, salt, pepper and minced onion. Bring to boil, stirring occasionally for about a minute.
12. After draining pasta, make a layer of the ziti in a buttered 5 quart baking dish; add half of tomato-eggplant-meat sauce; sprinkle with Parmesan cheese; Top with Ricotta, Mozzarella slices and white sauce; sprinkle with Parmesan cheese.
13. Add remaining ziti and tomato-eggplant-meat sauce and another sprinkle of Parmesan cheese.
14. Bake in 375 degree oven for 25 minutes or until bubbling hot.

Moroccan Pasta

This tasty pasta dish is quite simple and brings together some great Moroccan flavors like honey, lemon, paprika and olives. While this recipe calls for chicken, you can substitute pork or omit the meat completely for a vegetarian dish. (picture is not the food item. I forgot to take a picture).

Serves 4
Ingredients
1 pound of chicken breast cut in 1 inch cubes
1 cup of kalamata olives, pitted and sliced
1/2 cup pine nuts
8 ounces fusilli, corkscrew or tube like pasta
2 tablespoons extra virgin olive oil
1/4 cup chopped parsley

Sauce Ingredients
4 cloves garlic, finely minced
2 tablespoons of finely minced ginger
1/3 cup chopped cilantro
1/3 cup chopped mint
1/3 cup chicken stock
1/4 cup freshly squeezed lemon juice
2 tablespoons honey
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons cornstarch
12 teaspoon crushed red pepper

1. In a a bowl combine all ingredients for the sauce, stir well and then set aside in the refrigerator.

1. Toast the pine nuts in a preheated skillet until golden brown taking care not to burn. Set aside.

2. Cook pasta according to the instructions on the package. When pasta is al dente remove from heat and drain.

3. Cook chicken in skillet until golden brown and cooked through.

4. Add pasta, olives, pine nuts, parsley and sauce. Stir and toss until evenly combined and well heated.

5. Serve.