Comfort in a Casserole: Irresistible Chicken Tetrazzini

 

 When it comes to ultimate comfort food, a creamy, cheesy, and satisfying casserole often tops the list. And if you're looking for a dish that delivers on all fronts, look no further than Chicken Tetrazzini! This classic pasta bake, named after opera singer Luisa Tetrazzini, is a symphony of tender chicken, spaghetti, mushrooms, and a rich, savory cream sauce, all crowned with a golden-brown cheese topping. It's the perfect meal for a family dinner, a potluck, or anytime you need a dish that feels like a warm hug.

What I love about Tetrazzini is how elegant it tastes, yet it's incredibly approachable to make. It's also fantastic for using up leftover cooked chicken or turkey, making it a great weeknight hero.

Let's Dive In!

This recipe focuses on creating a velvety sauce that coats every strand of spaghetti and piece of chicken, ensuring every bite is pure bliss.

Ingredients:

• 12 oz spaghetti or linguine, cooked al dente and drained
• 2 tbsp olive oil
• 2 cups cooked chicken, shredded or diced
• 1 cup sliced mushrooms (cremini or button work great)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup dry sherry or white wine (optional, but adds great depth)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup shredded mozzarella or Gruyère cheese for topping
• 1/2 cup breadcrumbs (optional, for extra crunch)
• Fresh parsley, chopped, for garnish

Instructions:

1. Prep Pasta & Chicken: Cook spaghetti according to package directions until al dente. Drain and set aside. Shred or dice your cooked chicken.

2. Sauté Veggies: In a large skillet or Dutch oven, heat olive oil over medium heat. Add mushrooms and onion and cook until softened and mushrooms release their liquid, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Remove veggies from the pan and set aside.

3. Make the Roux: In the same skillet (no need to clean it!), melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will be the base for your creamy sauce.

4. Whisk in Liquids: Gradually whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pan. Continue whisking until the sauce thickens and is smooth, about 3-5 minutes. Stir in the heavy cream and sherry/white wine (if using).

5. Season the Sauce: Reduce heat to low and stir in the 1/2 cup Parmesan cheese, salt, pepper, and nutmeg. Cook for another 2-3 minutes, stirring, until the cheese is melted and incorporated.

6. Combine & Assemble: Add the cooked chicken and sautéed mushrooms and onions to the sauce. Stir in the cooked spaghetti. Mix gently until everything is well coated.

7. Bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining mozzarella/Gruyère cheese evenly over the top, and if desired, sprinkle with breadcrumbs for a crispy crust.

8. Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and the cheese is melted and golden brown.

9. Serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.

This Chicken Tetrazzini is a true crowd-pleaser and a guaranteed hit. Get ready for requests for seconds!

 

 

Hearty & Comforting: Pork and German Sauerkraut

 

There are some dishes that just transport you to a cozy, comforting place. For me, a classic Pork and German sauerkraut definitely fits the bill! This recipe brings together tender pork, tangy sauerkraut, and a wonderful blend of spices for a meal that's perfect for a chilly evening or a hearty Sunday dinner. It's surprisingly simple to make, yet delivers incredible depth of flavor.

Why Sauerkraut?

Beyond its delicious tangy bite, sauerkraut is also fantastic for you! It's a fermented food, meaning it's packed with beneficial probiotics that are great for gut health. Plus, it adds a bright, acidic counterpoint to the richness of the pork, making for a perfectly balanced dish.

Let's Get Cooking!

This recipe uses pork shoulder, which becomes incredibly tender when slow-cooked, practically melting in your mouth.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 lbs German sauerkraut, drained (reserve a little liquid if you like it extra tangy!)
• 1 large apple, peeled, cored, and chopped (optional, but highly recommended for a touch of sweetness!)
• 1 cup chicken or vegetable broth
• 1 tbsp brown sugar (or to taste)
• 1 tsp caraway seeds
• 1/2 tsp dried juniper berries (optional, but adds authentic German flavor)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Boiled potatoes or crusty bread, for serving

Instructions:

1.  Sear the Pork: Pat the pork chunks dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove the pork from the pot and set aside.

2.  Sauté Aromatics: Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3.  Build the Flavor: Stir in the drained sauerkraut, chopped apple (if using), brown sugar, caraway seeds, and juniper berries (if using). Cook for 5 minutes, stirring occasionally.

4.  Combine & Simmer: Return the seared pork to the pot. Pour in the chicken broth. Bring the mixture to a simmer.

5.  Slow Cook: Reduce heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the pork is fork-tender. Check periodically and add a little more broth or reserved sauerkraut juice if it's getting too dry.

6.  Taste and Adjust: Once the pork is tender, taste and adjust seasonings as needed. You might want a little more salt, pepper, or brown sugar depending on your preference and the tanginess of your sauerkraut.

7.  Serve: Ladle the pork and sauerkraut into bowls. Garnish with fresh parsley, if desired. This dish is absolutely delicious served with simple boiled potatoes or some crusty bread to soak up all the flavorful juices.

 

Grill Indoors, Rain or Shine: Perfect Lemon Herb Chicken Thighs on Your Electric Grill

  Craving that delicious char and smoky flavor of grilled food, but the weather isn't cooperating? Or maybe you just don't have an outdoor grill? No problem! Your electric indoor grill is about to become your new best friend, delivering perfectly cooked, juicy, and flavorful meals right in your kitchen.

Today, we're making Lemon Herb Grilled Chicken Thighs – a fantastic recipe that showcases just how versatile and effective an indoor grill can be. Chicken thighs are ideal for grilling because their higher fat content keeps them moist and tender, even with that beautiful char. The bright lemon and aromatic herbs infuse the chicken with incredible flavor, making it a healthy and satisfying meal that's perfect any day of the week.

Get ready to enjoy all the smoky goodness of grilled chicken, no matter the forecast!

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Juicy Lemon Herb Chicken Thighs (Indoor Grill Edition)

Yields: 4 servings Prep time: 15 minutes (plus 30 mins marinating) Cook time: 12-18 minutes

Ingredients:

• 4 boneless, skinless chicken thighs (about 1.5 lbs total)
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: Lemon slices and fresh herbs for garnish

Instructions:

1.    Prepare Marinade: In a medium bowl, whisk together the olive oil, lemon juice, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper.

2.    Marinate Chicken: Pat the chicken thighs dry with paper towels (this helps the marinade adhere and promotes better searing). Add the chicken thighs to the bowl with the marinade, tossing to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

3.    Preheat Indoor Grill: Preheat your electric indoor grill to medium-high heat (usually around 400°F / 200°C), according to your manufacturer's instructions. If your grill requires it, lightly brush the grates with a bit of oil.

4.    Grill Chicken: Place the marinated chicken thighs on the preheated grill. Close the lid if your grill has one. Cook for 6-9 minutes per side, depending on the thickness of the chicken and the heat of your grill.

5.    Check Doneness: The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) as measured with a meat thermometer inserted into the thickest part of the thigh. The outside should have nice grill marks and a golden-brown color.

6.    Rest & Serve: Once cooked, transfer the chicken thighs to a cutting board or plate. Tent loosely with foil and let rest for 5 minutes before slicing or serving. This allows the juices to redistribute, ensuring super juicy chicken.

7.    Garnish & Enjoy: Garnish with fresh lemon slices and extra herbs if desired. Serve with your favorite side dishes like a fresh salad, roasted potatoes, or grilled vegetables.

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Who says you need a backyard to enjoy fantastic grilled food? These Lemon Herb Chicken Thighs prove that your indoor grill is a powerhouse, delivering all the flavor and tenderness you crave. It's a healthy, easy, and incredibly delicious way to enjoy grilled meals all year long!

Happy grilling, no matter the weather!

 

A Taste of Brazil: Dive into the Irresistible Flavors of Moqueca de Camarão

  

When you think of Brazilian cuisine, your mind might jump to churrasco or caipirinhas. But let me introduce you to a dish that embodies the soul of Brazilian cooking: Moqueca de Camarão (Brazilian Shrimp Stew). This isn't just a meal; it's a vibrant celebration of fresh seafood, aromatic vegetables, and the rich, tropical flavors that define Brazil's culinary heritage.

Moqueca is a traditional seafood stew, particularly prominent in the coastal regions of Brazil, especially Bahia and Espírito Santo, each with their own variations. Today, we're focusing on a popular version that's known for its creamy, flavorful broth, thanks to the star ingredients: coconut milk and dendê oil (red palm oil). It's incredibly aromatic, visually stunning, and surprisingly simple to make!

Imagine tender shrimp bathing in a luscious, colorful sauce made from tomatoes, bell peppers, onions, cilantro, and a hint of lime. It's rich, yet fresh, and utterly comforting. Perfect for a gathering, or a special meal that transports you straight to the sunny beaches of Brazil.

Ready to bring the vibrant flavors of Brazil to your kitchen? Let's get cooking!

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Vibrant Brazilian Moqueca de Camarão (Shrimp Stew)

Yields: 4 servings Prep time: 20 minutes Cook time: 25-30 minutes

Ingredients:

• 1.5 lbs large raw shrimp, peeled and deveined (tails on or off, your preference)
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, deseeded and thinly sliced
• 1 yellow bell pepper, deseeded and thinly sliced
• 3-4 ripe plum tomatoes, deseeded and diced (or 1 (14.5-ounce) can diced tomatoes, drained)
• 3 cloves garlic, minced
• ½ cup fresh cilantro, chopped (plus more for garnish)
• 1 (13.5-ounce) can full-fat coconut milk
• 2 tablespoons dendê oil (red palm oil - optional, but authentic for color and flavor)
• Optional: 1/2 green chili or a pinch of red pepper flakes for heat
• Serve with: Cooked white rice, farofa (toasted cassava flour), or crusty bread

Instructions:

1.    Marinate Shrimp: Place the peeled and deveined shrimp in a bowl. Squeeze the lime juice over them, season with a pinch of salt and pepper, and toss to coat. Let marinate for 10-15 minutes while you prepare the vegetables.

2.    Sauté Aromatics: In a large, deep skillet or Dutch oven (a clay pot is traditional if you have one), heat the olive oil over medium heat. Add the sliced onion, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until softened, about 8-10 minutes.

3.    Build the Flavor Base: Stir in the diced tomatoes, minced garlic, and half of the chopped cilantro (and green chili/red pepper flakes if using). Cook for another 5 minutes, allowing the tomatoes to break down and flavors to meld.

4.    Add Coconut Milk: Pour in the full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for about 10 minutes, stirring occasionally, allowing the flavors to deepen.

5.    Introduce Dendê Oil (Optional): If using, stir in the dendê oil. This will give your moqueca its characteristic orange hue and a unique, earthy flavor.

6.    Add Shrimp: Add the marinated shrimp to the simmering sauce. Stir gently to ensure they are submerged. Cook for just 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook them, as they can become tough.

7.    Finish & Serve: Remove from heat. Stir in the remaining fresh cilantro. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot moqueca into bowls, garnished with extra fresh cilantro. Serve immediately with fluffy white rice, farofa, or crusty bread to soak up the delicious sauce.

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Moqueca de Camarão is more than just a meal; it's an experience. The vibrant colors, the rich aroma, and the exquisite blend of flavors will transport your senses straight to the heart of Brazil. It’s a dish that brings people together and leaves a lasting impression.

Enjoy your delicious journey to Brazil!

 

Dive into Flavor: Creamy Paneer Butter Masala (Paneer Makhani

  If you're looking to explore the rich and diverse world of Indian cuisine, there's no better place to start than with a dish that's beloved by many: Paneer Butter Masala, often also known as Paneer Makhani. This iconic dish is a vegetarian delight, featuring tender cubes of paneer (Indian cottage cheese) swimming in a lusciously creamy, subtly sweet, and wonderfully spiced tomato-based gravy.

Paneer Butter Masala is the epitome of comfort food, Indian style. Its vibrant color, intoxicating aroma, and complex yet harmonious flavors make it a standout. The sauce is typically made with a base of tomatoes, butter, cream, and a blend of aromatic spices, creating a balanced flavor profile that's rich without being heavy. It's fantastic served with fluffy basmati rice, warm naan bread, or crispy parathas, perfect for scooping up every last bit of that delectable gravy.

Don't be intimidated by the list of ingredients – most are common pantry staples, and the process is quite straightforward. Get ready to impress your taste buds and transport yourself to a world of exquisite flavors!

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Rich & Creamy Paneer Butter Masala (Paneer Makhani)

Yields: 4 servings Prep time: 20 minutes Cook time: 30-35 minutes

Ingredients:

• For the Paneer:
• 14 ounces (400g) paneer, cut into ¾-inch cubes
• 1 tablespoon oil or butter (for lightly frying, optional)
• For the Gravy:
• 2 tablespoons butter (or ghee)
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 inch ginger, grated or finely minced
• 3-4 cloves garlic, minced
• 1 green chili, slit (optional, for a little heat)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon garam masala
• 1 (14.5 ounce) can diced tomatoes, or 2 large fresh tomatoes, chopped
• ½ cup cashews, soaked in warm water for 15 minutes (for creaminess)
• 1 cup water (or vegetable broth)
• ½ teaspoon sugar (optional, balances acidity)
• ¼ cup heavy cream (or cashew cream for dairy-free)
• 1 teaspoon dried fenugreek leaves (kasoori methi), crushed between palms
• Salt to taste
• For Garnish:
• Fresh cilantro, chopped
• A swirl of cream

Instructions:

1.    Prepare Paneer (Optional): If you prefer slightly firmer paneer, heat 1 tablespoon oil/butter in a non-stick pan over medium heat. Lightly pan-fry the paneer cubes until golden on all sides. Remove and set aside. (You can also use paneer directly without frying).

2.    Sauté Aromatics: In a large pot or deep skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium heat. Add the chopped onion and sauté until translucent and softened, about 5-7 minutes.

3.    Add Ginger, Garlic, Chili: Stir in the minced ginger, garlic, and green chili (if using). Cook for 1-2 minutes until fragrant.

4.    Toast Spices: Reduce heat to low. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Stir constantly for 30 seconds to 1 minute, until fragrant. Be careful not to burn the spices.

5.    Add Tomatoes & Cashews: Stir in the diced tomatoes (and their juices). Add the soaked cashews. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down.

6.    Simmer & Blend Gravy: Pour in 1 cup of water. Bring to a gentle simmer, then cover and cook for 10 minutes to allow the flavors to meld. Remove from heat.

o   Carefully transfer the mixture to a blender or use an immersion blender. Blend until completely smooth. (For an extra silky gravy, you can strain it through a fine-mesh sieve, pressing down on solids to extract all the liquid, then discard the solids).

7.    Finish the Gravy: Return the smooth gravy to the pot over low heat. Add the sugar (if using), heavy cream, and crushed kasoori methi. Stir well.

8.    Add Paneer & Serve: Gently add the paneer cubes to the gravy and simmer for another 5 minutes, allowing the paneer to absorb the flavors. Season with salt to taste.

9.    Garnish & Enjoy: Serve hot, garnished with fresh chopped cilantro and an optional swirl of cream. This dish is best enjoyed with warm naan, roti, or basmati rice.

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Every spoonful of this Paneer Butter Masala is a journey of exquisite flavors – a little bit sweet, a little bit spicy, and utterly satisfying. It's a fantastic introduction to the depth and richness of Indian vegetarian cooking, and a dish you'll want to make again and again.

Enjoy your culinary adventure!

 

Beyond the Dip: Spicy, Sweet, and Irresistibly Addictive Pretzel Bites

  

Let's face it, pretzels are a fantastic snack on their own. The satisfying crunch, the salty goodness – they're a classic for a reason. But what if we told you there's a way to transform a bag of ordinary pretzels into an extraordinary, flavor-packed, and utterly addictive treat that everyone will rave about? Enter: Spicy & Sweet Ranch Pretzels!

These aren't your average seasoned pretzels. We're talking about a bold blend of zesty ranch, a hint of spicy kick, and a touch of sweetness that creates a truly unique and irresistible flavor profile. They're incredibly easy to make, perfect for parties, movie nights, game day, or just when you need a little something extra to munch on. Warning: they're highly addictive, so consider making a double batch!

Get ready to elevate your snack game and surprise your taste buds with this fun, flavorful twist on a classic.

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Spicy & Sweet Ranch Pretzels

Yields: Approx. 8-10 servings Prep time: 5 minutes Cook time: 15-20 minutes

Ingredients:

• 1 (14-ounce) bag of small pretzel twists or pretzel snaps
• ½ cup vegetable oil (or canola oil)
• 1 (1-ounce) packet dry ranch seasoning mix
• 1 tablespoon sugar
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ - ½ teaspoon red pepper flakes (adjust to your spice preference)
• Optional: Pinch of dried dill or chives for extra herby flavor

Instructions:

1.    Preheat Oven: Preheat your oven to 275°F (135°C). Line a large baking sheet with parchment paper for easy cleanup.

2.    Combine Wet & Dry: In a large bowl, whisk together the vegetable oil, dry ranch seasoning mix, sugar, garlic powder, onion powder, and red pepper flakes. If using, add the dried dill or chives.

3.    Coat Pretzels: Add the entire bag of pretzels to the bowl. Stir gently but thoroughly with a spatula or your hands (wearing gloves can be helpful) until all the pretzels are evenly coated with the seasoned oil mixture. Make sure to get into all the nooks and crannies!

4.    Spread on Baking Sheet: Spread the coated pretzels in a single layer on your prepared baking sheet. It's important not to overcrowd the pan, as this helps them bake evenly and get crispy. Use two sheets if necessary.

5.    Bake: Bake for 15-20 minutes, stirring gently once halfway through the baking time. The pretzels should be fragrant and slightly toasted, but not burnt. The coating should be dry and adhered to the pretzels.

6.    Cool Completely: Remove the baking sheet from the oven and let the pretzels cool completely on the baking sheet. They will crisp up further as they cool. This step is crucial for achieving that perfect crunch!

7.    Store & Enjoy: Once completely cool, transfer the pretzels to an airtight container. They will stay fresh and delicious for up to a week.

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These Spicy & Sweet Ranch Pretzels are dangerously good. The balance of salty, savory ranch, a hint of sweetness, and that gentle warmth from the red pepper flakes makes them absolutely irresistible. They're a fantastic conversation starter and a perfect upgrade for any snack occasion.

Go on, give them a try – your taste buds will thank you!

 

The Ultimate Comfort: Hearty Baked Ziti with Ricotta

  

When it comes to Italian comfort food, few dishes hit the spot quite like a bubbling, cheesy, and deeply satisfying baked pasta. Today, we're diving into the glorious world of Baked Ziti with Ricotta – a classic Italian-American casserole that promises warmth, flavor, and pure contentment in every single bite.

This dish is a celebration of simple, wholesome ingredients coming together to create something truly magical. We're talking about perfectly al dente ziti pasta, coated in a rich, savory tomato sauce, layered with creamy ricotta, and blanketed under a generous amount of gooey mozzarella. It's the kind of meal that feeds a crowd, fills your home with incredible aromas, and leaves everyone feeling happy and satisfied.

Whether you're looking for a perfect weeknight meal, a hearty dish for a potluck, or a comforting Sunday dinner, this Baked Ziti is your answer. It's easy to assemble, forgiving, and guaranteed to become a family favorite.

Ready to dig into some serious Italian comfort? Let's get baking!

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Classic Baked Ziti with Ricotta

Yields: 8-10 servings Prep time: 25 minutes Cook time: 30 minutes bake time + 20-25 minutes sauce/noodle prep

Ingredients:

• 1 lb ziti pasta (or penne, rigatoni)
• 1 tablespoon olive oil
• 1 lb ground beef or Italian sausage (or a mix, optional for meat sauce)
• 1 large yellow onion, chopped
• 3-4 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional, for a kick)
• 1 cup water or beef/vegetable broth
• Salt and freshly ground black pepper to taste
• 15 ounces whole milk ricotta cheese
• 1 large egg, lightly beaten
• ¼ cup chopped fresh parsley (plus more for garnish)
• ½ cup grated Parmesan cheese
• 4 cups (about 1 lb) shredded mozzarella cheese, divided

Instructions:

1.    Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti and cook according to package directions until al dente (a minute or two less than recommended, as it will continue to cook in the oven). Drain well and set aside.

2.    Make the Meat Sauce (if using): While the pasta cooks, heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef/sausage and cook, breaking it up with a spoon, until browned. Drain any excess grease.

3.    Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

4.    Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Add water or broth. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 15-20 minutes, stirring occasionally, to allow flavors to meld. Season with salt and pepper to taste.

5.    Prepare Ricotta Mixture: In a medium bowl, combine the ricotta cheese, lightly beaten egg, chopped fresh parsley, and Parmesan cheese. Season with a pinch of salt and pepper. Mix well.

6.    Assemble the Casserole: Preheat your oven to 375°F (190°C).

o   Spoon a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.

o   Spread half of the cooked ziti over the sauce.

o   Dollop spoonfuls of the ricotta mixture over the ziti.

o   Top with about 1.5-2 cups of shredded mozzarella.

o   Spoon another generous layer of meat sauce over the mozzarella.

o   Repeat with the remaining ziti, then the remaining sauce.

o   Finish by spreading the remaining 2-2.5 cups of shredded mozzarella evenly over the top.

7.    Bake: Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 20 minutes.

8.    Brown Top: Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.

9.    Rest & Serve: Let the baked ziti rest for 10-15 minutes before serving. This allows the pasta and sauce to set, making it easier to serve. Garnish with fresh parsley if desired.

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There's nothing quite like pulling a bubbling pan of this Classic Baked Ziti out of the oven. It's truly a labor of love that pays off in delicious comfort. Perfect for feeding your family and friends, this Italian casserole is sure to become a beloved tradition.

Buon appetito!