Baked Ziti

[stolly]

I'd like to serve baked ziti (with ground beef or sausage) at a party, and possible at a weekend away with friends. What is the best way to prepare it ahead of time (either the day before or the morning of the party) while keeping a nice texture for the pasta. I would love to plop it in the crockpot to keep it warm after it's baked, but I'm not sure how that would work. Often when I reheat gluten-free pasta for DD, it gets mealy or breaks down. Any suggestions? Has anyone served gluten-free baked ziti or lasagna at a party and can you pass along any tips? Thank you!!

[Mtndog]

Hi Stolly- Actually this is my standby dish whenever a group is involved. I use Tinkyada penne, ground beef or al Fresco roasted garlic sausage and Classico Sweet basil tomato sauce and asiago or parm cheese.

I just make all the ingredients throw them in a casserole dish in the fridge until it's time to cook. Warm it up at 350 for about 20 min.

One thing I've noticed about leftovers is that you need more sauce.

It's so easy and yummy!!!!!

[Wonka]

Hi Stolly- Actually this is my standby dish whenever a group is involved. I use Tinkyada penne, ground beef or al Fresco roasted garlic sausage and Classico Sweet basil tomato sauce and asiago or parm cheese.

I just make all the ingredients throw them in a casserole dish in the fridge until it's time to cook. Warm it up at 350 for about 20 min.

One thing I've noticed about leftovers is that you need more sauce.

It's so easy and yummy!!!!!

Try your recipe with cubes of fontina cheese mixed in. When you heat it you get little pockets of yummy cheese. I sometimes make this with Mild or Hot Italian sausage and it's really nice too. It's a pretty versitile recipe.