• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Delicious Ziti!
0

Rate this topic

5 posts in this topic

Recommended Posts

I am a lousy cook but i didn't mess up this recipe for ziti.  My very picky DS even liked it.

 

**NOTE**  cook pasta for 1/2 the time it says on the box or it will be too mushy.  It was a little too garlicy for me so I need to put a little less but to each his own.  I also added 3/4 lb ground beef. For those like it real meaty  add more meat 1-1 1/4 lb.  Yummy! 

 

 

http://glutenfreelicio.us/2009/09/23/saucy-baked-ziti/ Saucy Baked Ziti Penne

16 oz package gluten-free pasta (I actually don’t know that a gluten-free ziti even exists.  I like to use Tinkyadaor Trader Joe’s brown rice penne.)
6 cups pasta sauce (I like Classico Four Cheese Pasta Sauce.)
4 cups mozzarella cheese
15 oz ricotta cheese
1 egg
1 tsp oregano
1 tsp basil
1 tbsp parsley
1/4 tsp garlic powder
4 tbsp Parmesan cheese

Cook pasta according to package directions.

Preheat oven to 375 degrees.  In a big bowl, mix hot pasta, 2 1/2 cups sauce, 2 cups mozzarella cheese, ricotta cheese, egg, oregano, basil, parsley, and garlic powder.

Spread 1 1/2 cups pasta sauce across the bottom of a 13″x9″ pan.  Top with pasta mixture.  Cover with remaining 2 cups sauce.  Sprinkle with 2 cups of mozzarella cheese and 4 tbsp Parmesan cheese.

Cover with aluminum foil.  Bake for 30 minutes.  Remove foil and bake 10 minutes more, or until cheese is melted.

ENJOY!

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I made this the other night and the hubs loved it. Since it's just the two of us next time I will cut the recipe in half. It is very rich. Thanks for posting.

U can put 1/2 in  the freezer in serving size containers.  I'm gonna make it again tonight, with more meat & less garlic.

Share this post


Link to post
Share on other sites

wow sounds great I will make this thanks for the post

I am a lousy cook but i didn't mess up this recipe for ziti.  My very picky DS even liked it.

 

**NOTE**  cook pasta for 1/2 the time it says on the box or it will be too mushy.  It was a little too garlicy for me so I need to put a little less but to each his own.  I also added 3/4 lb ground beef. For those like it real meaty  add more meat 1-1 1/4 lb.  Yummy! 

 

 

http://glutenfreelicio.us/2009/09/23/saucy-baked-ziti/ Saucy Baked Ziti Penne

16 oz package gluten-free pasta (I actually don’t know that a gluten-free ziti even exists.  I like to use Tinkyadaor Trader Joe’s brown rice penne.)
6 cups pasta sauce (I like Classico Four Cheese Pasta Sauce.)
4 cups mozzarella cheese
15 oz ricotta cheese
1 egg
1 tsp oregano
1 tsp basil
1 tbsp parsley
1/4 tsp garlic powder
4 tbsp Parmesan cheese

Cook pasta according to package directions.

Preheat oven to 375 degrees.  In a big bowl, mix hot pasta, 2 1/2 cups sauce, 2 cups mozzarella cheese, ricotta cheese, egg, oregano, basil, parsley, and garlic powder.

Spread 1 1/2 cups pasta sauce across the bottom of a 13″x9″ pan.  Top with pasta mixture.  Cover with remaining 2 cups sauce.  Sprinkle with 2 cups of mozzarella cheese and 4 tbsp Parmesan cheese.

Cover with aluminum foil.  Bake for 30 minutes.  Remove foil and bake 10 minutes more, or until cheese is melted.

ENJOY!

Share this post


Link to post
Share on other sites

You are welcome!  When non- cookers like me  find a simple & delicious recipe it is only fair to share with others who also may be culinary challenged. :D

 

Well as promised I made this ziti again tonight with less garlic, more meat (close to 1 lb) & I also cut the ricotta down to about 4oz. (not a fan)  and I  used a different sauce Bertolli ,5 cheese (it was buy 1 get 1 free-who cld resist?) And we all agree it was better than the 1st time! 

So you can tweak the ingredients a little to you/your family's liking. It may take a few times but its always good. 

Share this post


Link to post
Share on other sites
Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,146
    • Total Posts
      939,913
  • Member Statistics

    • Total Members
      66,133
    • Most Online
      3,093

    Newest Member
    Whhyyy
    Joined
  • Popular Now

  • Topics

  • Posts

    • Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into a meal all its own. View the full article
    • Good luck with the holistic doc. I saw a naturopath for months who set me on a good path until I couldn't afford all the supplements anymore. Be careful with that. I found nothing helped me more than decent whole food and good quality vitamins. And of course sleep and lots of water!
    • Kirsty, do you have copies of the blood tests & biopsy reports? If not, get them. It's always a good idea to get copies of tests so you can refer to them later. If you have them or get them, you could post them here. It makes a difference whether you were given the full celiac panel and how many biopsies were taken from what portion of the small intestine. Also, why did you have a biopsy? Did the doc suspect celiac? What was the reasoning for doing that? Honestly, a   lot of your symptoms when you stop gluten sound like gluten withdrawal. It's something most of us experienced. Use the search box here & put in gluten withdrawal. You get a ton of threads.
    • Keep eating the bread. Get your primary care doc to do a full celiac panel although I will mention that depending on your insurance, some require you to go to a GI to get the full panel. Here's the list: Anti-Gliadin (AGA) IgA
      Anti-Gliadin (AGA) IgG
      Anti-Endomysial (EMA) IgA
      Anti-Tissue Transglutaminase (tTG) IgA
      Deamidated Gliadin Peptide (DGP) IgA and IgG
      Total Serum IgA 
      Also can be termed this way: Endomysial Antibody IgA
      Tissue Transglutaminase IgA 
      GLIADIN IgG
      GLIADIN IgA
      Total Serum IgA 
      Deamidated Gliadin Peptide (DGP) IgA and IgG
    • I often get rapid heartbeat after meals that raise the blood sugar. But especially so after eating gluten, which is only once a day now. Sometimes I have days where it won’t get up or falls too fast, other days it gets and stays to high. In general, the more inflamed or stressed (usually from my cycle) I am, the more the blood sugar shoots up. Most important is that when I stop all gluten, it won’t get worse. I am asking a doctor for help. Endocrinologist did not take it seriously. I often have blood sugar problems without extreme values. The gastreneterologist did not think gluten was the thing to stop, but wanted me to try anti allergy medication, which made me more ill. Now I am going to see a holistic doctor, who is specialised in adrenals, female hormones and food issues. Maybe she can have a chat with my gastroenterologist. I need the backup of a doctor. Victoria, I am so glad you got over it. I don’t care if it takes a year. As long as the stomach and gut problems and itching subside. 
  • Upcoming Events