Recipe Adjustments

The cuisine in my house was simple. My mom's spices of choice were salt, pepper and onion powder. She cooked great meat and potato dishes with her trio: pot roast, roasts, whole chickens and turkey. She occasionally cooked German dishes like sauerbraten for my dad.


Growing up in the melting pot of the New York City metro area, I was of course introduced to other fare. My best-friend-growing-up's-mom was my mentor in basic Italian cooking, whether she knew it or not. (By the way, she isn't Italian herself, but developed her great dishes after marrying into an Italian-American family.) I was a latch-key teen and I hung out in Elaine's kitchen a lot after school. I can't imagine how annoying I was, always there, drinking their costly 'fancy' Tropicana orange juice while quoting the advertising catchphrase "Orange juice isn't just for breakfast anymore." My other joke was that Elaine was perpetually "breading something." At least she put me to work from time to time, grating or peeling. Needless to say, those afternoons provided to me much more than cooking lessons. Her dishes represented a time of family togetherness, albeit in a borrowed family. Good food oftentimes becomes the face of good memories. One of these recipes that I loved looked easy enough, so I began making it as a young adult. Baked ziti, a staple for any celebration.


Somehow, the richness of the dish did not impress those west of the continental divide. All that ricotta cheese made my friends and coworkers uneasy about fat grams, I guess. My husband definitely didn't enjoy my baked ziti at all. I think the ricotta was just too exotic. But my son loves both pasta and cheese. So, when looking for some meatless meals to throw into the menu mix, I revised the recipe enough to please both of my boys. The part-skim mozzarella melted on top makes the meal close enough to the original for my benefit. I served it tonight with green beans and everyone enjoyed the family meal. Mangiare!


Quick Baked Ziti

8 oz. penne or ziti pasta, cooked and drained
2 cups of part-skim mozzarella cheese, grated, divided
1/4 cup grated parmesan cheese
1/2 jar of your favorite spaghetti sauce


Mix pasta, sauce, parmesan cheese and 1 1/4 cup mozzarella cheese in large bowl. Pour into 8x8 glass pan which has been lightly sprayed with Pam. Top with remaining mozzarella. Bake in preheated 350 degree oven for 25-30 minutes. (Recipe can be easily doubled for a 9x13 pan.)