Baked Ziti II Prep Time: 15 MinCook Time: 30 MinReady In: 1 HrServings (Help)7 US MetricCalculateOriginal Recipe Yield6 to 8 servingsIngredients 1 (16 ounce) package ziti pasta 24 ounces ricotta cheese 1 pound shredded mozzarella cheese 1 egg, beaten 1 (32 ounce) jar spaghetti sauce 1/4 cup grated Parmesan cheese Directions 1.Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. 2.In a medium bowl, mix ziti , ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce. 3.Preheat oven to 375 degrees F (190 degrees C). 4.Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese. 5.Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
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1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
1 Heat oven to 200Cfan 180Cgas 4 Peel and chop the potatoes into thick chips then coss with the oliveoil and some salt Arrange on a large non-stick baking tray and roast for 20 mins turning halfway
2 Lightly toast the bread then pulse briefly in a food processor for coarse breadcrumbs Dust the fish inflour shaking off the excess then dip into the egg then breadcrumbs to coat thoroughly Roast the fishwith the chips for a further 20 mins until both are golden
3 Just before the fish and chips are ready boil the peas for 3-4 mins then drain and mash Stir in thecregraveme fraiche and season
nutrition per serving
484 kcalories protein 42g carbohydrate 58g fat 11 g saturated fat 3g fibre 6g sugar 4g salt 109 g
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)
Fish and chips are one of Britains favourite foods we eat them at the seaside for dinner from the fish and chip
shop Making battered fish at home is simple quick and easy as you can see in this battered fish recipe
Choose the freshest fish you can find frozen is also fine but make sure it is thoroughly defrosted first Prepare the batter and only dip the
fish at the last moment before plunging into hot oil to fry This way you will always have a light and crisp snap to the batter
Prep Time 20 minutes
Cook Time 8 minutes Batter resting 30 minutes Total Time 58 minutes Yield 4 Servings
Ingredients
2 oz55g all purpose - plain flour
2 oz55g corn starch cornflour
Sea salt and pepper
1 tsp baking powder
13 cup75ml dark beer
13 cup75ml sparkling water
1 lb450g white fish fillet preferably sustainable cod pollock or haddock
frac14 gallon1 litre vegetable oil or other frying oil
Preparation
In a large roomy bowl mix together the all but 2 tbsp of the flour cornstarch and baking powder Season lightly with a tiny pinch of salt and pepper
Using a fork and whisking continuously add the beer and the water to the flour mixture and continue mixing until you have a thick
smooth batter Place the batter in the fridge and rest for between 30 minutes and an hour
Meanwhile lay the halved fish fillets on a sheet of kitchen paper and pat dry Season very lightly with a little salt
In a deep thick bottomed saucepan chip pan or electric fryer (if you have one) heat the oil until sizzling hot (test by dropping a frac14 tspof the batter into the oil it should sizzle and crisp up immediately)
Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl Toss each fish fillet in the flour shake off any excess dipinto the batter then carefully lower each fillet into the hot oil Fry for approx 8 minutes or until the batter is crisp and golden turningthe fillets from time to time with a large slotted spoon
Using the same slotted spoon once cooked remove the fillets from the hot oil drain on kitchen paper and serve hot with chips (fries)