Menu Planning may sound like a lot of work, but it's actually one of the laziest things I've ever done. Since I started planning our meals for the week (and eventually the month) I've noticed some improvements in the way we eat and in the way I shop. Knowing what's for dinner not only saves time, it saves money and helps us eat healthier as well.
By planning out the week's meals I can make a more effective list for the grocery store and purchase only those items that we will need for the week. I make fewer impulse and duplicate purchases, and have practically eliminated the mid-week run to the grocery store—not to mention those impromptu take-out nights.
And if you display your menu where the family will see it, you'll never hear the words, "Mom, what's for dinner?" again!
Tuesday, June 23, 2009
Baked Ziti
SERVINGS: 6-8
TIME: Prep: 20 min. Bake: 45 min. + standing
1 lb uncooked ziti or small tube pasta
1 1/2 pounds ground beef
1 large jar (45 ounces) spaghetti sauce
2 eggs
7.5 ounces (1/2 of a 15 oz container) ricotta cheese
2-1/2 cups (10 ounces) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, in skillet cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce. In large bowl, combine the eggs, ricotta cheese, 1-1/2 cups mozzarella cheese, and Parmesan cheese.
Add pasta to cheese mixture; toss to coat. Spoon a third of the meat sauce into a greased 13-in. x 9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.
Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving.
Yield: 6-8 servings.
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