Baked Ziti Marsala

I’ve always considered myself a pantry cook. Meaning, I don’t really create recipes, I grab and dump. I’ll stare in the pantry for a few hours minutes then come up with some random meal. If all goes well, it turns out pretty good.

My recipes always have a little of this and a little of that.

This one has a surprise ingredient…Marsala Wine.

You may be thinking that I’ve lost my mind…but it adds the perfect kick to the sauce.

Here lies the problem of my pantry cooking method, I don’t write down how much of something I put in the recipe. I tell you this, because it’s really hard to screw up any of my recipes. If you really like garlic, add more. Have a date later? leave it out. Don’t have fresh onion? Used dried.

You get the point.

Hell, you’ll probably just make it better! (If you do, I want to hear about it!)

Baked Ziti Marsala

Serves: 2-3

1/2 Box Ziti, uncooked [I used Rigatoni, but any tube pasta will work]

2t Garlic Powder

1t Dried Oregano

1t Dried onion

1/2 Jar Pasta Sauce

1T Marsala Wine (Or any red wine)

1/4 C Parmesan Cheese, shredded (1T reserved for before baking)

3 Cups Fresh Baby Spinach

1/2 C Shredded Mozzarella

Dash of Panko (Or any breadcrumbs)

Step 1:

Cook the pasta according to the boxed instructions.

While the pasta cooks, preheat your oven to 400 degrees. Warm some pasta sauce over medium heat. I added dried onion, garlic powder, and dried oregano while it was warming up.

Once the pasta sauce starts simmering, add about 1 Tablespoon Marsala wine or other Red Wine. Allow the sauce to simmer until the alcohol cooks down and the sauce thickens. Add the parmesan cheese. Allow to simmer a few more minutes.

Step 2:

Once the pasta is done cooking, drain and add back to the pot. Stir in 3 cups Spinach and keep warm until the Spinach has wilted.

Once wilted, add the sauce and toss to coat.

Step 3:

Spray a loaf pan with cooking spray and add pasta mixture.

Add mozzarella, the remaining 1T Parmesan, and a sprinkle of breadcrumbs (I used Panko). I also sprinkled a dash of dried Italian herbs over the top. Bake for about 15-20 minutes. You want the cheese to melt and start to brown.

Serve and Enjoy!