As we approach the Holidays, our thoughts often turn to all the wonderful elements and traditions of the Holiday table.  Like most families, we enjoy a traditionally fashioned Thanksgiving meal with all of the trimmings, however by Sunday, when most of the left-overs have lost their appeal, we start the search for for some comfort food with an ethnic twist.  This year the comfort food of choice in our house will be Baked Ziti.

Baked Ziti can vary dramatically from the lowly "baked noodles and gravy", to the  Sopranos "Baked Ziti with Meatballs" and even the spectacularly Byzantine "Timballo Ziti".  We have set out to fashion a recipe right in the middle that will have best quality ingredients but will also be a snap to prepare during the holiday bustle.


Ingredients:

1 Box De Cecco Zita #118--Cooked very aldente and cooled. Available at AWM
2T Extra Virgin Olive Oil-- We use Fontanara for this recipe. Available at AWM
1/2lb each Rachera, Reggiano Parmesan, Toscano Pecorino grated. Available at AWM
1 800g can Acadameia Barilla peeled Italian cherry tomatoes. Available at AWM
1 690g jar Prunotto organic fresh chopped tomatoes. Available at AWM
1 large red onion finely diced
6 cloves garlic peeled and finely chopped, or pressed
4 small zucchini diced
15-20 medium shittake mushrooms, stems removed and sliced
10 ounces spinach, cleaned and stemmed
1/2 cup white wine-- We like to use Picpoul de Pinet from the 3ltr box. Available at AWM. Handy to have around through the Holidays
1/2 cup homemade chicken stock, or best quality store bought
1 tsp or to taste oregano
1/2 tsp or to taste thyme
1/4 tsp or to taste rosemary
Crushed red pepper flakes to taste
Salt and black Pepper to taste
1 1/2 lbs ground lamb

Preparation

Brown the ground lamb over medium heat with 2 tablespoons Fontanara Extra Virgin Olive Oil in a large skillet or large Dutch Oven.

Remove the lamb and retain approximately two tablespoons of the olive oil.

Add the red onion, oregano, thyme and rosemary and sauté until the onion is soft and translucent but not browned.

Add the garlic, zucchini and shittake mushrooms and cook, stirring often until softened.

Add the wine and chicken stock and stir in the spinach. Cook, stirring often until the spinach is wilted and the liquid has almost evaporated.

Add the peeled tomatoes, the tomato sauce and the crushed red pepper, bring to a gentle simmer and cook for 12 minutes.

Combine the cooled ziti and the three grated cheeses in a large mixing bowl, reserving enough of the cheese mixture as a topping.  Mix thoroughly.

Turn out the ziti and cheese mixture into a large Dutch Oven or baking dish.  (The taller Dutch Oven will produce more of a "wet" end result while the shallow baking vessel with produce a "drier" version with less sauce remaining)

Distribute the ground lamb evenly over the pasta, then pour  the tomato and vegetable sauce over this making sure to cover everything evenly. Spread the reserved cheese mixture over the top and cover with the lid or foil.

Bake at 350F for 30 minutes, reduce heat to 250F and bake for an additional 15 minutes.

Uncover and run under the broiler briefly to create a light brown, crispy crust on the top.

Allow to stand for at least 10 minutes before serving.

Wine Pairing:

2006 Vecchia Torre Salice Salentino; Salento, Italy. This is the classic southern Italian wine. A modern-styled Salice, this is a blend of Negroamaro (90%) and the rest Malvasia Nera. Exhibiting a dark crimson color and a fresh, fruit-filled nose of red fruits, spicy plum and subtle brown spices, this wine is medium to full-bodied, with a multi-layered, rich, fleshy texture, lots of fruit, and a smooth as silk finish. A delicious bargain, it will offer a robust, gutsy, chewy glass of dry red wine over the next 2-3 years. Try this with roasted meats, rich meat pasta dishes, herbed lamb chops and pungent hard cheeses. It is a wine worth buying by the case and should be checked out by value conscious readers.

$10.99 per bottle or $112.10/case $9.34