Pepperoni baked ziti

Kairos Pepperoni Baked Ziti

Recipe courtesy of James K Jones from Kairos Kafe


3 cups cooked ziti pasta

2 cups of your favorite pepperoni, sliced

1 & ½ cups Tomato Sauce (recipe on the bottom, or you could just use your favorite jar of spaghetti sauce if you're in a hurry)

1 cup shredded Mozzarella Cheese

1 cup Parmesan Cheese

1 cup Ricotta Cheese

1 tablespoon toasted fennel seeds

Sea Salt (to taste)

Cracked White Pepper (to taste)


Preheat oven to 375. Spray a 9X12 casserole dish with cooking spray. Put in a splash of Tomato Sauce and even it out into the bottom of the dish. Sprinkle in toasted fennel seeds. Add ½ of your cooked pasta evenly and top with ricotta, half the mozzarella, and half the parmesan. Layer pepperoni evenly over the top of the cheeses. Add the rest of your pasta, then top with tomato sauce and toasted fennel seeds. Cover with aluminum foil and bake for 45 minutes. Uncover the dish and sprinkle on the remaining cheeses. Cook until cheese is golden brown. This is a quick meal that only needs a salad (or a veggie) and some bread to make it a perfect meal. You can also do the first part of the recipe a day ahead and store in the refrigerator. Just pop it in the oven when you're ready.



**Tomato Sauce

2 cans Crushed Tomatoes

2 tablespoons Olive Oil

1 small red onion, diced

1 tablespoon minced garlic

1 pinch fresh cracked white pepper

1 pinch sea salt

1 pinch celery salt

1 tablespoon oregano

1 tablespoon basil


Preheat a medium saucepan, add Olive Oil. Add onion, garlic, and celery salt. Stir until onions become translucent, taking care not to burn the garlic. Add crushed tomatoes, basil, and oregano. Add Salt & Pepper to taste. Stir. Bring to a boil and then simmer for 15 - 20 minutes. Serve immediately or keep in the refrigerator for up to a week.

GDA Cooking - November 3, 2010