|An Italian-American pasta dish, this southernized version of ziti comes together fairly quickly in a skillet on top of the stove, but with no sacrifice of the classic flavor.|
Although my ancestors come from the same area of Europe, so far as I know, there is no direct Italian lineage in my family tree, though I sure do seem to gravitate toward good Italian food. And good French food too for that matter. Aw heck, just good food I reckon!
I can tell you for certain that I sure do love my homemade baked ziti. Love, love, love it! But… like a good lasagna, homemade baked ziti takes a little bit of work and a whole lotta love to come together. It's a process, usually involving the entire family, to help make the sauce, the meatballs and all of the stuff that goes into making a good homemade meal, full of love. That makes it a mostly weekend, and usually Sunday meal too, and as Rachael Ray has proclaimed in her newest book, Everyone is Italian on Sunday. Ah, finally some validation for this southerner's love of Italian food… thanks Rach!