Shelly's Recipe

SBARRO BAKED ZITI

Category: Pasta - Baked

SBARRO BAKED ZITI

2 lb ziti, cooked al dente
2 lb ricotta cheese
3 oz grated Romano cheese
3 cups tomato sauce, divided
1/2 tsp pepper
1 1/2 lb shredded mozzarella cheese

While ziti is cooking, preheat oven to 350. Combine ricotta and next 3 ingredients in a large bowl. Reserve 1/4 cup tomato sauce. Gently combine cooked pasta with mixture in the bowl. In a 13x9 inch baking pan, spread the 1/4 cup reserved sauce. Add pasta and top with shredded cheese. Cover loosely with foil and bake until cheese is melted, about 12-15 minutes. Serve.

SCALLOPS IN CREAMY BASIL SAUCE

2 tbsp olive oil
1/2 tbsp basil pesto
1/2 tsp roasted garlic
1 lb whole sea scallops (thawed, if needed)
1 cup Alfredo sauce
8 oz angel hair pasta

Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Preheat large saute pan on medium-high 2–3 minutes. Place olive oil, pesto, and garlic in pan. (Pan should sizzle.) Stir in scallops; cook 3–5 minutes, stirring often, or just until they turn milky white (or opaque) and firm. Be careful not to overcook.

Stir in Alfredo sauce. Reduce to low; simmer 2 minutes or until sauce is thoroughly heated. Remove from heat and let stand until ready to serve. Stir pasta into boiling water. Boil 3 minutes, stirring occasionally, or until tender. Drain pasta thoroughly. Serve scallops and sauce over pasta. Serves 4