Signature Series Artisan Recipe - October 2012

This classic Italian-American comfort food recipe is a perfect pair to this month's Signature Series wines featuring two incredible Cabs from Napa and Sonoma, a Zinfandel from the Dry Creek Valley and a luscious Cabernet Franc from prestigious Jarvis Winery! Baked Ziti
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Baked Ziti

Ingredients:
• 1 lb. dry ziti pasta (or penne)
• 1 onion, chopped
• 1 lb. ground beef
• 6-1/2 cups tomato-based pasta sauce (two 26 oz. jars of your favorite pasta sauce)
• butter (for baking dish)
• 6 oz. provolone cheese, sliced
• 1-1/2 cup sour cream
• 6 oz. mozzarella cheese, shredded
• 2 Tbsp. grated parmesan cheese

Preparation:
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce and simmer for 15 minutes.

Preheat the oven to 350° and butter a 9x13 inch baking dish.

Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, half of the sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese.

Bake for 30 minutes in the preheated oven or until cheeses are melted.

Pair this recipe with this months' Signature Series wines:
• Collier Falls Winery 2007 Private Reserve Dry Creek Valley Zinfandel
• Jarvis Winery 2007 Estate Grown, Napa Valley Cabernet Franc
• Carter Cellars 2007 Revilo Vineyard Cabernet Sauvignon
• Goldschmidt Vineyard 2007 Vyborny Vineyard, Alexander Valley Cabernet Sauvignon

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Click to view our past recipes:

September 2012

August 2012

July 2012

June 2012