Attention Vegetarians and/or Muslims

When I was laid up with a pulled a muscle in my back this month I half-drug-slept through four and half seasons of The Sopranos. During that time I heard no fewer than three million nine hundred eighty thousand references to “Baked Ziti” or just “Ziti” for short. Now recovered, I determined to make the damned dish and learn what all the fuss is about.

I looked up half a dozen recipes and histories of this dish then sat down to write my own. It is, if I don’t say so myself, fabulous. It is also easy, vegeration, and halal.

All vegetarian and/or Muslim friends consider yourself on notice. The next time you come to my house this is what will be on the table (with a fabulous little vinaigrette salad and some garlic bread.)

Baked Ziti

• 1 lb ziti cooked to al dente (I have to hover over the stove taste-testing every 30 seconds in order to nail this particular culinary direction)

• 1 lb ricotta
• 1/2 cup parmesan
• 1 cup mozarella, shredded
• 1/2 cup sour cream

mix above ingredients well

• 1 jar classico tomato and basil marinara sauce
• 1 can diced tomatoes
• 1 1/2 tsp Italian seasoning.

Mix all ingredients in a 9 X 13 pan and bake at 350 for a half hour or until hot. Don’t allow to boil or you’ll ruin the sour cream. Enjoy!