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The Olive Garden opens its cookbook
October 19, 2005
Through the years of doing the Recipe Please column, we've had a number of
requests for recipes from the Olive Garden. When the company offered to
release a recipe,we hopped on the chance, given the popularity of the
restaurants, located throughout metro Denver
3 Tablespoons Romano cheese, grated
3 Tablespoons Parmesan cheese, grated
3 Cups mozzarella cheese, shredded
1/2 Cup Italian breadcrumbs
1 Tablespoon fresh garlic, chopped
3 Tablespoons vegetable oil
3 Tablespoons fresh Italian flat-leaf parsley, chopped
Remaining Ingredients
1 Pound dry ziti pasta
1 Cup mozzarella cheese, shredded
.
• Prepare the Ziti Sauce by combining all ingredients in a large bowl; cover
and refrigerate until ready to use.
• Prepare the Ziti Topping. In a medium-size bowl, whisk together the first
four ingredients.
• Add the garlic, oil, and parsley and mix until thoroughly blended. Cover
and refrigerate until ready to use.
• When ready to prepare the whole dish, preheat oven to 375 degrees.
• Prepare the pasta according to package directions. While pasta is boiling,
spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
• Pour ½ cup of prepared ziti sauce into the dish, and spread it evenly over
the bottom using a spoon.
• When pasta has finished cooking, drain the water and pour the hot pasta
into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
• Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
• Top the mozzarella with the prepared Ziti Topping, spreading evenly.
• Place pan on center oven rack and bake until top is golden brown and
cheese is bubbling, about 30 to 40 minutes.
• Remove and serve immediately.
Nutritional information per serving: 528 cal., 22 g fat (9 g sat.), 58 mg
chol., 60 g carb., 1309 mg sodium, 3 g fiber, 19 g pro.
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