Tomorrow night we are heading up to Virginia to meet my family for a mini pre-Easter vaca. We are going into DC on Friday and then the American Girl Store in Tyson’s Corner on Saturday…along with a trip to LaMadeline for lunch. I used to work in McLean, Virginia and I always loved to go to La Madeleine for lunch so I can’t wait! They have the best tomato basil soup I have ever had.
Then on Saturday we are driving up to Maryland to see Jim’s family for Easter. I am sure there will be an Easter Egg hunt and a trip to Annapolis somewhere in there. Hopefully we will make a trip to Carlsons again!
So this will probably be my last post until Monday. Have a wonderful holiday and I wish everyone a Happy Easter!
This is a great recipe to serve if you are feeding a crowd – especially if there are kids involved. It’s also easy to split into two pans and freeze one for a busy night!
This is a great twist on baked ziti and what makes this a bit different is the sour cream. It gives the dish a little tang and adds some creaminess that you will love.
- 1 pound ziti pasta
- 1 small onion, chopped
- 1 pound lean ground beef (I sometimes use half Italian sausage)
- 2 (26 ounce) jars spaghetti sauce
- 6 ounces provolone cheese, sliced
- 1½ cups sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees. Spray a 9X13 pan with cooking spray.
- Cook ziti in boiling water until al dente. Drain
- In a large skillet cook ground beef and onion. Add the tomato sauce and simmer about 15 minutes.
- In the bottom of the baking dish add half the ziti. Cover with the provolone, sour cream and then ½ of the sauce mixture. Add the remaining ziti, mozzarella, sauce mixture and then sprinkle the Parmesan cheese on top.
- Bake in preheated oven for 30 minutes.