Path: swen.emba.uvm.edu!banzai!newsfeed.internetmci.com!newsfeed.internetmci.com!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: msantarc@ix.netcom.com (Mike Santarcangelo) Newsgroups: rec.food.recipes Subject: Easy Tomato Cheese Ziti Followup-To: rec.food.cooking Date: 3 Jul 1996 04:44:57 -0600 Organization: Netcom Lines: 31 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <4r69h6$8q5@dfw-ixnews5.ix.netcom.com> Reply-To: msantarc@ix.netcom.com (Mike Santarcangelo) NNTP-Posting-Host: mack.rt66.com >From: Mary Scherer >Date: Wed, 19 Jun 1996 16:53:13 -0400 (EDT) >Subject: Ziti >I would like to find a recipe for Ziti macaroni. Any help you can giveme >will be very much appreciated. My Mother's "Baked Macaroni" While this is NOT an Italian disk (Apologies to my grand parents) it is a twist on Macaroni and Cheese that I grew up wit and love. 2 cans tomato soup 2 cans (Empty tomato soup) Milk 1 lb Ziti (or any other similar pasta) 1 lb sharp cheddar cheese (We use Kraft Cracker Barrel extra sharp) While macaroni is boiling, cube the cheese mix cheese, soup and milk in a baking disk When the pasta is about two minutes under cooked (firmer than al dente) add pasta to mixture and bake for 20 min. or until the cheese is completely melted. Let me know how you like it. It is also wonderful cold the next day! ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.