Ziti for an Army

If you’re in any way connected to PFC (Parker Ford Church), you know that this past week we started The Alpha Course.  The course started in the 1970’s in Holy Trinity Church in Brompton, England, a Church of England parish.  Initially, it was used as an introductory class to present the basic principles of the Christian faith in a relaxed atmosphere.  However, in the 1990’s, former lawyer, Nicky Gumbel, realized that the course could appeal to non-churchgoers, and he adapted it.  Since that time the ten-week course has spread to 169 countries and is supported by all major denominations.

The letters in “ALPHA” each stand for something.  For my involvement with the program, I’m mostly interested in the “P,” which stands for “pasta.”  During the course, each week kicks off with a simple meal.  This provides a sort of safety valve for those families who are attempting to fit one more thing into their schedule.  The meal is also an opportunity for participants to share a meal in a relaxed setting, giving an opportunity for folks to get to know each other.  I’m coordinating the meals along with a team of five other helpers.

The Alpha Course actually comes with its own cookbook.  Tested and approved recipes for main courses, side dishes, salads, and desserts are included.  The cookbook also include directions, tips, and shopping lists for preparing for 10, 30 and 100 participants.  Not every week is a pasta dish, but as “comfort food” is suggested, I thought I’d start with baked ziti. 

Journey Kids logo © Parker Ford Church, 2011

We had no idea exactly how many to prepare for on week one.  RSVP’s were encouraged but not required.  In addition, children who are participating in our mid-week Journey Kids program, which runs concurrently with Alpha, were also included in the meal invitation.  I decided to prepare for sixty.  Therefore, I wanted to keep the menu simple, as well as the amount of preparation required.  In addition to the baked ziti, I decided to have turkey meatballs with rolls for those who desired to make meatball sandwiches, a tossed salad, and brownies for dessert.  Don’t recoil in horror, but the turkey meatballs were frozen pre-made ones purchased at BJ’s.  So was the tossed salad.  That left the ziti and the brownies.

I have a great recipe for baked ziti that I’ve adapted and refined over the years.  The recipe as presented in this post will fill a large lasagna pan or 9"x13" baking dish.  As a main course, it will serve 8-10 people; as a side dish, 12-15.  I decided to make two double batches.  I also decided to use foil pans for easy clean-up.  The ziti was made the day before and refrigerated.  It can also be made further in advance and frozen either before or after baking.  Allow 24-48 hours for it to thaw in your refrigerator.

BAKED ZITI

Ingredients:

1 lb. box of ziti pasta (I used penne, as it was on sale)

24 ounces of ricotta cheese

1 lb. shredded mozzarella cheese

1 egg, beaten

1 cup sour cream

1 teaspoon dried oregano

1 teaspoon dried basil

2 Tablespoons dried parsley flakes

1 (32 oz.) jar or prepared spaghetti sauce, divided, as per directions

¼ cup Parmesan cheese

Directions:

Make the pasta according to package directions, using lightly salted boiling water.  Follow the directions for an al dente level of doneness.

Preheat oven to 375° if you will be serving the baked ziti and not refrigerating or freezing it for a later time.

While the water reaches boiling and as the pasta is cooking, prepare the other ingredients.  In a large bowl, combine the ricotta and mozzarella cheeses, 1 slightly beaten egg, and 1½ cups of the spaghetti sauce, reserving the remainder.  Next add the sour cream and the three dried spices.  Incorporate all ingredients until well blended.

Add the drained pasta, folding it into the mixture.  When the pasta is even coated with the cheese mixture, lightly grease a lasagna dish or a 9”x13” baking dish and spoon in the ziti mixture.  

Spread ziti evenly and then top it with the reserved spaghetti sauce, followed by the Parmesan cheese.  Bake in a preheated oven for 30 minutes, allowing it to stand for 15 minutes before serving.  When heating a refrigerated dish, increase baking time to 45 minutes, or until the internal temperature reaches at least 165°.

ALPHA "ONE BOWL" BROWNIES

For the brownies, I used the Alpha Cookbook.  I honestly can't remember ever making scratch brownies before.  There are so many great mixes out there, I just never bothered.  These were almost as simple to make and were very moist and very chocolaty.  They would have been even better if I had added nuts and chocolate chips.  (Try adding 1 cup of each.)  I also used a foil pans for the brownies for easy clean-up for the three batches I made.

Ingredients:

¾ cups of cocoa

¾ cup margarine or butter (of course, I used butter)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla

1 cup all-purpose flour

¼ teaspoon salt

Directions:

Preheat oven to 350°.

As you add the ingredients, allow time for each to mix thoroughly before adding the next.  In an electric mixing bowl, add the cocoa and melted butter.  Mix until smooth.  Add the sugar, then the eggs one at a time.  Stir in the vanilla, flour (one-third at a time), and salt.  If using nuts and/or chocolate chips add them at this time, saving a few to sprinkle on top.  Scrape down the sides and allow the batter to mix for a final minute or two.

Lightly grease or spray a 9”x13” pan.  Add the batter and bake at 350° for 30-35 minutes.  Do not overbake.  As the batter is very thick, you really can’t determine doneness in any other manner than time.

Other suggestions for this recipe include sprinkling the top with white chocolate chips or M&M’s.  Even though the top of the brownies will appear dry when they come out of the oven, don’t be fooled.  They are very moist and don’t require any icing...but that would be good, too!

Enjoy!