Inspired by generations of passed down family recipes, Cortazzo chef J. Scott Martino combines fresh, tasty ingredients with classical cooking techniques to create his line of robust, authentic tomato and barbecue sauces. Obsession is what it takes to make sauces worthy of the Cortazzo name – it took nine months to develop the company’s secret mustard barbecue sauce blend. Cortazzo has stayed true to their roots since 2005, in Lancaster Pennsylvania, by making sauces that give Italy a run for its money.
Make it easy on yourself. Grab our Tomato Sauce Variety 3pk, and try this recipe for baked ziti. A purchase supports 2 American jobs in Lancaster, PA.
Instructions:
1. Preheat oven to 350 degrees (325 degrees in convection oven).
2. Bring a large pot of well salted water to a boil, add pasta, and cook until tender, about 9-10 minutes. Drain pasta and transfer to large mixing bowl, add the Cortazzo Pomorado sauce and ½ the parmesan cheese, stire to combine. Set aside.
3. Heat large skillet over medium-high heat, add olive oil, then, add onions, cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Add spinach, and cook down until spinach becomes wilted, about 5 minutes. Remove from heat, and then fold into pasta mixture until incorporated.
4. Gently fold goat cheese into mixture and season with salt, black pepper and red pepper flakes.
5. Lightly coat a 9" x 13" baking with with olive oil, rub pan with halved garlic cloves, pour mixture into dish, and top with mozzarella and remaining parmesan cheese. Bake covered for 40 minutes, then, remove foil and continue to bake uncovered for 10-15 minutes, until cheese is bubbling. Allow to rest for 3 minutes, and then serve.
NOTE: This dish can be made a day in advance, but, allow it to come to room temperature before cooking.
For more recipes & meal ideas, visit Cortazzofoods.com.
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