I’m not much of a cook – I was very lucky to marry a man with excellent culinary skills – but I can make a mean baked ziti! Italian food is the best (although I really like Mexican too. And Chinese food. And Mediterranean food. And of course good ol’ American burgers and fries… I like all food! 
)
FB_IMG_1521937787459.jpg
Sharon’s Baked Ziti
16 oz box Ziti pasta
1 pound ground venison
2 jars spaghetti sauce
8 oz pkg provolone cheese circle slices
1 ½ cups sour cream (12 oz approx)
8 oz pkg shredded mozzarella
2 tbsp parmesan cheese
Brown ground venison. Add the sauce and simmer for 15 minutes. Cook Ziti pasta.
Preheat oven to 350 F and butter or spray 9×13 baking pan.
Layer: ½ pasta, ½ sauce, provolone, sour cream, remaining pasta, mozzarella cheese, remaining sauce, and top with parmesan cheese.
Bake for 30 minutes and serve with garlic bread and prepare to be stuffed! 
Sharon,the last few years I have been a member of this site,it has turned from a fishing and hunting forum into a cooking forum.
its a wonder we all dont weigh at least three hundred pounds and now you are adding gas,er,uh,fuel to the fire !!!
looks yummy !!! will have to try that next,wonder how it will turn out on a pellet grill???
Sharon,the last few years I have been a member of this site,it has turned from a fishing and hunting forum into a cooking forum.
its a wonder we all dont weigh at least three hundred pounds and now you are adding gas,er,uh,fuel to the fire !!!looks yummy !!! will have to try that next,wonder how it will turn out on a pellet grill???
but she’s using ground venison!! And this is in the recipe section!! 
One of the things I like about ziti recipes is that they can turn into a everything but the kitchen sink meal. I add olives, mushrooms, artichoke hearts, red wine and anything else that crosses my mind to my ziti.
Well at least the venison is low in the bad cholesterol, Sharon. What does your cardiologist say about the recipe? lol Just teasing ya know. Sure looks good.
One of the things I like about ziti recipes is that they can turn into a everything but the kitchen sink meal. I add olives, mushrooms, artichoke hearts, red wine and anything else that crosses my mind to my ziti.
Oooh interesting. I’ve never really experimented with my recipe. I did add garlic to this and it was a perfect touch.
Well at least the venison is low in the bad cholesterol, Sharon. What does your cardiologist say about the recipe? lol Just teasing ya know. Sure looks good.
Oh the recipe isn’t exactly “heart healthy” with all that dairy and carbs… but it’s so damn good! 
You must be logged in to reply to this topic.
