“Grilled Ziti with Feta” from “Plenty More”

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This is our first dish from this month’s cookbook, which we have (lovingly) nicknamed “Otto-Impossible: The Sequel.”

Perhaps that’s a misnomer, because the recipes I’ve done so far– including this one– aren’t impossible, just time consuming. So maybe it’s not a fair name, but it is catchy.

This ziti dish is just a variation on baked ziti, the Italian-American classic that we’ve enjoyed many times. In that dish, you boil up some ziti (which we know as penne pasta), toss it in a dish with tomato sauce, then add as much mozzarella as you like. It’s pretty easy to make and I always loved it. Baked ziti was a staple of my American childhood, as no buffet would be complete without it.

This recipe takes baked ziti to a new level. While it does have the basic components of the baked ziti we know and love, the new additions, like caraway, cumin and celery, elevate it to a new level. Having three different kinds of cheese (though no mozzarella) make it that much better. Finishing it off under the grill was unexpected, but it worked.

Would I make it again? You bet. For someone who grew up on traditional baked ziti, the addition of caraway and cumin was a surprise, but it was all the better for it.

Highly recommended.

If you would like to make some Grilled Ziti with Feta, click through this link to find the recipe on the Guardian website.

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“Grilled Ziti with Feta” from “Plenty More”

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