68 ziti recipes

Kansas City steak and spinach salad with soy-garlic marinated beef, fresh mushrooms, and orange sections tossed in a red wine vinegar-oregano dressing. Hearty and fresh.

NYC-style baked hot dogs smothered in a tangy onion sauce made with ketchup, apple cider vinegar, dry mustard, and paprika. Foot-long franks with a Coney Island vibe.

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.

Pasta with grilled turkey or chicken sausages, fresh tomatoes, roasted peppers, and saffron vinegar. A light, Mediterranean-style pasta toss ready in 30 minutes.

Pasta salad with asparagus, baby corn, sun-dried tomatoes, and fresh herbs. A fast, pantry-friendly cold salad that comes together in 15 minutes with Italian or Caesar dressing.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

A succulent dish made with chicken breasts, spinach, ziti pasta and gorgonzola cheese.

Pastichio (Greek lasagna) with ziti, seasoned ground meat, crumbled feta, cream cheese, Parmesan, and eggs baked into a rich, set casserole. A simplified take on the classic Greek baked pasta.

Pasta with kielbasa and sauerkraut brings smoky Polish sausage, tangy kraut, red bell pepper, and Dijon together over ziti with a splash of white wine. A hearty Eastern European pasta dinner.

Broccoli and ziti San Pierota with garlic-sauteed broccoli florets over pasta tossed in a simple crushed tomato sauce, finished with red pepper flakes and grated Parmesan.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.