Ingredients with Measurements:
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup tomato sauce
- 1 cup water
- 2 tablespoons asam jawa (tamarind paste)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
3. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant, about 2-3 minutes.
4. Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon as it cooks.
5. Add the salt, black pepper, paprika, cumin, and chili powder to the pot and stir to combine.
6. Pour in the tomato sauce and water, and whisk in the asam jawa until fully dissolved.
7. Bring the mixture to a simmer and let it cook for 10-15 minutes, until the sauce has thickened.
8. In a mixing bowl, combine the cooked ziti pasta with the beef and sauce mixture.
9. Transfer the ziti mixture to an oven-safe baking dish and sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.
10. Bake the ziti for 20-25 minutes, until the cheese is melted and bubbly.
11. Garnish with fresh parsley, if desired, and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 44g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of short pasta, such as penne or rigatoni, can be used instead of ziti.
- If asam jawa is not available, lime juice can be used as a substitute.
Variations:
- Add chopped vegetables, such as bell peppers or zucchini, to the beef and sauce mixture for extra nutrition.
- Use a different type of cheese, such as cheddar or Gouda, instead of mozzarella.
- Add a layer of ricotta cheese to the ziti mixture before adding the shredded cheese on top.
Tips and tricks:
- Make sure to cook the pasta until al dente, as it will continue to cook in the oven.
- Whisk the asam jawa into the sauce mixture until fully dissolved to prevent any lumps.
- Let the ziti cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ziti in the microwave or oven until heated through.
Presentation ideas:
Serve the ziti in individual bowls or on a large platter for family-style serving.
Garnishes:
Fresh parsley or basil can be used as a garnish.
Pairings:
Serve the ziti with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the ziti is too dry, add a splash of water or tomato sauce to the mixture before baking.
- If the cheese is not melted enough, broil the ziti for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Asam jawa, or tamarind paste, is a popular ingredient in Southeast Asian cuisine, particularly in Indonesia and Malaysia.
Flavor profiles:
This dish has a tangy and slightly sour flavor from the asam jawa, balanced by the richness of the beef and cheese.
Serving suggestions:
Serve the ziti as a main dish for dinner or lunch.
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