The story of Baked Ziti (new and improved) and Girl’s Camp 2013: Last week I joined 300+ young women and their leaders in the mountains above Heber City. Depending on the day, we had between 330-350 girls and leaders in attendance.With a crew of 7 joyful, hardworking women, we planned, cooked, and served about 3300 meals in 5 days. Did you just go back and re read that? Me too. Our meals included someABK favorites: Teriyaki Spinach Pasta Salad, Southwest Salad with Cilantro Honey Lime Dressing, Sweet Baked Beans(click on links for recipes), and our favorite pasta- Baked Ziti. Ziti for camp? You know how they say food always tastes better when you’re camping? I never fell for that line, but it’s true if you are eating Baked Ziti.
We also made some new favorites I’ll post in the next few weeks: Kash’s Black Cherry Chocolate Dutch Oven Cobbler, Janis’ Hot Fudge Sauce, Slow Cooked Roast for French Dip and Cooler Corn for 350.
Remember when I first posted Cook’s Illustrated Baked Ziti back in 2009? After making the Cook’s recipe several times, I decided it needed a little tweaking. The biggest issues I had with their recipe were: 1. It was a bit on the dry side, especially when heating up for leftovers. 2.There were too many steps (dishes to pour in and out of and other unnecessary complications). The recipe needed to be streamlined.