Best Baked Ziti Ever

I don't generally like to toot my own horn, but I'm not ashamed to say that I make some of the best baked ziti ever. It's my go-to meal for special occassions and Sunday dinner. It's probably the only dish I can make without looking at the recipe cards. I start by making a batch of homemade marinara. While the marinara is simmering I boil the noodles and cut/grate the cheese. Usually the noodles and marinara are done at just about the same time as I finish with the cheese. I mix together the ingredients, transfer to a baking dish, top with a layer of cheese, and stick it in the oven. Half an hour later we have a bubbling mass of cheesy goodness topped with a golden-brown layer of more cheesy goodness. Yum! Oh, and the leftovers are great for taunting your co-workers at lunch the next day.

It pairs great with a Cabernet Sauvignon or Pinot Noir. This was the first meal I cooked in my new kitchen in Lansing. After spending a year without a functional kitchen I needed to celebrate with my favorite meal and one of my favorite wines - a 2002 Cabernet Sauvignon from McKenzie-Mueller. My brother and I discovered McKenzie-Mueller when I was visiting him in San Francisco several years ago. We were driving around hitting up some wineries in Napa Valley and stumbled on them after getting a recommendation from another winery. They aren't usually open for tastings, but it was the 4th of July so they had special hours. The owner spent a lot of time with us explaining all of the wines and letting us taste just about everything they make.

Stats:
Cost: $7
Servings: 6-8
Leftovers: Yes
Time: 60 min