1. Kaylee Sands & Dakota Jones

2. * 1 pound dry ziti pasta * 1onion, chopped * 1 pound lean ground beef * 2 (26 ounce) jars spaghetti sauce * 6 ounces provolone cheese, sliced * 1 1/2 cups sour cream * 6 ounces mozzarella cheese, shredded * 2 tablespoons grated Parmesan cheese

3. 1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. 2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. 4. Bake for 30 minutes in the preheated oven, or until cheeses are melted

4. * 454 grams dry ziti pasta * 1 onion, chopped * 454 grams lean ground beef * 1474 mL spaghetti sauce * 170 grams provolone cheese, sliced * 355 mL sour cream * 170 grams mozzarella cheese, shredded * 3785 mL grated Parmesan cheese 1 ½ cups x 237mL = 355 mL cups

5. * The cooking of the Ziti * The browning of the cheese

6. * When the cheese melts * The noodles after being boiled

7. * Name: Sodium Chloride * Formula: NaCl * Ions: Na+1 Cl+1

8. * Name: Dihydrogen Monoxide * Formula H2O * Water is Polar * Intermolecular forces: hydrogen and oxygen

9. * 10 servings x 2 pound of ground beef =.67 ground beef 30 servings * 2 pounds dry ziti pasta * 2 onions * 4 (26 ounce) jars of spaghetti sauce * 12 ounces provolone cheese/ sliced * 3 cups sour cream * 12 ounces mozzarella cheese * 4 tablespoons grated Parmesan cheese

10. The original recipe is 10 servings, the servings can be reduced so that everyone gets a smaller amount so that more can go around, but also some people may not want any.

11. http://allrecipes.com/recipe/baked-ziti-i/ http://www.britannica.com/EBchecked/topic/5 19712/salt-NaCl http://www.iun.edu/~cpanhd/C101webnotes/ch emical-nomenclature/bimolcmpds.html http://chemed.chem.purdue.edu/genchem/topi creview/bp/intermol/intermol.html