BAKED ZITI AND SAUSAGE
This is my husband's favorite casserole, and he requests it often. He loves the combination of zesty Italian meat and three types of cheese, which together create a scrumptious baked ziti with sausage.-Christina Ingalls, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain; place in a large bowl. In a small skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices., In a large saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat., In a small bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture. Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts :
BAKED ZITI WITH SAUSAGE
This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor.
Provided by Ashley
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
- Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
- In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 85.5 mg, Fat 27.4 g, Fiber 5.9 g, Protein 30.7 g, SaturatedFat 12.3 g, Sodium 1485.1 mg, Sugar 14.9 g
SPICY PORK BAKED ZITI WITH RAGU
I found this recipe on Bon Appetit. I have made it a few times now and love it. Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat. Its so good.
Provided by Dancer
Categories Pork
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy large pot over medium-high heat.
- Add pancetta and sauté until brown and crisp.
- Using slotted spoon, transfer pancetta to bowl.
- Sprinkle pork with salt and pepper.
- Add half of pork to drippings in pot; sauté until brown, about 7 minutes.
- Transfer to bowl with pancetta.
- Repeat with remaining pork.
- Add sausage to same pot.
- Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
- Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
- Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.
- Add wine and bring to boil, scraping up browned bits.
- Add pancetta and pork with any accumulated juices; boil 2 minutes.
- Add tomatoes with juice.
- Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
- Gently press pork pieces with back of fork to break up meat coarsely.
- Season ragù to taste with salt and pepper.
- (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.).
- Preheat oven to 400 degrees.
- Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta; mix into ragù.
- Season mixture to taste with salt and pepper; transfer to prepared dish.
- Sprinkle both cheeses over.
- Bake until heated through and golden, about 20 minutes.
Nutrition Facts : Calories 1294.1, Fat 67.8, SaturatedFat 25.2, Cholesterol 201.4, Sodium 1327.4, Carbohydrate 91.3, Fiber 6.3, Sugar 10.8, Protein 62.6
THREE-CHEESE BAKED ZITI WITH ITALIAN SAUSAGE
This version of baked ziti omits the usual ricotta cheese (or its substitutes) and adds Italian sausage, with very satisfying results!
Provided by Doug in Manhattan
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.
- Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.
- Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.
- Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 47.3 g, Cholesterol 44 mg, Fat 22.6 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 9.1 g, Sodium 1144.9 mg, Sugar 11.3 g
SPEEDY BAKED ZITI
This quick baked ziti is a weeknight winner dinner. Everything bakes in the same skillet that is used to make the quick sausage ragu, which translates to much less time and effort (and one fewer dish to clean).
Provided by Lauryn Tyrell
Categories Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Heat oil in a large oven-proof skillet over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes.
- Stir in marinara sauce and 1 cup water. Season with salt and pepper; simmer 10 minutes.
- Meanwhile, cook 12 ounces ziti or rigatoni in a pot of salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain. Add pasta, reserved pasta water, basil, and 3/4 cup chopped mozzarella to skillet; toss to combine. Season to taste.
- In a bowl, whisk together ricotta and heavy cream; season. Spoon mixture evenly over top of pasta. Sprinkle with remaining 3/4 cup chopped mozzarella and Parmigiano. Transfer skillet to oven and bake until ziti is browned and bubbly and edges begin to crisp, about 20 minutes. Let cool 15 minutes before serving.
BAKED ZITI WITH PORK AND SAUSAGE RAGù
Make and share this Baked Ziti With Pork and Sausage Ragù recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy large pot over medium-high heat.
- Add pancetta and saute until brown and crisp.
- Using slotted spoon, transfer pancetta to bowl.
- Sprinkle pork with salt and pepper.
- Add half of pork to drippings in pot; saute until brown, about 7 minutes.
- Transfer to bowl with pancetta.
- Repeat with remaining pork.
- Add sausage to same pot.
- Saute until no longer pink, breaking up with back of fork, about 5 minutes.
- Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
- Reduce heat to medium-low; saute until vegetables are tender, about 10 minutes.
- Add wine and bring to boil, scraping up browned bits.
- Add pancetta and pork with any accumulated juices; boil 2 minutes.
- Add tomatoes with juice.
- Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
- Gently press pork pieces with back of fork to break up meat coarsely.
- Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F
- Butter 15 x 10 x 2-inch glass baking dish or other 4-quart baking dish.
- Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
- Drain pasta; mix into ragù.
- Season mixture to taste with salt and pepper; transfer to prepared dish.
- Sprinkle both cheeses over.
- Bake until heated through and golden, about 20 minutes. Makes 8 servings.
- That's it!
Nutrition Facts : Calories 1454.2, Fat 84, SaturatedFat 30, Cholesterol 251.8, Sodium 1415.6, Carbohydrate 82.9, Fiber 4.5, Sugar 5.7, Protein 72.3
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BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU RECIPE
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3.8/5 (48)Author Bruce AidellsServings 8
- Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
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