Sausage And Pepper Baked Ziti Recipes

ROUND 2 RECIPE - SAUSAGE AND PEPPER BAKED ZITI

Steps:

• Heat the oven to 375 degrees F.
• Coat a 9 by 13-inch baking pan lightly with cooking spray.
• Bring a large pot of water to a boil over medium heat. Add the pasta and cook for about 6 minutes. It should be a little less than al dente; it will finish cooking in the oven.
• While the pasta is cooking, heat the canola oil in a large skillet over medium-high heat, add the onion and garlic and saute until slightly tender, about 3 minutes. Add the tomatoes and Italian seasoning and cook for another 5 minutes. Chop the reserved sausage and peppers and add them to the skillet to heat through. Taste and adjust the seasoning with salt and pepper, to taste.
• Drain the pasta and add it to the prepared baking pan. Pour the tomato sauce over the pasta and sprinkle with the cheese. Bake until the cheese is melted and lightly browned, about 30 minutes. Remove from the oven and serve.

SAUSAGE-AND-PEPPER BAKED ZITI

Steps:

• In a deep nonstick 12" skillet, cook sausage over medium-high heat, stirring occasionally, until browned on all sides, about 5 minute.
• Reduce heat to medium. Discard all but 2 T sausage fat. Add garlic, pepper and onion to sausage in skillet; cook, covered, stirring occasionally, until vegetables are tender, 10 minute Stir in whole tomatoes, tomato puree and salt; bring to a boil over medium heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 10 minute.
• Meanwhile preheat oven to 400 degrees F. In a large pot of boiling salted water, cook pasta 2 min less than cooking time recommended on label.
• Drain pasta and return to pot; stir in sausage mixture to coat. Add mozzarella and toss to combine. Transfer pasta mixture to an ungreased 9x13" baking dish and spread it out evenly; sprinkle with grated cheese.
• Bake, uncovered, until top browns and sauce is bubbling, 20 to 25 minute Let stand 10 min before serving.

SPEEDY BAKED ZITI

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.

PERFECT POTLUCK DISH SAUSAGE AND PEPPER BAKED ZITI

Steps:

• Prepare sauce. In deep nonstick 12 inch skillet cook sausage over medium heat 5 minutes or until browned on all sides, stirring occasionally.
• Reduce heat to medium.
• Discard all but two tablespoons sausage fat.
• To sausage in skillet add garlic, peppers and onion
• Cook until vegetables are tender, stirring occasionally.
• Stir in whole tomatoes,tomato sauce, salt,oregano and basil.
• Heat to boiling over medium heat breaking up tomatoes with side of spoon.
• Reduce heat to low, cover and simmer 10 minutes.
• Meanwhile preheat oven to 400.
• Heat large covered saucepot of salted water to boiling over high heat.
• Add pasta; cook 2 minutes less than cooking time recommended on label.
• Drain well.
• Combine vegetables with pasta.
• Pour into 9 x 13 greased pan. Spread mozzarellacubes on top.
• Bake 30 minutes.
• Before serving sprinkle romano cheese on top.

BAKED ZITI WITH SAUSAGE

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.

BAKED ZITI WITH SAUSAGE AND PEPPERONI RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 degrees. In a large frying pan, sauté the pepperoni over moderate heat until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour off the fat from the pan and wipe the pan clean. In the same pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the sausage and cook until no longer pink. Stir in the tomatoes with their juice, breaking them up. Add the salt,oregano, and basil, cover, and simmer over low heat for 10 minutes. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain and toss with the sauce, the pepperoni, and the parsley. Top with the mozzarella and finish with the parmesan. Cover and bake about 30 minutes or until cheeses are melted and bubbly.

BAKED ZITI AND SAUSAGE

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°.

SAUSAGE AND BELL PEPPER ZITI

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
• Meanwhile, heat oil in heavy medium skillet over medium-high heat. Add sausage; sauté until brown, breaking up with fork, about 4 minutes. Add onions and peppers; sauté 5 minutes. Stir in wine; boil 2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce heat to medium and cover; simmer until slightly thickened, about 4 minutes.
• Add sauce to pasta. Toss over medium heat until heated through. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

THREE-CHEESE BAKED ZITI WITH ITALIAN SAUSAGE

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.