BAKED ZITI WITH SAUSAGE
This bubbling baked ziti is perfect for feeding a crowd, and it freezes well too.
Provided by Jennifer Segal
Categories Dinner
Time 1h30m
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the oven rack in the middle position.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
- Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Nutrition Facts : Calories 613, Fat 38 g, Carbohydrate 43 g, Protein 25 g, SaturatedFat 18 g, Sugar 6 g, Fiber 3 g, Sodium 913 mg, Cholesterol 111 mg
BEST ZITI EVER WITH SAUSAGE
Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
Provided by Dawn
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
- Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
- Bake in preheated oven for 40 to 45 minutes.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 63.1 g, Cholesterol 71.8 mg, Fat 25.3 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 11.7 g, Sodium 1350.3 mg, Sugar 10.8 g
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
BAKED ZITI WITH SAUSAGE
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
- Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
- Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
- Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
- Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.
Nutrition Facts : Calories 483 g, Fat 19 g, Protein 24 g
SIMPLE SAUSAGE BAKED ZITI - ONLY 5 INGREDIENTS
This makes a great dinner that is rich and creamy. I like to use jimmy dean's sausage but any brand will work. One of our favorite go to meals for dinner.
Provided by lilypad722
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Boil water to cook 10 oz. or a little more than half of a large box of ziti and cook til al dente then drain.
- Brown and crumble the sausage and then add spaghetti sauce to the sausage to warm up.
- In a 4-5 quart casserole dish pour in cooked ziti and top with alfredo sauce stirring to mix well.
- Pour sausage and spaghetti sauce on top of the alfredo, but do not stir it together.
- Cover with shredded mozzarella and bake for 30 minutes.
Nutrition Facts : Calories 604.1, Fat 33.2, SaturatedFat 12.8, Cholesterol 73.3, Sodium 1406.2, Carbohydrate 49.4, Fiber 1.9, Sugar 10.1, Protein 25.5
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.
ZITI WITH SAUSAGE, ONIONS, AND FENNEL
Here the meaty skillet sauce and the ziti cook at a leisurely pace compared to the rapidity of the preceding capellini with caper sauce. But the cooking principles are the same. In the first few minutes you want to caramelize each ingredient as it is introduced to the pan-this is especially important with the tomato paste, to give it a good toasting before it is liquefied in the pasta water. The sauce needs 6 minutes or more at a good bubbling simmer after adding the water in order to draw out and meld the flavors of the meat and vegetables as well as to soften the pieces of fresh fennel. At that time the ziti will be ready to finish cooking in the sauce.
Yield serves 6
Number Of Ingredients 14
Steps:
- Heat 6 quarts of water with the tablespoon of kosher salt to boiling in the pasta-cooking pot.
- Remove the sausage from its casing and break the meat up a bit with your fingers.
- Trim the fennel bulb (see box and photos, pages 78-79). Slice the bulb in half lengthwise, then slice each half in 1/4-inch-thick lengthwise slices. Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2-inch-long matchsticks of fennel. Chop and reserve 1/3 cup fronds for garnish.
- Have the remaining sauce ingredients ready and nearby.
- Pour the olive oil into the skillet and set it over medium-high heat. Add the sausage meat and cook, stirring and breaking it up more with a wooden spoon, until it is sizzling and beginning to brown, about 1 1/2 minutes.
- Push the sausage a bit aside and drop the onion slices into a clear part of the pan; sauté, stirring, till they're sizzling and wilting, another 2 minutes or so, then stir them in with the meat.
- Following the illustrations, clear a space and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir it around with the sausage and onions.
- Sprinkle on 1/4 teaspoon salt; drop the peperoncino in a hot spot and toast the flakes for 1/2 minute, then stir them in.
- Clear a good-sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot for a good minute or more, until it is sizzling and caramelizing; then stir it in with everything else.
- Ladle 3 cups of boiling pasta water from the pot into the skillet, stir well, and bring the liquid to a boil. Adjust the heat to maintain an active simmer all over the pan.
- Drop the ziti in the boiling water in the pasta pot. Stir and bring back to the boil. Cook about 8 minutes (a minute less than what is recommended on the package), until the ziti are not quite al dente.
- Continue to simmer the sauce until the flavors have developed and the fennel is soft but not mushy, 6 minutes or more. The sauce should not get too thick: stir in another cup or two of boiling pasta water if it reduces rapidly. When the sauce is done, taste it and add more salt if you want. If the pasta is not ready, turn down the heat to keep the sauce at a very low simmer until the ziti are on their way-then turn the heat up.
- As soon as the ziti are ready by your timing, lift them out of the pot with a spider. Let excess water drip off only for an instant, and drop the wet cylinders into the simmering sauce.
- Start tossing pasta and sauce together; ladle in more water if the sauce seems too thick.
- Sprinkle over all the chopped fennel fronds, and continue to cook and toss the ziti in the skillet for 2 minutes, or until they are perfectly al dente and coated with sauce. If the pasta appears dry, ladle in more hot pasta water; if it is soupy, cook rapidly to thicken the sauce.
- Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in.
- In Italian, the verb we use to describe the final dressing of the pasta with sauce is condire-translated, "to season, to flavor." And the phrase condire la pasta reminds us that the sauce should be considered a condiment, an enhancement to the pasta.
- I like to think of pasta, especially fresh egg pastas, as playing the leading role in the pasta dish. So why drown the chief protagonist before the drama has started?
- Keep these ideas in mind when you bring your pasta and sauce together in a skillet. If you see that the quantity of sauce is disproportionate to the pasta, spoon some out (and save it, of course) before tossing and finishing the dish. And if you see that the sauce is soupy and collects in the bottom of the skillet, raise the heat while tossing the pasta actively, evaporating the excess water and thickening the sauce so it adheres to the pasta.
- For 1 pound of pasta, bring 6 quarts of water to a full boil (too little water produces a gummy pasta; too much water washes away too much starch).
- Stir 1 tablespoon kosher or coarse sea salt into the water anytime before adding pasta.
- Adding pasta to the pot: Drop shaped and tubular pasta into the boiling water and stir well. Slip long pasta into the water and push the strands under gradually as they soften, bending them into the water, then stirring well to make sure the strands are separated.
- After adding pasta, cover the pot and return water to the boil over high heat.
- Be prepared to uncover the pot before the water boils over.
- Tip: if the water is boiling up and over, blow on it to settle it down.
- Start timing the pasta when the boil resumes.
- For dry pastas that will finish in the skillet, cook in the pot for 2 minutes less than the minimum time given on the package.
- Cook pasta at a rolling boil, either partly covered (you can reduce the heat and save energy) or uncovered. Stir the pasta now and then.
- Did you forget to salt the water? Better to check before the pasta is done: sip water from a wooden spoon; it should be "comfortably" salty at least.
- If you forgot to salt, add it right away: saltless pasta is redeemable while it's in the water; it will absorb some salt even in a brief boil.
- Test pasta by extracting a piece and tasting it 1 to 2 minutes before the designated time for doneness. When it is not quite done al dente, lift out with a spider, tongs, or other tool, let excess water drain into the pot, and drop the pasta with clinging water into the skillet.
- Don't discard pasta water until the dish is finished!
- Shells, rigatoni, radiatori, fettuccine
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.
BAKED ZITI WITH SAUSAGE
Meet your soon-to-be-new-favorite Baked Ziti with Sausage recipe! Flavored with Italian sausage, this easy-to-make casserole is quick and super cheesy.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain.
- Drain pasta. Combine egg, ricotta, onions, garlic and oregano in large bowl. Add pasta, sausage, pasta sauce, pepper and half the shredded cheese; mix lightly.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining shredded cheese and basil.
- Bake 30 min. or until heated through, uncovering after 20 min.
Nutrition Facts : Calories 540, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
SUPERB SAUSAGE ZITI
Delicious twist to traditional ziti, it is mild enough that even the kids love it. I am always asked for the recipie when this is served! Excellent served with garlic or fresh italian bread and salad.
Provided by Little Old Me
Categories Pork
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet cook sausage until no longer pink inside.
- Slice and return to skillet.
- Add mushrooms, green peppers, basil, oregano and garlic powder.
- Cook over med-high heat about 8 minutes, stirring occasionally.
- Stir in diced tomatoes, tomato sauce, and onion soup.
- Heat to boiling, reduce heat.
- Simmer, uncovered, about 15 minutes.
- Meanwhile you can cook ziti according to package directions.
- Toss hot pasta with sauce.
- Sprinkle with either mozzarella or Parmesan cheese.
Nutrition Facts : Calories 484.7, Fat 25.2, SaturatedFat 8.2, Cholesterol 65.5, Sodium 1182.1, Carbohydrate 42.7, Fiber 3.1, Sugar 5.2, Protein 21.3
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