Ziti With Italian Sausage Recipes

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BAKED ZITI WITH SAUSAGE



Baked Ziti with Sausage image

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

1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ (26 ounce) jars spaghetti sauce, divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil

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



Baked Ziti with Sausage image

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

1 lb ziti noodles
1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1½ teaspoons sugar
¼ teaspoon crushed red pepper flakes
1 cup heavy cream
⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
⅓ cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

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



Best Ziti Ever with Sausage image

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

1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (24 ounce) jars Classico® Tomato and Basil Sauce
1 ½ teaspoons dried basil, divided
12 ounces ricotta cheese
1 ½ teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded

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 ITALIAN SAUSAGE



Baked Ziti with Italian Sausage image

Any dinner table benefits from the addition of this great Italian flavor!

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 13

1 package (19 ounces) Johnsonville Italian Sweet Sausage Links
8 ounces penne pasta (about 2 1/2 cups), cooked and drained
1 jar (26 ounces) pasta sauce
3/4 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped garlic
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper
1 package (10 ounces) frozen garlic bread, ends removed and cut into 9 slices
3 cups shredded mozzarella cheese
1/4 cup olive oil
2 medium Roma tomatoes, cut into slices
9 fresh basil leaves

Steps:

  • Cook sausage links according to package directions; drain, cut into ¼-inch slices.
  • In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
  • Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
  • Arrange garlic bread slices on top of meat mixture.
  • Sprinkle evenly with mozzarella cheese.
  • In a small bowl, dip tomato slices into olive oil.
  • Place one slice of tomato on each piece of bread.
  • Bake uncovered, at 400°F for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.
  • Garnish with basil leaves. Serve.

BAKED ZITI AND SAUSAGE



Baked Ziti and Sausage image

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

3 cups uncooked ziti or other small tube pasta
1/2 pound Italian sausage links
1/4 cup butter, cubed
1/4 cup all-purpose flour
1-1/2 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
2 cups 2% milk
1/2 cup grated Parmesan cheese, divided
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 tablespoon minced fresh parsley
1 cup shredded part-skim mozzarella cheese
Paprika

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 AND ITALIAN SAUSAGE



Baked Ziti and Italian Sausage image

This is different from the other Baked Ziti's posted....it has no tomato sauce or tomatoes! I have to admit, I sometimes increase the sausage to 1 1/2 lbs, especially if I have a teenage boy eating!

Provided by breezermom

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

8 ounces ziti pasta, uncooked
1 lb Italian sausage (mild or hot, your choice)
2 tablespoons vegetable oil
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 cup parmesan cheese, grated and divided
1 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) carton ricotta cheese (may use small-curd cottage cheese instead)
1 egg, lightly beaten
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 cup mozzarella cheese, shredded (4 oz)
paprika

Steps:

  • Cook the ziti according to the package directions. Drain well and set aside.
  • Cook the sausage links in oil in a large skillet for 15 minutes or until browned over medium heat; reduce heat if necessary to keep them from burning. Drain well on paper towels. Slice the sausage diagonally and set aside.
  • Melt the butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp pepper. Add the ziti; stir well, and set aside.
  • Combine the remaining 1/4 cup Parmesan cheese, ricotta (or cottage cheese), egg, parsley, 1 tsp salt, and 1/8 tsp pepper. Stir well.
  • Place half of the macaroni mixture in a lightly greased 13 x 9 x 2 inch baking dish. Top with the ricotta cheese mixture and half of the sausage. Top with the remaining ziti mixture and sausages. Sprinkle with the mozzarella and paprika.
  • Cover and bake at 350 degrees for 1 hour.

ZITI WITH SAUSAGE, ONIONS, AND FENNEL



Ziti with Sausage, Onions, and Fennel image

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

1 pound sweet Italian sausage (without fennel seeds)
1 large fennel bulb with stem and fronds (about 1 pound)
1/3 cup extra-virgin olive oil
2 medium onions, cut in half-moon slices (2 cups)
1/2 teaspoon salt
1/2 teaspoon dried peperoncino (hot red pepper flakes)
1/2 up tomato paste
Boiling water from the pasta-cooking pot
1 tablespoon kosher salt, for the pastacooking water
1 pound ziti
1/3 cup finely chopped fennel fronds
1 cup freshly grated Pecorino Romano (or Parmigiano-Reggiano or Grana Padano)
8-quart pasta-cooking pot
A 12-inch or larger skillet for the sauce and the pasta

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

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2019-09-11 Preheat the oven to 375 degrees F (if you are planning to bake and eat the Ziti right away) and grease a 9×13 inch baking dish. In a bowl, mix together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, and salt. Set aside. Assemble: Pour half the pasta into the greased baking dish.
From garnishandglaze.com


EASY BAKED ZITI WITH ITALIAN SAUSAGE AND MUSHROOMS
2021-01-02 Set aside. Preheat the oven to 425 °F and set the oven rack in the middle position. Heat the olive oil in a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Add the onion, pepper, and garlic and saute until starting to soften, 3 to 4 ...
From camilamade.com


BAKED ZITI WITH SAUSAGE & BECHAMEL: MARTHA STEWART’S COMFORT …
2022-02-06 10,730 likes. There's a reason why baked ziti is such a standby family supper. It's comforting, filling, and all-round delicious. In this version of the comfort staple, the pasta is …
From sheknows.com


SPICY ITALIAN SAUSAGE BAKED ZITI- BUTTER YOUR BISCUIT
2021-01-25 Preheat oven to 350 degrees. Cook pasta 2 minutes under al dente according to package directions, drain and set aside. Heat olive oil in a large skillet add onions and saute 2-3 minutes, add sausage and cook stirring occasionally, until cooked through about 12 minutes. Drain fat and add in garlic and cook another 1-2 minutes.
From butteryourbiscuit.com


BAKED ZITI WITH ITALIAN SAUSAGE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 350°. Prepare pasta according to package directions. Stir together pasta, Spicy Tomato Sauce With Italian Sausage, and 1/2 cup mozzarella cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 20 to 25 minutes or until ...
From myrecipes.com


BAKED ZITI WITH SAUSAGE - COOK2EATWELL - RECIPES
2018-05-06 Build the ziti and sausage casserole. Combine the ziti and the sauce in the larger of the two pots. Stir gently. Use a large, oven proof casserole dish or baking pan (9×13). Spoon about half of the ziti pasta mixture into the casserole dish. Sprinkle the top with half the mozzarella cheese and half the parmesan cheese.
From cook2eatwell.com


SPICY ITALIAN SAUSAGE BAKED ZITI - SIMPLY SCRATCH
2019-12-09 Saute for about 5 minutes or until soft and translucent. Add in minced garlic, italian seasoning, basil, fennel and red peppr flakes. Stir and cook for 1 mintue. Remove the casings from the italian sausage and add it into the skillet along with the beef. Use a wooden spoon to break it up into small crumbles.
From simplyscratch.com


BAKED ZITI WITH ITALIAN SAUSAGE RECIPE - CULLY'S KITCHEN
2012-05-19 It’s time to put it all together-in the a large bowl with the sausage and egg plant add the Ziti pasta, basil, Kalamata olives, 1 1/2 cup Mozzarella cheese and the tomato sauce, combine thoroughly. Transfer to a 9 x 13 casserole dish sprayed with cooking spray. Sprinkle with the remaining Mozzarella cheese and Parmesan cheese evenly over the top.
From cullyskitchen.com


ITALIAN SAUSAGE BAKED ZITI RECIPE - PILLSBURY.COM
2016-12-28 In large bowl, stir together cooked pasta, sausage, mushroom mixture and pasta sauce. Spoon half of mixture into baking dish. Top with half of the mozzarella cheese slices. Spoon remaining pasta mixture over cheese. Top with remaining mozzarella cheese slices. 4 Bake uncovered 30 to 35 minutes or until heated in center and cheese is melted.
From pillsbury.com


ZITI WITH SAUSAGE, ONIONS, AND FENNEL - LIDIA
Heat the olive oil in a skillet set over medium-high heat. Add the sausage meat, and cook, stirring and breaking it up more with a wooden spoon, until it sizzles and begins to brown, about 1½ minutes. Push the sausage to the sides of the pan, and drop the onion slices into the clear part of the pan; sauté, stirring, until they sizzle and wilt ...
From lidiasitaly.com


BAKED ZITI WITH ITALIAN SAUSAGE AND FENNEL | EMERILS.COM
Heat a large nonstick skillet over medium-high heat. Add the sausage and cook in batches until just browned, about 4 minutes. Set aside on a plate. Add the fennel to the pan and cook, stirring, until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute.
From emerils.com


BAKED ZITI WITH SAUSAGE - SOUTHERN CRAVINGS
2022-01-20 2 cups Ziti*, dried, uncooked 12 ounces cottage cheese 1 tbsp dried oregano 1 egg 2 cups mozzarella cheese 1/4 cup Parmesan cheese Instructions Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish and set aside. Prepare Sausage & Pasta Sauce Brown the sausage over medium high heat in a large dutch oven, heavy-bottomed pot or large sauté pan.
From southerncravings.com


ITALIAN SAUSAGE BAKED ZITI - JANET’S SWEETS AND RECIPES
2020-10-11 Keep layering until all fillings are used. Make the last layer on top a layer of pasta. Spread more sauce on top and sprinkle some shredded mozzarella and Parmesan cheese on top. The sixth step is to bake it. In the oven at 350 degrees for 20 to 25 minutes until it is heated throughly and the cheese is melted.
From sweetrecipesbyme.com


BAKED ZITI WITH ITALIAN SAUSAGE - SPICY SOUTHERN KITCHEN
2019-09-03 Cook ziti in salted water according to package directions. Drain. Preheat oven to 375 degrees. Ladle about 1/4 of the sauce into the bottom of a greased 9x13-inch pan. Evenly arrange 1/2 the ziti in the pan. Dollop half the mascarpone cheese and cottage cheese over the ziti. Add half the provolone cheese strips and half the mozzarella.
From spicysouthernkitchen.com


ZITI WITH ITALIAN SAUSAGE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BAKED ZITI WITH ITALIAN SAUSAGE - SOUTHERN FOOD AND FUN
2014-03-24 Cut open sausage casings and crumble sausage into skillet. Add garlic. Cook until sausage is browned. Add tomatoes, wine, sugar, and seasonings. Salt and pepper to taste. Simmer for thirty minutes. In a large pot, prepare water to boil for ziti. Boil ziti for slightly less than time indicated for al dente.
From southernfoodandfun.com


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