Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

A Warming Baked Pasta Supper

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

It's the mix of sausage, tomatoes, fresh mozzarella, and ricotta in this ziti that make it a reader favorite.

On a blustery eveing, there are few dishes as comforting as a hearty, hot pasta. This oozing concoction of sausage, tomatoes, fresh mozzarella, ricotta and ziti is a reader favorite. To balance out the rich pasta, this menu starts off with a bright, tangy arugula-fennel salad kissed with orange and lemon, and ends with spicy but light red-wine-poached pears.

Menu Timeline

Up to 1 day or at least 3 hours ahead:

  • Poach the pears and let them cool in their poaching liquid.

90 minutes before dinner:

  • Heat the oven to 425°F.
  • Toast the pistachios
  • Toast and chop fennel seeds.
  • Make the salad dressing.
  • Reduce the pear poaching liquid to a syrup.

One hour before dinner:

  • Cook the ziti and its sauce; assemble it and pour into its baking dish.
  • Sprinkle the ziti with pecorino and put it in to bake.

30 minutes before dinner:

  • Slice the fennel and assemble the salad.
  • Toss the salad with dressing just before sitting down to dinner.

Shopping List

Fresh Produce

  • 5 oz. arugula (about 5 cups)
  • 1 small fennel bulb
  • 1 large onion
  • 1 shallot
  • 1 bulb garlic
  • 1 small bunch fresh marjoram or oregano
  • 1 bunch fresh flat-leaf parsley
  • 1 orange
  • 2 ripe but slightly firm pears
  • 1 lemon

Meat, Eggs & Dairy

  • 3/4 lb. sweet Italian pork sausage
  • 1/2 lb. mozzarella, preferably fresh
  • 1 cup fresh ricotta cheese
  • Mild pecorino cheese (enough for 1 cup grated)
  • 1 pint vanilla ice cream

Other Groceries

  • 1 bottle dry red wine, such as Merlot or Cabernet Sauvignon
  • 35-oz. can whole plum tomatoes
  • 1 lb. dried ziti
  • 1/4 cup shelled hazelnuts
  • 1/4 cup shelled pistachios
  • 1-1/2 Tbs. hazelnut oil
  • 2 whole star anise

Pantry Staples:

  • 1/2 cup granulated sugar
  • 1-1/2 Tbs. extra-virgin olive oil, plus extra for the baking dish
  • 1/2 tsp. pure vanilla extract
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. Dijon mustard
  • Pinch nutmeg, preferably freshly grated
  • Kosher salt
  • Black peppercorns

The Menu

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks