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Recipe

Baked Ziti with Tomato, Mozzarella & Sausage

Scott Phillips

Servings: four.

Try to find freshly made ricotta and mozzarella to see how good this rustic dish can be.

Ingredients

  • Olive oil
  • 1 large onion, cut in small dice
  • 2 cloves garlic, minced
  • 3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry red wine
  • 35-oz. can whole plum tomatoes, chopped, with their juice
  • 1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
  • 1 cup fresh ricotta cheese
  • 1 cup freshly grated mild pecorino cheese
  • Pinch nutmeg, preferably freshly grated
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 lb. dried ziti
  • 1/2 lb. mozzarella, preferably fresh, cut in small cubes

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 1070
      Fat Calories (kcal): 390
      Fat (g): 44
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 17
      Cholesterol (mg): 110
      Sodium (mg): 114
      Carbohydrates (g): 113
      Fiber (g): 8
      Protein (g): 54

Preparation

  • Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.
  • In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it’s almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
  • In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
  • Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away.

Reviews

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Reviews

  • Luke2008 | 12/18/2014

    This is my go-to recipe for comfort food. I have been making it for years. It's easy and so tasty. To the sauce, I now add bulgur (1/3c) and a bunch of kale chopped up. I usually use extra lean ground beef instead of sausage. I also use whole wheat penne, and low fat ricotta. I usually add extra chili flakes because we like the spice. I haven't tried making it with soy based 'ground beef' but, I bet it would still be great.

  • CookSlicker | 05/11/2014

    Easy and really good!

  • sandy2976 | 09/22/2013

    The family loves this one.

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