Fine Cooking

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 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.

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Reviews (27 reviews)

Liz73 | 04/28/2020
We like to run the tomatoes through the food processor for a smoother sauce, but other than that we make it exactly as written. Works every time.
souplover | 01/23/2019
This is a fantastic recipe. I use fresh ricotta and mozzarella and Italian sausage (NY Style) that has fennel seeds. I have been making this dish since it first showed up in Fine Cooking and everyone I have served it to loves it. I get six large servings out of the recipe, frequently use penne instead of ziti, and the two of us eat it for three dinners and have to control our wish to make it again immediately. It is fattening but it is warm and tasty and fantastic.
Morgan53 | 09/13/2018
so insanely good and cheesy

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What We're Cooking Now

Name: Baked Ziti with Tomato, Mozzarella & Sausage
Yield: four. servings
Cuisine: Italian
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