Monday, May 10, 2010

Baked Ziti with Sausage

This recipe is adapted from a recipe in Cook's Country magazine.

1 lb. bulk hot Italian sausage
1 (28-oz) can crushed tomatoes
1 (14 1/2-oz) can diced tomatoes
1 tbsp olive oil, optional
Italian seasoning, to taste (I use the "Grinder" kind)
dried oregano and basil leaves, to taste
1 lb box Ziti, Penne or Rotini pasta
2 cups shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
Provalone cheese, cut into small pieces - use as much as you like - I use probably 2-3 oz worth, optional  

(Sometimes I use Sargento's (8-oz) shredded Mozzarella/Provalone blend in place of the Mozzarella and Provalone cheeses listed above)

Heat oven to 400 degrees. Grease a 9 x 13" pan. Brown the sausage in a large skillet and drain. Add the crushed tomatoes and diced tomatoes. Bring to a boil and add the seasonings and olive oil. Simmer, covered, until sauce is thickened, about 15 minutes.

Meanwhile, cook pasta in 4 quarts of water, with 1 tbsp salt added in a large pot. Cook until slightly underdone, drain. Return the pasta to the pot and add the meat sauce. Stir well.

Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheeses. Pour remaining pasta mixture  into dish and top with the remaining cheeses. Bake until cheeses are melted and golden brown, about 20-30 minutes. Remove from oven and let rest for 5-10 minutes before serving.

Serve with a tossed salad and crusty French bread.

NOTES: You can use part hamburger or even all hamburger if you want, or even add pepperoni. This is a pretty versatile recipe.

1 comment:

Pam said...

This is one great comfy dish! Love Cooks Country, so many good recipes to choose from!