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Baked Ziti With Sausage & Tomato
September 7th, 2007Baked Ziti With Sausage & Tomato
This and other recipes can be found at cookingcache.com
Olive oil
1 large onion, diced
1/2 - 3/4 # sweet Italian sausage, casings removed
2 cloves garlic, minced
1/4 cup dry red wine
1 28 oz. can whole plum tomatoes, with juices
1/4 cup fresh oregano or basil or 1 Tbsp. dried
1 cup fresh ricotta cheese
1 cut Pecorino Romano cheese, grated
1/2 # fresh mozzarella cheese, cut into cubes
1/3 cup fresh flat leaf parsley, chopped
1 # ziti or other similar pasta
Pinch nutmeg
Salt and pepperPreheat oven to 375. Lightly oil a large, shallow baking dish(9×12). Bring a large pot of salted water to a boil.
1 large onion, diced
1/2 - 3/4 # sweet Italian sausage, casings removed
2 cloves garlic, minced
1/4 cup dry red wine
1 28 oz. can whole plum tomatoes, with juices
1/4 cup fresh oregano or basil or 1 Tbsp. dried
1 cup fresh ricotta cheese
1 cut Pecorino Romano cheese, grated
1/2 # fresh mozzarella cheese, cut into cubes
1/3 cup fresh flat leaf parsley, chopped
1 # ziti or other similar pasta
Pinch nutmeg
Salt and pepperPreheat oven to 375. Lightly oil a large, shallow baking dish(9×12). Bring a large pot of salted water to a boil.
Heat 2 Tbsp. of oil in a large skillet. Saute the onion for about 8 minutes. Add the crumbled sausage and garlic and saute until the sausage browns. Add the red wine and let it cook off almost completely. Add the tomatoes with their juices and let simmer uncovered for about 12 minutes. Add the oregano or basil and salt and pepper to taste.
In a very large bowl, mix the ricotta, 1/2 of the Pecorino Romano, the parsley, and the nutmeg. Season with salt and pepper.
Cook the ziti until al dente. Drain and toss with the ricotta mixture. Add the mozzarella and mix well. Add the tomato/sausage mixture and mix again. Pour everything into the baking dish and sprinkle the remaining Pecorino on top. Bake uncovered until browned and bubbling, about 20 minutes. Serve immediately.
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