Baked Ziti with Hot Italian Sausage
As noted in the post, the first time I made this, I made many substitutions: I only had a little bit of crème fraîche, so I made up the difference with heavy cream. I had a mix of Swiss chard and kale on hand, so I used those in place of the baby spinach. I even used vegan chorizo in place of hot Italian sausage. This is definitely a recipe that lends itself to improvising. I think you could definitely leave out the sausage if you wanted to make it vegetarian.
1 cup Ricotta Cheese
1 cup Heavy Cream
1 cup Parmigiano-Reggiano
to taste Kosher Salt and Freshly Ground Black Pepper
2 tbsp Olive Oil
1 Medium Onion
2 clove Garlic
1 tsp Crushed Red Pepper Flakes
1 tbsp Oregano
1 lb Sweet Italian Sausage
2 can 14 oz. San Marzano Tomatoes in Purée
1 box of ziti
5 oz Swiss Chard
3/4 lb Mozzarella
3 tbsp Salt
In a large bowl, combine the Ricotta Cheese, Heavy Cream, Egg, and Parmigiano-Reggiano. Season with Kosher Salt and Freshly Ground Black Pepper and set aside.
Heat the oil in a 12-inch skillet over medium heat. Add the Medium Onion, Chopped (1 N/A) and cook until softened, about 4 minutes. Add the Garlic, Thinly Sliced (2 clove), Crushed Red Pepper Flakes, and Oregano.
Add the Sweet Italian Sausage and cook until browned, breaking up the meat with the back of a wooden spoon. Add the 14 oz. San Marzano Tomatoes in Purée and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil. Add Salt and return to a rolling boil. Add the pasta and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
Add the greens to the sauce with 1/2 cup pasta water, stirring until it wilts. Remove from the heat. Stir half of the sauce into the ricotta mixture. Add the pasta and toss together to coat.
Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce. Sprinkle the Mozzarella and remaining Parmigiano-Reggiano over the top and bake until the cheese starts bubbling, about 20 minutes.
Set the oven to broil and broil until the Ricotta Cheese and pasta are browned in spots, about 5 minutes more.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!