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SideChef
Recipes
American
Baked Ziti with Hot Italian Sausage
Recipe

17 INGREDIENTS • 9 STEPS • 1HR

Baked Ziti with Hot Italian Sausage

4.9
11 ratings
Community Pick
Community Pick
Simple, yet hearty and delicious. Perfect for feeding a crowd.
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Baked Ziti with Hot Italian Sausage
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Simple, yet hearty and delicious. Perfect for feeding a crowd.
1HR
Total Time
$3.00
Cost Per Serving
Ingredients
Servings
8
US / Metric
Ricotta Cheese
1 cup
Ricotta Cheese
Crème Fraîche
1 cup
Crème Fraîche
or Heavy Cream
Egg
1
Egg
Pecorino Romano Cheese
1 cup
Pecorino Romano Cheese, grated
or Parmigiano Reggiano
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Olive Oil
2 Tbsp
Olive Oil
Onion
1
Medium Onion, chopped
Garlic
2 cloves
Garlic, thinly sliced
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
or less if sensitive to heat
Fresh Oregano
1 Tbsp
Fresh Oregano, roughly chopped
optional
Spicy Italian Sausage Link
1 lb
Spicy Italian Sausage Link
casing removed
or Sweet Italian Sausage
San Marzano Tomatoes
1 can
(28 oz)
San Marzano Tomatoes
San Marzano Tomatoes
1 can
(14 oz)
San Marzano Tomatoes
Ziti Pasta
1 lb
Ziti Pasta
Chard
4 cups
Chard
leaves removed from stems and thinly sliced
or baby spinach
Mozzarella Cheese
3 cups
Mozzarella Cheese
cut into 1/2-inch pieces
Nutrition Per Serving
VIEW ALL
Calories
745
Fat
46.2 g
Protein
33.3 g
Carbs
48.1 g
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Baked Ziti with Hot Italian Sausage
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

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.
Cooking InstructionsHide images
step 1
In a large bowl, combine the Ricotta Cheese (1 cup), Crème Fraîche (1 cup), Egg (1), and 1/2 cup of the Pecorino Romano Cheese (1/2 cup). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and set aside.
step 1 In a large bowl, combine the Ricotta Cheese (1 cup), Crème Fraîche (1 cup), Egg (1), and 1/2 cup of the Pecorino Romano Cheese (1/2 cup). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and set aside.
step 2
Heat the Olive Oil (2 Tbsp) in a 12-inch skillet over medium heat. Add the Onion (1) and cook until softened, about 4 minutes. Add the Garlic (2 cloves), Crushed Red Pepper Flakes (1 tsp), and Fresh Oregano (1 Tbsp), and cook for 2 minutes more.
step 2 Heat the Olive Oil (2 Tbsp) in a 12-inch skillet over medium heat. Add the Onion (1) and cook until softened, about 4 minutes. Add the Garlic (2 cloves), Crushed Red Pepper Flakes (1 tsp), and Fresh Oregano (1 Tbsp), and cook for 2 minutes more.
step 3
Add the Spicy Italian Sausage Link (1 lb) and cook until browned, breaking up the meat with the back of a wooden spoon (or some clean scissors). Add the San Marzano Tomatoes (1 can) and the San Marzano Tomatoes (1 can) and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
step 3 Add the Spicy Italian Sausage Link (1 lb) and cook until browned, breaking up the meat with the back of a wooden spoon (or some clean scissors). Add the San Marzano Tomatoes (1 can) and the San Marzano Tomatoes (1 can) and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
step 4
Preheat the oven to 400 degrees F (200 degrees C).
step 5
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the Ziti Pasta (1 lb), and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
step 6
Add the Chard (4 cups) 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.
step 6 Add the Chard (4 cups) 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.
step 7
Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce. Sprinkle the Mozzarella Cheese (3 cups) and remaining Pecorino Romano Cheese (1/2 cup) over the top and bake until the cheese starts bubbling, about 20 minutes.
step 7 Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce. Sprinkle the Mozzarella Cheese (3 cups) and remaining Pecorino Romano Cheese (1/2 cup) over the top and bake until the cheese starts bubbling, about 20 minutes.
step 8
Set the oven to broil and broil until the ricotta cheese and pasta are browned in spots, about 5 minutes more. Keep a close watch the entire time—a minute or two might be all it needs.
step 8 Set the oven to broil and broil until the ricotta cheese and pasta are browned in spots, about 5 minutes more. Keep a close watch the entire time—a minute or two might be all it needs.
step 9
Remove from the oven and let rest for 5 minutes before serving.
step 9 Remove from the oven and let rest for 5 minutes before serving.
Tags
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American
Budget-Friendly
Comfort Food
Lunch
Shellfish-Free
Dinner
One-Pot
Pasta
Italian
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