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RECIPE
16 INGREDIENTS9 STEPS1hr

Baked Ziti with Hot Italian Sausage

4.9
11 Ratings
Community Pick
Simple, yet hearty and delicious. Perfect for feeding a crowd.
Baked Ziti with Hot Italian Sausage Recipe | SideChef
Simple, yet hearty and delicious. Perfect for feeding a crowd.
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/
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Fulfilled by
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/
1hr
Total Time
$2.60
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 cup
Ricotta Cheese
1 cup
Crème Fraîche
or Heavy Cream
1
1 cup
Pecorino Romano Cheese , grated
or Parmigiano Reggiano
to taste
Kosher Salt and Freshly Ground Black Pepper
2 Tbsp
1
Medium  Onion , chopped
2 cloves
Garlic , thinly sliced
1 tsp
Crushed Red Pepper Flakes
or less if sensitive to heat
1 Tbsp
Fresh Oregano , roughly chopped
(optional)
1 lb
Spicy Italian Sausages
casing removed
or Sweet Italian Sausage
1 can
(28 oz)
San Marzano Tomatoes
1 can
(14 oz)
San Marzano Tomatoes
1 lb
Ziti Pasta
4 cups
leaves removed from stems and thinly sliced
or baby spinach
3 cups
cut into 1/2-inch pieces
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Nutrition Per Serving

VIEW ALL
CALORIES
797
FAT
46.9 g
PROTEIN
35.7 g
CARBS
56.9 g

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 Instructions

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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 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 3
Add the Spicy Italian Sausages (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 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 9
Remove from the oven and let rest for 5 minutes before serving.
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Nutrition Per Serving
Calories
797
% Daily Value*
Fat
46.9 g
60%
Saturated Fat
23.2 g
116%
Trans Fat
0.1 g
--
Cholesterol
165.8 mg
55%
Carbohydrates
56.9 g
21%
Fiber
4.1 g
15%
Sugars
10.6 g
--
Protein
35.7 g
71%
Sodium
963.3 mg
42%
Vitamin D
0.4 µg
2%
Calcium
542.3 mg
42%
Iron
4.9 mg
27%
Potassium
238.0 mg
5%
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