Delicious Baked Ziti With Sausage

This alimentary paste baked with sausage may be a nice entertainer dish. It's the same as the meat lasagna, quite simple for the night however conjointly quite special for the corporate, and it makes nice preparations with the ingredients additionally as creating the plates a special keep.

Loaded with Italian sausages, that area unit filled with a range of flavors, it's the same as the meat lasagna is sort of simple for a weekday, however conjointly quite specific to the company; And it conjointly makes an excellent prep-front plate. whereas alimentary paste baked within the kitchen appliance, threw along an oversized Italian dish, heat many buns, opened a bottle of red-and a comfortable, make-everyone-happy dinner was served.

Delicious Baked Ziti With Sausage

Quite simple and extremely straightforward in creating this food and World Health Organization don't like this food as a result of it's an honest style and delicious after all our family loves this food greatly. 1st time at serve for dinner.

Before we tend to get to the direction, many words regarding the ingredients. cheese cheese may be a ancient addition to baked alimentary paste, however I leave it as a result of it's a bent to urge dry and coarse once baked. i take advantage of cream to feature wealth instead. As for cheese, i like to recommend shopping for the full milk cheese and shredding itself. it's a rather chewy texture that's simply broken and soften fantastically.

Ingredients:

1 lb ziti noodles
1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1-1/2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup heavy cream
1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions:

Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.
Preheat the oven to 425°F and set the oven rack in the middle position.
Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.
Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.