Baked Ziti

Kristen, of This Classical Life, recently posted this recipe. Not only do the ingredients sound yummy (and appealing to my preschooler) but, as an added bonus, it’s a large recipe and makes quite a bit of food. Perfect for freezing or sending as a mercy meal. I omitted the mushrooms, used a little less shredded cheese, and added more ricotta/sour cream. Thanks for a great dinner idea, Kristen!

This recipe makes a ton, great for keeping some for your family while assembling a pan for a family who needs a meal. Just make sure you’ve got several pans out (13×9 and 8×8).

ziti or penne (1.25-1.5 lbs dry)
1 lb mild italian sausage, casings removed and crumbled
6 oz mushrooms, sliced
1 sweet onion, chopped
1 or 2 cloves of garlic, minced
2 jars of spaghetti sauce
1 pound of italian cheese (a combo of sliced provolone and grated mozz. or “italian blend” grated)
3/4 c. sour cream
3/4 c. ricotta
parmesan cheese

Preheat the oven to 350 and start boiling the pasta.

Saute onions until translucent, add sausage and mushrooms and cook until everything is done. Drain sausage grease off. Throw in the garlic and cook another minute. Add spaghetti sauce and simmer 15 minutes or so. Mix sour cream and ricotta. Mix the cooked pasta and the sausage-sauce mixture.

Assemble as follows: layer of pasta/sauce, 1/2 cheese (either a layer of sliced provolone or just 1/2 the grated), 1/2 sour cream-ricotta, repeat, then end with a last layer pasta and parm on top. If you have extra pasta, freeze it as “penne with meat sauce” as a quick lunch or dinner sometime when you need it. The baked ziti needs to bake until everything is melted and warmed through (~30 minutes, more if its straight from the freezer). I bake it mostly covered and then uncovered at the end.


One Response

  1. Glad y’all enjoyed it. It’s something I don’t measure and often substitute and omit things (all veggie, no mushrooms…) and it usually comes out fine. Unless you don’t use enough sauce. It can get dry.

    And my kids eat it, too!

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