Best 7 Ziti With Italian Sausage Recipes

BAKED ZITI WITH SAUSAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
• Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
• In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

BAKED ZITI WITH SAUSAGE

Steps:

• 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 undercook 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 cream, ⅓ 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 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/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

BEST ZITI EVER WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

BAKED ZITI WITH ITALIAN SAUSAGE

Steps:

• Cook sausage links according to package directions; drain, cut into ¼-inch slices.
• In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
• Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
• Arrange garlic bread slices on top of meat mixture.
• Sprinkle evenly with mozzarella cheese.
• In a small bowl, dip tomato slices into olive oil.
• Place one slice of tomato on each piece of bread.
• Bake uncovered, at 400°F for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.
• Garnish with basil leaves. Serve.

BAKED ZITI AND SAUSAGE

Steps:

• Cook pasta according to package directions. Drain; place in a large bowl. In a small skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices., In a large saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat., In a small bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture. Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

BAKED ZITI AND ITALIAN SAUSAGE

Steps:

• Cook the ziti according to the package directions. Drain well and set aside.
• Cook the sausage links in oil in a large skillet for 15 minutes or until browned over medium heat; reduce heat if necessary to keep them from burning. Drain well on paper towels. Slice the sausage diagonally and set aside.
• Melt the butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp pepper. Add the ziti; stir well, and set aside.
• Combine the remaining 1/4 cup Parmesan cheese, ricotta (or cottage cheese), egg, parsley, 1 tsp salt, and 1/8 tsp pepper. Stir well.
• Place half of the macaroni mixture in a lightly greased 13 x 9 x 2 inch baking dish. Top with the ricotta cheese mixture and half of the sausage. Top with the remaining ziti mixture and sausages. Sprinkle with the mozzarella and paprika.
• Cover and bake at 350 degrees for 1 hour.

ZITI WITH SAUSAGE, ONIONS, AND FENNEL

Steps:

• Heat 6 quarts of water with the tablespoon of kosher salt to boiling in the pasta-cooking pot.
• Remove the sausage from its casing and break the meat up a bit with your fingers.
• Trim the fennel bulb (see box and photos, pages 78-79). Slice the bulb in half lengthwise, then slice each half in 1/4-inch-thick lengthwise slices. Separate the slivers of fennel if they are attached at the bottom; cut the long slivers in half so you have about 3 cups of 2-inch-long matchsticks of fennel. Chop and reserve 1/3 cup fronds for garnish.
• Have the remaining sauce ingredients ready and nearby.
• Pour the olive oil into the skillet and set it over medium-high heat. Add the sausage meat and cook, stirring and breaking it up more with a wooden spoon, until it is sizzling and beginning to brown, about 1 1/2 minutes.
• Push the sausage a bit aside and drop the onion slices into a clear part of the pan; sauté, stirring, till they're sizzling and wilting, another 2 minutes or so, then stir them in with the meat.
• Following the illustrations, clear a space and drop in the fennel; let it heat up and wilt for 1 minute or more, then stir it around with the sausage and onions.
• Sprinkle on 1/4 teaspoon salt; drop the peperoncino in a hot spot and toast the flakes for 1/2 minute, then stir them in.
• Clear a good-sized hot spot in the center of the pan, plop in the tomato paste, and cook, stirring it in the spot for a good minute or more, until it is sizzling and caramelizing; then stir it in with everything else.
• Ladle 3 cups of boiling pasta water from the pot into the skillet, stir well, and bring the liquid to a boil. Adjust the heat to maintain an active simmer all over the pan.
• Drop the ziti in the boiling water in the pasta pot. Stir and bring back to the boil. Cook about 8 minutes (a minute less than what is recommended on the package), until the ziti are not quite al dente.
• Continue to simmer the sauce until the flavors have developed and the fennel is soft but not mushy, 6 minutes or more. The sauce should not get too thick: stir in another cup or two of boiling pasta water if it reduces rapidly. When the sauce is done, taste it and add more salt if you want. If the pasta is not ready, turn down the heat to keep the sauce at a very low simmer until the ziti are on their way-then turn the heat up.
• As soon as the ziti are ready by your timing, lift them out of the pot with a spider. Let excess water drip off only for an instant, and drop the wet cylinders into the simmering sauce.
• Start tossing pasta and sauce together; ladle in more water if the sauce seems too thick.
• Sprinkle over all the chopped fennel fronds, and continue to cook and toss the ziti in the skillet for 2 minutes, or until they are perfectly al dente and coated with sauce. If the pasta appears dry, ladle in more hot pasta water; if it is soupy, cook rapidly to thicken the sauce.
• Remove the skillet from the heat, sprinkle the grated cheese over the ziti, and toss it in.
• In Italian, the verb we use to describe the final dressing of the pasta with sauce is condire-translated, "to season, to flavor." And the phrase condire la pasta reminds us that the sauce should be considered a condiment, an enhancement to the pasta.
• I like to think of pasta, especially fresh egg pastas, as playing the leading role in the pasta dish. So why drown the chief protagonist before the drama has started?
• Keep these ideas in mind when you bring your pasta and sauce together in a skillet. If you see that the quantity of sauce is disproportionate to the pasta, spoon some out (and save it, of course) before tossing and finishing the dish. And if you see that the sauce is soupy and collects in the bottom of the skillet, raise the heat while tossing the pasta actively, evaporating the excess water and thickening the sauce so it adheres to the pasta.
• For 1 pound of pasta, bring 6 quarts of water to a full boil (too little water produces a gummy pasta; too much water washes away too much starch).
• Stir 1 tablespoon kosher or coarse sea salt into the water anytime before adding pasta.
• Adding pasta to the pot: Drop shaped and tubular pasta into the boiling water and stir well. Slip long pasta into the water and push the strands under gradually as they soften, bending them into the water, then stirring well to make sure the strands are separated.
• After adding pasta, cover the pot and return water to the boil over high heat.
• Be prepared to uncover the pot before the water boils over.
• Tip: if the water is boiling up and over, blow on it to settle it down.
• Start timing the pasta when the boil resumes.
• For dry pastas that will finish in the skillet, cook in the pot for 2 minutes less than the minimum time given on the package.
• Cook pasta at a rolling boil, either partly covered (you can reduce the heat and save energy) or uncovered. Stir the pasta now and then.
• Did you forget to salt the water? Better to check before the pasta is done: sip water from a wooden spoon; it should be "comfortably" salty at least.
• If you forgot to salt, add it right away: saltless pasta is redeemable while it's in the water; it will absorb some salt even in a brief boil.
• Test pasta by extracting a piece and tasting it 1 to 2 minutes before the designated time for doneness. When it is not quite done al dente, lift out with a spider, tongs, or other tool, let excess water drain into the pot, and drop the pasta with clinging water into the skillet.
• Don't discard pasta water until the dish is finished!
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