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    Conner Family Recipes

    Baked Ziti

    Baked
    Pasta
    ​

    10 servings

    porcje

    40 minutes

    czas aktywny

    1 hour 30 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    1 lb ziti noodles

    1½ lbs ground spicy or sweet Italian sausage (or removed from casings)

    4 cloves garlic, minced

    1 (28-oz) can crushed tomatoes

    1 teaspoon salt

    1½ teaspoons sugar

    ¼ teaspoon crushed red pepper flakes

    1 cup heavy cream

    ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided

    ⅓ cup chopped fresh basil, plus more for serving

    8 oz whole milk mozzarella cheese, shredded (about 2 cups)

    Wskazówki

    Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook 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 1½ lbs of 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 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.

    Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup 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 (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). 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.

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    613

    Tłuszcz Całkowity

    38 g

    Tłuszcz Nasycony

    18 g

    Tłuszcz Nienasycony

    -

    Tłuszcz Trans

    -

    Cholesterol

    111 mg

    Sód

    913 mg

    Węglowodany Całkowite

    43 g

    Błonnik Pokarmowy

    3 g

    Cukry Całkowite

    6 g

    Białko

    25 g

    10 servings

    porcje

    40 minutes

    czas aktywny

    1 hour 30 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    1 lb ziti noodles

    1½ lbs ground spicy or sweet Italian sausage (or removed from casings)

    4 cloves garlic, minced

    1 (28-oz) can crushed tomatoes

    1 teaspoon salt

    1½ teaspoons sugar

    ¼ teaspoon crushed red pepper flakes

    1 cup heavy cream

    ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided

    ⅓ cup chopped fresh basil, plus more for serving

    8 oz whole milk mozzarella cheese, shredded (about 2 cups)

    Wskazówki

    1

    Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook 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.

    2

    Preheat the oven to 425°F and set the oven rack in the middle position.

    3

    Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of 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 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.

    4

    Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup 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 (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

    5

    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.