Mozzarella Ziti With Sausage Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

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.

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°.

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage; cook, breaking up the meat into 1/2-inch pieces, until most of the fat has rendered from the sausage and the pieces are brown and crunchy, but not burnt, about 8 to 10 minutes.
• In the boiling water, add pasta and cook until al dente. Reserve 1 cup of the pasta cooking water and drain.
• While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces. Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces. Add the broccoli to the sausage and mix well. Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.
• Add the reserved pasta cooking water to the sausage and broccoli mixture with the corn, tomatoes and the remaining three tablespoons of oil. Season generously with salt, pepper and red pepper flakes (if desired), to taste. Cover, bring to a boil and cook for 1 minute.
• In a large serving bowl or in the pasta pot, combine the drained pasta with the sausage and vegetables, tossing the mixture together well. Serve with grated Parmesan cheese, if desired.

Steps:

• Cook sausage, onion, and bell pepper in oil over medium heat in a large skillet and drain.
• Add diced tomatoes, stewed tomatoes, and ketchup and mix well.
• Cook ziti according to package directions and drain.
• In a large bowl, combine sausage tomato mixture, and toss with pasta and cheese.
• Spoon into a greased 3 quart baking dish.
• Cover and bake at 350 degrees for 20 minutes.

Steps:

• Preheat oven to 375 degrees. Heat heavy large saucepan over medium heat. Add sausage, onion, and garlic, and saute until sausage cooked through, about 10 minutes, breaking up meat with back of spoon. Add tomatoes with juice to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto sauce. Season with salt and pepper.
• Lightly oil 13 x 9 glass baking dish. Combine pasta, spinach, mozzarella, and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Mix gently until spinach is wilted. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over top. Bake until sauce bubbles and cheese melt, about 30 minutes.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Lightly oil a large, shallow baking dish.
• Bring a large pot of salted water to a boil.
• In a large skillet, heat about 2 tablespoons olive oil over medium heat.
• Add the onion and saute until soft, about 5 minutes.
• Add the garlic and crumbled sausage; saute until the sausage begins to brown.
• Season with salt and pepper.
• If the sausage renders a lot of fat, pour most of it off leaving a little to add flavor to the sauce.
• Add the red wine; boil until it is almost gone.
• Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly.
• Add the marjoram or oregano and taste for seasoning.
• In a large mixing bowl, mix together ricotta, about half the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
• Meanwhile, cook the pasta until al dente.
• Drain well and toss it with the ricotta mixture until well coated.
• Add the sausage and sauce and mix again.
• Add the mozzarella and toss gently.
• Pour everything into the baking dish and sprinkle the remaining Pecorino on top.
• Bake uncovered until lightly browned and bubbling, about 20 minutes.
• Serve right away.

Steps:

• In several large skillets, brown sausage; drain. In several large stockpots, combine the spaghetti sauce, mushrooms, tomato juice, onions, Italian seasoning, salt and pepper. Stir in sausage. , Grease eight 6-qt. baking dishes. Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers. Sprinkle shredded cheese equally over each pan. , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until cheese is melted.,

Steps:

• In a Dutch oven, cook ziti according to package directions for al dente. Drain; return to pot., Add tomatoes, pasta sauce and sausage to ziti; heat through over medium heat, stirring occasionally. Stir in 1 cup mozzarella cheese and cottage cheese. Sprinkle with remaining mozzarella cheese. Cook, covered, 2-5 minutes or until cheese is melted.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.
• Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.
• Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.
• Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.

Steps:

• Preheat oven to 425°F. Heat oil in a large oven-proof skillet over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes.
• Stir in marinara sauce and 1 cup water. Season with salt and pepper; simmer 10 minutes.
• Meanwhile, cook 12 ounces ziti or rigatoni in a pot of salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain. Add pasta, reserved pasta water, basil, and 3/4 cup chopped mozzarella to skillet; toss to combine. Season to taste.
• In a bowl, whisk together ricotta and heavy cream; season. Spoon mixture evenly over top of pasta. Sprinkle with remaining 3/4 cup chopped mozzarella and Parmigiano. Transfer skillet to oven and bake until ziti is browned and bubbly and edges begin to crisp, about 20 minutes. Let cool 15 minutes before serving.

Steps:

• Adjust oven rack to middle position; preheat oven to 475°.
• Pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
• Cook sausage in 12-inch ovensafe nonstick skillet over med-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes.
• Stir in garlic and pepper flakes and cook until fragrant, about 1 minute.
• Stir in processed tomatoes and 1/2 teaspoon salt.
• Decrease heat to med-low and simmer gently until tomatoes no longer taste raw, about 10 minutes.
• Stir in water and pasta.
• Cover and increase heat to med-high, and cook at vigorous simmer, stirring often, until pasta is tender, 15-18 minutes.
• Stir in cream, Parmesan, and basil and season with salt and pepper to taste.
• Sprinkle mozzarella evenly over top.
• Transfer skillet to oven and bake until cheese is melted and browned, 10-15 minutes; serve.