Baked Ziti with Ricotta and Italian Sausage

Baked Ziti with Ricottan and Italian Sausage might be a good recipe to expand your main course recipe box. This recipe makes 6 servings with 1153 calories, 55g of protein, and 67g of fat each. For $3.92 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. Head to the store and pick up oregano, milk ricotta cheese, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by spoonacular user maplewoodroad. If you like this recipe, you might also like recipes such as Baked Ziti with Italian Sausage, Baked Ziti with Italian Sausage, and Baked Ziti with Italian Sausage.

  • Serves: 6
  • Time: 75 Mins
  • Category: lunch, main course, main dish, dinner
  • Health Rating: 40.0

Ingredients


Table
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Instructions

Step 1: Pasta

Ingredients:

  • pasta

Step 2: Either cook and drain pasta as usual OR soak your dried pasta in warm salted water for about 30 minutes before draining and adding it to your baking dish.

Ingredients:

  • pasta
  • water

Equipment:

  • baking pan

Step 3: To soak pasta, pour 1 lb of ziti into a large bowl and fill it up with warm water until all the pasta is covered with water by an inch or so.

Ingredients:

  • pasta
  • water
  • ziti

Equipment:

  • bowl

Step 4: Add salt (just as you would when boiling pasta in a pot).

Ingredients:

  • pasta
  • salt

Equipment:

  • pot

Step 5: Let sit for about 30 minutes. Stir once or twice so the pasta won’t stick together. Then drain in a colander.

Ingredients:

  • pasta

Equipment:

  • colander

Step 6: Sausage

Ingredients:

  • sausage

Step 7: Remove the sausage meat from the casing and cook in a little bit of oil in a frying pan over medium heat for about 10 minutes. Use a wooden spoon to break the clumps apart. 

Ingredients:

  • ground pork sausage
  • cooking oil

Equipment:

  • wooden spoon
  • frying pan

Step 8: Sauce

Ingredients:

  • sauce

Step 9: Heat 3 tablespoon butter and 3 tablespoon olive oil in a large saucepan until the butter has melted. Adjust the heat. You don’t want the butter to brown, just a light sizzle. 

Ingredients:

  • olive oil
  • butter

Equipment:

  • sauce pan

Step 10: Add about 1-½ c diced shallots (or onion) and cook for 3 minutes until they become soft. 

Ingredients:

  • shallot
  • onion

Step 11: Stir occasionally and season with ¼ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. 

Ingredients:

  • cracked black peppercorns
  • kosher salt

Step 12: Add 1 tablespoon minced garlic (about 2 cloves), 1 tablespoon dried oregano, and ½ teaspoon red pepper flakes. 

Ingredients:

  • red pepper flakes
  • dried oregano
  • minced garlic
  • clove

Step 13: Cook and stir for one minute. 

Step 14: Add a 28-oz can of peeled whole plum tomatoes and a 15-oz can of tomato sauce. 

Ingredients:

  • plum tomato
  • tomato sauce

Step 15: Bring to a boil, give a good stir, reduce heat, and let simmer for 30 minutes. While it’s simmering, occasionally break up the tomatoes using a wooden spoon or tongs.

Ingredients:

  • tomato

Equipment:

  • wooden spoon
  • tongs

Step 16: After 30 minutes, taste, season to your liking, and taste again. 

Step 17: Putting it all together

Step 18: Preheat the oven to 400°F with the rack placed in the middle. 

Equipment:

  • oven

Step 19: If your saucepan is big enough, use it. If not, use a large bowl.

Equipment:

  • sauce pan
  • bowl

Step 20: Combine tomato sauce, pasta, sausage meat, add half the chopped Italian parsley, half the cubed mozzarella, half the finely grated Parmigiano-Reggiano, and all of the ricotta. 

Ingredients:

  • flat leaf parsley
  • ground pork sausage
  • tomato sauce
  • mozzarella
  • parmigiano reggiano
  • ricotta cheese
  • pasta

Step 21: Stir nice and easy to mix everything very well and pour into 9 x 13" baking dish.

Equipment:

  • baking pan

Step 22: Cover the baking dish tightly with aluminum foil and bake on the middle rack for 45 minutes.

Equipment:

  • aluminum foil
  • baking pan
  • oven

Step 23: Remove, top with the remaining mozzarella and Parmesan, and bake uncovered for another 15 minutes. 

Ingredients:

  • mozzarella
  • parmesan

Equipment:

  • oven

Step 24: Before serving, sprinkle with the rest of the Italian parsley. Enjoy!

Ingredients:

  • flat leaf parsley


Dietary Information

    Nutrition Facts

    NutrientAmount% Daily Needs
    Calories1153.22 kcal57.66%
    Fat66.86 g102.86%
    Saturated Fat30.82 g192.64%
    Carbohydrates85.56 g28.52%
    Net Carbohydrates77.05 g28.02%
    Sugar16.18 g17.98%
    Cholesterol172.6 mg57.53%
    Sodium2010.01 mg87.39%
    Alcohol0.0 g100.0%
    Alcohol %0.0 %100.0%
    Protein54.56 g109.13%
    Selenium93.54 µg133.63%
    Vitamin K104.41 µg99.44%
    Phosphorus827.16 mg82.72%
    Calcium825.98 mg82.6%
    Manganese1.34 mg66.86%
    Vitamin B122.81 µg46.91%
    Vitamin B10.69 mg46.29%
    Vitamin B60.9 mg45.15%
    Zinc6.59 mg43.94%
    Vitamin A2148.97 IU42.98%
    Vitamin B20.69 mg40.76%
    Potassium1336.09 mg38.17%
    Vitamin C30.36 mg36.8%
    Iron6.38 mg35.45%
    Copper0.7 mg34.93%
    Fiber8.51 g34.03%
    Magnesium134.33 mg33.58%
    Vitamin B36.5 mg32.48%
    Vitamin E4.45 mg29.67%
    Folate86.48 µg21.62%
    Vitamin B51.82 mg18.16%
    Vitamin D0.5 µg3.32%