Baked Ziti and Italian Sausage |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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it has no tomato sauce or tomatoes. I have to admit, I sometimes increase the sausage to 1 1/2 lbs, especially if I have a teenage boy eating. Ingredients:
8 ounces ziti pasta, uncooked |
1 lb italian sausage (mild or hot, your choice) |
2 tablespoons vegetable oil |
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups milk |
1/2 cup parmesan cheese, grated and divided |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (16 ounce) carton ricotta cheese (may use small-curd cottage cheese instead) |
1 egg, lightly beaten |
1 tablespoon fresh parsley, chopped |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup mozzarella cheese, shredded (4 oz) |
paprika |
Directions:
1. Cook the ziti according to the package directions. Drain well and set aside.
2. 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.
3. 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.
4. Combine the remaining 1/4 cup Parmesan cheese, ricotta (or cottage cheese), egg, parsley, 1 tsp salt, and 1/8 tsp pepper. Stir well.
5. 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.
6. Cover and bake at 350 degrees for 1 hour.
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