Baked Ziti With Sausage and Rapini |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I love rapini, also known as broccoli rabe, and I am always looking for new ways to use it. This recipe by Christine Cushing can be baked in the oven topped with cheese, or just served right out of the pot. Ingredients:
2 tablespoons olive oil |
1 italian sausage, sliced |
1 onion, finely chopped |
2 cups mushrooms, sliced |
3 garlic cloves, minced |
salt |
ground black pepper |
28 ounces crushed tomatoes with juice |
1 teaspoon italian seasoning |
1 lb ziti pasta |
1 bunch rapini, cut into 1-1/2-inch long pieces |
parmesan cheese |
2 cups mozzarella cheese, shredded |
Directions:
1. Heat the oil over medium heat in a large skillet or saucepan.
2. Add the sausage and cook until lightly browned, about 4 minutes.
3. Add the mushrooms, onions and garlic and cook until soft, about 5 more minutes.
4. Season with salt, pepper and Italian seasoning.
5. Add the crushed tomatoes and bring to a boil.
6. Reduce the heat and simmer for 20 to 25 minutes, until the sauce has thickened and the flavour has developed to your liking.
7. Stir in the Parmesan cheese.
8. Preheat the oven to 350 degrees F.
9. Meanwhile, cook the ziti in boiling salted water, about 5 to 6 minutes.
10. Add the rapini and cook for an additional 2 minutes, until the pasta is al dente.
11. Drain the pasta and rapini.
12. Transfer to a large casserole dish and cover with the sauce.
13. Sprinkle with cheese and bake for 20 to 30 minutes, until the cheese is all bubbly and golden.
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