Baked Ziti With Sausage Meatballs And Spinach Recipes

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BAKED ZITI WITH SAUSAGE



Baked Ziti with Sausage image

This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor.

Provided by Ashley

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 12

1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ (26 ounce) jars spaghetti sauce, divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil

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.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 68.9 g, Cholesterol 85.5 mg, Fat 27.4 g, Fiber 5.9 g, Protein 30.7 g, SaturatedFat 12.3 g, Sodium 1485.1 mg, Sugar 14.9 g

BAKED ZITI WITH SAUSAGE MEATBALLS AND SPINACH



Baked Ziti With Sausage Meatballs and Spinach image

Baked ziti is meant to feed a crowd, and this one surely does. "Cheater" meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more velvety texture, but sour cream thinned out with a little heavy cream works just as well. The whole dish can be assembled and baked ahead the day before. Bring it to room temperature before warming, then broil right before serving for crisp edges.

Provided by Colu Henry

Categories     dinner, casseroles, pastas, main course

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound sweet Italian sausage (pork, turkey or chicken), casing removed
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon fresh oregano leaves, roughly chopped
1 teaspoon red-pepper flakes (optional)
2 (28-ounce) cans whole San Marzano tomatoes with their juices
5 ounces baby spinach
Kosher salt and black pepper
1 pound ziti, penne or other short, tubular pasta
1 (15-ounce) container ricotta
7 ounces crème fraîche (about 1 scant cup)
1 cup grated pecorino
3/4 pound fresh mozzarella, cut or torn into 1/2-inch pieces

Steps:

  • Using your hands, shape the sausage into about 35 (1-inch) meatballs.
  • In a deep 12-inch skillet or a Dutch oven, heat the oil over medium. Working in two batches, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook the onion until softened, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook until the garlic is fragrant, about 2 minutes.
  • Add the tomatoes and their juices to the skillet, gently crushing them. Stir in the meatballs, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.
  • Meanwhile, heat the oven to 400 degrees. Bring a large pot of salted water to a boil, add pasta and cook until 2 to 3 minutes short of al dente (it will finish cooking in the oven). Drain pasta.
  • In a large bowl, combine the ricotta, crème fraîche and half the pecorino. Season with salt and pepper. Stir half the meatball sauce into the ricotta mixture. Add pasta and toss together to coat. Pour into a 9-by-13-inch baking dish that's at least 2 1/2 inches deep. Top with the remaining meatball sauce, the mozzarella and the remaining pecorino. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20 to 25 minutes.
  • Turn heat to broil and cook until the cheese and pasta brown in spots, 1 to 2 minutes. (Don't walk away; the cheese can burn very quickly!) Remove from oven and let rest for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 11 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 906 milligrams, Sugar 7 grams

BAKED ZITI WITH SAUSAGE



Baked Ziti with Sausage image

This bubbling baked ziti is perfect for feeding a crowd, and it freezes well too.

Provided by Jennifer Segal

Categories     Dinner

Time 1h30m

Yield 8 to 10

Number Of Ingredients 11

1 lb ziti noodles
1.5 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)

Steps:

  • Bring a large pot of salted water to a boil. Cook the ziti 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 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 garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
  • Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and 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 and half the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. 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.

Nutrition Facts : Calories 613, Fat 38 g, Carbohydrate 43 g, Protein 25 g, SaturatedFat 18 g, Sugar 6 g, Fiber 3 g, Sodium 913 mg, Cholesterol 111 mg

BAKED ZITI WITH SPINACH, SAUSAGE, AND MOZZARELLA



Baked Ziti With Spinach, Sausage, and Mozzarella image

Make and share this Baked Ziti With Spinach, Sausage, and Mozzarella recipe from Food.com.

Provided by KathyP53

Categories     Penne

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

3/4 lb hot Italian turkey sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 (28 ounce) can diced tomatoes
1/4 cup pesto sauce
10 ounces ziti pasta, cooked
8 ounces fresh spinach leaves, chopped (stems removed)
6 ounces mozzarella cheese, cubed
1 cup grated parmesan cheese (3 ounces)

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.

Nutrition Facts : Calories 349.1, Fat 12.9, SaturatedFat 6.7, Cholesterol 50.4, Sodium 749.9, Carbohydrate 36.2, Fiber 3.6, Sugar 6, Protein 22.5

BAKED ZITI



Baked Ziti image

Easy Baked Ziti made with pasta, mozzarella, Parmesan cheese, basil, and sausage in a creamy sauce. If you're looking for a meal to take to someone who had a baby or to a meal to make for company, this Italian Baked Ziti is delicious! It can be made with sausage or without meat.

Provided by Christy Denney

Categories     Main Course

Time 1h

Number Of Ingredients 12

1 lb ground Italian sausage
1 lb ziti ((rigatoni or penne can also be used))
1 (24-26 ounce) jar marinara sauce ((I like Rao's brand))
16 ounces cottage cheese ((1% fat))
1 1/2 cups shredded Mozzarella cheese
1 1/4 cup grated Parmesan cheese (divided)
2 large eggs
1/4 cup chopped basil ((more for the top))
1 cup heavy cream
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon Italian seasonings

Steps:

  • Preheat oven to 350 degrees. The next two steps can be done at the same time (cooking the pasta in one pot and the sausage in another).
  • Bring a large pot of salted water to boiling. Add about 1 tablespoon of salt and the pasta. Cook pasta about 5 minutes or to al dente (it will continue to cook in the oven). Drain in a colander.
  • In a large skillet, brown sausage. Drain and cool.
  • While pasta and sausage are cooking, in a large bowl, add 1 cup of the marinara sauce, the cottage cheese, 3/4 cup of the mozzarella cheese, 1 cup Parmesan cheese (save 1/4 cup for the top), eggs, and basil. Add the sausage when it is done cooking.
  • In the same pot as the pasta or sausage (whichever pan is done being used first), add the heavy cream, cornstarch, garlic powder, and Italian seasonings and whisk together. Cook over medium heat until thickened about 3-4 minutes. Remove from heat and stir into cottage cheese and meat sauce mixture.
  • Add the pasta to the cottage cheese mixture and mix well. Pour into a 9x13 baking dish. Spread remaining marinara sauce on top. Top with remaining 3/4 cup mozzarella cheese, and sprinkle with remaining 1/4 cup Parmesan cheese.
  • Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes or until cheese is melted and bubbly. Garnish with more basil and serve.

BAKED ZITI WITH MEATBALLS



Baked Ziti with Meatballs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging
1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce
3 cups whole milk ricotta
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
  • In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
  • In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
  • In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
  • In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

MEATBALL BAKED ZITI



Meatball Baked Ziti image

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 15

1 pound ziti pasta
3/4 pound ground beef
3/4 pound ground pork
1/3 cup Panko
2 large egg yolks
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1/3 cup dry red wine
1 (32-ounce) jar marinara sauce
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley leaves
8 ounces burrata cheese, torn into large pieces

Steps:

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley. Spread pasta mixture into the prepared baking dish; top with burrata. Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes. Serve immediately.

BAKED ZITI WITH MEATBALLS



Baked Ziti With Meatballs image

Don't tell Grandma, but you do not have to make homemade meatballs and tomato sauce for this delicious pasta and meatballs dish. Of course, you can if you want to, but for a quick yet fulfilling weeknight meal, take advantage of quality convenience products from your grocery store. The night before preparing this ziti and meatball bake, put your frozen meatballs in the refrigerator so they can thaw. This dish is likely to bubble as it bakes, so we advise setting your baking dish on a foil-lined baking sheet. Prepare the pasta according to package instructions, then add everything together in the baking dish. To make this ziti and meatball dish special, we added mushrooms, spinach, and pepperoni to the mix, but we think the secret ingredient is really the citrus. Sugar is often added to tomato sauce to help balance acidity. This recipe uses fresh orange juice instead for sweet citrus notes that boost the flavor of the marinara. Add a loaf of warm homemade bread and serve this meatball dish to your discerning Grandma. We bet she will love it.

Provided by Lisa Cericola

Categories     Pasta

Time 30m

Number Of Ingredients 9

1 (16-oz.) pkg. ziti, cooked according to pkg. directions for al dente
2 (24-oz.) jars marinara sauce
2 (14-oz.) pkg. frozen home-style beef meatballs, thawed
1 (8-oz.) pkg. cremini mushrooms, sliced (about 4 cups)
2 cups baby spinach
1 cup chopped pepperoni
½ cup fresh orange juice (about 1 large orange)
4 ounces mozzarella cheese, shredded (about 1 cup)
Fresh basil leaves, for garnish

Steps:

  • Preheat oven to 450°F. Coat a 13- x 9-inch baking dish with cooking spray. Line a large rimmed baking sheet with aluminum foil, and place baking dish on prepared baking sheet. Stir together pasta, marinara sauce, meatballs, mushrooms, spinach, pepperoni, and orange juice in baking dish.
  • Bake in preheated oven 10 minutes. Sprinkle with cheese, and continue baking until cheese is melted and pasta is thoroughly heated, about 10 minutes. Garnish with basil.

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