Baked Ziti With Spicy Pork And Sausage Ragù Recipes

SPEEDY BAKED ZITI

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.

BAKED ZITI WITH SAUSAGE

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.

MY SPICY BAKED ZITI

Steps:

• Preheat oven to 350.
• Cook Ziti according to package directions (al dente is preferred).
• In a large skillet, cook the Sausage, Onions and Garlic in Olive Oil until the sausage is browned.
• Add Spaghetti Sauce, Tomato, Tomato Paste, Chicken Broth, Rosemary and Oregano.
• Reduce heat and simmer for 20 minutes.
• Mix Ricotta, Egg, and Parsley in a large bowl.
• Mix 1/3 of the sausage mixture with the cooked Ziti pasta.
• Place half of the Ziti mixture in a 13x9x2 in baking dish.
• In the following order, spread the Ricotta mixture over the Ziti, followed by half of the Parmesan and Mozarella cheeses, and then an additional 1/3 of the sausage mixture.
• Then layer the rest of the Ziti, remaining sausage mixture, mozzarella cheese, and Parmesan cheese, finishing with the Basil.
• Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes.
• Enjoy!

BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.