Baked Ziti with Sausage and Mushrooms
User Reviews
5.0
39 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
12
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Calories
490 kcal
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Course
Main Course
Baked Ziti with Sausage and Mushrooms
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Baked ziti is a beloved dish known for its comforting combination of pasta, rich tomato sauce, and melted cheese. It's perfect for weeknights, yet special enough for any occasion.This Baked Ziti with Sausage and Mushrooms recipe takes the classic version and elevates it with the addition of robustly flavored Italian sausage, earthy mushrooms, and a touch of cream. Serve with Garlic bread and a side of salad.
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Ingredients
- 1 lb ziti or penne pasta
- 796 g ( 7 sausage links) Spicy or sweet pork sausages, casing removed and crumbled or 1-½ pounds ground beef
- 3 tablespoons olive oil
- 4 cloves garlic , minced
- 1 medium red pepper or poblano pepper , chopped
- 1 medium yellow onion , chopped
- 12 oz cremini mushrooms . sliced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon kosher salt
- 1 to 1-½ teaspoons granulated sugar , adjust to taste
- ¼ teaspoon Indian red chili powder or crushed red pepper flakes , to taste
- ¼ teaspoon black pepper , to taste
- 1 cup heavy cream or ricotta cheese
- ½ cup grated Parmesan cheese or Grana Padano , divided
- 8 oz ( about 2 cups) whole milk mozzarella or provolone cheese, shredded. , divided *( If you want it less cheesy, use 1 cup).
- ¼ cilantro, basil, or flat leaf parsley , chopped plus more for garnishing
- butter , for baking dish
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Instructions
- Bring a large pot of salted water to a boil. Cook the pasta in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the rack in the middle position. Butter a 9 x 13-inch oven safe baking dish; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until browned, 8 to 10 minutes.
- Add the onion, pepper, and garlic and sauté until they start to soften, about 3 to 4 minutes. Add the mushrooms, toss well, and sauté for about 5 minutes, then turn down to medium heat as the mushrooms develop some color and the water evaporates.
- Add the crushed tomatoes, sugar, red pepper flakes, and black pepper. Stir and bring to a simmer, uncovered, for 15 minutes. Add the heavy cream, ¼ cup of shredded Parmesan, and cilantro to the pan; stir until evenly combined.
- Taste and adjust salt as necessary. Carefully pour the mixture from the skillet into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into the prepared baking dish.
- Sprinkle with half of the shredded mozzarella and half of the remaining Parmesan. Spoon the remaining pasta mixture on top and sprinkle with the rest of the mozzarella and Parmesan.
- Transfer the dish to the oven and bake, uncovered, until it is completely heated through and the cheese has melted and is lightly browned, about 20 to 25 minutes. Let it rest for 5 minutes before cutting.
Equipments used:
Notes
- How to Store & Reheat
- This dish can be assembled and refrigerated, covered, for up to 2 days in advance. To reheat, bake it covered tightly with aluminum foil in a 425°F oven for about 25 minutes. Then, uncover and bake for another 10 to 15 minutes until the cheese is lightly browned and the pasta is hot throughout.
- * If you decide not to use cream in your recipe, I recommend adding 1 cup of water at the same time you add the crushed tomato. Follow the recipe as stated as directed.
- When you reach the step where you would add the cream, skip it and instead stir in ricotta cheese.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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