Baked Ziti with Sausage and Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
This recipe for Baked Ziti with Sausage and Mushrooms starts by cooking ziti pasta just short of done, reserving a firm texture that prevents mushiness after baking. The pork sausage is browned and crumbled, then cooked with aromatic vegetables: red or poblano peppers, onions, garlic, and cremini mushrooms, which add earthiness.
Crushed tomatoes are combined with kosher salt, sugar to balance acidity, Indian red chili powder for mild heat, and black pepper. This mixture simmers uncovered to concentrate flavors. Heavy cream, Parmesan cheese, and chopped cilantro are stirred in late to create a rich, smooth sauce that coats the pasta.
The sauced pasta is placed in a buttered baking dish and topped with mozzarella and additional Parmesan cheese. Baking at 425°F results in a golden, bubbly cheese crust and melded flavors. This casserole is satisfying as a main course, paired with a simple salad or garlic bread.
According to the notes, this dish can be assembled ahead and refrigerated for up to two days, covered tightly. Reheating involves baking covered with foil at 425°F until heated through, then uncovering to brown the cheese. For a ricotta substitution, omit cream and add water when adding crushed tomatoes, then stir in ricotta instead of cream at the finishing step.
Ingredients
- 1 lb ziti pasta or penne pasta
- 796 g pork sausage or 1-½ pounds ground beef, spicy or sweet, casing removed and crumbled
- 3 tablespoons olive oil
- 4 cloves garlic , minced
- 1 medium red pepper chopped, or poblano pepper
- 1 medium yellow onion , chopped
- 12 oz cremini mushrooms . sliced
- 1 (28-oz) crushed tomatoes canned
- 1 teaspoon kosher salt
- 1 to 1-½ teaspoons granulated sugar , adjust to taste
- ¼ teaspoon Indian red chili powder to taste, or crushed red pepper flakes
- ¼ teaspoon black pepper , to taste
- 1 cup heavy cream or ricotta cheese
- ½ cup Parmesan Cheese divided, grated, or grana padano
- 8 oz mozzarella cheese divided *( If you want it less cheesy, use 1 cup, whole milk, or provolone cheese, shredded
- ¼ cilantro chopped plus more for garnishing, or basil or flat leaf parsley
- butter , for baking dish
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.
Notes
- This casserole can be assembled and refrigerated for up to 2 days before baking, making it convenient for advance preparation.
- To reheat leftovers, bake covered with foil at 425°F for about 25 minutes, then uncover and bake an additional 10 to 15 minutes until warmed and cheese is lightly browned.
- If omitting heavy cream, add 1 cup water with the crushed tomatoes and substitute ricotta cheese at the final step for a similar creamy texture.
User Reviews
Overall Rating
5
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