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Baked Ziti wTomato, Mozzarella & Sausage




Source of Recipe


From A Fresh Take on Baked Pasta


List of Ingredients




Serves four.

Olive oil


1 large onion, cut in small dice


2 cloves garlic, minced


3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled


Salt and freshly ground black pepper to taste


1/4 cup dry red wine


35-oz. can whole plum tomatoes, chopped, with their juice


1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)


1 cup fresh ricotta cheese


1 cup freshly grated mild pecorino cheese


Pinch nutmeg, preferably freshly grated


1/3 cup chopped fresh flat-leaf parsley


1 lb. ziti


1/2 lb. mozzarella, preferably fresh, cut in small cubes



Recipe



Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.

In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 min. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 min. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.

In a large mixing bowl, mix together the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.

Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 min. Serve right away.