Baked Ziti

So I realized as I posted my 2nd breakfast cake for the month earlier this week that I've not given you a good, hearty main dish recipe recently. So I'm going to share this one as its one I've got on my menu for the week. I've adapted this recipe off a site called Simply Recipes. Its got a pretty gourmet slant, but there are some really doable recipes from time to time. This Baked Ziti will be as good as the marinara and sausage that you use. I make both these components using recipes already on this site. There are a lot of parts to this dish, but you can make all of them as early as you need to (ricotta will keep in the fridge about a week, you can make marinara and sausage ahead and have them frozen). We really enjoy this recipe and hope you will, too. Oh, and the red pepper flakes add great flavor, but it is not spicy at all!

Baked Ziti

500g (or 1 lb) bag ziti or penne pasta

1 lb Italian Sausage (can sub ground beef)

1 medium onion, diced

3-4 garlic cloves, pressed or minced

1 tsp dried rosemary or basil (1 Tbs fresh, chopped finely)

1 Tbs Italian seasoning

1/2 tsp red pepper flakes

4 cups marinara sauce

1/2 lb (~220g) shredded mozzarella cheese

1 heaping cup ricotta cheese

Parmesan cheese (opt)--1/2-1 cup fresh or a sprinkling of Kraft kind.

Cook the pasta in a pot of boiling water that has been salted. Cook until al dente--cooked but firm. Drain through a colander, then toss with a little olive oil if desired (so it doesn't stick together) and set aside while you make the sauce. 

Pour about 1 Tablespoon of olive oil in a skillet and add the Italian sausage (or ground beef). Brown well, not stirring too often in order to keep some good sized chunks of meat. Add a little salt if you aren't using sausage. When the meat is mostly browned, add the diced onion. Saute until onions are translucent and browning--4 to 5 minutes. Add garlic, rosemary or basil, Italian seasoning, and red pepper flakes. Cook about a minute and then add the marinara sauce. Stir to combine and bring to a simmer. 

Preheat oven to 350F (180C). Spread a thin layer of the meat sauce into the bottom of a 9x13 pan. Dot the surface with half of the ricotta cheese. Ladle about half the remaining sauce in with the pasta. Stir to combine and pour over the ricotta layer. Pour the rest of the sauce over the pasta. Dot the rest of the ricotta cheese over top. Sprinkle on mozzarella cheese (may not need quite 1/2 of a pound) and Parmesan, if using. Bake until cheese is melted and browning--about 20 minutes. 

Enjoy! 

Notes: I have only ever used homemade Italian sausage. I think I usually use basil, not rosemary. If you don't have Italian seasoning, you can substitute 1 tsp each of oregano and basil plus 1/2 tsp thyme.