Easy Baked Ziti

Baked pasta dishes are comfort food classics around here.  This is easier than most and it gets even easier if you use your favorite jarred sauce.  Since I haven’t found a commercially-prepared jarred sauce that I really like, I  made a double batch when I made Spaghetti and Sausage.  It’s really no trouble at all to double to even triple the recipe when making your favorite sauce and it freezes well.  I like to keep a couple of jars or ziploc bags in the freezer for a quick dinner.

As usual, I was cooking for a crowd and planning on leftovers when I made this dish.  For most occasions, a pound of pasta is plenty.  Just adjust everything else accordingly.

• Ziti, 2 pounds
• Italian Sausage, 1 1/2 to 2 pounds
• Red Sauce,  1 1/2 to 2 large jars
• Ricotta Cheese, 48 ounces
• Eggs, 2
• Basil, a handful of fresh or a tablespoon dried
• Mozzarella, 4 cups, shredded
• Olive Oil
• Salt/Pepper

Put the water on for the pasta.  Preheat the oven to 350.

Remove the sausage from the casing.  Heat a little olive oil over medium to medium-high heat and brown the sausage.

While the sausage is cooking, combine the ricotta, eggs, basil, about half of the mozzarella and a little salt and pepper.

Stir a jar of sauce in with the sausage then remove it from the heat.  Cook the pasta until it’s barely al dente.

Drain the ziti and dump it into a lasagna dish or roasting pan.  Add the sausage/sauce mixture.

Stir in the ricotta mixture.

Ladle a little more sauce over the top.  If the whole thing seems dry go ahead and stir a little more sauce into the mix.

Top with the remaining mozzarella.

Bake at 350 for 25 to 30 minutes, or until it’s all gooey and bubbly. If the cheese starts to get too brown, cover the pan with foil.

Let it stand a few minutes before serving.  Enjoy!

Tagged as: basil, mozzarella, pasta, ricotta, sausage, ziti