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
Remove the sausage from the casing. Heat a little olive oil over medium to medium-high heat and brown the sausage.
Let it stand a few minutes before serving. Enjoy!