Baked Ziti with Hot Italian Sausage
Simple, yet hearty and delicious. Perfect for feeding a crowd.
Ingredients
Cooking Instructions
step 1
In a large bowl, combine the Ricotta Cheese (1 cup), Crème Fraîche (1 cup), Eggland's Best Classic Egg (1), and 1/2 cup of the Pecorino Romano Cheese (1/2 cup). Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and set aside.
step 2
Heat the Olive Oil (2 Tbsp) in a 12-inch skillet over medium heat. Add the Onion (1) and cook until softened, about 4 minutes. Add the Garlic (2 cloves), Crushed Red Pepper Flakes (1 tsp), and Fresh Oregano (1 Tbsp), and cook for 2 minutes more.
step 3
Add the Spicy Italian Sausage Link (1 lb) and cook until browned, breaking up the meat with the back of a wooden spoon (or some clean scissors). Add the San Marzano Tomatoes (1 can) and the San Marzano Tomatoes (1 can) and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
step 4
Preheat the oven to 400 degrees F (200 degrees C).
step 5
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the Ziti Pasta (1 lb), and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
step 6
Add the Chard (4 cups) to the sauce with 1/2 cup pasta water, stirring until it wilts. Remove from the heat. Stir half of the sauce into the ricotta mixture. Add the pasta and toss together to coat.
step 7
Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce. Sprinkle the Mozzarella Cheese (3 cups) and remaining Pecorino Romano Cheese (1/2 cup) over the top and bake until the cheese starts bubbling, about 20 minutes.
step 8
Set the oven to broil and broil until the ricotta cheese and pasta are browned in spots, about 5 minutes more. Keep a close watch the entire time—a minute or two might be all it needs.
step 9
Remove from the oven and let rest for 5 minutes before serving.
