Baked Ziti with Turkey Sausage
Baked Ziti with Turkey Sausage
Serves 8
3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed
1 medium uncooked onion(s), chopped
1 medium green pepper(s), chopped
28 oz canned diced tomatoes
10 oz frozen green peas, thawed
2 Tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
12 oz uncooked whole wheat pasta, ziti, cooked according to package directions
6 oz shredded part-skim mozzarella cheese
Position the rack in the center of the oven and preheat the oven to 350°F.
Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces.
Meatloaf Baked Ziti
Meatloaf Baked Ziti
Yields 4-6 servings
1 pound ziti
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1 cup beef stock
1 14-ounce can chunky-style crushed tomatoes
1 28-ounce can crushed tomatoes
4 1-inch thick slices of leftover meatloaf
1 cup ricotta cheese
1 cup grated Parmigiano Reggiano, divided
1 ball fresh mozzarella cheese, cut into small cubes, divided
Preheat the oven to 375°F. Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot. Preheat a medium skillet over medium heat. Add olive oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes. Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce. Simmer for 3-4 minutes. Season with salt and pepper to taste.
Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish. Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.
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