I posted one of our favorite dinners, Ziti with Italian Sausage, about a year and a half ago. But there were no pictures and it was basically a copied-from-AllRecipes recipe. No fun! And not me at all.
So the other night I was making the ziti and decided I needed to share its yummyness with you in pictures. Sadly, my pictures didn’t turn out that great. But here they are, anyway, to give you an idea of the process and the results.
14.5 oz. canned diced tomatoes (Italian-flavored with garlic are great here)
15 oz. tomato sauce
1/4 tsp. garlic powder (omit if using tomatoes with garlic)
1 tsp. dried oregano
3/4 tsp. salt
12-16 oz. dry pasta (preferably ziti or penne rigate)
8 oz. shredded mozzarella cheese
1/4 c. grated Parmesan cheese (the real stuff, if you can!)
Brown sausage with celery and onions, breaking up the sausage into small pieces. Drain off fat. Set aside.
In a saucepan, combine tomatoes (drained), tomato sauce, garlic powder, oregano, and salt. Bring to a simmer; reduce to low.
Boil pasta until very al dente – it will continue cooking when baked. Preheat oven to 350F. Drain pasta when done.
In a deep dish, layer pasta, sausage mix, mozzarella, and sauce. Repeat layers once. (I just used the pot I boiled the pasta in, because that makes one fewer dish I have to wash!) Top with grated Parmesan.
Cook at 350F for 35-45 minutes or until brown and bubbly.
For a variation, you could stir 4 ounces of cream cheese into your tomato sauce. It would make it a lovely tomato-cream sauce instead. If you’re in a pinch, you could also use jarred pasta sauce in place of the “semi-homemade” one here.