Prep 15 mins
Cook 1 hr 25 mins
This is different from the other Baked Ziti's posted....it has no tomato sauce or tomatoes! I have to admit, I sometimes increase the sausage to 1 1/2 lbs, especially if I have a teenage boy eating!
- 226.79 g ziti pasta, uncooked
- 453.59 g Italian sausage (mild or hot, your choice)
- 29.58 ml vegetable oil
- 59.14 ml butter
- 59.14 ml all-purpose flour
- 473.18 ml milk
- 118.29 ml parmesan cheese, grated and divided
- 4.92 ml salt
- 2.46 ml pepper
- 453.59 g carton ricotta cheese (may use small-curd cottage cheese instead)
- 1 egg, lightly beaten
- 14.79 ml fresh parsley, chopped
- 4.92 ml salt
- 0.59 ml pepper
- 236.59 ml mozzarella cheese, shredded (4 oz)
- Cook the ziti according to the package directions. Drain well and set aside.
- Cook the sausage links in oil in a large skillet for 15 minutes or until browned over medium heat; reduce heat if necessary to keep them from burning. Drain well on paper towels. Slice the sausage diagonally and set aside.
- Melt the butter in a heavy saucepan over low heat; add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 cup Parmesan cheese, 1 tsp salt, and 1/2 tsp pepper. Add the ziti; stir well, and set aside.
- Combine the remaining 1/4 cup Parmesan cheese, ricotta (or cottage cheese), egg, parsley, 1 tsp salt, and 1/8 tsp pepper. Stir well.
- Place half of the macaroni mixture in a lightly greased 13 x 9 x 2 inch baking dish. Top with the ricotta cheese mixture and half of the sausage. Top with the remaining ziti mixture and sausages. Sprinkle with the mozzarella and paprika.
- Cover and bake at 350 degrees for 1 hour.
I loved this recipe! I really love white sauces, so I knew this would be right up my alley. I did use 1 1/2 pounds of sausage for my family since I live with three guys with big appetites. :) It is delicious and I will make it again and again.
Yum! I have to admit that I messed up right from the beginning. I needed to brown some Italian sausage for another recipe so browned all of it. Then discovered that I wasn't supposed to for this recipe, lol. It certainly didn't change the flavor, but did change the presentation. Anyway, I used hot sausage and ricotta and loved all of the cheesy goodness. Thanks breezermom for an easy and tasty meal. Made for ZWT7 for the Emerald City Shakers.
This was quite good. Mine too only about 45 minutes to bake, and the cheese was too browned, so I sprinkled a fresh layer of cheese on top, and it was just fine. The ricotta adds a nice (and filling) touch to this dish. I made it exactly as written without any changes, and I'd make it that way again without hesitation. We all really enjoyed it. Thanks, breezermom. Made for 2014 Culinary Quest (Italy).