Baked Ziti With Pork And Sausage Ragù Food

BAKED ZITI WITH ITALIAN SAUSAGE

Steps:

• Cook sausage links according to package directions; drain, cut into ¼-inch slices.
• In a large bowl, combine sausage slices, pasta, pasta sauce, water, basil, garlic, Parmesan cheese, pepper and mix well.
• Spoon mixture into a greased 9-in. x 13-in. x 2-in. baking dish.
• Arrange garlic bread slices on top of meat mixture.
• Sprinkle evenly with mozzarella cheese.
• In a small bowl, dip tomato slices into olive oil.
• Place one slice of tomato on each piece of bread.
• Bake uncovered, at 400°F for 25-30 minutes or until heated through. Remove from oven and let rest for 5 minutes before serving.
• Garnish with basil leaves. Serve.

BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
• *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

BAKED ZITI AND SAUSAGE

Steps:

• Cook pasta according to package directions. Drain; place in a large bowl. In a small skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices., In a large saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat., In a small bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture. Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

BAKED ZITI I

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
• In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

BAKED ZITI WITH SAUSAGE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
• Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
• In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
• Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

SPICY PORK BAKED ZITI WITH RAGU

Steps:

• Heat olive oil in heavy large pot over medium-high heat.
• Add pancetta and sauté until brown and crisp.
• Using slotted spoon, transfer pancetta to bowl.
• Sprinkle pork with salt and pepper.
• Add half of pork to drippings in pot; sauté until brown, about 7 minutes.
• Transfer to bowl with pancetta.
• Repeat with remaining pork.
• Add sausage to same pot.
• Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
• Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
• Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.
• Add wine and bring to boil, scraping up browned bits.
• Add pancetta and pork with any accumulated juices; boil 2 minutes.
• Add tomatoes with juice.
• Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
• Gently press pork pieces with back of fork to break up meat coarsely.
• Season ragù to taste with salt and pepper.
• (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.).
• Preheat oven to 400 degrees.
• Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta; mix into ragù.
• Season mixture to taste with salt and pepper; transfer to prepared dish.
• Sprinkle both cheeses over.
• Bake until heated through and golden, about 20 minutes.

BAKED ZITI WITH PORK AND SAUSAGE RAGù

Steps:

• Heat olive oil in heavy large pot over medium-high heat.
• Add pancetta and saute until brown and crisp.
• Using slotted spoon, transfer pancetta to bowl.
• Sprinkle pork with salt and pepper.
• Add half of pork to drippings in pot; saute until brown, about 7 minutes.
• Transfer to bowl with pancetta.
• Repeat with remaining pork.
• Add sausage to same pot.
• Saute until no longer pink, breaking up with back of fork, about 5 minutes.
• Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
• Reduce heat to medium-low; saute until vegetables are tender, about 10 minutes.
• Add wine and bring to boil, scraping up browned bits.
• Add pancetta and pork with any accumulated juices; boil 2 minutes.
• Add tomatoes with juice.
• Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
• Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
• Gently press pork pieces with back of fork to break up meat coarsely.
• Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
• Preheat oven to 400°F
• Butter 15 x 10 x 2-inch glass baking dish or other 4-quart baking dish.
• Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
• Drain pasta; mix into ragù.
• Season mixture to taste with salt and pepper; transfer to prepared dish.
• Sprinkle both cheeses over.
• Bake until heated through and golden, about 20 minutes. Makes 8 servings.
• That's it!