Ziti Sweet But Hot Sauce With Sausage Eggplant Food

BAKED ZITI WITH ITALIAN SAUSAGE AND EGGPLANT

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate when each batch is done.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage.
• Cook, stirring until the sausage is browned and the onion is soft about 6 minutes.
• Add the tomato paste and cook, stirring frequently, until it begins to brown.
• Add the tomatoes, their juices, the Italian seasoning, 1 teaspoon of salt, and the crushed red pepper.
• Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
• Remove from the heat. Add the basil and adjust seasoning, to taste.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
• Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
• Remove from the heat and season with the nutmeg and salt and pepper, to taste.
• Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
• Top with half of the cooked pasta; then half of the sausage-tomato sauce.
• Place another layer of eggplant slices on top of the sauce.
• Then layers of pasta and sausage-tomato sauce.
• Pour on the white sauce.
• Then top with the grated mozzarella and Parmesan.
• Bake for 35 minutes, or until puffed and golden brown on top.

BAKED ZITI WITH SWEET AND HOT ITALIAN SAUSAGES

Steps:

• In stockpot, cook the pasta in salted boiling water until it just begins to soften; do not cook completely. It will finish cooking when it bakes in the oven. Drain the pasta and set aside.
• In a large saucepan, heat the olive oil; Add sausages. If desired, the sausage casings can be removed, but is not required.
• Cook the sausages until they are evenly browned.
• Remove the sausage from the pan and slice them thinly.
• Add garlic to pan and cook over medium heat just until the garlic begins to become golden brown in color.
• Add tomato sauce to the pan, as well as the sliced sausage, mushrooms, wine and fresh herbs; mix well and bring to a simmer.
• Cover and simmer for 15-20 minutes, stirring occasionally.
• Preheat oven to 350°F.
• In a 13X9-inch greased baking dish, alternate layers of the half-cooked pasta, the tomato sauce-sausage mixture, and ricotta cheese until all the ingredients are used.
• Sprinkle the grated Parmesan cheese over the top of the dish.
• Bake for 20-25 minutes or until the sauce is bubbly and the top is golden brown.
• Remove the baking dish from the oven.
• Allow to stand for 10 minutes before serving.

ZITI AND EGGPLANT

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
• Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
• Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

BEST ZITI EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

BAKED EGGPLANT AND SAUSAGE ZITI

Steps:

• Preheat oven to 400 degrees,.
• In medium nonstick skillet over medium high heat, warm 2 teaspoons of oil. Brown sausage for 5 minutes, breaking up with the back of a wooden spoon. Drain sausage on paper towels, reserving 1 tablespoons of fat in skillet.
• Over medium-high heat, cook eggplant in skillet for 6 minutes. Transfer eggplant to large bowl. Return skillet stove and heat 1 tbsp of oil over medium heat. Saute onions for 5-6 minutes. Add garlic; cook one minute. Add wine, increase heat to medium-high heat and bring to boil, scraping bottom of skillet to release browned bits. Cook for 3 minutes; add tomatoes and simmer for 10 minutes.
• Add sausage, pasta, basil, olives and 2 cups of mozzarella along with tomato sauce to bowl of eggplant. Stir to combine and season with salt and pepper. Transfer mixture back to skillet and top with 1/2 cup mozzarella cheese and Parmigiano-Reggiano cheese. Cover; bake 25 minutes. Uncover and place under oven broiler seet at 500 degrees for 5 minutes.

EMERIL'S EGGPLANT, SAUSAGE, AND ZITI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 9 by 13-inch casserole dish and set aside.
• In a large skillet over medium-high heat, heat 1/4 cup of the oil.
• Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed.
• Transfer to a plate as they cook, and set aside.
• Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat.
• When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.
• Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.
• Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper.
• Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.
• Remove from the heat.
• Add the basil and adjust seasoning, to taste.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat.
• Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.
• Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.
• Remove from the heat and season with the nutmeg and salt and pepper, to taste.
• Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.
• Top with half of the cooked pasta, then half of the sausage-tomato sauce.
• Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.
• Pour on the white sauce, then top with the grated mozzarella and Parmesan.
• Bake for 1 hour, or until puffed and golden brown on top.

ZITI WITH HOT SAUSAGE SAUCE

Steps:

• In a skillet over medium heat, cook the sausage until evenly brown.
• Mix the red onion, garlic, and capers into the skillet, and cook until onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes, tomato sauce, and red wine. Season with basil, parsley, oregano, red pepper, black pepper, and salt. Bring to a boil, and reduce heat to low. Simmer 45 minutes, stirring occasionally, until thickened.
• Bring a large pot of lightly salted water to a boil. Place the ziti in the pot, cook 10 minutes, until al dente, and drain.
• Serve the sauce mixture over the cooked pasta. Top with cheese.