REC: Baked Ziti with Tomato, Mozzarella & Sausage---I usually just wing it on dishes like this...
one, but wanted to try this version by Erica De Mane who's recipes I especially like. It produced a very exceptional baked ziti--one caveat--don't cook it much longer than directed. My company needed a respite between courses and the cassarole had to remain in a warming oven for over an hour. This resulted in a more solidified product than I had wished. --which was remedied with additional passed "gravy".
Baked Ziti with Tomato, Mozzarella & Sausage
Recipe By :Erica De Mane
Serving Size : 8
Olive oil
1 large onion -- cut in small dice
2 garlic cloves -- minced
3/4 pound Italian sausage -- sweet, removed from its casing and crumbled
salt and pepper
1/4 cup dry red wine
1 35-ounce can plum tomatoes -- chopped, with their juice
1/4 cup fresh marjoram -- or oregano, chopped (from about 6 large sprigs)
1 cup ricotta cheese
1 cup grated pecorino cheese -- mild
1 Pinch nutmeg -- preferably freshly grated
1/3 cup chopped fresh parsley
1 pound ziti pasta
1/2 pound mozzarella cheese -- preferably fresh, cut in small cubes
Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away.
Source:
"Fine Cooking"
