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Sausage Baked Ziti

kept byholly.bechtold
recipe by

1 teaspoon + 2 tablespoons Wildtree Natural Grapeseed Oil
2 cloves garlic, minced
28 ounce can crushed tomatoes
1 bay leaf
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
10 ounce pasta
8 ounces fat free ricotta
1 1/2 cups part-skim mozzarella
1/4 cup grated Parmesan or Romano
2 tablespoons Wildtree Smoked Mozzarella & Tomato Blend
1 tablespoon water
3/4 pound chicken sausage
1 medium zucchini, chopped (about 1 1/2 cups)
1/2 small eggplant, chopped (about 2 cups)

Heat I teaspoon Natural Grapeseed Oil in a saucepan over medium heat. Add the garlic and saute 30 seconds. Add the tomatoes, bay leaf, oregano; season with salt and pepper if desired. Reduce heat to medium low; cover and simmer 15 minutes. Remove from heat. Remove bay leaf and stir in basil.

Preheat oven to 425°F; heat a large skillet over medium high heat. Brown the sausage and break up into small bits; remove from skillet. Reduce heat
to medium and add the remaining 2 tablespoons Natural Grapeseed Oil, zucchini and eggplant. Season with salt if desired. Saute until vegetables are tender; about 10 minutes. Return cooked chicken sausage back to skillet. Remove pan from heat and stir in the prepared sauce.

Top with remaining pasta and remaining sauce. Finish with remaining I cup shredded mozzarella cheese.

Prepare pasta according to package directions. In a bowl combine the ricotta, 1 cup mozzarella, Parmesan, and Smoked Mozzarella & Tomato
Blend mixed with I tablespoon water; set aside.

Put half of the pasta in the bottom of a baking dish. Top with half of the sauce. Spoon the ricotta mixture evenly over the top of the sauce. Top with remaining pasta and remaining sauce. Finish with remaining 1 cup shredded mozzarella cheese.

Bake for 15-20 minutes or until the cheese is browned and bubbly.



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