by heath19524

Williams-Sonoma Comfort Food Recipe

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Name: Baked Ziti with Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Comfort Italian
Ingredients: 2 small 3/4 lb each eggplants cubed; 4 Tablespoons olive oil; 1 pound sweet or hot italian sausage casings removed; 1 large yellow onion chopped; 2 cloves garlic minced; 1/2 cup hearty red wine; 1 can 28 oz crushed tomatoes; 2 teaspoons dried oregano; 1/2 teaspoon red pepper flakes; 1/2 cup pitted kalamata olives coarsely chopped; 1 pound ziti; 2 cups ricotta; 1/2 cup parmesan grated; kosher salt to tasts

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INGREDIENTS

2 small 3/4 lb each eggplants ; cubed
4 Tablespoons olive oil
1 pound sweet or hot italian sausage ; casings removed
1 large yellow onion ; chopped
2 cloves garlic ; minced
1/2 cup hearty red wine
1 can 28 oz crushed tomatoes
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1/2 cup pitted kalamata olives ; coarsely chopped
1 pound ziti
2 cups ricotta
1/2 cup parmesan ; grated
kosher salt ; to tasts

INSTRUCTIONS

PREP

chop eggplant into cubes

mince garlic

chop the onion

Remove sausage from casings

chop olives

RECIPE INSTRUCTIONS

Preheat oven to 400 degrees

Lightly oil a 3 quart baking dish or 6 individual dishes

Cut the eggplants into bite-sized cubes and spread the cubes on a large rimmed baking sheet

Drizzle with 3T of olive oil. Toss to coat.

Roast the eggplant until tender and lightly browned- about 30 minutes

In large heavy saucepan, heat remaining oil (1T) over medium-high heat.

Add sausage and cook until no longer pink.

Transfer sausage to a paper towel-lined plate with a slotted spoon.

Pour off all but 2 T of the fat.

Add the chopped onion to the pan and cook over Medium heat. Stirring until tender.

Stir in the minced garlic and cook until fragrant.

Add the wine and stir to loosen brown bits. Bring to a boil.

Stir in tomatoes, oregano and red pepper flakes. Bring to a boil.

Return the sausage to the pan and stir in the eggplant.

Reduce the heat and simmer until thick.

Stir in the chopped olives and turn off the heat.

In a large pot of salted water, cook ziti to just under al dente (ziti will continue to cook in the oven)

Drain the pasta.

Stir in the ricotta to eggplant mixture

Add the pasta to the ricotta/sauce mixture and stir until combined

Adjust the seasoning with red pepper flakes and salt- to taste

Spread the pasta mixture into prepared dish/dishes

Sprinkle evenly with grated parmesan cheese

Bake at 400 degrees for 20 minutes until sauce is bubbling and cheese is a golden color

Let stand for 5 minutes- if you can wait that long!

NOTES

Alert editor

Baked Ziti with Sausage

2 small 3/4 lb each eggplants cubed
4 Tablespoons olive oil
1 pound sweet or hot italian sausage casings removed
1 large yellow onion chopped
2 cloves garlic minced
1/2 cup hearty red wine
1 can 28 oz crushed tomatoes
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1/2 cup pitted kalamata olives coarsely chopped
1 pound ziti
2 cups ricotta
1/2 cup parmesan grated
 kosher salt to tasts

PREP
chop eggplant into cubes
mince garlic
chop the onion
Remove sausage from casings
chop olives

RECIPE INSTRUCTIONS

Preheat oven to 400 degrees
Lightly oil a 3 quart baking dish or 6 individual dishes
Cut the eggplants into bite-sized cubes and spread the cubes on a large rimmed baking sheet
Drizzle with 3T of olive oil. Toss to coat.
Roast the eggplant until tender and lightly browned- about 30 minutes

In large heavy saucepan, heat remaining oil (1T) over medium-high heat. 
Add sausage and cook until no longer pink.
Transfer sausage to a paper towel-lined plate with a slotted spoon.
Pour off all but 2 T of the fat.
Add the chopped onion to the pan and cook over Medium heat. Stirring until tender.
Stir in the minced garlic and cook until fragrant.
Add the wine and stir to loosen brown bits. Bring to a boil.
Stir in tomatoes, oregano and red pepper flakes. Bring to a boil.
Return the sausage to the pan and stir in the eggplant.
Reduce the heat and simmer until thick.
Stir in the chopped olives and turn off the heat.

In a large pot of salted water, cook ziti to just under al dente (ziti will continue to cook in the oven)
Drain the pasta.
Stir in the ricotta to eggplant mixture
Add the pasta to the ricotta/sauce mixture and stir until combined
Adjust the seasoning with red pepper flakes and salt- to taste

Spread the pasta mixture into prepared dish/dishes
Sprinkle evenly with grated parmesan cheese
Bake at 400 degrees for 20 minutes until sauce is bubbling and cheese is a golden color
Let stand for 5 minutes- if you can wait that long!

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Nutrition

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Serving Size: 1 Serving (584g)
Recipe Makes: 6 Servings

Calories: 767
Calories from Fat: 343 (45%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 4.5g
Cholesterol 144.7mg		45 %
Sodium 1212mg		42 %
Potassium 860mg		23 %
Total Carbohydrate 69.5g		20 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 61.2g
Protein 36g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 767

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