This recipe is all about me! 😊 When I’m having a “hungry” day and want to eat a comforting meal, this is what I make. It feels like a holiday meal, but I make this all throughout the year. There is usually enough leftover for dinner another night. Don’t let the name fool you. It is not your typical baked ziti with tons of ricotta cheese(not that there’s anything wrong with that!) It’s a vodka sauce, but light. Not too creamy and heavy. Just perfect.
Adapted from Martha Stewart
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Baked Ziti with Sausage
- salt and pepper
- 1 tablespoon of olive oil
- 3/4 of a red onion, diced small
- 4 cloves of garlic, minced
- 1/4 cup of vodka
- 2 cans(28 oz. each) of crushed tomatoes
- 1/2 teaspoon of dried oregano
- 1/2 cup of heavy cream(you can use half and half to keep it lighter)
- 1 pound of pasta(I always use Ziti Rigati with the lines to catch the sauce)
- 10 ounces of baby spinach
- 12 ounces of chicken sausages(I buy organic chicken and kale and it is yummy, but any Italian sausage will do)
- 1/4 cup of grated Pecorino Romano
- Preheat oven to bake 425
- Bake sausages for about 20 minutes or until brown and cooked completely.
- Put aside for now.
- Heat oil in a large skillet over medium heat.
- Add the onion and cook about 5 minutes.
- Stir in the garlic and remove from the heat.
- Add the vodka, then return the skillet to the heat. Cook until almost evaporated. About 1 minute.
- Stir in the crushed tomatoes and oregano. Cook on low for about 10 minutes.
- Add the cream and cook another 5 minutes. Season with salt and pepper.
- Meanwhile bring a large pot of salted water to a boil.
- Cook pasta in the boiling water until al dente according to package.
- Add spinach and cook until just wilted.
- Drain and return pasta and spinach to the pot.
- Slice the sausage in half and then cut into small pieces about 1/4 inch thick.
- Add about 1/2 of the tomato sauce, sausages, and grated cheese. Toss to coat.
- Season with salt and pepper and put all contents in a shallow baking dish. Depending on the size of the baking dish you may want to divide it into 2 separate baking dishes. This is great if you want to freeze one for another night or bring it to a friend’s house.
- Top with a little more sauce and grated cheese.
- Bake until browned and edges are crisp, 20 to 30 minutes.
I love pasta! If you’re not feeling this dish here are several others that are delicious also!
Orecchiette with Sausage, Mushrooms, and Tomatoes
Ravioli with Crushed Tomato Sauce
Bowties with Broccoli