Easy oven-baked recipe in just an hour. Just what you need after a hectic day at work or on a busy weekend when your children insist on a sleepover at the last minute. This Italian Sausage Ziti serves 8!
This recipe was would go great with my mama’s Arroz con Leche or a Creamy Grape Salad, which my granddaughters loved so much they learned how to make it themselves!
Ingredients:
4
cups (14oz) uncooked ziti
1
lb bulk Italian pork sausage
1
package (8 oz) sliced fresh mushrooms
1
cup chopped onion (1 large)
2
jars (26 oz each) organic roasted garlic pasta sauce 8oz presliced fresh mozzarella cheese
1
cup finely shredded Parmesan cheese
Directions:
Preheat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Remove from skillet; set aside. Cook mushrooms and onion in drippings 8 minutes, stirring occasionally, until tender.
In large bowl, stir together cooked pasta, sausage, mushroom mixture and pasta sauce. Spoon half of mixture into baking dish. Top with half of the mozzarella cheese slices. Spoon remaining pasta mixture over cheese. Top with remaining mozzarella cheese slices.
Bake uncovered 30 to 35 minutes or until heated in center and cheese is melted. Sprinkle with Parmesan cheese. Bake 5 minutes longer. Gnam Gnam!
This easy one-pan recipe combines Italian sausage and peppers with sweet onions and rice to make a quick dinner that’s ready in 30 minutes! Serves 4-6
My favorite ground Italian sausage comes from Meijer. You don’t have to worry about removing the meat from the casing, as you do with link sausage.
If you want spicy hot Italian sausage, rather than this mild one, I think Johnsonville makes both link and a ground hot Italian sausage you can pick up at Walmart or check with your local grocer.
Ingredients:
3 tablespoons olive oil
1 lb Italian sausage, if links decase
1 large sweet Vidalia or yellow onion, peeled and diced small
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups dry/uncooked minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
Salt and pepper, to taste
Directions:
To a large pan, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
Turn off the heat, add the parsley, and stir to combine.
Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary. Gnam Gnam!
