Thursday, February 10, 2011

Baked Ziti with Zucchini


This is currently my go to recipe for baked ziti. You can use pork or turkey italian sausage, I can't taste the difference. Will loves this and he hates zucchini AND italian sausage. HEB carries a brand of wine called "Birds and Bees" that I love, so I used their red wine in this recipe (their white is great too).



1/2 lb ziti, cooked and drained
1/4 cup onion, chopped
1-2 Zucchini, diced
2 cloves garlic, minced
1/2 lb mild (or spicy is good too) italian turkey sausage
1 tablespoon olive oil
2 teaspoons basil
1 teaspoon oregano
1 tablespoon brown sugar
1/2 cup red wine
28 ounce can crushed tomatoes
1 can tomato paste
1.5 cups shredded mozzerella cheese

Cook sausage, onion and zucchini in olive oil over medium high heat until sausage is cooked through and onions are translucent and zucchini is tender.

Add garlic, basil, oregano. Cook for one minute

Add wine and brown sugar and then add tomatoes and tomato paste.

Reduce heat to low and simmer for 15 minutes.

Stir in 1/2 cup of the mozzerella cheese and pasta.

Pour mixture into a greased 9x13 pan.

Sprinkle remaining cheese over top.

Cook covered at 350 for 30 minutes, uncover and cook 5 to 10 minutes more, until cheese is brown and bubbly.


Adapted from recipe posted on sotastysoyummy.blogspot.com

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