Three Cheese Baked Ziti With Turkey Sausage Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil. Season with salt and pepper.
• While the sauce simmers, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions instruct. Drain the pasta and add it to the large bowl.
• Add the tomato sauce and half each of the mozzarella, provolone and Parmesan cheeses to the bowl and stir well to combine. Transfer the pasta-sausage mixture to a 3- to 4-quart baking dish and top with the remaining mozzarella, provolone and Parmesan cheeses. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest about 10 minutes before serving.
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Steps:

• Preheat oven to 350 degrees F.
• Cook pasta according to package directions. Drain and set aside. Meanwhile, cook sausage in a hot skillet over medium heat until golden brown on all sides. Add tomatoes, thyme and rosemary and simmer 5 minutes. Remove from heat. In a medium bowl, combine ricotta cheese, mozzarella cheese and garlic powder and mix well. Spoon 1/2 cup of the tomato sauce in the bottom of a 4-quart casserole dish. Top with half of the cooked ziti. Top with half of the cheese mixture. Top with 1 cup of the tomato sauce. Repeat layers (remaining ziti and remaining cheese mixture). Top with remaining tomato sauce. Sprinkle remaining mozzarella and parmesan cheese over top. Cover with foil and bake 30 minutes. Uncover and bake 15 more minutes, until cheese is golden and bubbly.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.
• Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.
• Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.
• Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.