Baked Napolitano Ziti

So simple and but so tasty.

Baked Napolitano ziti (you can also use penne as a substitute of ziti if you prefer) is a prosperous combination of sauce, ziti, Italian sausage (try out my new Italian sausage), and cheese. The Italians are inclined to cook dinner the ziti, pour a basic tomato sauce on leading, and consume it prior to main programs.

But the recipe I have made is largely for a principal system. Will not neglect a very little Chianti or other red wine with it. It is also relatively simple to make specially if you have the sauce built ahead of time. I always use my Botticelli’s rich Italian tomato sauce.

Components (6 servings):

* 1 1/4 lbs . delicate Italian sausage

* 3 cups of tomato sauce (Botticelli’s wealthy Italian tomato sauce)

* 1 pound ziti or penne noodles

* 1/2 pound clean mozzarella cheese

* 2 tablespoons added virgin olive oil

* Salt and pepper to taste


Bake the sausage in an oven at 350 degrees F for about 30 to 40 minutes (until eventually brown). At the time it has cooked, lower each and every website link in 50 percent alongside the length and then minimize the halves up into about 1/4 to 1/2 inch parts. Reserve.

In the meantime

Preheat the oven to 350 levels F. Boil the pasta (use clean if you can) in a handful of quarts of salted h2o for about 8 to 10 minutes (al dente). Pour into a colander to take away the water. Area the olive oil in the very same pan you cooked the pasta. Add the pasta and stir. Increase the tomato sauce and sausage along with the salt and pepper and blend very well. Pour every thing into a substantial baking dish and reduce slices of mozzarella to protect the best. Bake in the oven for 40 minutes or until finally the mozzarella has begun to brown.

Bon appetit.

Jack Botticelli

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