Recipe: Baked Ziti

If using Italian sausage links, cut through the casing with a pair of kitchen shears.Pull the casing off the sausage and discard.Brown the meat over medium heat. (If using chicken sausage, you may need a small amount of oil.)Pour half a jar of pasta sauce (about 1 1/2 cups) into the pan and stir to combine.I divide my baking dish with a lasagna noodle to make half with ricotta and half without.After measuring the width against your baking dish, use the edge of a counter to snap if necessary.The noodle doesn't have to be able to stand on its own, but the wider you can get the better.Measure out 4 oz of pasta noodles. (Rigatoncini used in the picture)Boil the pasta according to the box directions.Prepare the rest of the toppings while the pasta cooks. (Various cheeses and Italian Seasoning)After stirring the drained pasta in with the sauce, pour half the mixture into the baking dish.If you need to divide the baking dish, insert the precut lasagna noodle into the pasta mixture.Put 2-3 tablespoons of ricotta on each half; if not using ricotta, cover with mozzarella instead.Sprinkle a bit of mozzarella on top of the ricotta.Shake on a bit of Italian seasoning.Pour the remaining pasta mixture on top of the cheese layer.Cover with remaining mozzarella and freshly grated Parmesan and Romano cheeses.Sprinkle more Italian seasoning onto the top.Cover with foil and bake in a 350°F oven for 25 minutes.Remove the foil and bake uncovered for an additional 5 minutes.Serve with crusty bread to scoop up the excess sauce and cheese.
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