Best Moms Irish Ziti Recipes

BAKED ZITI

Baked Ziti image

For an Italian classic, try this Baked Ziti recipe from Food Network Kitchen. Tossed in a zesty tomato sauce and oozing with mozzarella, it couldn't be easier.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

Olive oil, for greasing
1 pound ziti
Kosher salt
3 1/2 cups Quick Tomato Sauce, recipe follows
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
3/4 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
2 tablespoons extra-virgin olive oil
1 pound sweet and/or spicy Italian sausages, casing removed and sausage crumbled
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
One 28-ounce can whole peeled tomatoes in puree, roughly chopped
Sprig thyme
Sprig basil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

MOM'S IRISH ZITI

Mom's Irish Ziti image

Much like an Italian-American version I once came across, but this recipe uses a combination of ground lamb and Italian sweet sausage.

Provided by Miss Sharon

Categories Italian Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

3 cups rigatoni
½ pound bulk sweet Italian sausage
½ pound ground lamb
1 clove garlic, chopped
4 ½ cups tomato sauce
½ pound provolone cheese, sliced
2 teaspoons Italian seasoning
1 pinch crushed red pepper, or to taste
½ pound mozzarella cheese, sliced
½ cup grated Parmigiano-Reggiano cheese

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 1 1/2-quart baking dish with cooking spray.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Stirring occasionally, boil until the pasta cooked is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; pour into the prepared baking dish.
Place a skillet over medium heat; crumble the sausage and lamb into the hot skillet. Breaking the meat into small pieces with a wooden spoon, cook and stir the mixture until completely browned, 7 to 10 minutes. Stir in the garlic and cook another 2 to 3 minutes. Drain the fat from the skillet.
Pour about half of the tomato sauce over the pasta, then layer with the provolone slices and the meat mixture. Season with the Italian seasoning and crushed red pepper; top with the mozzarella cheese and the remaining tomato sauce. Sprinkle the Parmigiano-Reggiano cheese over the top of the dish.
Bake in the preheated oven until hot and bubbly, 25 to 35 minutes.

Nutrition Facts : Calories 457 calories, Carbohydrate 31.1 g, Cholesterol 72.2 mg, Fat 23.6 g, Fiber 3.3 g, Protein 30.4 g, SaturatedFat 12.2 g, Sodium 1474.8 mg, Sugar 6.6 g