Best Sweet Potato Baked Ziti Recipes

SWEET POTATO BAKED ZITI RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Prepare a 13x9x2-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring 2 minutes or until shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat and stir frequently for 10 minutes or until ready to use. Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, ½ teaspoon salt, ¼ teaspoon pepper and Italian seasoning. Cook, stirring 7 to 8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring 1 minute. Add spinach and stir into mixture. Remove from heat and allow to cool. Set aside. Attach bowl and flat beater to KitchenAid® Stand Mixer. Add ricotta cheese, 1½ cups mozzarella cheese, ¼ cup Parmesan cheese, remaining ½ teaspoon salt and ¼ teaspoon pepper into bowl. Mix on speed 4 to combine. Add cooled mushroom and spinach mixture and mix on low speed. Set aside. Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one sweet potato section on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and fine spiralizing blade and position at end of sweet potato. Position medium bowl under blades to catch spiralized sweet potato and peel. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes to yield 8 cups. Coat bottom of prepared pan with ⅓ cup marinara sauce. Arrange half the sweet potatoes over sauce. Add half the ricotta mixture over sweet potatoes and top with half of marinara sauce. Layer remaining sweet potatoes, ricotta mixture and marinara sauce. Cover and bake for 45 minutes. Uncover, top with remaining Parmesan and mozzarella and bake uncovered for 20 to 25 minutes or until the sweet potatoes are tender. Allow to rest for 10 minutes before serving.

THE BEST BAKED ZITI

Steps:

• Cut down the length of each sausage with a sharp knife. Remove and discard casings.
• Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
• Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
• While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
• Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil.
• Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
• Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.