Baked Ziti with a Rich Italian Sausage Sauce

Giorgio Celmo

Ingredients

3 cups pasta sauce with sausage (Recipe Below)

1 Box Ziti Pasta or Penne (Under Cooked about 5-6 minutes)

Cheese Filling

1 ½ cups ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 egg, slightly beaten

1 tablespoon dried parsley

1/4 teaspoon black pepper

Topping

1 cup mozzarella cheese shredded

1/4 cup grated parmesan cheese

Directions

Prepare sauce and keep under a low flame.

Preheat oven to 350.

Mix the cheese mixture together.

Mix pasta with 1/3 - 1/2 of the cheese mixture till creamy and gooey.

 Place 1 cup sauce in the bottom of a 10x13 casserole dish.

Top with 1/2 of the pasta.

Spread the remaining cheese on the pasta.

Top with 1 cup of the sauce.

Top with remaining pasta; 1 cup sauce; 1 cup mozzarella; then top with grated cheese.

Bake for 30 minutes. Placing in foil lined baking sheet to catch any spillage that may occur.

Meanwhile let the sauce keep simmering to use if desired on top of the baked ziti.

TOMATO-SAUSAGE SAUCE

Giorgio Celmo

Ingredients

1/2 cup olive oil

2 pounds bulk mild Italian sausages,

1 large onions, chopped

4 cloves chopped garlic

1 6-ounce can tomato paste

2 28-ounce cans Italian-style tomatoes (Crushed by Hand)

1 cup water

Directions

Heat oil in heavy large pot over high heat. Add sausage; sauté until

brown, breaking up with back of spoon, about 6 minutes. Add onions

and garlic to pot; sauté until onions are translucent, about 8 minutes.

Mix in tomato paste. Add tomatoes with their juices, water

Reduce heat to medium and simmer until sauce is thickened to desired

consistency, stirring occasionally, about 45 minutes. Season with salt

and pepper.

Note the remainder of the sauce can be frozen for up to 2 months

Makes 8 Cups