Baked Ziti with Johnsonville Italian Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives. Ingredients:
3 tablespoons olive oil |
1 (19.76 ounce) package johnsonville® sweet italian sausage, casings removed (can use mild or hot sausage) |
1 small eggplant, cut into 1/2-inch cubes |
1 medium onion, chopped |
3 cloves garlic, peeled and minced |
1/2 cup red wine |
1 (28 ounce) can crushed plum tomatoes |
4 cups ziti, cooked al dente |
1/4 cup chopped fresh basil |
1/3 cup chopped kalamata olives |
2 1/2 cups shredded mozzarella cheese |
kosher salt and fresh ground pepper to taste |
1/2 cup shredded parmesan cheese |
Directions:
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse in cold water, cover and set aside.
2. Position a rack in the upper third of an oven and preheat to 400 degrees F.
3. In a 12-inch nonstick fry pan. Heat 1 tablespoon oil over medium heat. Add decased sausage and cook, crumbling with a wooden spoon, until no longer pink and cooked through about 5-7 minutes. Remove from heat and transfer to a large bowl.
4. Using the same pan, heat 4 teaspoons of the olive oil. Add the eggplant and cook, stirring occasionally, until tender and the edges are starting to brown, about 6-8 minutes. Remove from heat and transfer to the bowl with the sausage.
5. Set the same pan over medium heat and warm the remaining 2 teaspoon olive oil. Add the onion and cook until softened. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil, stirring to scrape up any brown bits. Cook until the liquid is almost evaporated, about 3 minutes. Add the can of crushed tomatoes and simmer until thickened, about 10 minutes.
6. In the bowl with the eggplant and sausage, add the cooked pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce and mix to combine; season with salt and pepper.
7. Transfer this mixture to a 9x13 lightly oiled baking dish (or the oven proof 12 inch fry pan). Sprinkle the remaining 1/2 cup of mozzarella and the parmesan cheese on top. Cover with aluminum foil and bake for 25 minutes. Uncover and broil for 2-4 minutes, keeping a close eye, until the cheese is lightly golden.
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