Baked Ziti with Sausage & Ricotta

Ingredients

• Ziti Pasta

  Great Value

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sausage

  Beef, pork, chicken, skinless, smoked

  32 oz or 907g

• Tomato sauce

  Canned

  1.02kg

• Spinach

  Raw

  4 cup or 120g

• Ricotta cheese

  Whole milk

  1 cup or 248g

• Garlic Salt

  Cain's - Walmart

  ½ tsp or 2g

• Heavy whipping cream

  Fluid

  ¼ cup, whipped or 30g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

• Mozzarella cheese

  Whole milk

  2 cup, shredded or 224g

• Basil

  Fresh

  100g

Directions

1. Sausage Red Sauce
2. Start by browning the sausage in a medium-sized saucepan. I like it pretty brown, as it gets really flavorful as it gets more color.
3. Once the sausage is browned and broken into small bits, add the pasta sauce and the spinach. Cover and cook until spinach is cooked down. Keep warm until ready to build the pasta dish.
4. Pasta
5. Cook the ziti in a large pot of boiling water until Al Dente.
6. Once cooked, lightly drizzle with olive oil so pasta doesn't stick.
7. Ricotta Mixture
8. While pasta is cooking, mix all the ricotta ingredients together.
9. Assembly
10. Preheat oven to 350F. Spray a 9x13" pan with cooking spray.
11. Start by adding a layer of half the pasta in the pan. Then cover that layer with half of the sausage red sauce mixture.
12. Next, add dollops of the ricotta mixture across the top of the red sauce mixture.
13. Repeat by adding the remaining pasta, another layer of red sauce, dollops of the remaining ricotta mixture, and then top with the shredded mozzarella cheese.
14. Bake for 20-25 minutes in the preheated oven until cheese is melted and red sauce is slightly bubbling.
15. Remove from oven and top with fresh basil, if desired. Wait about 10 minutes before serving - it will be hot. Enjoy!
16. Stores well in an airtight container in the fridge for a week.
17. Original recipe by: Shannon Lyon (source: plumstreetcollective.com/baked-ziti-with-sausage-ricotta/#wprm-recipe-container-30251)

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