Baked Ziti With Sausage And Ricotta Recipe
Ingredients
| Butter | 5 Tablespoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| White wine | 1 Cup (16 tbs) | |
| Ricotta cheese | 1 Pound | |
| 1 cup Parmesan or Asagio cheese, freshly grated | ||
| 1 egg lightly beaten | ||
| Parsley | 2 Tablespoon, minced | |
| Salt | 1 Teaspoon | |
| Pepper | 1 | |
| Olive oil | 2 Tablespoon | |
| 1/2 lb. sweet Italian sausage, cooked and sliced | ||
| Ziti | 1/2 Pound | |
Directions
Heat chicken stock and wine together.
Melt 4 Tbsp of the butter in medium pot.
Add flour and stir with a whisk, cooking over medium heat 2 minutes.
Add stock and wine.
Cook, stirring, 15 minutes, till medium thick and smooth.
Mix ricotta, half Parmesan or Asagio, egg, 1 Tbsp parsley, salt and pepper to taste.
Boil ziti five minutes or till half done.
Drain and toss with remaining butter.
Into buttered three-quart casserole, alternate layers of pasta, sauce and cheese, ending with pasta.
Top with cooked sausage and rest of parsley.
Cover and bake for 30 minutes at 350°F.
Uncover and bake 10 minutes longer.
Top with rest of grated cheese.
Melt 4 Tbsp of the butter in medium pot.
Add flour and stir with a whisk, cooking over medium heat 2 minutes.
Add stock and wine.
Cook, stirring, 15 minutes, till medium thick and smooth.
Mix ricotta, half Parmesan or Asagio, egg, 1 Tbsp parsley, salt and pepper to taste.
Boil ziti five minutes or till half done.
Drain and toss with remaining butter.
Into buttered three-quart casserole, alternate layers of pasta, sauce and cheese, ending with pasta.
Top with cooked sausage and rest of parsley.
Cover and bake for 30 minutes at 350°F.
Uncover and bake 10 minutes longer.
Top with rest of grated cheese.
Chef
