by Divine Domesticity on January 28th, 2008
I have found the perfect baked ziti to match my tastes. I was never big on cottage cheese or ricotta in baked pasta dishes. Who knew sour cream was such a tasty alternative?
My adaption of this recipe feeds an army, making TWO 9"x13" pans. That makes it very convenient to make a pan for dinner, and have a pan to store in the freezer. If you want the original recipe, click the link at the bottom of the recipe. I highly recommend using sausage instead of ground beef, though. That is one thing I will not budge on. I believe that an Italian sausage gives greater flavor and texture than ground beef.
I think chopped red bell peppers would also be a delicious addition. You could cook them with the onions and sausage. YUM!
Baked Ziti with Italian Sausage and Sour Cream
Makes two 9"x13" pans
2 pounds dry ziti pasta
1 large onion, chopped
2 pounds regular Italian, or spicy or sweet Italian sausage
3 (26 ounce) jars spaghetti sauce
8 ounces provolone cheese, sliced
2 cups sour cream
8 ounces mozzarella cheese, shredded
One container grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and sausage over medium heat. Add spaghetti sauce, and simmer 15 minutes. In an extra large pan (probably what you used to boil the ziti in) combine the sauce mixture and the ziti noodles.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter two 9"x13" baking dishes. Layer as follows:
Ziti and sauce mixture,
(all) sour cream,
provolone and mozzarella cheese,
ziti and sauce mixture,
provolone and mozzarella cheese. (I actually forgot to add a second layer of cheese and it was fine)
Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Adapted from Allrecipes.com