Hub Cooking Club: Al Fresco Ziti Bake

The Hub Today's Anna Rossi cooks up a delicious week day meal -- Al Fresco Chicken Sausage Ziti Bake -- with Blogger Jessica Morrison. 

Al Fresco Chicken Sausage Ziti Bake 
by: Jessica Morrison
Ingredients:
1 lb of dry ziti

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1 Pkg of Al Fresco Sweet Italian Chicken Sausage
8 oz of shredded Italian six-cheese blend
1/2 Cup of shredded parmesan cheese
15 oz of ricotta
1 Can of diced tomatoes (14.5 oz)seasoned with basil, oregano, and garlic (drained)
1 Jar of marinara sauce (23.5 oz
1 Tsp of Italian seasoning blend
1 Tsp of garlic powder
Directions: 
Preheat over to 350°. Spray the bottom of a 9 x13 inch pan with olive oil to coat.
Fill a large pot of water and add a sprinkle of salt. Bring to a rolling boil and add ziti. Cook for 9 minutes and drain in a colander.
While preparing the ziti, remove sausage casings and cut links into bite-sized pieces.
Brown the sausage in a skillet over medium heat (about 10 minutes) and set aside.
In a large mixing bowl, combine ricotta, Italian seasoning and garlic powder.
Add the drained tomatoes, sausage, and pasta and mix well.
Add 1/3 of the jar of marinara to the bottom of the 9×13 pan and then layer 1/2 of the pasta mixture, 1/3 of the marinara and 1/2 of the cheese. Layer the remaining pasta, marinara, and cheese.
Top with the shredded parmesan.
Bake for 20 minutes covered with aluminum foil. Remove foil and bake for an additional 5-10 minutes or until the top is lightly browned.
Garnish with finely chopped Italian parsley.

Al Fresco Chicken Sausage Ziti Bake

Recipe By: Jessica Morrison


Ingredients:
1 lb of dry ziti

1 Pkg of Al Fresco Sweet Italian Chicken Sausage

8 oz of shredded Italian six-cheese blend1/2 Cup of shredded parmesan cheese15 oz of ricotta

1 Can of diced tomatoes (14.5 oz)seasoned with basil, oregano, and garlic (drained)

1 Jar of marinara sauce (23.5 oz1 Tsp of Italian seasoning blend1 Tsp of garlic powder


Directions: 
Preheat over to 350°. Spray the bottom of a 9 x13 inch pan with olive oil to coat.

Fill a large pot of water and add a sprinkle of salt. Bring to a rolling boil and add ziti. Cook for 9 minutes and drain in a colander.

While preparing the ziti, remove sausage casings and cut links into bite-sized pieces.

Brown the sausage in a skillet over medium heat (about 10 minutes) and set aside.

In a large mixing bowl, combine ricotta, Italian seasoning and garlic powder.

Add the drained tomatoes, sausage, and pasta and mix well.

Add 1/3 of the jar of marinara to the bottom of the 9×13 pan and then layer 1/2 of the pasta mixture, 1/3 of the marinara and 1/2 of the cheese. Layer the remaining pasta, marinara, and cheese.

Top with the shredded parmesan.

Bake for 20 minutes covered with aluminum foil. Remove foil and bake for an additional 5-10 minutes or until the top is lightly browned.

Garnish with finely chopped Italian parsley.

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