Spicy Baked Ziti w/ Drunken Grilled Sausage
Spicy Baked Ziti w/ Drunken Grilled Sausage

Hello, I’m Jane. Today, I will show you a way to prepare spicy baked ziti w/ drunken grilled sausage recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Spicy Baked Ziti w/ Drunken Grilled Sausage Recipe

Spicy Baked Ziti w/ Drunken Grilled Sausage is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Spicy Baked Ziti w/ Drunken Grilled Sausage is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook spicy baked ziti w/ drunken grilled sausage using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Spicy Baked Ziti w/ Drunken Grilled Sausage:

  1. Take 1 lb ziti noodles
  2. Get 4 C tomato-meat sauce
  3. Take 2 C mozzarella pizza cheese blend
  4. Get 4 spicy Italian sausages
  5. Make ready 1 T balsamic vinegar
  6. Take 3 C cheap

Steps to make Spicy Baked Ziti w/ Drunken Grilled Sausage:

  1. Boil noodles until al dente. Drain. Run under cool water briefly to stop cooking process. Drizzle with olive oil or butter to prevent oxidation.
  2. Bring tomato sauce to a simmer. Add balsamic. Cook 5 minutes.
  3. Cover sausages with in a small sauce pot. Use a little cold water if necessary to cover.
  4. Bring to a simmer. Cook 5 minutes. Drain. Place sausages on grill on low heat. Turn sausages once caramelized, about 3-4 minutes.
  5. When sausages are cool enough to handle, slice into 5ths or 6ths, depending on desired bite size.
  6. In a large mixing bowl, combine sausage, ziti, and tomato sauce. Mix together.
  7. Transfer to a large casserole dish. Sprinkle cheese atop. Bake at 400° for approximately 10 minutes or until cheese is bubbly and melted.
  8. Variations; Parsley, mint, basil, oregano, marjoram, chives, scallions, leeks, ramps, shallots, dill, red onion, yellow onion, shallots, celery, celery seed, fennel, fennel seed, olive, olive oil, butter, brown butter, , pancetta, prosciutto, salami, capicola, pastrami, ham, pepperoni, sopressata, pepperjack cheese, mozzarella, parmesean, romano, gruyere, parmigiano reggiano, pecorino, ricotta, swiss, provolone, giardenera relish, pepperoncini, peppadew, zucchini, yellow squash, eggplant, leeks, ramps, lemon, horseradish, diced tomatoes, slivered garlic, roasted garlic, asparagus, arugula, spinach, capers, cauliflower, mushrooms, ratatouille,

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