Tiny New York Kitchen: Sausage & Mushroom Baked Ziti With Vodka Sauce

Victoria Hart Glavin of Tiny New York Kitchen

Sausage & Mushroom Baked Ziti With Vodka Sauce

By Victoria Hart Glavin of Tiny New York Kitchen

Here is a dish that the whole family will love and you won’t get any complaints for packing the leftovers for lunch the next day. If you would like this pasta dish a bit spicy then use hot Italian sausage instead of sweet Italian sausage.

Ingredients

1 Pound Ziti

2 Tablespoons Olive Oil

1 Large Onion (Diced)

4 Garlic Cloves (Minced)

1 Cup Mushrooms (Sliced)

2 Pounds Loose Sweet Italian Sausage

28 Ounces Diced Tomatoes (Undrained)

7 Cups Vodka Sauce

2 Teaspoons Italian Seasoning

1 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Cups Ricotta Cheese

2 1/2 Cups Grated Mozzarella Cheese (Divided)

1/2 Cup Grated Parmesan Cheese

1 Egg

8 Ounces Fresh Mozzarella Cheese (Sliced)

Preheat your oven to 375 degrees. In large-size pot filled with salted water cook ziti until al dente. Drain and set aside to cool.

In large-size pot add olive oil. Turn heat to medium. Add onions, garlic, and mushrooms. Cook 5 minutes until onions begin to soften. Add Italian sausage and cook another 5 minutes until browned. Drain off fat.

Add tomatoes (with juice), vodka sauce, Italian seasoning, red pepper flakes, kosher salt, and pepper. Stir and cook over medium-low heat for 30 minutes. Transfer half of sauce to a bowl to let cool.

In separate large-size bowl combine ricotta cheese, 2 cups grated mozzarella, Parmesan, and egg. Add cooled ziti to ricotta mixture and toss to slightly combine. Add half cooled meat sauce and toss to coat pasta.

Transfer half coated ziti to large-size casserole dish. Spoon half of remaining sauce over the top. Top with remaining shredded mozzarella cheese. Repeat with another layer of ziti and sauce. Lay slices of fresh mozzarella on top.

Place in oven, uncovered, for 20 minutes until bubbling. Remove from oven and let stan 5 minutes before serving. Serves 8

Prep Time: 20 Minutes
Cook Time: 60 Minute
Total Time: 80 Minute
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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