Once upon a time, a friend gave a dinner party and served a baked pasta dish full of sausage, cheese, and just a little bit of tomato sauce. It was heavenly, and I sought out my own version. I started with Muir Glen's baked ziti, which has all of the above plus zucchini, but completely changed the recipe, doubling and halving ingredients until it resembled the meal I was craving. Unfortunately I never got around to writing down the changes, so I had to reinvent the wheel every time I made it. One of the side benefits to a food blog is that it has your exact recipe revisions, but not until you get around to posting the recipe.
So better late than never, here is the final draft of my baked ziti recipe. In addition to being an excellent candidate for dinner, this recipe freezes well and is a frequent player in the lunchbox freezer leftovers rotation.
lunchbox enchiladas, and the other half joined up with some pasta.
Recipe heavily adapted from Muir Glen
Yield: 8 servings
8 oz pasta
1 lb Italian sausage
½ small onion2 cloves garlic
2 medium zucchini (or half of a monster zucchini)
8 oz tomato sauce
14.5 oz crushed tomatoes
1½ cups mozzarella/provolone mix, divided
Red pepper flakes, to taste