Baked Ziti with Spinach, Tomatoes + Sausage

• 12 October 2009






















This weekend I made a double batch of Baked Ziti with Spinach, Tomatoes and Sausage and although it's listed in my "recipes to love" section, I enjoyed it so much that I had to re-post the recipe. Other than a few minor changes, I follow the recipe pretty carefully. Here are few notes to consider if you make the ziti, which I highly recommend :)

1. Make extra pasta...you may find that you want to add in more to make it more substantial. I always do.

2. Use the highest-quality sausage you can find. I love the homemade sausage at Harmons, our local grocery store. While the recipe indicates "spicy" sausage, I find that mixing half spicy and half mild is best for families with children.

3. Don't scrimp on cheese...meaning, don't use anything but fresh mozzarella, and good Parmesan (we love Parmigiano-Reggiano from Costco); also, add a little extra Parmesan on top for enhanced flavor.

4. Costco carries a carton of baby spinach that is perfect for this recipe. If you double the recipe, you'll have just enough left over for a spinach salad.

P.S. I also made Ina Garten's Peach & Raspberry Crisp this weekend and loved it as well. The only change I made to the recipe was to add an extra package of raspberries. Served with good quality vanilla ice cream, it's pretty much heaven-in-a-bowl.

image via knitter in the kitchen

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