Harvest Season Baked Ziti
I love when I’m able to look around at what I have on hand and come up with a dish that’s easy, so delicious, and features mostly local foods. In this case, my homemade tomato sauce, organic spinach from this week’s CSA distribution from Monroe Organic Farms, all natural chicken sausage from Boulder Natural Meats, and sheep’s milk ricotta cheese from Fruition. I only added some cheese on top and the pasta, and put it all together. Best part? It freezes well in individual portions – that is, unless the dog eats those plastic wrapped bundles before you can get them in the refrigerator. Oh well!
- 8 ounces short pasta, cooked very al dente
- 1 pound chopped cooked spinach, drained well
- 8 ounces ricotta cheese
- 1 cup grated Parmigiano cheese
- 2 large eggs
- 1 quart marinara sauce, reduced slightly until thick
- 1 pound Italian sausage, browned
- 2 cups grated mozzarella cheese
- Combine the cooked pasta with the spinach, ricotta, Parmigiano and eggs and stop until mixed well. Pour a small amount of sauce onto the bottom of a 9 x 13 baking dish, and then combine the remaining sauce with the sausage.
- Layer half of the pasta mixture into the baking dish, top with half of the sausage mixture, then repeat layers. Top with mozzarella cheese, cover, and bake at 375 degrees until bubbly, about 45 minutes.