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Sausage & Mushroom Baked Ziti [Recipe]

Local Food Adventures • Jun 07, 2018

I recently made this baked ziti recipe after being inspired by an amazing annual sale Market Hall Foods was having on their dried pasta. Just looking at those noodles sitting in their containers made me want to dive in and run my hands through their smooth, cool texture. (You know the feeling, right?) Fortunately for Market Hall I have a bit of self control, but my mind went racing on what I could cook up.

Since I love vodka sauce and I recently purchased some house made sausages from Ver Brugge , I decided to combine two of my favorite finds on the Rockridge Neighborhood Heritage Food Tour and make this awesome Sausage & Mushroom Baked Ziti that I found on the Tiny New York Kitchen website.

Sausage & Mushroom Baked Ziti with Vodka Sauce

As I’ve mentioned with previous recipes that I’ve shared, practically the only way my family eats any more is thanks to my slow cooker. We just don’t have time in the evening to cook a healthy meal so that we can all eat together as a family at 6 pm, when our toddler is ready to eat. The nice thing with this baked ziti recipe is that it yields a lot and I’ve split it into a number of oven-safe dishes to freeze and eat later. Plus, like Thanksgiving dinner, letting the oils and flavors from the ingredients sit together for a while just makes it taste better ever.

Here is the full list of 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)

For the full recipe and instructions, see the online recipe.

Enjoy!

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