BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGù
How to Make Baked Ziti with Spicy Pork and Sausage Ragù
Categories Garlic Pasta Pork Tomato Sauté Super Bowl Mozzarella Bacon Carrot Red Wine Winter Thyme Potluck Simmer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
- *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.
MY SPICY BAKED ZITI
A great combination of all of the Baked Ziti recipes from here and Allrecipes.com. Can add Provolone cheese if desired and substitute ground beef or mild Italian sausage. Can also add more hot sausage to make it spicier
Provided by khott13
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Cook Ziti according to package directions (al dente is preferred).
- In a large skillet, cook the Sausage, Onions and Garlic in Olive Oil until the sausage is browned.
- Add Spaghetti Sauce, Tomato, Tomato Paste, Chicken Broth, Rosemary and Oregano.
- Reduce heat and simmer for 20 minutes.
- Mix Ricotta, Egg, and Parsley in a large bowl.
- Mix 1/3 of the sausage mixture with the cooked Ziti pasta.
- Place half of the Ziti mixture in a 13x9x2 in baking dish.
- In the following order, spread the Ricotta mixture over the Ziti, followed by half of the Parmesan and Mozarella cheeses, and then an additional 1/3 of the sausage mixture.
- Then layer the rest of the Ziti, remaining sausage mixture, mozzarella cheese, and Parmesan cheese, finishing with the Basil.
- Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 737.5, Fat 35.9, SaturatedFat 15.2, Cholesterol 111.9, Sodium 1739.2, Carbohydrate 66.4, Fiber 4, Sugar 15.1, Protein 36.8
SPICY PORK BAKED ZITI WITH RAGU
I found this recipe on Bon Appetit. I have made it a few times now and love it. Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat. Its so good.
Provided by Dancer
Categories Pork
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in heavy large pot over medium-high heat.
- Add pancetta and sauté until brown and crisp.
- Using slotted spoon, transfer pancetta to bowl.
- Sprinkle pork with salt and pepper.
- Add half of pork to drippings in pot; sauté until brown, about 7 minutes.
- Transfer to bowl with pancetta.
- Repeat with remaining pork.
- Add sausage to same pot.
- Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
- Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.
- Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes.
- Add wine and bring to boil, scraping up browned bits.
- Add pancetta and pork with any accumulated juices; boil 2 minutes.
- Add tomatoes with juice.
- Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù.
- Gently press pork pieces with back of fork to break up meat coarsely.
- Season ragù to taste with salt and pepper.
- (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.).
- Preheat oven to 400 degrees.
- Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain pasta; mix into ragù.
- Season mixture to taste with salt and pepper; transfer to prepared dish.
- Sprinkle both cheeses over.
- Bake until heated through and golden, about 20 minutes.
Nutrition Facts : Calories 1294.1, Fat 67.8, SaturatedFat 25.2, Cholesterol 201.4, Sodium 1327.4, Carbohydrate 91.3, Fiber 6.3, Sugar 10.8, Protein 62.6
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- Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
- Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
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