Bridget's Recipe Corner

 

Cooking when the weather is cold and nasty is one of my favorite things. As such, the spring blizzard last Thursday was a perfect day to be in the kitchen. I left work early, stopped by the store on my way home and decided a spicy pasta dish might be just right for dinner. Gotta say, I'm a carb lover, especially on cold days. I grabbed some Ziti, spicy sausage and some other necessary ingredients and I was on my way. Spicy baked Ziti was the result. It went over well with my family. I had to hide some of the leftovers just so I could it enjoy them again. Hope you enjoy it too. 

Cheesy & Spicy Baked Ziti
1 1/2 lbs. lean ground beef
3/4 lb. spicy Italian sausage, casings removed
2 shallots, finely chopped
1 clove garlic, minced
1 medium yellow onion, finely chopped
2 28 oz. cans crushed tomatoes
1 14 1/2 oz can Italian style diced tomatoes
1 28 oz. can Cherry tomatoes with basil (Bought this at Whole Foods - added great flavor
2 t. red pepper flakes (more or less, if desired)
1 t. white pepper
freshly ground black pepper
1-2 t. finely chopped oregano or 1 t. dried Italian seasonings)
3/4 c. red wine (remember to use something you would drink as well)
1 c. freshly grated Fontina cheese
3/4 c. freshly grated Parmigiano-Reggiano cheese
1 1/2 lbs. (boxes) Ziti (Barilla or DeCecco are best)
olive oil

Heat 1 t. olive oil in large pot. When hot, add beef and sausage. Cook well, until done. Remove meat from heat. I like to place the meat onto paper towels to blot off excess oil. Leave 1 t. drippings from pan and add 1 t. olive oil, if desired. Add onion, shallots and garlic. Cook approximately 3-4 minutes, until soft. Add the tomatoes, red wine and all seasonings, stir well. Reduce heat to simmer. Add meat, cover and let sit for 30-40 minutes - if time allows. Otherwise, let the sauce simmer for at least 20 minutes. Adjust seasonings as necessary. Preheat oven to 350°. Bring a large pot of water to boil, add pasta and cook to al dente. Drain well and return to pot. Carefully pour sauce into pasta pot, mixing well. Add the majority of the cheese, saving about 1/2 c. to sprinkle on top. Grease 13 x 9 pan with cooking spray. Spoon pasta into greased baking dish. Cover with foil and bake approximately 15-20 minutes. Remove foil, sprinkle with remaining cheese and return to oven, baking another 15 minutes or until bubbly.

I like to serve this dish with toasted, cheesy garlic bread and a freshly tossed green salad.