![]() Many grocers sell bulk Italian sausage (pictured above), which is simply ground sausage without the casings.Avoid fresh buffalo mozzarella, which is best suited for salads. (To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding.) Or, to save time time, use pre-shredded mozzarella just be sure it is made from whole milk. You can purchase a plastic-wrapped brick of mozzarella (pictured above and sold in the dairy case) and shred it yourself. For the mozzarella cheese, I recommend using whole milk mozzarella it melts beautifully.I use heavy cream to add richness instead. Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked.While the baked ziti is in the oven, throw together a big Italian salad and warm some bread, and dinner is served! What You’ll Need to Make Baked Ziti with Sausageīefore we get to the step-by-step instructions, a few words about the ingredients: ![]() To save time, go ahead and use pre-shredded mozzarella cheese from a bag just be sure it’s made from whole milk (low-fat won’t taste nearly as good). Loaded with Italian sausage, which packs a ton of flavor, it’s similar to meat lasagna but without the fuss it’s easy enough for a weeknight but also special enough for company and it makes a great prep-ahead potluck dish. This baked ziti is a MAJOR family-pleaser. Photo by Johnny Miller, (Clarkson Potter, 2021) ![]()
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