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1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
ricotta cheese (whole milk)
creme fraiche
pecorino cheese
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
ziti (dry)
kid friendly
has meat
(?)
Has meat from:
italian sausage
has pasta
(?)
Has pasta from:
ziti (dry)
has seafood
mediterranean
(?)
Not Mediterranean due to:
creme fraiche
vegan
(?)
Not vegan due to:
ricotta cheese (whole milk)
creme fraiche
egg (large)
pecorino cheese
italian sausage
mozzarella cheese (whole milk)
vegetarian
(?)
Not vegetarian due to:
italian sausage
pescetarian
(?)
Not pescetarian due to:
italian sausage
paleo
(?)
Not paleo due to:
ricotta cheese (whole milk)
creme fraiche
pecorino cheese
ziti (dry)
mozzarella cheese (whole milk)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
 
1
cup
can use heavy cream.
 
1
whole
 
1
cup
can use Parmigiano Reggiano.
 
2
tbsp
 
1
whole
medium size, chopped.
 
2
cloves
thinly sliced.
 
1
tsp
can use less if sensitive to spice.
 
1
tbsp
chopped, optional.
 
1
lb
spicy if desired, casing removed.
 
2
cans
Use one 28 ounce can and one 14 oz can.
 
1
lb
 
5
ounces, weight
leaves removed from stems and thinly sliced, or baby spinach.
 
3/4
lbs
cut into 1/2 inch pieces.
 
 
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PREPARATION
1.
In a large bowl, combine the ricotta, crème fraîche, egg, and 1/2 cup of the Pecorino or Parmigiano Reggiano. Season with salt and pepper and set aside.
2.
Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
3.
Add the garlic, red pepper flakes, and oregano, if using, and cook for 2 minutes more.
4.
Add the sausage and cook until browned, breaking up the meat with the back of a wooden spoon.
5.
Add the tomatoes and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
6.
Preheat oven to 400ºF.
7.
While meat sauce is simmering, cook pasta.
8.
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
9.
Add the greens to the sauce with 1/2 cup pasta water, stirring until it wilts.
10.
Remove from the heat. Stir half of the sauce into the ricotta mixture.
11.
Add the pasta and toss together to coat.
12.
Pour the pasta into a 9x13-inch baking dish. Top with the remaining sauce.
13.
Sprinkle the mozzarella and remaining Pecorino or Parmigiano Reggiano over the top and bake until the cheese starts bubbling, about 20 minutes.
14.
Set the oven to broil and broil until the cheese and pasta are browned in spots, about 5 minutes more(Note: keep a close watch the entire time—a minute or two might be all it needs.) Remove from the oven and let rest for 5 minutes before serving.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 2782
Protein 61.2 g
Carbohydrates 184 g
Iron 0.99 mg
Fiber 25.4 g
Calcium 350 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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