Easy Baked Ziti with Sausage and Mushrooms

Easy Baked Ziti with Sausage and Mushrooms

This baked ziti with sausage and mushrooms is major comfort food. Print Baked Ziti with Sausage and Mushrooms Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 8-10   Ingredients 1 lb ziti noodles 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings) 8 oz mushrooms, sliced 1 28 oz jar Rao's Marinara sauce ½ cup grated Pecorino Romano (or Parmigiano Reggiano) cheese ⅓ cup chopped fresh basil, plus more for serving 8 oz whole milk mozzarella cheese, shredded (about 2 cups) Instructions Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside. Preheat the oven to 425°F and set the oven rack in the middle position. Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat. Add the mushrooms, sprinkle with salt and pepper, and saute until soft but not brown. Add the Marinara sauce, ⅓ cup of the Pecorino Romano, cooked sausage, mushrooms, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the...
Orecchiette with Broccoli Rabe and Sausage

Orecchiette with Broccoli Rabe and Sausage

Broccoli rabe, also known as rapini, has a pleasantly bitter flavor that is a great contrast to the sweet pork sausage in the sauce. Prepare this dish in cool-weather months, when broccoli rabe is in season. Print Pasta With Broccoli Rabe and Sausage Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  15 mins Cook time:  10 mins Total time:  25 mins Serves: 6   Ingredients 1 pound orecchiette 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 2 cloves garlic, finely chopped 2½ cups low-sodium chicken broth ⅛ teaspoon crushed red pepper 1 bunch broccoli rabe 4 tablespoons butter, cut into pieces 1 cup grated Parmesan (4 ounces) Kosher salt and black pepper Instructions Cook the pasta according to the package directions. Drain and return it to the pot. Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute. Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes. Toss the pasta with the sausage mixture and ¼ teaspoon each salt and pepper. 3.5.3229...
Lasagna with Sausage, Spinach and Mushrooms

Lasagna with Sausage, Spinach and Mushrooms

I tested and combined several lasagna recipes.  My version contains sausage, mushrooms, and spinach, and very little ricotta.  My kids love it! Print Lasagna Author: Kristin Prep time:  30 mins Cook time:  1 hour 15 mins Total time:  1 hour 45 mins Serves: 6-8   Ingredients Kosher salt 1 (16-ounce) box lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 1 (12-ounce) package mushrooms, stems removed, caps sliced 3 ounces fresh baby spinach 1 cup ricotta 1 cup grated Parmigiano-Reggiano, divided 1 egg 6-7 basil leaves, cut into chiffonade 48 ounces homemade or jarred marinara sauce ½ pound grated mozzarella Instructions Bring a large pot of salted water to a boil. Cook the lasagna noodles until they are soft and pliable, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool and reserve. Bring a large sauté pan to medium-high heat. Brown the sausage. Drain grease and remove from pan and reserve sausage. Add olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the spinach until wilted. In a small bowl, combine the ricotta, ½ the Parmigiano-Reggiano, the egg, and the basil. Mix to combine well and season with salt. Preheat the...
Prosciutto Roasted Chicken Piccata

Prosciutto Roasted Chicken Piccata

My husband found this recipe by Laura Vitale on the Rachael Ray show.  It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...
Tortellini Soup with Italian Sausage, Spinach and Tomatoes

Tortellini Soup with Italian Sausage, Spinach and Tomatoes

I had all of these ingredients on hand and adapted this from Gimme Some Oven.  It’s delicious and it’s a great way to get kids to eat spinach. Print Tortellini soup with Italian sausage, spinach and tomatoes Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 6-8   Ingredients 1 pound mild Italian sausage, casings removed 1 tablespoon olive oil 1 cup diced white onion (about 1 small white onion) 5 cloves garlic, minced 1 (28-ounce) can fire-roasted diced tomatoes 6 cups chicken stock ¼ cup roughly-chopped fresh basil leaves, loosely-packed 1 teaspoon salt ½ teaspoon black pepper 1 pound package frozen cheese tortellini (green/spinach pasta, if possible) 2 cups fresh baby spinach, packed freshly-grated Parmesan cheese, for serving Instructions Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a wooden spoon. Drain off any excess grease, then transfer the sausage to a separate plate and set aside. Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the diced tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through,...
Scampi Pasta

Scampi Pasta

My grandmother always laughed that in America, we call this “Shrimp Scampi,” as scampi means shrimp in Italian. My kids love this dish. Print Scampi Pasta Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 4   Ingredients ¼ cup olive oil 1½ pound peeled and deveined large shrimp 4 large garlic cloves, peeled and forced through a garlic press ½ teaspoon dried hot red-pepper flakes ½ cup dry white wine 1 teaspoon salt ½ teaspoon black pepper 5 tablespoons unsalted butter Juice of 1 lemon 1 pound capellini (angel-hair pasta) ½ cup chopped fresh flat-leaf parsley Instructions Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp and lemon juice. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. 3.4.3177...