Alabama Sausage Baked Ziti
Recipe courtesy of James K Jones from Kairos Kafe
3 cups cooked ziti pasta
1 pound (16 oz.) Conecuh Hickory Smoked Sausage (sliced)
4 cups Chunky Tomato Sauce (*recipe on the bottom)
1/4 cup Heavy Cream
1 cup Sour Cream
1 cup shredded Mozzarella Cheese
1 cup shredded Parmesan Cheese
Sea Salt (to taste)
Cracked White Pepper (to taste)
Dry Ranch Dressing Mix (to taste)
Preheat oven to 375. Spray a 9X12 casserole dish with cooking spray. Spoon in one cup of Tomato Sauce, and even it out into the bottom of the casserole dish.
In a large bowl combine pasta, remaining tomato sauce, sausage, sour cream, heavy cream, ranch mix, salt and white pepper, and 1/2 cup of each of the cheeses. With a plastic spatula, fold together, and pour the entire mixture into the casserole dish. Top with remaining cheeses. Cover with aluminum foil and bake for 45 minutes.
Uncover the dish and cook until cheese is golden brown.
This is a tried and true go-to meal that only needs a salad (or a veggie) and some bread to make it a perfect meal. You can also make the recipe a day ahead and store in the refrigerator. Just pop it in the oven when you're ready.
**Chunky Tomato Sauce
2- 28 oz. cans Crushed Tomatoes
1- 8 oz. can tomato paste
2 tablespoons Olive Oil
1 small sweet onion, diced
2 celery stalks, diced
1 piece of bacon, diced
1 tablespoon minced garlic
1 pinch fresh cracked white pepper
1 pinch sea salt
1 pinch celery salt
1 tablespoon oregano
1 tablespoon basil
1 tablespoon dry ranch dressing mix
Preheat a medium saucepan and add Olive Oil. Add in onion, garlic, bacon, celery and celery salt. Stir until onions become translucent, taking care not to burn the garlic. Add crushed tomatoes, tomato paste, basil, and oregano. Add Salt & Pepper to taste. Stir. Bring to a boil and then simmer for 15 - 20 minutes. Serve immediately or keep in the refrigerator for up to a week.
GDA Cooking - December 4, 2013