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Cut down the length of each sausage with a sharp knife. Remove and discard casings. Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1.
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Simmer 10-15 minutes or until thickened. Meanwhile, boil ziti in salted water until al dente. Drain and rinse. In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese. Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan.
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Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside. Step 3 When pasta is done, heat oil in a large saucepan over medium-high. Add onion.
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Spread ½ cup marinara in the bottom of a 9x13-inch baking dish. In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper. In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse. Combine cooked ziti, ricotta cheese, mozzarella cheese, egg, and 1 1/2 cups spaghetti sauce in a medium bowl.
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Make the Ziti. Put the pasta, milk and water into a pot and season with a generous pinch of salt. Simmer over a medium flame until all the liquid is mostly absorbed. Stir so it absorbs the liquid evenly. Then add the marinara sauce and shredded cheese. Stir well until melted.
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Transfer half of the pasta to the casserole dish. Top with 1/2 of the shredded mozzarella and 1/2 of the grated parmesan. Add the remaining pasta and top with the remaining mozzarella and parmesan. Clear the edges of the pan so the cheese doesn't burn onto the dish. Bake at 350°F for 25 minutes.
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Baked Ziti is a staple dinner recipe at our house. Our boys LOVE this cheesy baked pasta recipe. My recipe makes a full 9×13-inch pan which makes it really good for feeding a crowd or having leftovers. Leftovers always come in handy, especially during the week and our boys are always happy to see baked ziti on the menu, even a few times in one.
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Make Sauce: Heat olive oil (2 tablespoons), over medium-high heat, in a large, high-sided skillet. Add onion (1 cup)and saute until translucent, about 5-7 minutes. Moderate heat so as not to brown onion. Turn heat to medium-low, add minced garlic (1 tablespoon), and cook until fragrant, 1-2 minutes.
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Step 2: Make the Sauce. Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan. Cook the sausage, 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.
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Stir the ricotta, 1/4 cup of the Parmesan, and salt together in a small bowl; set aside. Drain the pasta. When the pasta is ready, drain it in a colander or strainer. Sauce the pasta. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated.
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Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
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Preheat oven to 350 degrees Fahrenheit. Prepare the cheese topping in a small mixing bowl by combining cream cheese, ricotta, and parmesan. Mix together until smooth. Once the pasta is done, add it into the meat sauce and stir to combine. Pour it into a lightly greased 9x13 pan.
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Take it out of the fridge 30 minutes before baking. Remove any plastic wrap. Bake, uncovered, 350°F until lightly browned and bubbly, 60 to 70 minutes. Cover with foil if the top browns before the inside is fully heated. Freezing and reheating a baked ziti: Bake, covered with foil, at 350°F.
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Preheat oven to 400 degrees F. Bring a large pot of salted water to boil and add ziti. Cook the ziti until just al dente, about 10 to 12 minutes, and drain. Meanwhile, bring the marinara sauce to simmer in a large skillet. Stir in the ricotta and basil leaves. Spread ½ cup of the sauce in the bottom of a 15-by-10-inch Pyrex baking dish.
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Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking. Step 5. Once tomato sauce is done, stir in reserved pasta water. Step 6. Place pasta in a large bowl and add 2 cups sauce.
