When I was growing up, we cooked and ate what I compassionately call Italian peasant food. What is that you say? It means that we use whatever ingredients we have on hand when we cook. My recipe for baked ziti is just that. I made calzones on Sunday, and I didn’t use all of the ingredients. I so hate to waste food —hence, Tuesday’s baked ziti.
Here’s what was leftover from the calzones: about one cup of browned crumbled Italian sausage, 2 cups of ricotta, an 8-ounce package of shredded mozzarella (already mixed in the ricotta), and 4-cups of home-made Pomodoro sauce. I buy pasta when it’s BOGO at Publix, so I had a box of ziti in the pantry. I also make this dish with rigatoni and penne (whatever I have at the time).
- 1 pound ziti
- 2 cups ricotta
- 1 cup shredded mozzarella
- ½ pound Italian sausage
- 2 tablespoons extra virgin olive oil
- 4 cups pomodoro sauce
- salt, pepper, granulated garlic