Posted at Foodie Friday and Food on Friday
Before we get into the actual cooking part, I have something to say. My darling boy, who at 2 years old can barely talk, does not sleep through the night and is not potty trained, does know how to make tea. I caught him yesterday playing in the kitchen with one of his plastic cups, a teabag he got off the counter and a teaspoon. He also tried to get the milk out of the fridge to put in it, but I was in time to avert that disaster. But I like to think that I've managed to install in him a good sense of his mummy's culture. I mean, being British is just all about drinking tea, right? I normally let him 'help' when I'm making tea by letting him put the teabags in the cups, he gets pretty excited about it.
But yes, onto the food! This one is a great quick and easy meal.
- 1 pound ziti
- A splash of olive oil
- 1 medium yellow onion, diced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound Italian sausage
- 3 cloves garlic, minced
- 1/2 cup chopped fresh oregano (optional)
- 1 jar pasta sauce (Bertolli Marinara Sauce is best for this, but you can probably use any red sauce)
- 1/2 cup freshly grated Pecorino (Parmesan is fine too, I just prefer Pecorino.)
- 1 15-ounce container ricotta cheese
- 1 cup baby spinach (or more if you prefer)
- 1 'ball' fresh mozzarella, drained and torn into small pieces (1 cup grated mozzarella from a bag is absolutely fine too)
- Cook the ziti according to the package instructions. Heat oven to 400° F.
- In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cook until the onion is softened, about 5 minutes.
- Add the Italian sausage, increase heat to medium-high, and cook until no pink remains, about 8 minutes. Drain any liquid, add the garlic and oregano and cook for 2 minutes. Add the pasta sauce and heat for about 3 minutes. Remove from heat.
- Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again.
- Spread the mixture into a 9-by-13-inch baking dish and sprinkle with the mozzarella. Bake until the mozzarella melts and the top is starting to brown, about 15 - 20 minutes.