Baked Ziti with a delicious creamy sauce.
Parma Rosa Baked Ziti
By Sue Lau | Palatablle Pastime
Happy Sunday! This week for Sunday Supper the TasteMakers have put together an amazing collection of Italian recipes for you to enjoy.
I decided to do ziti, which is similar to a favorite of my childhood (mostaccioli). And while it may be more American than authentic Italian, this recipe is sort of stylized after the way they serve ziti at the Buca di Beppo restaurant. And I did change it a wee bit from the way I usually make it, with dallops of ricotta. And instead stirred the ricotta right in and added orbs of fresh mozzarella to the sauce.
They call theirs parma rosa sauce because of the cream that is added, at least I think. The sauce itself kind of reminds me of vodka sauce except in this case I have used some dry red wine instead of vodka (and as for Buca di Beppo, I am not sure they use either one in theirs…)
Overall, this is pretty easy to make and you can get it done in about an hour. Pair with a nice tossed salad (did you see my creamy Italian salad dressing listed below?) and a slice or two of Italian loaf and you are all set. I hope this becomes part of your regular rotation.
Parma Rosa Baked Ziti
- 1 pound bulk Italian sausage
- 1 large onion, chopped
- 1 tablespoon chopped garlic
- 1 teaspoon dried oregano
- salt and black pepper to taste
- crushed red pepper flakes to taste
- 2 cups tomato puree
- 1/2 cup dry red wine
- 2 cups marinara sauce
- 16 ounces uncooked ziti pasta, cooked according to package directions
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 8 ounces fresh mozzarella balls (Ciliegine)
- Brown sausage with onion and drain any fat.
- Stir in garlic, oregano, salt, pepper, red pepper flakes, and the red wine; cook until wine evaporates.
- Add tomato puree and marinara sauce and simmer 15-20 minutes, covered.
- While sauce simmers, preheat oven to 350ºF.
- Cook ziti according to package directions and drain.
- Ladle one cup of the sauce into the bottom of Dutch oven.
- Stir the ricotta cheese into the remaining sauce along with the heavy cream and half the Parmesan cheese.
- Add half the cooked ziti to the pot, top with 2 cups of the sauce and press mozzarella balls (Celiegine) into the sauce.
- Top with remaining pasta, then the rest of the sauce and sprinkle with the remaining Parmesan, and sprinkle with the shredded mozzarella.
- Bake uncovered for 30 minutes.
From the kitchen of palatablepastime.com
The Sunday Supper Tastemakers are very pleased to present:
Favorite Italian recipes for you to enjoy.
Hosted by Manuela of Manu’s Menu
“Eating in Italy is essentially a family art, practiced for and by the family. The finest accomplishments of the home cook are not reserved like the good silver and china for special occasions or for impressing guests, but are offered daily for the pleasure and happiness of the family group.” ~Marcella Hazan
The Italians are passionate about eating and family as represented in the quote above by Marcella Hazan, the Godmother of Italian cooking. Enjoying our family around the dinner table is what #SundaySupper is all about, making this week’s event a perfect pairing. From A to Z and everything in between, let’s gather ’round the family table on today to enjoy an Italian feast!
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Eggplant Parmesan from Rants From My Crazy Kitchen
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
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What a scrumptious recipe! I love it!! Thanks for sharing it!
Looks so deliciously comforting!
Italian food is so comforting and your dish pleases the kids and adults with all that cheese.
Thanks! It is a very family friendly casserole.
What a beautiful recipe round up, and your baked ziti sounds incredible! I love baked pasta dishes so I’m definitely planning on giving this a try. Yum!
It’s very easy actually. Great for a weeknight!
Didn’t know what ziti was until I read this. Always looking to learn about cuisines of different cultures!
This is probably more Italian-American than authentic. Ziti is very similar to penne pasta and mostaccioli noodles if you’ve had those.
I love a baked pasta! I have never tried marsala in one before, it sounds amazing!
Thanks! Cooking with wine is always my idea of a good time!
I’ve never heard of Ziti before but oh my does it look right up my street. Thanks for sharing!
It is very much like penne although penne is usally with other types sauce, and it is quite a lot like mostaccioli which is regional.
Yum! Baked ziti what Sunday supper dreams are made of!!
It’s about time I posted it. Been meaning to for over ten years. LOL
Holy Cheese heaven!
My lasagna is cheesier if you can believe it. My daughter is worse than me—she wants all the meat out so there is room for even more cheese!
This is my idea of total comfort food!
Yes! Thanks, Heather!
This is such a delicious classic, Sue and yours looks absolutely perfect! When shall I stop over for dinner? ;-D
Too late! We ate it all. 😉 Lasagna night is coming soon though- I am notorious for adding too much cheese as well as making HUGE pans of it! 🙂
This looks and sounds absolutely delicious Sue! I love a tomato cream sauce too!
Cream makes everything delicious, doesn’t it?
This looks wonderful! I love ziti!
Rustic Italian at it’s best!
Thanks DB! I think I could eat it every day.
The ultimate comfort food…one of my all-time favorites. Looks absolutely delicious! Thanks for sharing 🙂
Glad you like it!
My family in a bowl right here!
What can you li in place of red wine?
I would just leave it out if you don’t partake of wine.