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!
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