Easy Skillet Baked Ziti With Sausage And Ricotta Recipe

1. 1

   Place pasta in a large bowl and cover with hot water. Season generously with salt. Let rest, stirring twice during the first 10 minutes, while you prepare the other ingredients.

2. 2

   Use a hand blender or countertop blender to process tomatoes until mostly smooth, but still a little chunky. Set aside 3/4 cup of tomatoes. Combine remaining tomatoes, heavy cream, and chicken stock in a medium bowl. Season to taste with salt and set aside.

3. 3

   Heat oil and butter in a large straight-sided saute pan or Dutch oven over medium-high heat, swirling, until butter is mostly melted. Add sausage and cook, mashing with a potato masher or a whisk, until sausage is no longer pink, about 5 minutes. Add onion and garlic, reduce heat to medium, and cook, stirring frequently, until softened but not browned, about 5 minutes. Add oregano, red pepper flakes, and half of parsley and cook, stirring, until fragrant, about 1 minute.

4. 4

   Add tomato and cream mixture to pan with sausage. Drain noodles in a large colander set in the sink, then add to pan and stir to combine. Stir in half of ricotta, then rapidly stir in half of mozzarella cheese. (Do not over-stir, or the mixture will stretch and stick to your spoon.) Spoon reserved 3/4 cup tomatoes over top of pasta. Dollop with remaining ricotta and scatter remaining mozzarella over top. Sprinkle with half of Parmigiano-Reggiano. Cover and cook over the lowest possible heat for 3 minutes. Remove from heat and let rest, covered, for 5 minutes.

5. 5

   Uncover, sprinkle with remaining Parmigiano-Reggiano and parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.