This is the kind of recipe where you do a little work ahead of time, and it’s ready to go when you want to eat. It’s delicious, easy to prepare, and has the added benefit of being “baked” in a slow cooker. You don’t even have to boil the pasta before-hand. Brown the meat, then combine the sauce and pasta with it. Throw it all in the slow cooker for 3 hours, and all that’s left to do is to melt some cheese on top for 20 minutes.
It’s perfect for a Sunday lunch. Put it all together before you leave for church, and it’s ready to eat when you get back. ~ or ~ Assemble it before you go to soccer practice … or a game … or whatever, and dinner’s ready by the time you come home. Fun. Tasty. Convenient!
- 1 pound Italian Sausage (sweet or hot)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon dry oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces ziti pasta
- 28 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 1 tablespoon brown sugar
- 1 cup ricotta cheese (8 ounces)
- 1 cup mozzarella cheese (4 ounces)
- Fresh basil, chopped for garnish (optional)
- Tear off a 30 inch long piece of foil. Fold it over the long way so that it’s 4 inches by 30 inches. Line the inside of a slow cooker with the foil, forming a ring. Lightly coat the foil and bottom of the crock with non-stick spray.
- Stirring constantly, brown the Italian sausage in a dutch oven or 6-quart pot over medium-high heat until completely cooked. (7-10 minutes)
- Stir in chopped onion, and continue to cook for another 5 minutes, stirring constantly. Add the minced garlic, and cook for one more minute, continuing to stir.
- Reduce heat to medium, and stir in oregano, salt, and pepper until combined. Add the ziti, and continue to cook and stir for another 4 minutes.
- Remove from heat, and add diced tomatoes, tomato sauce, and brown sugar. Stir until completely incorporated.
- Pour mixture into the foil ring in the slow cooker. Cover and cook on low for 3 hours.
- When pasta is finished, remove foil, give it one stir, and top with ricotta and mozzarella cheeses. Replace lid, turn off heat, and let sit for 20 minutes for cheese to melt.
- Serve immediately, garnished with fresh chopped basil.
Tear off a 30 inch long piece of foil. Fold it over the long way so that it’s 4 inches by 30 inches.
Line the inside of a slow cooker with the foil, forming a ring, and lightly coat the foil and bottom of the crock with non-stick spray. The purpose of the foil is to prevent the pasta from burning around the edges. Three hours is a long time for it to be cooking, and you need a buffer to protect it from the heat.
In a large dutch oven or 6-quart pot over medium-high heat, brown
1 pound Italian Sausage (sweet or hot)
(7-10 minutes)
Stir in
1 medium onion, chopped
Continue to cook for another 5 minutes, stirring constantly.
Add
3 cloves garlic, minced
Cook for one more minute, continuing to stir.
Reduce heat to medium, and stir in
½ teaspoon dry oregano
½ teaspoon salt
½ teaspoon pepper
Mix until combined.
Add
8 ounces uncooked ziti pasta
Continue to cook and stir for another 4 minutes. The pasta will absorb the fat from the sausage, and this will prevent it from turning into mush as it’s cooking for 3 hours.
Remove from heat, and add
28 ounce can diced tomatoes
15 ounce can tomato sauce
1 tablespoon brown sugar
Stir until completely incorporated …
… like this.
Pour mixture into the foil ring in the slow cooker.
Cover and cook on low for 3 hours.
When pasta is finished, remove foil, and give it one quick stir.
Top with
1 cup ricotta cheese (8 ounces)
1 cup mozzarella cheese (4 ounces)
Replace lid, turn off heat, and let sit for 20 minutes for cheese to melt.
Garnish with fresh chopped basil, and serve immediately.
It’s so cheesy and …
… delicioso