Isernio's Sausage

Baked Ziti with Isernio's Meatballs

Pasta, Rice & Polenta

Shopping List:

For Meatballs:

1          lb. Isernio’s bulk Italian, chicken roll, or 1 pkg. links, mild or hot.

2          garlic cloves, minced.

¾         cup fresh bread crumbs

½         cup finely diced onion

½         cup minced flat (Italian) parsley leaves

1          egg, beaten lightly

1          tsp. salt

1          tsp. black pepper

4          Tb. olive oil

For Ziti:

1          pound ziti or penne pasta

1 ½      cups coarsely grated mozzarella cheese (about 6 ounces)

1          cup grated Romano cheese (about 3 ounces)

6          cups your favorite tomato sauce (or, try Isernio’s half-hour tomato sauce)

1          15-oz. container ricotta cheese

Let's Cook

1. In a bowl, mix together well the ground meat, garlic, bread crumbs, onion, parsley, egg, salt and pepper.  Form into meatballs about 1 inch in diameter.
2. In a large skillet, heat 2 Tb. oil over medium-high heat until hot.  Cook half of meatballs, turning, until browned and cooked through, about 4 minutes.  Transfer meatballs to paper towels to drain.  Brown remaining meatballs in remaining 2 Tb. of oil using the same method.
3. Preheat oven to 375°F.  Grease a 3 to 4 quart shallow baking dish.
4. In a pot of salted boiling water, cook pasta according to package directions until al dente, and drain well. 
5. In a small bowl, toss together mozzarella and Romano cheeses.
6. Spoon about 1 ½ cups tomato sauce and half of meatballs into dish, and spoon half of pasta on top.  Spread half remaining sauce and half cheese mixture over pasta.  Top with remaining meatballs and drop dollops of ricotta over meatballs.  Spread remaining pasta over ricotta and top with remaining sauce and remaining cheese mixture.
7. Bake on middle rack of oven for 30 to 35 minutes, or until golden on top.  Let stand 10 minutes before serving.

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