So easy and however so delectable.

Baked Napolitano ziti (you can also use penne as a substitute of ziti if you like) is a loaded combination of sauce, ziti, Italian sausage (test my clean Italian sausage), and cheese. The Italians are inclined to cook the ziti, pour a very simple tomato sauce on top rated, and consume it prior to major programs.

But the recipe I have produced is mostly for a primary course. Never neglect a tiny Chianti or other crimson wine with it. It is also pretty uncomplicated to make specially if you have the sauce built forward of time. I always use my Botticelli’s loaded Italian tomato sauce.

Components (6 servings):

* 1 1/4 pounds moderate Italian sausage

* 3 cups of tomato sauce (Botticelli’s rich Italian tomato sauce)

* 1 pound ziti or penne noodles

* 1/2 pound contemporary mozzarella cheese

* 2 tablespoons additional virgin olive oil

* Salt and pepper to flavor


Bake the sausage in an oven at 350 degrees F for about 30 to 40 minutes (until brown). As soon as it has cooked, slash each and every website link in 50 percent alongside the size and then minimize the halves up into about 1/4 to 1/2 inch parts. Reserve.


Preheat the oven to 350 levels F. Boil the pasta (use new if you can) in a number of quarts of salted h2o for about 8 to 10 minutes (al dente). Pour into a colander to get rid of the water. Place the olive oil in the identical pan you cooked the pasta. Increase the pasta and stir. Increase the tomato sauce and sausage alongside with the salt and pepper and combine properly. Pour anything into a large baking dish and minimize slices of mozzarella to deal with the best. Bake in the oven for 40 minutes or until the mozzarella has begun to brown.

Bon appetit.

Jack Botticelli