Baked Ziti with Sausage Meatballs and Spinach

cooking.nytimes.com

Denise

1 pound sweet Italian sausage (pork, turkey or chicken), casing removed

2 tablespoons olive oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 tablespoon fresh oregano leaves, roughly chopped

1 teaspoon red-pepper flakes (optional)

2 (28-ounce) cans whole San Marzano tomatoes with their juices

5 ounces baby spinach

Kosher salt and black pepper

1 pound ziti, penne or other short, tubular pasta

1 (15-ounce) container ricotta

7 ounces crème fraîche (about 1 scant cup)

1 cup grated pecorino

¾ pound fresh mozzarella, cut or torn into ½-inch pieces

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer