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Baked Ziti and Sausage

Baked Ziti and Sausage
This is my husband's favorite casserole, and he requests it often. He loves the combination of zesty Italian sausage and three types of cheese.—Christina Ingalls, Manhattan, Kansas
6 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 3 cups uncooked ziti or other small tube pasta
  • 1/2 pound Johnsonville® Mild Italian Sausage links
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 2 cups 2% milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 1 tablespoon minced fresh parsley
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Paprika

Directions

  • Cook pasta according to package directions. Drain; place in a large
  • bowl. In a small skillet, cook sausage over medium heat until no
  • longer pink; drain and cut into 1/2-in. slices.
  • In a large saucepan, melt butter. Stir in the flour, 1 teaspoon salt
  • and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to
  • coat.
© Taste of Home 2013

2 of 2

Baked Ziti and Sausage (continued)

Directions (continued)

  • In a small bowl, combine the egg, cottage cheese, parsley, and
  • remaining Parmesan cheese, salt and pepper. Spoon half of the pasta
  • mixture into a greased 2-1/2-qt. baking dish. Top with cottage
  • cheese mixture. Add sausage to the remaining pasta mixture; spoon
  • over the top. Sprinkle with mozzarella cheese and paprika.
  • Bake, uncovered, at 350° for 30-35 minutes or until a thermometer
  • reads 160°. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013