The Batch Lady baked sausage ziti

You can make the sauce for this baked sausage ziti and a similar spinach version simultaneously.

batch lady baked sausage ziti
Danielle Wood

SERVES 4 

PREP 20 MINUTES 

COOK 45 MINUTES 

6 pork sausages
300g dried ziti pasta
splash of olive oil
60g chopped onions, frozen or fresh
2 tsp chopped garlic, frozen or fresh
60g lardons
400g can chopped tomatoes
1 tsp dried Italian herb seasoning
115g ricotta cheese
115g grated mozzarella cheese
25g grated parmesan cheese

1. Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with foil. Put the sausages on the prepared tray and transfer to the oven for 10-15 minutes, until cooked through. 

2. While the sausages are cooking, place the pasta in a large pan and pour over boiling water to cover. Bring to the boil over a medium-high heat, then reduce to a simmer and cook according to packet instructions until just tender. 

If you are making the Baked Spinach Ziti, cook the pasta for that at the same time, ensuring you use a different pan.

3. While the pasta is cooking, heat a splash of olive oil in another pan over a medium heat, then add the onions, garlic and lardons and cook, stirring occasionally, until the lardons are crisp and golden. Add the tomatoes and Italian seasoning to the pan and stir to combine. Bring to the boil, then reduce to a gentle simmer while you prepare the other elements. 

Make the sauce for the Baked Spinach Ziti at the same time.

4. Drain and rinse the pasta, then place in a large baking dish. Slice the sausages into 1cm rounds, then add to the dish with the pasta. Pour over the sauce, then add all of the ricotta and half of the mozzarella. Stir the mixture until well combined, then scatter over the remaining mozzarella and all of the parmesan. 

TO COOK To cook straight away, simply transfer to an oven preheated to 180C/160C fan/gas 4 for 25-30 minutes, until golden and bubbling. Serve hot. 

TO FREEZE If you have space in your freezer, this can be left to cool, wrapped in a layer of clingfilm followed by a layer of foil, then frozen for up to three months. If you don’t have space, omit the final sprinkling of cheese and, once cooled, transfer the mixture to a freezer bag and freeze flat. 

TO COOK FROM FROZEN This can be defrosted overnight in the fridge or cooked directly from frozen. If defrosting first, cook as described above, until golden and bubbling. If cooking from frozen, double the cooking time, covering with foil if the top starts to catch and ensuring the dish is piping hot before serving. 

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