No? You must not be from the Northeast!
Baked ziti, AKA pasta al forno is truly second best only to pizza. If you are an omnivore, adding in some Italian sausage is always a good thing. Fortunately my freezer had some of my homemade veggie Italian sausage (gluten free!), so it was added to the mix. Delizioso!
This can be a quick pantry meal if you already have a few things on hand, such as prepared tomato sauce and veggie sausage crumbles. Preparation is simple: heat tomato sauce, cook pasta, sautee crumbles (all of which can basically happen simultaneously), combine and grate cheese over the top and bake.
If you have to use gluten free pasta as I do, then this is a great dish for hiding the less than exciting texture of such pastas. It also can handle a variety of cheeses, great for using up odd bits and pieces out of your cheese drawer. (What? You don't have a cheese drawer? So sorry to hear that! Get started on that right away!)
Baked Ziti with Veggie Italian Sausage Crumbles
1/2 package ziti (penne or rigatoni will do if your market doesn't have "ziti" per see)
2 cups prepared tomato sauce (make your own)
1-2 cups veggie Italian sausage crumbles
2 cloves garlic, minced
1/2 cup mozzarella, grated
1/4 cup hard cheese (asiago, parmesan, pecorino romano), grated
Preheat oven to 350 degrees. Heat tomato sauce over low, slightly covered, until it is bubbling on low.
In a 8 or 9 inch oven proof cast iron pan, saute garlic in enough oil until it softens; add sausage crumbles and cook another 2-3 minutes to warm. Add hot sauce to crumbles and turn heat down to medium.