Sunday, July 28, 2013

Baked Ziti in a White Wine and Tomato Cream Sauce with Italian Sausage

1/2 lb. penne rigate ($.25)
2 T. olive oil ($.15)
1/2 lb. white button mushrooms, chopped ($.69)
salt and pepper ($.05)
pinch of thyme and oregano ($.05)
1 pt. grape tomatoes, quartered ($1.00)
1/2 medium orange bell pepper, minced ($.20)
1/2 C. moscato or your favorite white wine ($.40)
1 1/2 T. basil ($.05)
1/4 tsp. each: paprika, oregano, fennel seed, and roasted garlic powder ($.15)
3 cloves of garlic, minced ($.15)
1/2 lb. cooked Italian sausage ($.65)
8 oz. can tomato sauce ($.29)
3-4 T. heavy cream ($.25)
1/4 C., plus 1 T. parmesan cheese ($.15)
1/2 C. mozzarella cheese ($.50)

Add 1 T. olive oil to a nonstick or cast iron pan (3-4 qt.) over medium high heat.  When oil is hot, add chopped mushrooms, thyme, and a pinch of oregano.  Cook over medium high heat for 3-5 minutes, stirring occasionally.  When just tender, season with salt and pepper to taste.  When fork tender, remove the mushrooms from the pan and set aside.

Add in tomatoes and all their juices, minced pepper, and minced garlic to the pan with 1 T. olive oil, season with salt and pepper.  Cook over medium high heat for 8-10 minutes. When tomatoes are tender, stir in wine and simmer until wine reduces by half (roughly 3-5 minutes).  Stir in heavy cream, tomato sauce, seasonings, and 1/4 C. parmesan.  Stir in mushrooms and Italian sausage.

Cook pasta according to package directions to al dente.  Drain and set aside.

Lightly grease a 8x8" baking dish and add sauce and pasta in layers.  Top with mozzarella cheese and 1 T. parmesan cheese and 1/2 tsp. basil if desired.  Bake at 400 for 12-15 minutes.

Serve with garlic bread and salad.

Yields: 4-6 servings
Cost: $4.98
Cost per serving: $1.25

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