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This crowd-pleasing Sunday (or any night of the week) dinner has a bright pesto-infused flavor. Make a meal out of it by serving alongside a fresh green salad and cheesy garlic bread.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage
1 large (2 cups) onion, chopped
2 tablespoons finely chopped fresh garlic
2 (28-ounce) cans crushed San Marzano tomatoes
1 tablespoon dried oregano
1 12 teaspoons salt
1 teaspoon sugar
12 teaspoon pepper
1 pound uncooked dried ziti pasta
8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
4 ounces (1 cup) shredded Provolone cheese
12 cup basil pesto
Fresh basil, if desired
STEP 1
Heat oven to 350°F.
STEP 2
Heat olive oil in large pot over high heat until oil shimmers. Add Italian sausage and onion. Cook 6-8 minutes or until sausage is browned. Stir in garlic; cook 1 minute. Add tomatoes, oregano, salt, sugar and pepper. Bring to a simmer; simmer 15-20 minutes or until sauce starts to thicken.
STEP 3
Cook pasta 2-3 minutes less than package instructions for al dente (about 7 minutes after water returns to boil). Drain.
STEP 4
Combine pasta and tomato sauce in 13x9-inch baking dish. Add mozzarella cheese; stir to combine. Top with Provolone cheese.
STEP 5
Bake uncovered 25 minutes until or until cheese is melted and lightly browned. Remove from oven. Drizzle evenly with pesto. Sprinkle with fresh basil, if desired.
You can make this pasta bake the day before serving. Refrigerate overnight, then bring to room temperature before baking.
