Baked ziti with Italian sausage from The Make-Ahead Cook: 8 Smart Strategies for Dinner Tonight: More Than 150 Kitchen-Tested Recipes You Can Prepare on Your Schedule by America's Test Kitchen Editors

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Notes about this recipe

  • twoyolks on November 27, 2015

    This makes a decent make ahead casserole. The sauce for the ziti just didn't have enough depth of flavor to it to be really good. This was mostly about the cheese.

  • chawkins on November 20, 2015

    This can be made up to 24 hrs ahead of time, store in the fridge and pull out and bake later. Instead of mixing egg in with the ricotta, olive oil was used. I used a decent extra virgin olive oil and I could taste it in the final product.

  • jenmacgregor18 on November 12, 2015

    Preferred this version to ATK's Potluck version, which had too much cheese & cream for my taste. I used ground beef with Italian seasoning & fennel seed, with a little Worchester & soy sauce.

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