Baked Ziti With Sausage And Ricotta
|Flour||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|White wine||1 Cup (16 tbs)|
|Ricotta cheese||1 Pound|
|Parmesan cheese/Asiago cheese||1 Cup (16 tbs), freshly grated|
|Egg||1 , lightly beaten|
|Minced parsley||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Sweet italian sausage||1⁄2 Pound, cooked and sliced|
Heat chicken stock and wine together.
Melt 4 Tbsp of the butter in medium pot.
Add flour and stir with a whisk, cooking over medium heat 2 minutes.
Add stock and wine.
Cook, stirring, 15 minutes, till medium thick and smooth.
Mix ricotta, half Parmesan or Asagio, egg, 1 Tbsp parsley, salt and pepper to taste.
Boil ziti five minutes or till half done.
Drain and toss with remaining butter.
Into buttered three-quart casserole, alternate layers of pasta, sauce and cheese, ending with pasta.
Top with cooked sausage and rest of parsley.
Cover and bake for 30 minutes at 350°F.
Uncover and bake 10 minutes longer.
Top with rest of grated cheese.