Speedy Baked Ziti

Ingredients

1 pound sweet or spicy Italian sausage, removed from casings
1 tablespoon extra-virgin olive oil
3 cups store-bought marinara sauce, such as Rao’s
Kosher salt and freshly ground pepper
12 ounces ziti or rigatoni
1 cup chopped fresh basil leaves
1 ½ cups chopped mozzarella, divided
¾ cup ricotta
½ cup heavy cream
¼ cup grated Parmigiano-Reggiano

Directions

Step 1: Preheat oven to 425°F. Heat the oil in a large oven-proof skillet over medium-high heat. Add sausage and cook,
breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes.
Step 2: Stir in marinara sauce and 1 cup water. Season with salt and pepper; simmer 10 minutes.
Step 3: Meanwhile, cook 12 ounces ziti or rigatoni in a pot of salted boiling water until al dente, about 2
minutes less than package instructions. Reserve 1/2 cup pasta water; drain. Add pasta, reserved pasta
water, basil, and 3/4 cup chopped mozzarella to skillet; toss to combine. Season to taste.
Step 4: In a bowl, whisk together ricotta and heavy cream; season. Spoon mixture evenly on top of pasta.
Sprinkle with remaining 3/4 cup chopped mozzarella and Parmigiano. Transfer skillet to oven and bake
until ziti is browned and bubbly and edges begin to crisp, about 20 minutes. Let cool 15 minutes before
serving.

Here is my version of Neiman Marcus Dip (no bacon)

• 8 oz smoked sausage, chopped OR 1 1/4 cups cooked (in butter or oil) and finely chopped button or cremini mushrooms

• 1 (8-oz.) pkg. cream cheese, softened 

• 1 cup mayonnaise

• 8 oz. sharp Cheddar cheese, shredded 

• 1/2 cup thinly sliced green onions, plus more for garnish 

• 1/2 cup lightly toasted sliced almonds, plus more for garnish 

• 1/2 teaspoon smoked paprika if using mushrooms plus optional liquid smoke

• 1 tsp. black pepper 

• 1 tsp. hot sauce

Directions:

1. Cook sausage in a skillet until browned and some fat renders.  Chop it small while it’s warm.
2. If using mushrooms, cook them in a little butter or vegetable oil (not olive oil) and chop finely.
3. Mix cream cheese and mayo in a large bowl.
4. Fold in cheese, green onions, almonds, pepper, hot sauce, and cooked saugage/mushrooms until just combined. 
5. Add smoked paprika if using mushrooms. You can add a drop of liquid smoke if you want that flavor, but no more than 1 drop.
6. Garnish with more almonds and onions if desired.
7. Serve with your favorite crackers, crudites, or tiny thin slices of firm bread.