Hearty Italian Wedding Pasta Bake with Sausage
80% authentic · Italian-American
A richer, more robust version of the classic, incorporating Italian sausage into the meatballs and adding a touch of cream for extra decadence.
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Ingredients
- Ground beef1/2 lb
- Mild Italian sausage, casing removed1/2 lb
- Parmesan cheese, grated1/2 cup
- Eggs2
- Breadcrumbs1/3 cup
- Milk1/4 cup
- Garlic, minced3 cloves
- Fresh basil, chopped2 tbsp
- Olive oil1 tbsp
- Onion, finely chopped1 small
- Crushed tomatoes28 oz can
- Heavy cream1/4 cup
- Kale, chopped1 bunch
- Ziti pasta1 lb
- Fontina cheese, shredded2 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large bowl, combine ground beef, Italian sausage, 1/4 cup Parmesan cheese, eggs, breadcrumbs, milk, 1.5 minced garlic cloves, chopped basil, salt, and pepper. Mix well and form into small meatballs.
- 2
Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, then remove and set aside.
- 3
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the remaining 1.5 minced garlic cloves and cook for 1 minute more.
- 4
Pour in the crushed tomatoes and bring to a simmer. Stir in the heavy cream. Add the browned meatballs back to the sauce. Simmer for 10 minutes.
- 5
Add the chopped kale to the sauce and cook until wilted, about 5-7 minutes.
- 6
Meanwhile, cook the ziti pasta according to package directions until al dente. Drain well.
- 7
Preheat oven to 375°F (190°C).
- 8
In a large bowl, combine the drained pasta, the meatball and kale sauce, and 1 cup of fontina cheese. Stir to combine.
- 9
Pour the mixture into a greased 10-inch cast-iron skillet or a 9x13 inch baking dish. Top with the remaining 1 cup of fontina cheese and 1/4 cup Parmesan cheese.
- 10
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
