Nickel Allergy Friendly Easy Baked Ziti with Sausage
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Learn more →Ingredients
6 servings
- 1 lb ziti pasta
- 1 lb italian sausage, casings removed
- 1 jar (24 oz) marinara sauce
- ½ cup water
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp red pepper flakes (optional)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the ziti for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Reserve 1/2 cup of the pasta water, then drain the ziti through a colander.
- 2
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a spoon, for 6–8 minutes, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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