Pregnancy 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp red pepper flakes (optional)
- 1 cup whole-milk ricotta cheese
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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)
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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