Before diving into the recipe, let’s think about what could complement this delightful dish. A crisp Italian salad with mixed greens, cherry tomatoes, and a zesty vinaigrette is perfect. A slice of garlic bread can also be great for sopping up sauce. Don’t forget a bottle of nice red wine, like a Chianti or Sangiovese, to round off your Italian feast.
Today, I’m sharing something close to my heart – Maggiano’s Little Italy Taylor Street Baked Ziti recipe. This dish is an absolute crowd-pleaser, perfect for family dinners or potlucks. As someone who’s deeply passionate about Italian cuisine, I promise you a mouthwatering experience.
What is Maggiano’s Little Italy Taylor Street Baked Ziti Recipe?
So, what makes this Ziti memorable? This recipe hails from Maggiano’s Little Italy, a well-known restaurant chain specializing in Italian-American cuisine. The Taylor Street Baked Ziti combines hearty rigatoni pasta, spicy Italian sausage, and a rich pomodoro sauce, then bakes everything to perfection with melted provolone and Parmesan cheese.
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How Does It Taste Like?
One word – sensational! Each bite is a delightful combination of al dente pasta, savory sausage, and rich, creamy sauce. The provolone cheese melts into gooey goodness, while the Parmesan adds a sharp finish. It’s like a warm hug in a bowl.
Why You’ll Love This?
Comfort Food: It’s the epitome of comfort, packed with flavors that satisfy your soul.
Easy to Make: The steps are simple and straightforward.
Family-Friendly: Even the pickiest eaters will love this.
Great for Leftovers: It tastes even better the next day!
Nutrient-Packed: Yes, it’s indulgent, but balanced with veggies and good fats.
Ingredients
Pomodoro Sauce:
- 8 cloves garlic, minced
- 1 large onion, finely chopped
- 7 tbsp extra virgin olive oil
- 8 – 14.5 oz cans crushed tomatoes
- 1.5 – 2 cups roasted red pepper puree (2 large roasted red peppers blended with 2 tbsp water)
- 2 – 6 oz cans tomato concentrate
- 4 tsp granulated sugar
- 1/4 cup + 2 tbsp dried basil leaves
- 1/4 cup + 2 tbsp dried Italian herbs
- 2 tsp ground black pepper
- 2 tsp kosher salt (adjust to taste)
- 1 cup reduced-fat half-and-half
- 1/2 tsp red pepper flakes for a touch of heat
Baked Ziti:
- 2 boxes rigatoni pasta
- 9+ cups Pomodoro Sauce
- 1.2 lb mild Italian sausage (casings removed)
- 12 slices provolone cheese
- Freshly grated Parmesan cheese to taste
Step by Step Directions
Step 1: Prepare the Pomodoro Sauce
First, let’s make the sauce. In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onions become translucent.
Step 2: Add Tomatoes and Peppers
Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate. Stir well to combine.
Step 3: Season and Simmer
Add sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Mix until well-combined. Let it simmer on low heat for about 30 minutes to allow the flavors to meld together. Stir occasionally.
Step 4: Finish the Sauce
Add the half-and-half and red pepper flakes. Stir, and let it simmer for another 5 minutes. Turn off the heat and set aside.
Step 5: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente (firm to the bite). Drain and set aside.
Step 6: Brown the Sausage
In a separate pan, cook the Italian sausage over medium heat until it’s browned and fully cooked. Break it up into small pieces as it cooks.
Step 7: Assemble the Ziti
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sausage, and about 7 cups of the Pomodoro sauce. Mix thoroughly.
Step 8: Layer the Dish
Spread a layer of the prepared mixture into a 9×13 inch baking dish. Arrange 6 slices of provolone cheese on top. Repeat another layer of pasta mix and the remaining provolone slices.
Step 9: Add Parmesan and Bake
Sprinkle freshly grated Parmesan cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Tips On Making Maggiano’s Little Italy Taylor Street Baked Ziti Recipe
- Use Quality Cheese: Always opt for freshly grated Parmesan and good-quality provolone.
- Don’t Overcook Pasta: Al dente is key as the pasta will continue to cook in the oven.
- Adjust Spices: Feel free to spice it up with more red pepper flakes if you like a kick.
- Oil the Baking Dish: Lightly oil the dish to prevent sticking.
- Let it Rest: Allow the baked ziti to rest for a few minutes before serving to let the flavors meld.
Nutrition Information
How Do You Store This Maggiano’s Little Italy Taylor Street Baked Ziti?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
What Other Substitutes Can You Use in Maggiano’s Little Italy Taylor Street Baked Ziti?
- Vegetarian Option: Use vegetarian sausage or just load up on veggies like zucchini and bell peppers.
- Gluten-Free: Use gluten-free pasta.
- Lower Fat: Opt for turkey sausage and reduced-fat cheeses.
- Spicy: Use hot Italian sausage and extra red pepper flakes.
- Different Cheese: Try swapping provolone with mozzarella or fontina for a different flavor profile.
Maggiano’s little italy taylor street baked ziti recipe
Ingredients
- 8 cloves garlic minced (or 1/4 cup pre-minced garlic)
- 1 large onion finely chopped
- 7 tbsp extra virgin olive oil
- 8 – 14.5 oz cans crushed tomatoes
- 1-1/2 – 2 cups roasted red pepper puree 2 large roasted red peppers blended with 2 tbsp water
- 2 – 6 oz cans tomato concentrate
- 4 tsp granulated sugar
- 1/4 cup + 2 tbsp dried basil leaves
- 1/4 cup + 2 tbsp dried Italian herbs
- 2 tsp ground black pepper
- 2 tsp kosher salt adjust to taste
- 1 cup reduced-fat half-and-half
- 1/2 tsp red pepper flakes for a touch of heat
Baked Ziti
- 2 boxes rigatoni pasta
- 9 + cups Pomodoro Sauce
- 1.2 lb mild Italian sausage casings removed
- 1 package sliced provolone cheese 12 slices
- Freshly grated Parmesan cheese to taste
Instructions
Step 1: Prepare the Pomodoro Sauce
- First, let’s make the sauce. In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onions become translucent.
Step 2: Add Tomatoes and Peppers
- Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate. Stir well to combine.
Step 3: Season and Simmer
- Add sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Mix until well-combined. Let it simmer on low heat for about 30 minutes to allow the flavors to meld together. Stir occasionally.
Step 4: Finish the Sauce
- Add the half-and-half and red pepper flakes. Stir, and let it simmer for another 5 minutes. Turn off the heat and set aside.
Step 5: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente (firm to the bite). Drain and set aside.
Step 6: Brown the Sausage
- In a separate pan, cook the Italian sausage over medium heat until it’s browned and fully cooked. Break it up into small pieces as it cooks.
Step 7: Assemble the Ziti
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sausage, and about 7 cups of the Pomodoro sauce. Mix thoroughly.
Step 8: Layer the Dish
- Spread a layer of the prepared mixture into a 9×13 inch baking dish. Arrange 6 slices of provolone cheese on top. Repeat another layer of pasta mix and the remaining provolone slices.
Step 9: Add Parmesan and Bake
- Sprinkle freshly grated Parmesan cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Notes
- Use Quality Cheese: Always opt for freshly grated Parmesan and good-quality provolone.
- Don’t Overcook Pasta: Al dente is key as the pasta will continue to cook in the oven.
- Adjust Spices: Feel free to spice it up with more red pepper flakes if you like a kick.
- Oil the Baking Dish: Lightly oil the dish to prevent sticking.
- Let it Rest: Allow the baked ziti to rest for a few minutes before serving to let the flavors meld.
Nutrition
Frequently Asked Questions
Q1: Can I make this in advance?
Absolutely! Prepare it up to the point of baking, then cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the covered baking time.
Q2: Can I freeze this dish?
Yes, you can. Assemble the dish in a freezer-safe container, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Q3: Is there a vegetarian version of this recipe?
Yes, replace the sausage with a plant-based alternative or use more vegetables like mushrooms, zucchini, and bell peppers.
Q4: What if I don’t have provolone cheese?
Mozzarella or fontina are good substitutes for provolone in this recipe. They both melt well and bring a delightful creaminess.
Q5: How can I prevent the pasta from becoming mushy?
Always cook your pasta until just al dente and remember it will cook a bit more in the oven.
Q6: What can I serve with this baked ziti other than a salad?
Garlic bread, sautéed spinach, or even roasted vegetables make excellent sides.
Conclusion
Maggiano’s Little Italy Taylor Street Baked Ziti, straight from my kitchen to yours. This dish is a true labor of love, bursting with flavor and perfect for any occasion. Gather your ingredients, carve out a little time, and treat yourself and your loved ones to this deliciously comforting meal. Trust me, your taste buds will thank you!
So, fire up your oven and get ready for some amazing homemade Italian fare. Don’t forget to share your creations and cooking stories with me in the comments below. Buon appetite!