As a food enthusiast, I am always on the lookout for that next unforgettable recipe. One dish that has captured my heart and stomach is Maggiano’s Little Italy Taylor Street Baked Ziti. This isn’t your run-of-the-mill pasta bake; it’s a culinary masterpiece that screams comfort with each bite. It’s one of those dishes that pairs perfectly with a fresh Italian Pasta Salad filled with chickpeas, veggies, and drizzled with homemade zesty Italian dressing. If you’re hosting a summer gathering, this combination is bound to be a crowd-pleaser.
I recall the first time I tasted Maggiano’s Little Italy Taylor Street Baked Ziti. It was love at first bite. The robust Pomodoro sauce wrapped around al dente pasta, with mild Italian sausage and melted cheeses, was a sensory delight.
What makes this dish unique isn’t just the flavors but the simple, family-friendly preparation. Let’s dive into what makes this recipe a showstopper and how you can replicate it in your own kitchen.
You will also like the following Dinner recipes!
What is Maggiano’s Little Italy Taylor Street Baked Ziti?
Maggiano’s Little Italy Taylor Street Baked Ziti is a hearty dish that captures the essence of Italian comfort food. This casserole combines rigatoni pasta baked with Pomodoro sauce, Italian sausage, sliced provolone, and grated Parmesan cheese. The result is a bubbling, cheesy, deeply flavorful dish that’s perfect for any occasion.
The Ingredients
To create this delightful dish, you’ll need the following ingredients:
Pomodoro Sauce:
- 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
How to Make Maggiano’s Little Italy Taylor Street Baked Ziti?
Before we delve into the detailed steps, let me give you a bird’s-eye view. First, we make the Pomodoro Sauce. Then, we mix the sauce with pasta and sausage, layer it with cheeses, and bake until bubbly.
Step-by-Step Directions
Step 1: Prepare the Pomodoro Sauce
Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until they caramelize. Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate.
Step 2: Season the Sauce
Add granulated sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Allow the sauce to simmer, blending all the flavors together.
Step 3: Add Creaminess
Stir in the reduced-fat half-and-half and red pepper flakes. Simmer for another 10-15 minutes until the sauce thickens to a luscious consistency.
Step 4: Cook the Pasta
Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
Step 5: Brown the Sausage
In a separate pan, cook the mild Italian sausage, breaking it into crumbles until fully cooked. Combine the sausage with the Pomodoro sauce and pasta.
Step 6: Assemble the Dish
Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the Pomodoro sauce mixture. Arrange half of the pasta and sausage mixture on top. Layer with slices of provolone cheese, then cover with another layer of the pasta mixture. Top with freshly grated Parmesan cheese.
Step 7: Bake
Bake the assembled dish for 20-25 minutes, or until the cheese is bubbly and golden brown.
Notes
- Use fresh herbs if possible for a more vibrant flavor.
- Adjust seasoning to taste; some might prefer a bit more salt.
- Don’t overcook the pasta; al dente is perfect for continued cooking in the oven.
- Vegetarian alternative: skip the sausage and add sautéed mushrooms and spinach.
- Prep ahead: You can prepare the sauce a day in advance to save time.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze portions for up to three months. Just reheat in the oven until sizzling hot for that fresh-out-of-the-oven taste.
Nutrition Information
Serving Suggestions
- Serve with Garlic Bread: Warm, buttery garlic bread makes for a perfect side to soak up the Pomodoro sauce.
- Pair with a Fresh Salad: A crisp green salad with a tangy vinaigrette balances the richness of the ziti.
- Enjoy with Wine: Pair with a glass of a robust red wine like Chianti or Zinfandel.
- Complement with Roasted Veggies: Oven-roasted zucchini, bell peppers, and eggplant make a healthy and delicious pairing.
- Top with Fresh Basil: Garnish with fresh basil leaves for an added burst of flavor and color.
What Other Substitutes Can I Use in Maggiano’s Little Italy Taylor Street Baked Ziti?
- Ground Turkey: Swap the Italian sausage with lean ground turkey for a lighter option.
- Whole Wheat Pasta: Use whole wheat rigatoni to add more fiber and nutrients.
- Gluten-Free Pasta: For a gluten-free version, use your favorite gluten-free pasta.
- Vegan Cheese: Substitute dairy cheese with vegan cheese alternatives if you’re dairy-free.
- Crushed Tomatoes: In a pinch, you can use fresh tomatoes instead of canned.
Maggiano’s little italy taylor street baked ziti recipe
Equipment
- Large pot
- Medium heat
- Large mixing bowl
- 9×13 inch baking dish
Ingredients
Pomodoro Sauce
- 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
- Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until they caramelize. Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate.
Step 2: Season the Sauce
- Add granulated sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Allow the sauce to simmer, blending all the flavors together.
Step 3: Add Creaminess
- Stir in the reduced-fat half-and-half and red pepper flakes. Simmer for another 10-15 minutes until the sauce thickens to a luscious consistency.
Step 4: Cook the Pasta
- Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
Step 5: Brown the Sausage
- In a separate pan, cook the mild Italian sausage, breaking it into crumbles until fully cooked. Combine the sausage with the Pomodoro sauce and pasta.
Step 6: Assemble the Dish
- Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the Pomodoro sauce mixture. Arrange half of the pasta and sausage mixture on top. Layer with slices of provolone cheese, then cover with another layer of the pasta mixture. Top with freshly grated Parmesan cheese.
Step 7: Bake
- Bake the assembled dish for 20-25 minutes, or until the cheese is bubbly and golden brown.
Notes
- Use fresh herbs if possible for a more vibrant flavor.
- Adjust seasoning to taste; some might prefer a bit more salt.
- Don’t overcook the pasta; al dente is perfect for continued cooking in the oven.
- Vegetarian alternative: skip the sausage and add sautéed mushrooms and spinach.
- Prep ahead: You can prepare the sauce a day in advance to save time.
Nutrition
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes, you can assemble the baked ziti a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Bake it just before serving.
2. What’s the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) until hot and bubbly. Microwaving is an option, but oven reheating retains texture better.
3. Can I use different types of cheese?
Absolutely, feel free to experiment with different cheeses like mozzarella, asiago, or fontina for varied flavors.
4. Is there a vegetarian version of this recipe?
Yes, omit the sausage and add vegetables like bell peppers, zucchini, or mushrooms for a delicious vegetarian alternative.
5. Can I halve the recipe?
Certainly! You can halve all ingredients to make a smaller portion, perfect for a small family or individual servings.
Conclusion
Maggiano’s Little Italy Taylor Street Baked Ziti is more than just a casserole; it’s a culinary journey into the heart of Italian comfort food. With each bite, you’ll experience a burst of rich flavors and a variety of textures that will have you coming back for seconds. Try this recipe for your next get-together or family dinner and watch it become an instant hit. Buon Appetito!
