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Maggiano’s little italy taylor street baked ziti recipe

Maggiano’s little italy taylor street baked ziti recipe

Anna Warden
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. 
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course main dish
Cuisine American
Servings 10 Servings
Calories 345 kcal

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

Calories: 345kcal
Keyword Maggiano’s little italy taylor street baked ziti recipe
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