Southern Living 2016 Annual Recipes: Every Single Recipe From 2016 (Southern Living Annual Recipes) by Editors of Southern Living Magazine

Author:Editors of Southern Living Magazine [Editors of Southern Living Magazine]
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2016-11-29T05:00:00+00:00

The Modern Casserole

TAKE COMFORT IN THESE FIVE CROWD-PLEASING DISHES STARRING SOME OF OUR FAVORITE SEASONAL INGREDIENTS

SKILLET-BAKED ZITI WITH ANDOUILLE, TOMATOES, AND PEPPERS

An Italian-American classic gets a dose of Southern flavor. Other than cooking the pasta, you can pull this casserole together in a single skillet, making it ideal for busy weeknights.

12 oz. uncooked ziti pasta

1 Tbsp. olive oil

1 lb. andouille sausage, cut into ½-inch slices

½ small red bell pepper, cut into thin strips

½ small yellow or orange bell pepper, cut into thin strips

½ cup chopped sweet onion

2 tsp. minced garlic

2 (14.5-oz.) cans fire-roasted diced tomatoes

1 (8-oz.) can tomato sauce

2 tsp. granulated sugar

1 tsp. kosher salt

½ tsp. black pepper

3 oz. Parmesan cheese, shredded (about ¾ cup)

4 oz. mozzarella cheese, shredded (about 1 cup)

Basil leaves, for topping

1. Preheat oven to 350°F. Prepare pasta according to package directions, reducing boiling time to 8 minutes.

2. Cook sausage, peppers, onion, and garlic in hot oil in a 12-inch cast-iron skillet over medium-high, stirring often, until vegetables are soft and sausage has begun to brown slightly, 7 to 8 minutes. Stir in tomatoes, tomato sauce, sugar, salt, and pepper. Bring mixture to a simmer over medium, and add ½ cup of the Parmesan, stirring until melted. Stir in cooked pasta. Remove from heat, and sprinkle with mozzarella and remaining ¼ cup Parmesan.

3. Bake in preheated oven until mixture is bubbly and cheese is golden, 25 to 30 minutes. Let stand 10 minutes before serving.

SERVES 8 (serving size: about 2 cups) ACTIVE 20 min. TOTAL 50 min.

ANDOUILLE

This spicy, heavily smoked pork sausage is seasoned slowly and cooked over pecan wood and sugarcane to achieve its distinctive flavor and firm texture.

SHOP SMART: Andouille is sold ready-to-eat, with or without heating. Although it is fully cooked, it must be refrigerated.

COOKING TIP: Commonly associated with jambalaya and gumbo, andouille can be used in place of any spicy sausage, like hot Italian sausage or pepperoni.

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