Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel

Recipe courtesy Emeril Lagasse, 1999

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
15 min
Level:
--
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 15 min
Total:: 45 min

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Ingredients

3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Salt
Freshly ground white pepper
Pinch nutmeg
6 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
1 large fennel bulb, cored and thinly sliced
Freshly ground black pepper
2 pounds hot Italian Sausage links, cut into 1/2-inch pieces
1 pound ziti pasta, cooked al dente
1/4 cup fresh basil, chiffonaded

Directions

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm.

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Saute for 3 to 4 minutes or until soft. Add the sausage and continue to saute for 3 to 4 minutes. Remove from the heat.

In a large mixing bowl, combine the pasta, sausage mixture and Mornay sauce. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.

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Comments & Reviews

recipe Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
Matthew Atlanta, GA 11-14-2009
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GREAT comfort pasta!
Rated: 5 stars out of 5

Very easy, very quick, and totally a crowd pleaser! Anybody can make this and love it. No need to stress about the oven... temp. 375 is fine, or whatever temp you have your oven set to. You just want the finished product bubbly, and hot through. I increased the amount of mornay sauce (I guess my family likes it extra rich) - I told them, "Don't worry, this will feed 400 people!" Thanks Emeril. Read more
recipe Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
nina san rafael, CA 10-18-2009
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Didn't blow my socks off.
Rated: 3 stars out of 5

This meal is easy to make and easy on the wallet. Unfortunately, however, I found it extremely mediocre. Not bad, just not... great. He also fails to list at what temp the oven should be and whether or not to cover the dish with foil. Also, he should mention what to do with the 1/2" pieces of meat - like, roll them into little meat balls or something like that. Mine were all different shapes and sizes and not "pretty" at all. DEFINITELY not a meal to entertain with - unless you need to feed the kids in a jiffy. I wouldn't make this one again. Sorry, Emeril. Read more
recipe Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
Culinary Aiken, SC 12-17-2008
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This is comfort food!
Rated: 5 stars out of 5

This is absolutely scrumptious! I made it with red bell pepper also because my grocery store did not have fennel that day. ... It is just delicious on a cold winter day! An ultimate comfort food and something unique! I use Mornay on a lot of different things--it is a wonderful sauce to have in your recipe box!Read more
recipe Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
karin chesapeake, VA 11-12-2008
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Great!
Rated: 5 stars out of 5

This was delicious, even though I did forget the basil!!! Also, I used 1 lb. crumbled and 1 lb. sliced cooked sausage. ... Absolutely delicious!Read more
recipe Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
Niki RSM, CA 08-23-2008
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Great Receipe
Rated: 5 stars out of 5

This was a great receipe. I substituted sauteed bell pepper and onions for the fennel and it was great. I really love the... alfredo sauce. I now use that in other dishes.Read more
recipe Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel
Nancy Rockledge, FL 07-07-2008
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POW
Rated: 5 stars out of 5

Great for a different pasta dish. Didn't do the fennel, however did blanch some brocolli florets to add some woodieness to... it. Turned out perfect. Thanks Emeril.Read more