Recipes Ingredients Meat & Poultry Chicken Baked Ziti with Sausage 3.3 (597) 34 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 6, 2015 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. Ingredients Coarse salt and ground pepper 1 tablespoon olive oil 1 medium red onion, chopped 4 cloves garlic, minced ¼ cup vodka (optional) 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands ½ teaspoon dried oregano ½ cup heavy cream 1 pound ziti 10 ounces baby spinach 12 ounces smoked chicken sausage, halved lengthwise and sliced ¼ inch thick 6 ounces fontina cheese, 4 ounces cut into ½-inch cubes and 2 ounces coarsely grated ¼ cup grated Parmesan cheese Directions Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes. Cook's Notes To freeze, prepare the dish through step 4; let cool completely before covering tightly with plastic wrap and placing in the freezer. If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5. Print