Description
This delightful Baked Ziti recipe combines tender pasta with a rich, creamy tomato and Italian sausage sauce, layered with mozzarella and pecorino Romano cheeses, then baked to golden perfection. It’s a comforting, crowd-pleasing Italian-American classic that’s perfect for family dinners or entertaining guests, offering a harmonious blend of flavors and textures.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
Sauce and Meat
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the ziti noodles and cook for about 7 minutes, just until very al dente. Drain the pasta and return it to the pot. Set aside to keep warm as it will finish cooking in the oven.
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle.
- Brown the sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the Italian sausage into the pan and cook for 5 to 6 minutes, breaking it apart with a wooden spoon until lightly browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
- Sauté garlic and create sauce base: Drain excess fat leaving about 1 tablespoon in the pan (or add a tablespoon of olive oil if needed). Lower the heat to low and add the minced garlic. Stir constantly for about 1 minute until fragrant and soft but not browned. Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to develop flavor.
- Finish sauce and combine: Stir in the heavy cream, ⅓ cup of pecorino Romano, cooked sausage, and chopped basil until well combined. Pour this sauce mixture into the pot with the cooked pasta and gently stir to coat all the noodles evenly.
- Assemble the baked ziti: Spoon half of the pasta and sauce mixture into a 9 x 13-inch (23 x 33 cm) baking dish. Sprinkle with half of the shredded mozzarella cheese (1 cup) and half of the remaining pecorino Romano (1½ tablespoons). Layer the remaining pasta mixture on top, then sprinkle with the rest of the mozzarella and pecorino Romano.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 15 to 20 minutes until the cheese is melted and lightly browned.
- Serve and garnish: Remove from the oven, sprinkle with additional fresh basil for a burst of color and flavor, and serve warm.
Notes
- Make-Ahead/Freezer-Friendly: Assemble the dish and cover it tightly. It can be refrigerated for up to 2 days or frozen for up to 3 months. If frozen, defrost overnight in the refrigerator before baking.
- Baking from chilled or frozen: Bake covered with aluminum foil at 425°F for 25 minutes, then uncover and bake for an additional 10 to 15 minutes until cheese is browned and pasta is heated through.
- For a milder dish, use sweet Italian sausage; for more heat, choose spicy sausage.
- You can substitute ziti with penne or rigatoni if unavailable.
- Ensure not to overcook pasta before baking to avoid mushiness.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 530
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
