Description
This classic Baked Ziti recipe features al dente ziti pasta smothered in a rich, creamy tomato sauce with spicy Italian sausage, garlic, fresh basil, and a melty blend of mozzarella and pecorino Romano cheeses. Baked to golden perfection, this hearty, comforting Italian-American casserole is perfect for family dinners or make-ahead meals.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
Sauce & Sausage
- 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
Cheese
- 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 according to the package directions for very al dente, about 7 minutes. Drain and return the pasta to the pot. Set aside as it will finish cooking in the oven.
- Preheat oven: Set the oven to 425°F (220°C) and position the rack in the middle.
- Cook sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the Italian sausage into the pan and brown it, breaking it apart with a wooden spoon, until just cooked through, about 5 to 6 minutes. Transfer sausage to a plate with a slotted spoon, leaving one tablespoon of fat in the pan. Add olive oil if needed.
- Sauté garlic and simmer sauce: Reduce heat to low. Add minced garlic to the pan and cook, stirring constantly, for about 1 minute until softened but not browned. Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to let the flavors meld.
- Finish sauce and combine: Stir in heavy cream, ⅓ cup pecorino Romano, cooked sausage, and chopped basil into the sauce. Pour this sauce mixture into the pot with cooked pasta and gently stir to combine.
- Assemble in baking dish: Spoon half of the pasta mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons). Add the remaining pasta mixture on top, then top with remaining mozzarella and pecorino Romano cheeses.
- Bake: Bake uncovered in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish and serve: Remove from the oven and sprinkle with additional fresh basil. Serve hot.
Notes
- Make-Ahead/Freezer-Friendly: Assemble and cover the dish, then refrigerate for up to 2 days or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator.
- To reheat from refrigerated or thawed, bake covered tightly with foil at 425°F for 25 minutes, then uncover and bake for another 10 to 15 minutes until the cheese is browned and pasta is hot.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 520
- Sugar: 7 g
- Sodium: 790 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
