Description
This classic Baked Ziti recipe features tender ziti pasta combined with a rich, creamy tomato and Italian sausage sauce, topped with melted mozzarella and pecorino Romano cheeses. Perfectly baked to a golden, bubbly finish, this comforting Italian-American favorite is ideal for family dinners or entertaining.
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 according to the package directions for very al dente, about 7 minutes. Drain and return the pasta to the pot. Set aside.
- Preheat the oven: Set the oven to 425°F (220°C) and position the rack in the middle.
- Prepare the sausage: Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and cooked through, about 5 to 6 minutes. Transfer the cooked sausage to a plate with a slotted spoon.
- Sauté the garlic: Drain all but 1 tablespoon of fat from the pan, adding olive oil if needed. Reduce heat to low and add the minced garlic. Cook, stirring constantly, until soft but not browned, about 1 minute.
- Simmer the tomato sauce: Add crushed tomatoes, salt, sugar, and crushed red pepper flakes to the pan. Simmer uncovered for 10 minutes.
- Combine sauce and cream: Stir in the heavy cream, ⅓ cup of pecorino Romano, cooked sausage, and chopped basil until evenly combined.
- Mix pasta and sauce: Pour the sauce mixture into the pot with pasta and gently stir to combine well.
- Assemble the casserole: Spoon half the pasta mixture into a 9 x 13-inch baking dish. Sprinkle with half the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Layer the remaining pasta mixture on top, then sprinkle with the remaining mozzarella and pecorino Romano.
- Bake: Bake uncovered in the preheated oven until cheese is melted and lightly browned, about 15 to 20 minutes.
- Serve: Garnish with additional fresh basil and serve hot.
Notes
- Make-Ahead/Freezer-Friendly: Assemble the dish, cover, and refrigerate up to 2 days in advance or freeze up to 3 months. If frozen, defrost overnight in the refrigerator.
- To bake from refrigerated or frozen, cover tightly with aluminum foil and bake at 425°F for 25 minutes, then uncover and bake an additional 10 to 15 minutes until cheese is browned and pasta is heated through.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
