Description
A comforting baked ziti recipe featuring al dente pasta combined with a rich and creamy sausage tomato sauce, topped with melted mozzarella and pecorino Romano cheeses, and baked to golden perfection. This classic Italian-American dish is perfect for family dinners and can be prepared ahead for easy serving.
Ingredients
Scale
For the Pasta
- 1 lb ziti noodles
For the Sauce
- 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 package directions until very al dente, about 7 minutes. Drain and return pasta to the pot. Set aside.
- Preheat the Oven: Set your oven to 425°F (220°C) and place the oven rack in the middle position.
- Cook the Sausage: Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, stirring and breaking apart, until lightly browned and just cooked through, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate.
- Sauté the Garlic: Drain all but 1 tablespoon of the fat from the pan. If necessary, add a tablespoon of olive oil. Lower heat to low, add minced garlic and cook, stirring constantly until soft but not browned, about 1 minute.
- Simmer the Sauce: Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to blend flavors.
- Finish the Sauce: Stir in heavy cream, ⅓ cup pecorino Romano, cooked sausage, and chopped basil until combined evenly.
- Combine Pasta and Sauce: Pour the sauce mixture into the pot with cooked pasta and gently stir to combine.
- Assemble the 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 and top with the remaining mozzarella and pecorino Romano.
- Bake: Bake uncovered for 15 to 20 minutes until the cheese is melted and lightly browned.
- Serve: Garnish with additional fresh basil and serve hot.
Notes
- The dish can be assembled ahead, covered, and refrigerated for up to 2 days or frozen for up to 3 months.
- If frozen, defrost overnight in the refrigerator before baking.
- For reheating refrigerated or defrosted baked ziti, cover tightly with aluminum foil and bake at 425°F for 25 minutes, then uncover and bake for another 10 to 15 minutes until cheese is browned and pasta is heated through.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
