Description
This classic Baked Ziti recipe features perfectly cooked ziti pasta tossed in a rich and creamy tomato sauce with spicy Italian sausage, topped with melted mozzarella and pecorino Romano cheeses. Baked until bubbly and golden, this hearty Italian-American casserole is the perfect comforting meal for family dinners or gatherings.
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
Cheese Topping
- 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 instructions until very al dente, about 7 minutes. Drain and return the pasta to the pot, then set aside.
- Preheat the oven: Set oven temperature to 425°F (220°C) and place the oven rack in the middle position.
- Cook the sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking it up with a wooden spoon, until lightly browned and cooked through, about 5 to 6 minutes. Transfer the sausage to a plate with a slotted spoon.
- Make the sauce: Remove all but 1 tablespoon of fat from the pan; if needed, add 1 tablespoon olive oil. Lower heat to low and add minced garlic. Cook, stirring constantly, until soft but not browned, about 1 minute. Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes.
- Combine sauce and pasta: Stir in heavy cream, ⅓ cup pecorino Romano, cooked sausage, and chopped basil into the tomato sauce. Pour the sauce mixture into the pot with the pasta and gently stir until combined.
- Assemble the casserole: Spoon half of the pasta mixture into a 9 x 13-inch baking dish. Sprinkle half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons) over the pasta. Add the remaining pasta mixture on top and then sprinkle with remaining mozzarella and pecorino Romano.
- Bake: Bake uncovered in the preheated oven until the cheese is melted and lightly browned, about 15 to 20 minutes.
- Serve: Garnish with additional fresh basil before serving for a fresh herbal note.
Notes
- Make-Ahead/Freezer-Friendly: The baked ziti can be assembled and refrigerated for up to 2 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator.
- When ready to bake from chilled or thawed, cover tightly with foil and bake at 425°F for 25 minutes. Uncover and bake an additional 10 to 15 minutes until cheese is browned and pasta is heated through.
- Cooking pasta al dente ensures it does not overcook during baking.
- Use fresh basil for best flavor, but dried can be substituted if needed (reduce quantity accordingly).
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
