Description
This Baked Ziti recipe features tender ziti pasta with a rich, creamy tomato and Italian sausage sauce, layered with mozzarella and pecorino Romano cheeses, then baked to bubbly perfection. A comforting Italian-American classic perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
Sauce and Cheese
- 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 ziti noodles and cook according to package instructions until very al dente, about 7 minutes. Drain and return pasta to pot. Set aside.
- Preheat the oven: Set your oven to 425°F (220°C) and position the rack in the middle of the oven.
- Brown the sausage: Heat a large sauté pan over medium-high heat. Crumble in the sausage and cook, breaking it apart, until lightly browned and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer sausage to a plate.
- Sauté garlic & make sauce: Drain all but 1 tablespoon fat from pan; add olive oil if needed to make 1 tablespoon fat. Lower heat to low, add minced garlic, and cook, stirring constantly until fragrant and soft, about 1 minute. Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes.
- Combine cream, cheese, sausage and basil: Stir in heavy cream, ⅓ cup pecorino Romano, cooked sausage, and fresh chopped basil in the sauce. Mix thoroughly.
- Mix pasta with sauce: Pour the hot sauce mixture into the pot with the cooked pasta. Gently stir until evenly 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) evenly on top. Add the remaining pasta mixture, then top with the remaining mozzarella and pecorino Romano cheeses.
- Bake the ziti: Place the dish uncovered in the preheated oven. Bake for 15 to 20 minutes, until the cheese is melted, bubbly, and starting to brown.
- Garnish and serve: Remove from oven and sprinkle with additional fresh basil before serving.
Notes
- Make-Ahead/Freezer-Friendly: Assemble and cover the dish; refrigerate up to 2 days or freeze up to 3 months. Defrost overnight in refrigerator if frozen.
- To bake later: Cover tightly with aluminum foil and bake at 425°F for 25 minutes. Remove foil and bake uncovered for 10 to 15 minutes until cheese is browned and hot through.
- Undercook pasta slightly as it will continue cooking in the oven to prevent mushiness.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
