Description
This classic Baked Ziti recipe offers a comforting Italian-American casserole featuring al dente ziti pasta, a rich and creamy tomato and sausage sauce, layered with ricotta cheese and topped with melted mozzarella and parmesan. Perfectly baked until bubbly and golden, it’s a hearty meal ideal for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 pound uncooked ziti or penne pasta
Meat and Sauce
- 1 pound Italian sausage
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy/whipping cream
- 1/2 teaspoon salt
- Pepper, to taste
- 1 teaspoon white sugar
Cheeses
- 8 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Chopped fresh parsley and/or basil (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F and position the rack in the upper third. Boil a large pot of salted water and cook the ziti for 2-3 minutes less than the package directions suggest to keep it firm. Drain and set aside.
- Cook Sausage and Onion: In a separate pot, cook the Italian sausage and chopped onion over medium heat until the meat is browned and the onions are soft, about 7-10 minutes, stirring occasionally to break up the sausage.
- Add Aromatics: Add minced garlic, Italian seasoning, and crushed red pepper flakes to the pot with the sausage and onions. Cook for about one minute until fragrant.
- Make Sauce: Stir in the crushed tomatoes, heavy cream, salt, pepper, and white sugar. Simmer for about 5 minutes until the sauce is heated through and flavors meld.
- Combine Pasta and Sauce: Add the drained pasta to the pot with the sauce and toss until thoroughly combined.
- Layer Pasta and Ricotta: Spread half of the pasta mixture evenly in a 9×13 inch casserole dish to form the bottom layer. Dollop spoonfuls of ricotta cheese over this layer, distributing it roughly but evenly.
- Top with Remaining Pasta: Spoon the remaining pasta mixture over the ricotta layer, spreading it evenly but without stirring.
- Add Cheese Topping: Sprinkle the grated parmesan and shredded mozzarella evenly over the top layer of pasta.
- Bake: Bake the assembled casserole uncovered for 20 minutes until hot and bubbly.
- Broil for Browning: Switch the oven to broil and watch closely as you brown the cheese topping, taking care not to burn it.
- Serve: Remove from oven and garnish with chopped fresh parsley and/or basil if desired. Serve warm.
Notes
- Use Italian sausage with or without casing to suit your preference; remove casing if desired before cooking.
- The white sugar balances the acidity of the tomatoes but can be omitted if preferred.
- Do not overcook the pasta initially; it will finish cooking in the oven, ensuring a perfect texture.
- Watch carefully when broiling as cheese can brown rapidly and burn.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less creamy.
