Description
This classic Baked Ziti recipe features perfectly cooked ziti pasta tossed with a rich, creamy tomato sauce made from crushed tomatoes, Italian sausage, fresh basil, and a blend of cheeses. Baked until bubbly and golden, this comforting Italian-American casserole is ideal for family dinners or make-ahead meals.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
Sauce
- 1½ lbs ground spicy or sweet Italian sausage, 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), 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 until very al dente, about 7 minutes according to package instructions. Drain well and return pasta to the pot; set aside.
- Preheat Oven: Preheat the oven to 425°F (220°C) and position the oven rack in the center.
- Cook Sausage: Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, stirring and breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate.
- Prepare Sauce Base: Drain all but 1 tablespoon of fat from the pan. If there is less than a tablespoon, add olive oil to make 1 tablespoon. Reduce heat to low, add the minced garlic and cook, stirring constantly, until soft and fragrant but not browned, about 1 minute.
- Simmer Tomato Sauce: Add crushed tomatoes, salt, sugar, and red pepper flakes to the pan. Simmer uncovered over low heat for 10 minutes to meld flavors.
- Add Cream, Cheese, and Herbs: Stir in heavy cream, ⅓ cup grated pecorino Romano, cooked sausage, and chopped basil until well combined.
- Combine Pasta and Sauce: Pour the sauce mixture into the pot with the cooked ziti and gently stir to combine evenly.
- Assemble the Casserole: Spoon half of the pasta mixture into a 9 x 13-inch (23 x 33 cm) baking dish. Sprinkle with half the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Layer the remaining pasta on top, then sprinkle with 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 before serving for a fresh aroma and flavor.
Notes
- Make-Ahead/Freezer Friendly: Assemble the dish, cover, and refrigerate for up to 2 days or freeze up to 3 months. To bake from frozen, defrost overnight in refrigerator. Bake covered tightly with foil at 425°F for 25 minutes, then uncover and bake an additional 10 to 15 minutes until cheese is browned and pasta heated through.
- For less spicy version, use sweet Italian sausage or mild sausage.
- Ensure pasta is slightly undercooked when boiling; it finishes cooking in the oven for perfect texture.
- Use fresh basil for garnish to enhance aroma and presentation.
Nutrition
- Serving Size: 1 cup (about 1/8 of recipe)
- Calories: 460
- Sugar: 6g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
