Ingredients

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

1 ½ pounds ground Italian sausage, hot or mild

1 medium yellow onion, finely chopped

5 garlic cloves, finely minced

2 tablespoons tomato paste

1 tablespoon packed light brown sugar

1 (28 ounce) can crushed fire roasted tomatoes

Kosher salt & fresh ground black pepper, to taste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 pound ziti pasta

15 ounces whole milk ricotta cheese

16 ounces low-moisture mozzarella cheese, grated by hand & divided

¼ cup grated parmesan cheese, divided

¼ cup basil chiffonade, divided

Instructions

Step 1: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray and set aside.

Step 2: In a large deep skillet or dutch oven, heat the olive oil and butter over medium-high heat. When hot and sizzling, add the ground sausage. Break up the sausage with a wooden spoon and cook until browned and lightly crispy, about 5-7 minutes.

Step 3: Add the chopped onion and sauté until tender and translucent, about 2-3 minutes. Stir in the garlic and cook until fragrant, about 1-2 minutes.

Step 4: Mix in the tomato paste and brown sugar until combined. Pour in the crushed tomatoes and stir well. Season with salt, pepper, oregano, basil, and garlic powder.

Step 5: Reduce heat to low and simmer the meat sauce for 15-20 minutes.

Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook the ziti pasta according to package instructions until al dente. Reserve ⅓ cup of pasta water, then drain the pasta.

Step 7: Add the cooked pasta to the sauce along with the reserved pasta water. Stir to combine and remove from heat.

Step 8: To assemble, spread half of the pasta in the prepared baking dish. Dollop ricotta cheese evenly over the pasta. Sprinkle half of the mozzarella and 2 tablespoons of parmesan cheese on top, followed by half of the basil chiffonade.

Step 9: Add the remaining pasta in an even layer. Top with the remaining mozzarella, parmesan cheese, and basil chiffonade.

Step 10: Bake at 375°F for 30 minutes or until the cheese is bubbly and golden around the edges.

Step 11: Let cool for 10 minutes before serving. Garnish with any remaining basil and enjoy!

Tips & Variations

For a milder flavor, use sweet Italian sausage instead of hot.

Substitute ziti with penne or rigatoni if needed.

Add a pinch of red pepper flakes to the sauce for extra heat.

Use fresh mozzarella for a creamier, less stringy texture.

Fresh basil chiffonade adds brightness; if unavailable, use fresh parsley or dried herbs.

FAQs

Can I make baked ziti ahead of time?

Yes, you can assemble the dish a day in advance, cover it tightly, and refrigerate. Bake it right before serving, adding a few extra minutes to the baking time if it’s cold from the fridge.