Description
This classic Baked Ziti recipe features tender ziti pasta combined with a rich tomato and sausage sauce, creamy ricotta, and layers of melted mozzarella and Parmesan cheese. Perfectly baked to bubbly, golden perfection, this comforting Italian-American dish is ideal for family dinners or gatherings.
Ingredients
Scale
Sauce Ingredients
- 1/4 cup extra-virgin olive oil
- 1 lb. sweet Italian ground sausage
- 1 small yellow onion, finely chopped (about 1 cup)
- 4 cloves garlic, finely chopped, divided
- 4 tsp. kosher salt, divided, plus more to taste
- 1 (28-oz.) can crushed tomatoes
- 1 (28-oz.) can tomato puree
Pasta and Cheese Ingredients
- 1 lb. ziti rigate
- 1 (16-oz.) container whole-milk ricotta
- 1/2 tsp. freshly ground black pepper
- 1 1/2 cups finely grated Parmesan, divided
- 2 Tbsp. unsalted butter
- 1 Tbsp. finely chopped fresh basil
- 1 lb. shredded mozzarella
Instructions
- Prepare the Sausage: Preheat your oven to 375°F (190°C). In a medium saucepan over high heat, warm the extra-virgin olive oil. Add the sweet Italian ground sausage and break it up using the back of a spoon. Cook, stirring frequently, until the sausage is fully cooked and golden brown, about 10 to 15 minutes. Once done, transfer the sausage to a plate, leaving the rendered fat in the pan.
- Make the Tomato Sauce: Return the saucepan with sausage fat to medium-high heat. Add the finely chopped onion and cook, stirring occasionally, until softened and lightly golden, roughly 4 to 5 minutes. Stir in 3 cloves of the garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon of kosher salt. Add the crushed tomatoes and tomato puree, stirring occasionally. Let the sauce simmer and thicken for 25 to 30 minutes.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the ziti until al dente according to the package instructions. Drain the pasta and place it in a large bowl.
- Prepare the Ricotta Mixture: In a medium bowl, combine the whole-milk ricotta, freshly ground black pepper, 1/2 cup of grated Parmesan, 1 1/2 teaspoons kosher salt, and the remaining clove of garlic. Mix well.
- Finish the Sauce and Combine with Pasta: Remove the tomato sauce from heat and stir in the cooked sausage, unsalted butter, and fresh basil. Adjust seasoning with the remaining 1 1/2 teaspoons of kosher salt. Add the sauce along with the remaining 1/2 cup of grated Parmesan to the bowl with the cooked ziti. Toss everything together to combine thoroughly.
- Assemble the Baked Ziti: In a 15-by-10-inch baking dish, spread half of the pasta mixture evenly. Dollop half of the ricotta mixture over the pasta, then sprinkle with 1/4 cup Parmesan. Add the remaining pasta mixture as the second layer, followed by the rest of the ricotta mixture. Top with the shredded mozzarella and the final 1/4 cup of Parmesan cheese.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the cheese is melted, bubbly, and lightly golden brown, with sauce bubbling around the edges. Remove from oven and let rest for a few minutes before serving.
Notes
- Use whole-milk ricotta for the creamiest texture and richest flavor.
- For extra flavor, consider adding a pinch of red pepper flakes to the sauce during simmering.
- Leftovers can be refrigerated for up to 3 days; reheat covered in the oven at 350°F until warmed through.
- You can prepare the sauce and pasta ahead of time to save time before baking.
- Fresh basil can be substituted with dried basil; use about 1 teaspoon dried if fresh is unavailable.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Keywords: baked ziti, Italian pasta bake, sausage pasta, ricotta, mozzarella, tomato sauce, comfort food, baked pasta
