Baked Ziti Pasta
This creamy Baked Ziti combines al dente pasta with savory Italian sausage, rich tomato cream sauce, and melted mozzarella for a comforting, protein-packed dinner. Quick to assemble and perfect for families or potlucks, it can also be prepared ahead for a convenient make-ahead or freezer-friendly meal.
Equipment
- 1 large pot (for boiling pasta)
- 1 large sauté pan (nonstick preferred)
- Wooden spoon (for stirring sausage and sauce)
- Slotted spoon (for transferring sausage)
- 9 x 13-inch (23 x 33 cm) baking dish
- Measuring Cups and Spoons
Ingredients
- 1 lb ziti noodles
- 1½ lbs ground Italian sausage spicy or sweet, casings removed if needed
- 4 cloves garlic minced
- 1 28-oz can crushed tomatoes
- 1 tsp salt
- 1½ tsp sugar
- ¼ tsp crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup + 3 tbsp grated pecorino Romano or Parmigiano-Reggiano divided
- ⅓ cup fresh basil chopped, plus extra for garnish
- 8 oz mozzarella cheese shredded (about 2 cups)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti noodles and cook until very al dente, following package directions—around 7 minutes. The pasta will continue cooking in the oven, so undercooking slightly ensures it stays perfectly tender. Drain the noodles thoroughly and return them to the pot. Set aside while you prepare the sauce.
- Prepare the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center. This high heat helps melt the cheese and lightly brown the top, creating a perfectly golden finish.
- Cook the Sausage: Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan, breaking it apart with a wooden spoon. Cook until it is lightly browned and fully cooked through, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate. Leave 1 tablespoon of fat in the pan, adding a little olive oil if needed.
- Build the Sauce: Lower the heat to medium and add the minced garlic to the pan. Stir constantly for about 1 minute, until fragrant but not browned. Pour in the crushed tomatoes, then season with salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Add Cream and Cheese: Stir in the heavy cream, ⅓ cup of the pecorino Romano, cooked sausage, and chopped basil. Mix gently to combine, creating a rich, creamy sauce that evenly coats every bite of pasta.
- Assemble the Ziti: Transfer half of the pasta and sauce mixture into a 9 x 13-inch (23 x 33 cm) baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining pecorino Romano. Layer the rest of the pasta mixture on top and finish with the remaining mozzarella and pecorino Romano.
- Bake to Perfection: Place the dish in the preheated oven and bake uncovered for 15 to 20 minutes, until the cheese is fully melted and lightly browned. The aroma of melted cheese and sausage will fill your kitchen, signaling that it’s ready to serve.
- Garnish and Serve: Remove the baked ziti from the oven and let it sit for a few minutes. Sprinkle with extra fresh basil for color and flavor. Serve warm, directly from the dish, alongside a fresh salad or crusty bread for a complete, satisfying meal.
Notes
- For best results, cook the pasta slightly under al dente, as it will finish cooking in the oven.
- Use a combination of mozzarella and pecorino Romano for a rich, melty, flavorful topping.
- Fresh basil added at the end brightens the dish and enhances aroma.
- Adjust red pepper flakes to your preferred spice level.
- This recipe is freezer-friendly; assemble in advance for easy weeknight dinners or potlucks.
- Let the baked ziti rest for a few minutes before serving to avoid a watery sauce.
- Nonstick sauté pans reduce the need for extra oil and prevent sticking when cooking sausage.