Description
This delicious baked ziti recipe features al dente pasta combined with a rich, creamy tomato and Italian sausage sauce, layered with ricotta, parmesan, and mozzarella cheeses. Baked to bubbly perfection and finished under the broiler for a golden cheesy crust, it’s a comforting and satisfying Italian-American classic perfect for family dinners.
Ingredients
Scale
Pasta
- 1 pound uncooked ziti or penne pasta
Sauce & Meat
- 1 pound Italian sausage (ground or removed from casings)
- 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
For Serving (Optional)
- Chopped fresh parsley and/or basil
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the rack in the top third of the oven to ensure proper browning during baking.
- Cook Pasta: Bring a large pot of salted water to a boil, then add the ziti and cook for 2-3 minutes less than the package directions recommend, ensuring the pasta is slightly undercooked to finish baking in the casserole. Drain and set aside.
- Brown Sausage and Onion: In another pot or deep skillet, add the Italian sausage and chopped onion. Cook over medium heat for 7-10 minutes, stirring occasionally, until the sausage is browned and the onion is softened.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Sauce: Pour in the crushed tomatoes, then add the heavy cream, salt, pepper, and white sugar. Stir to combine and let the sauce heat through on medium heat for about 5 minutes to meld flavors.
- Combine Pasta and Sauce: Add the drained pasta to the sauce pot and toss well to coat every piece evenly with the creamy sausage tomato sauce.
- Assemble Casserole – Bottom Layer: Spread half of the pasta mixture evenly in a 9×13-inch casserole dish to create the base layer.
- Add Ricotta Layer: Spoon dollops of ricotta cheese over the pasta layer. It doesn’t need to be perfectly spread; just distribute it across the surface to add creamy pockets.
- Assemble Casserole – Top Layer: Spoon the remaining pasta mixture over the ricotta layer, spreading it evenly but without stirring to keep layers distinct.
- Add Cheese Topping: Evenly sprinkle the freshly grated parmesan cheese and shredded mozzarella over the top layer of pasta.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 minutes, until the dish is hot and bubbling around the edges.
- Broil to Brown: Switch the oven to broil and watch closely as the cheese browns and forms a golden crust. This should take just a few minutes; be careful not to burn it.
- Serve: Remove the baked ziti from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley and/or basil if desired before serving.
Notes
- Use either ground sausage meat or buy sausages and remove the meat from the casings. You can use up to about 1.5 pounds if preferred.
- The white sugar enhances the sweetness of canned tomatoes. You can omit it if you prefer less sweetness, but it helps achieve a balanced restaurant-quality flavor.
- If substituting the heavy cream, replace it with an equal amount of crushed tomatoes, tomato sauce, or marinara sauce instead of half-and-half or milk to avoid curdling due to acidity.
- You can omit ricotta cheese if desired; the recipe will still be delicious without it.
- This recipe can be found with step-by-step photos, tips, and FAQ in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1/8 of recipe (about 1.5 cups)
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
