Description
This classic Baked Ziti recipe features tender ziti pasta combined with a rich, creamy tomato and Italian sausage sauce, layered with mozzarella and pecorino Romano cheeses, then baked until bubbly and golden. Perfect for family dinners or make-ahead meals, this comforting Italian-American dish balances spicy, savory, and creamy flavors for a satisfying, crowd-pleasing feast.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
Sauce and Meat
- 1½ lbs ground spicy or sweet Italian sausage (or 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
Dairy
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Herbs
- ⅓ cup chopped fresh basil, plus more for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti noodles and cook for about 7 minutes until very al dente, slightly undercooked as it will continue cooking in the oven. Drain and return the pasta to the pot, then set aside.
- Preheat Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle.
- Cook the Sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the Italian sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and fully cooked, about 5 to 6 minutes. Use a slotted spoon to remove the sausage to a plate.
- Prepare the Sauce: Drain all but 1 tablespoon of fat from the pan; if insufficient fat remains, add 1 tablespoon olive oil. Lower heat to low, add the minced garlic, and cook stirring constantly until softened but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to meld flavors.
- Finish Sauce and Combine: Stir in heavy cream, ⅓ cup pecorino Romano, cooked sausage, and chopped basil until evenly combined. Pour the sauce mixture into the pot with cooked pasta and gently stir to combine thoroughly.
- Assemble the Dish: Spoon half of the pasta mixture into a 9 x 13-inch (23 x 33-cm) baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons). Add the remaining pasta mixture, then top with the rest of the mozzarella and pecorino Romano cheeses.
- Bake: Place the baking dish in the oven uncovered and bake for 15 to 20 minutes until the cheese has melted and is lightly browned.
- Serve: Garnish with additional fresh basil and serve hot for a delicious, comforting meal.
Notes
- Make-Ahead/Freezer-Friendly: Assemble the dish and cover it tightly. Refrigerate for up to 2 days or freeze for up to 3 months. To bake from frozen, defrost overnight in the refrigerator. Bake covered with aluminum foil at 425°F for 25 minutes, then uncover and bake an additional 10 to 15 minutes until bubbly and cheese is browned.
- The ziti noodles should be undercooked slightly to prevent over-softening during baking.
- Using fresh basil in both the sauce and as a garnish enhances the flavor and freshness of the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 90 mg
