Description
This classic Baked Ziti recipe features tender pasta baked with a rich and flavorful mixture of Italian sausage, garlic, crushed tomatoes, cream, fresh basil, and a blend of mozzarella and pecorino Romano cheeses. Perfectly baked until bubbly and golden, this comforting dish is ideal for a family dinner or make-ahead meal.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
Meat and Sauce
- 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
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to package directions for very al dente, about 7 minutes, as the pasta will continue cooking in the oven. Drain the noodles and return them to the pot. Set aside.
- Preheat Oven: Set the oven temperature 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 sausage into the pan, cooking and breaking it apart with a wooden spoon until lightly browned and just cooked through, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate.
- Sauté Garlic and Simmer Sauce: Drain all but 1 tablespoon of fat from the pan; if there isn’t enough fat, add a tablespoon of olive oil. Set the pan over low heat and add the minced garlic. Cook, stirring constantly, until soft and fragrant but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes.
- Finish Sauce and Combine: Stir in the heavy cream, ⅓ cup of pecorino Romano cheese, cooked sausage, and chopped basil until evenly combined. Pour this sauce mixture into the pot with the cooked pasta and gently stir to combine.
- 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/113 g) and half of the remaining pecorino Romano (1½ tablespoons). Repeat with the remaining pasta mixture, mozzarella, and pecorino Romano cheese on top.
- Bake: Transfer the baking dish to the preheated oven and bake uncovered for 15 to 20 minutes, until the cheese has melted and turned golden brown on top.
- Serve: Remove from the oven, sprinkle with additional fresh basil for garnish, and serve warm.
Notes
- Make-Ahead/Freezer-Friendly: You can assemble this dish and cover it tightly. Refrigerate for up to 2 days or freeze for up to 3 months. If frozen, defrost overnight in the refrigerator. When ready to bake, cover with aluminum foil and bake at 425°F for 25 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and browned, and the pasta is heated through.
- For a milder dish, use sweet Italian sausage; for more heat, use spicy sausage.
- Cook pasta slightly under al dente as it will continue cooking in the oven.
- Use fresh basil both in the sauce and as a garnish for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 75 mg
