Description

This baked ziti recipe combines perfectly cooked ziti pasta with a flavorful tomato and sausage sauce, creamy cheese layers, and fresh basil. It’s an easy, crowd-pleasing dish ideal for cozy weeknights, family dinners, or potluck gatherings. The ziti is cooked al dente, then baked with mozzarella and pecorino Romano cheese until bubbly and golden brown for a comforting, satisfying meal.

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
1 cup heavy cream
1/3 cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano), divided
1/3 cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

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Instructions

Cook the Ziti: 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. Drain and return the pasta to the pot. Set aside to keep warm.
Preheat the Oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle.
Cook the Sausage: Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, stirring and breaking it apart with a wooden spoon, until lightly browned and just cooked through, about 5 to 6 minutes. Transfer sausage to a plate with a slotted spoon.
Sauté Garlic and Simmer Sauce: Drain all but 1 tablespoon of fat from the pan; if needed, add a tablespoon of olive oil. Reduce heat to low, add the minced garlic and cook, stirring constantly, until soft but not browned, about 1 minute. Add crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to develop the sauce.
Combine Cream and Cheese: Stir in the heavy cream, ⅓ cup of the grated pecorino Romano, cooked sausage, and chopped basil into the tomato sauce. Mix well.
Assemble the Bake: Pour the sauce mixture over the cooked ziti in the pot and gently stir to combine. Spoon half the pasta and sauce mixture into a 9 x 13-inch baking dish. Sprinkle half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons). Add the remaining pasta mixture in an even layer, then top with the remaining mozzarella and pecorino Romano cheeses.
Bake: Place the baking dish in the preheated oven and bake uncovered for 15 to 20 minutes until the cheese melts and turns golden and bubbly.
Garnish and Serve: Sprinkle the baked ziti with additional fresh basil and serve hot.

Notes

This baked ziti is an easy weeknight dinner that’s also special enough to serve guests.
Perfect for potlucks and family dinners due to its crowd-pleasing flavors and hearty portions.
For a milder flavor, use sweet Italian sausage; for more heat, choose spicy sausage or add extra red pepper flakes.
Undercooking the pasta slightly is important since it will finish cooking in the oven.

Nutrition

Serving Size: 1 serving
Calories: 613 kcal
Sugar: 6 g
Sodium: 913 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 111 mg