Description
This classic Baked Ziti recipe features perfectly cooked ziti noodles tossed in a rich, flavorful tomato and cream sauce with savory Italian sausage, plenty of garlic, fresh basil, and a generous blend of mozzarella and pecorino Romano cheeses. Baked until bubbly and golden, this comforting Italian-American casserole is perfect for family dinners or entertaining guests, with make-ahead and freezer-friendly options for convenience.
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
Cheeses
- 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 until very al dente, about 7 minutes, following the package directions closely. Drain well and return the pasta to the pot. Set aside.
- Preheat the oven. Set the oven temperature to 425°F (220°C) and place the oven rack in the middle position for even baking.
- Cook the sausage. Heat a large sauté pan over medium-high heat. Crumble the Italian sausage into the pan and cook, breaking it apart with a wooden spoon, until lightly browned and cooked through, about 5 to 6 minutes. Use a slotted spoon to transfer the sausage to a plate and drain most of the fat from the pan, leaving about 1 tablespoon for flavor. If needed, add a tablespoon of olive oil to the pan.
- Sauté the garlic and simmer the sauce. Reduce the heat to low and add the minced garlic to the pan. Cook while stirring constantly until softened and aromatic, about 1 minute, being careful not to brown it. Add the crushed tomatoes, salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to blend flavors.
- Finish the sauce and combine with pasta. Stir in the heavy cream, ⅓ cup of grated pecorino Romano, cooked sausage, and chopped basil into the tomato sauce. Mix thoroughly. Pour the entire sauce mixture into the pot with the cooked ziti and gently combine.
- Assemble the casserole. Spoon half of the pasta and sauce mixture into a 9 x 13-inch (23 x 33-cm) baking dish. Sprinkle half of the shredded mozzarella (1 cup/113 g) and half of the remaining pecorino Romano (1½ tablespoons) evenly over the pasta. Top with the remaining pasta mixture, then sprinkle with the remaining mozzarella (1 cup/113 g) and pecorino Romano (1½ tablespoons).
- Bake the ziti. Place the baking dish uncovered in the preheated oven and bake for 15 to 20 minutes, or until the cheese has melted and turned golden brown.
- Garnish and serve. Remove from oven, sprinkle with additional fresh basil, and serve hot.
Notes
- Make-Ahead and Freezer-Friendly: Assemble the dish and cover tightly. Refrigerate for up to 2 days or freeze for up to 3 months. If frozen, defrost overnight in the refrigerator.
- Reheating: Bake covered with aluminum foil in a 425°F oven for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until hot and cheese is lightly browned.
- Cooking Pasta: Undercook the pasta slightly (al dente) because it will continue to cook in the oven during baking.
- Cheese: Use good quality pecorino Romano or Parmigiano Reggiano for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 75 mg
