Description
This classic baked ziti recipe combines tender pasta with a rich, creamy Italian sausage tomato sauce, layered with mozzarella and pecorino Romano cheeses. Perfectly baked until golden and bubbly, it’s an ideal comfort food for family dinners, potlucks, or special occasions. With balanced spice from red pepper flakes and freshness from basil, this dish delivers hearty flavors and satisfying textures in every bite.
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
Cheese and Herbs
- 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)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to the package directions for very al dente, about 7 minutes. Drain and return the pasta to the pot; set aside to keep warm.
- Preheat Oven: Preheat the oven to 425°F (220°C) and position the oven rack in the middle.
- Cook Sausage: Heat a large nonstick sauté pan over medium-high heat. Crumble the Italian sausage into the pan and cook, stirring and breaking it apart with a wooden spoon, until lightly browned and cooked through, about 5 to 6 minutes. Remove the sausage with a slotted spoon and set aside.
- Sauté Garlic and Simmer Sauce: Drain all but 1 tablespoon of fat from the pan (add 1 tablespoon olive oil if needed). Over low heat, add the minced garlic and cook, stirring constantly, for about 1 minute until soft but not browned. Pour in crushed tomatoes, add salt, sugar, and crushed red pepper flakes. Simmer uncovered for 10 minutes to meld flavors.
- Combine Sauce and Cream: Stir in the heavy cream, ⅓ cup pecorino Romano, cooked sausage, and chopped basil until evenly combined.
- Mix Pasta and Sauce: Pour the sauce mixture into the pot with the cooked pasta. Gently toss to combine and coat all noodles thoroughly.
- Assemble Dish: Spoon half of the pasta mixture into a 9 x 13-inch (23 x 33-cm) baking dish. Sprinkle with half the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Layer with the remaining pasta mixture, then top with the remaining mozzarella and pecorino Romano.
- Bake: Place the dish in the oven and bake uncovered until the cheese is melted and golden brown, about 15 to 20 minutes.
- Garnish and Serve: Remove from oven, sprinkle with additional fresh basil, and serve warm.
Notes
- This baked ziti recipe is both cozy for weeknights and impressive for entertaining, making it a versatile crowd-pleaser.
- To undercook the pasta slightly ensures it doesn’t become mushy after baking.
- You can substitute ground turkey or beef for Italian sausage if preferred.
- For extra flavor, consider adding sautéed onions or mushrooms to the sauce.
- Leftovers reheat well and often taste even better the next day.
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: 0.3 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 111 mg
