Description
This classic baked ziti recipe features tender ziti pasta combined with a rich, creamy tomato sausage sauce, plenty of melty mozzarella, and sharp pecorino Romano cheese. It’s a comforting, hearty Italian-American casserole perfect for family dinners or entertaining. The ziti is cooked al dente, then baked to golden perfection, delivering a creamy, cheesy, and slightly spicy dish bursting with fresh basil flavor.
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
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- ⅓ cup chopped fresh basil, plus more for serving
Cheese
- 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 the package directions for very al dente, about 7 minutes. They should be slightly undercooked as they will finish cooking in the oven. Drain and add the pasta back to the pot. 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 sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon until lightly browned and cooked through, about 5 to 6 minutes. Transfer the cooked sausage using a slotted spoon to a plate.
- Prepare the Sauce: Drain all but 1 tablespoon of the fat from the pan; if needed, add a tablespoon of olive oil. Reduce heat to low and add minced garlic, cooking and stirring constantly for about 1 minute until softened but not browned. Add crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
- Combine Sauce and Cream: Stir in heavy cream, ⅓ cup grated pecorino Romano, cooked sausage, and chopped basil into the tomato sauce. Mix until evenly combined.
- Mix Pasta and Sauce: Pour the sauce mixture into the pot with the cooked pasta and gently stir to combine everything evenly.
- Assemble the Casserole: 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/113 g) and half the remaining pecorino Romano (1½ tablespoons). Then spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano.
- Bake: Bake the assembled dish uncovered in the preheated oven for 15 to 20 minutes until the cheese is melted and turns golden brown.
- Serve: Remove from oven, sprinkle with additional fresh basil, and serve hot.
Notes
- Make-Ahead/Freezer-Friendly: This baked ziti can be assembled and refrigerated covered for up to 2 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator.
- When ready to bake from refrigerated or thawed, cover tightly with foil and bake at 425°F for 25 minutes. Then uncover and bake an additional 10 to 15 minutes until cheese is melted and browned and the pasta is hot.
- Using fresh basil enhances the flavor and adds brightness to the rich sauce.
- Pecorino Romano or Parmigiano Reggiano cheese can be used interchangeably depending on preference.
- For less spicy, use sweet Italian sausage instead of spicy.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
