This baked ziti recipe is a guaranteed hit, perfect for both casual weeknight dinners and special occasions. It’s a dish I’m incredibly proud of, even featuring it in my second cookbook! The secret to its deliciousness lies in the use of Italian sausage, which adds a depth of flavor, and the omission of ricotta cheese, which can sometimes create a grainy texture. This recipe is simple enough for a weeknight meal, yet elegant enough to serve to guests. It also makes a fantastic make-ahead dish for potlucks.
For convenience, pre-shredded whole milk mozzarella cheese can be used. While the ziti bakes, a simple Italian salad and some warm garlic bread make perfect accompaniments.
Ingredients
- 1 lb ziti noodles (rigatoni or penne can be substituted)
- 1½ lbs bulk Italian sausage (casings removed if using sausage with casings)
- 4 cloves garlic, minced
- 28-oz can crushed tomatoes
- 1 tsp salt
- 1½ tsp sugar
- ¼ tsp red pepper flakes
- 1 cup heavy cream
- ⅓ cup Pecorino Romano cheese, plus 1½ tablespoons for topping (Parmigiano Reggiano can be substituted)
- ⅓ cup fresh basil, chopped, plus more for garnish
- 2 cups shredded whole milk mozzarella cheese
Instructions
Step 1: Prepare the Noodles
Bring a large pot of salted water to a rolling boil. Add the ziti noodles and cook according to package directions, about 7 minutes, until slightly under al dente. The pasta will continue to cook in the oven. Drain the noodles and return them to the pot. Set aside.
Step 2: Create the Sauce
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 browned and cooked through, approximately 5-6 minutes. Remove the cooked sausage from the pan using a slotted spoon and set aside on a plate.
Drain all but 1 tablespoon of fat from the pan. If needed, add 1 tablespoon of olive oil. Reduce the heat to low. Add the minced garlic and cook, stirring constantly, until softened but not browned, about 1 minute.
Stir in the crushed tomatoes, salt, sugar, and red pepper flakes. Simmer for 10 minutes.
Add the heavy cream, ⅓ cup of Pecorino Romano cheese, and ⅓ cup of chopped fresh basil to the pan. Stir to combine.
Return the cooked sausage to the pan and stir it into the sauce.
Pour the sauce and sausage mixture into the pot with the cooked ziti. Gently stir to coat the pasta.
Step 3: Assemble and Bake
Preheat oven to 375°F (190°C).
Pour half of the ziti and sauce mixture into a 9×13 inch baking dish. Sprinkle with half of the mozzarella cheese (1 cup) and half of the remaining Pecorino Romano cheese (1½ tablespoons).
Top with the remaining ziti and sauce mixture. Sprinkle with the remaining mozzarella cheese (1 cup) and Pecorino Romano cheese (1½ tablespoons).
Bake uncovered for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for a few minutes before serving. Garnish with additional fresh basil, if desired.
Frequently Asked Questions
What is the best type of mozzarella to use?
Whole milk mozzarella is recommended for its superior flavor and texture. You can use pre-shredded cheese for convenience, just ensure it’s whole milk. Avoid fresh mozzarella, as it’s not ideal for this application.
Can I make this ahead of time?
Yes, you can assemble the baked ziti, cover it, and refrigerate it for up to two days before baking. To bake from cold, cover tightly with foil and bake at 425°F (220°C) for 25 minutes, then uncover and bake for another 10-15 minutes, or until heated through and the cheese is bubbly.
Can I freeze baked ziti?
Baked ziti freezes well, either before or after baking, for up to three months. If freezing before baking, thaw overnight in the refrigerator before baking as described above. If freezing after baking, cool completely, then wrap tightly in plastic wrap or foil, or place in an airtight container. Thaw overnight in the refrigerator and reheat until warmed through.
A crowd-pleasing comfort dish perfect for weeknights, potlucks, or special gatherings!
Servings: 8 to 10
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Ingredients:
1 lb ziti pasta
1½ lbs spicy or sweet Italian sausage (casings removed)
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 + 3 tablespoons pecorino Romano or Parmigiano Reggiano cheese, divided
⅓ cup fresh basil, chopped (plus extra for garnish)
8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions:
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the ziti until very al dente (about 7 minutes), as it will continue cooking in the oven.
- Drain and return to the pot.
Preheat the Oven:
- Set the oven to 425°F and position the rack in the middle.
Prepare the Sauce:
- Heat a large sauté pan over medium-high heat.
- Crumble the sausage into the pan and cook until browned (5-6 minutes).
- Transfer sausage to a plate, leaving about 1 tablespoon of fat in the pan (or add olive oil if needed).
- Lower heat and sauté the garlic for 1 minute, until soft but not browned.
- Stir in crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
Combine the Ingredients:
- Add heavy cream, ⅓ cup pecorino Romano, cooked sausage, and basil to the sauce.
- Stir well, then pour over the drained pasta. Mix gently to combine.
Assemble the Ziti:
- Spread half of the pasta mixture in a 9×13-inch baking dish.
- Sprinkle with 1 cup mozzarella and 1½ tablespoons pecorino Romano.
- Add the remaining pasta and top with the rest of the mozzarella and pecorino Romano.
6️⃣ Bake:
- Bake uncovered for 15-20 minutes, until the cheese is melted and slightly browned.
- Sprinkle with fresh basil before serving.
Make-Ahead & Freezer Instructions:
Refrigerate: Assemble up to 2 days in advance, cover, and refrigerate.
Freeze: Store up to 3 months in an airtight container. Thaw overnight in the fridge before baking.
Reheating: Cover with foil and bake at 425°F for 25 minutes, then uncover and bake for 10-15 more minutes.