Baked Ziti with Sausage

5 from 1 vote

Baked Ziti with Sausage

Baked ziti with sausage is the ultimate Italian comfort food! Each bite is layered with hearty tomato sauce, creamy ricotta, and gooey melted cheese– all baked to perfection with a bubbling, golden top. It's the kind of dish that makes the kitchen smell amazing and brings everyone to the table. Best of all, it's easy to make!

Prep Time15

Cook Time1

Course: Main Course

Cuisine: Italian

Keyword: baked ziti, baked ziti with sausage

Servings:

Calories: 781kcal

Author: Maria D'Errico

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 pound Italian sausage (bulk or casing removed)*
2 (28-ounce) cans San Marzano tomatoes (crushed)*
1 teaspoon dried oregano
1 tablespoon + 1 teaspoon kosher salt (divided into 1 tablespoon and 1 teaspoon portions)
1 pound ziti (dried)*
15 ounces ricotta (whole milk; liquid drained)
¼ cup fresh parsley (chopped)*
¼ cup fresh basil (chopped)*
1 pound mozzarella (low-moisture; shredded and divided into two, even-sized portions)*
1 cup Parmigiano Reggiano (grated, divided into two, ½ cup portions )*

US Customary - Metric

Instructions

Preheat the oven and prepare a baking dish: preheat the oven to 350℉ (177℃). Grease a 9x13-inch, broiler-safe baking dish with olive oil. Set aside.
Make the sauce: heat the olive oil in a large skillet or sauté pan over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for another minute, until fragrant. Then add the sausage and cook until browned, using a wooden spoon or spatula to break it into small pieces. Stir in the San Marzano tomatoes, dried oregano, and 1 teaspoon of kosher salt. Simmer for 15 minutes, stirring occasionally as the flavors develop.
Cook the pasta: as the sauce simmers, bring a large pot of water to a boil and stir in the 1 tablespoon of kosher salt. Then add the ziti and cook extra al dente, about 2 to 3 minutes less than the package instructions. Just before the pasta is done, reserve 1 cup of pasta water and set aside. Then drain the pasta when ready.
Combine the pasta, sauce, and ricotta: remove the sauce from the heat and add the pasta, mixing together until combined. Then mix in the ricotta, chopped parsley, and basil. Stir together until the pasta is evenly coated. Add pasta water as needed to achieve your desired sauce consistency. Add more kosher salt to taste.
Assemble in the baking dish: spread half the pasta mixture in the prepared baking dish. Sprinkle half of the mozzarella and Parmigiano Reggiano evenly across the top. Layer the remaining half of the pasta mixture on top. Then top with the remaining mozzarella and Parmigiano Reggiano.
Bake: place the baking dish in the oven and bake uncovered for 30 minutes, until the sauce is bubbly and the cheese topping is melted and golden. To get the top extra crispy, turn on the broiler during the last couple of minutes (if using a broiler-safe dish). Watch very carefully to make sure it doesn't burn! Then remove from the oven and let set for about 10 to 15 minutes before serving. Enjoy!

Video

Notes

Italian sausage: sweet, savory, or spicy sausage will work. You can make your own Italian sausage by seasoning ground pork and with a mix of spices, like fennel, garlic, oregano, and crushed red pepper flakes. Then let it sit overnight in the fridge so the flavors develop. You can also substitute with a meat of your choice, like ground turkey, chicken, or beef. Omit meat altogether for a vegetarian baked ziti.
San Marzano tomatoes: they come whole in a can and I crush them with my hands before adding them to the sauce. If DOP certified San Marzano tomatoes are unavailable, you can substitute with San Marzano style tomatoes, regular canned tomatoes, or tomato sauce.
Ziti: you can substitute with another short, tube-shaped pasta like penne or rigatoni. This shape grabs the sauce and holds up best in the oven.
Fresh parsley & basil: the fresh herbs can be substituted with ⅓ the amount of dried.
Mozzarella: shred your own for the best flavor and even melting. The mozzarella can be substituted with a mild, melty cheese like fontina or provolone.
Parmigiano Reggiano: grate your own for the freshest flavor and texture. If DOP Parmigiano Reggiano is unavailable, you can use regular parmesan. Pecorino Romano and Grana Padano are also great substitutes.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days or the freezer for up to 3 months. If you'll be reheating within a couple of days, refrigerate a bit of the pasta water– it's a great way to freshen up the leftovers.
Reheating: all leftovers should be reheated to 165°F (74°C) throughout. I prefer to reheat in a covered baking dish at 350°F (177°C) for 20 to 25 minutes until warm throughout. You can also microwave them in a loosely covered bowl in 30 second increments, stirring in between. If the leftovers seem dry, drizzle a bit of pasta water on top before reheating.
Make Ahead: baked ziti is perfect for meal prep! You can make it a day in advance, following the recipe as written– just don't bake it yet. Store in an airtight container in the refrigerator. About 30 minutes before baking, take it out of the fridge to come up to room temperature so it bakes evenly. Then bake as directed in the recipe, ensuring it reaches 165°F (74°C) throughout before serving. If making more than a day in advance, store it unbaked in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before baking until it reaches temperature throughout.

Nutrition