Description
This classic Baked Ziti recipe features tender pasta tossed in a rich and creamy tomato sausage sauce, layered with ricotta, parmesan, and mozzarella cheeses, then baked to bubbly perfection with a golden cheesy top. Perfect for family dinners or entertaining, it combines hearty Italian flavors with simple preparation.
Ingredients
Scale
Pasta
- 1 pound uncooked ziti or penne pasta
Sauce and Meat
- 1 pound Italian sausage (see note)
- 1 medium onion, chopped
- 4–5 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy/whipping cream
- 1/2 teaspoon salt
- Pepper to taste
- 1 teaspoon white sugar (see note)
Cheeses
- 8 ounces ricotta cheese
- 1 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
For Serving (Optional)
- Chopped fresh parsley and/or basil
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the oven rack in the top third.
- Cook Pasta: Boil a large pot of salted water. Add the ziti and cook 2-3 minutes less than the package directions to keep it slightly undercooked. Drain and set aside.
- Cook Sausage and Onion: In a separate pot, brown the Italian sausage with the chopped onion over medium heat for about 7-10 minutes, stirring occasionally until fully cooked and onions are softened.
- Add Aromatics and Seasonings: Stir in minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for about 1 minute until fragrant.
- Simmer Sauce: Pour in the crushed tomatoes, heavy cream, salt, pepper, and white sugar. Stir to combine and let the sauce gently heat through for about 5 minutes.
- Combine Pasta and Sauce: Add the cooked pasta into the sauce and toss to coat evenly.
- Layer in Casserole: Spread half of the pasta and sauce mixture into a 9×13 inch casserole dish to create the bottom layer.
- Add Ricotta: Dollop the ricotta cheese evenly over the pasta layer. It doesn’t have to be neat; just place spoonfuls evenly for a creamy middle layer.
- Top with Remaining Pasta: Spoon the remaining pasta mixture over the ricotta to form the top layer, spreading it evenly without stirring the ricotta in.
- Add Cheese Topping: Sprinkle the grated parmesan and shredded mozzarella evenly over the top.
- Bake: Bake the casserole uncovered at 375°F for 20 minutes or until it is hot and bubbly throughout.
- Broil to Brown Cheese: Turn on the broiler and carefully broil the top cheese layer until it is golden brown and slightly crisp. Watch closely to prevent burning.
- Serve: Garnish with freshly chopped parsley and/or basil, if desired. Serve hot.
Notes
- Use either ground sausage meat or remove sausage meat from casings; up to 1.5 pounds can be used depending on preference.
- The white sugar enhances the sweetness of the canned tomatoes and gives the sauce a balanced ‘restaurant-quality’ flavor. It can be omitted if preferred.
- If substituting the heavy cream, it’s best to replace it with an equal amount of crushed tomatoes, tomato sauce, or marinara. Avoid using half-and-half or milk to prevent curdling from acidity.
- This recipe can be made without ricotta, and it will still be delicious, though ricotta adds a creamy texture.
- For step-by-step photos, tips, and make-ahead instructions, refer to the associated blog post or the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
