Save to Pinterest A comforting Italian-American casserole featuring tender ziti pasta, savory sausage, zesty tomato sauce, and gooey mozzarella cheese, baked until golden and bubbling.
This recipe has become a favorite in our home, always bringing everyone to the table with smiles and full plates.
Ingredients
- Pasta: 450 g (1 lb) ziti pasta
- Sausage: 450 g (1 lb) Italian sausage (mild or hot, casings removed)
- Sauce: 2 tbsp olive oil, 1 medium yellow onion finely chopped, 3 garlic cloves minced, 800 g (28 oz) canned crushed tomatoes, 400 g (14 oz) canned tomato sauce, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp crushed red pepper flakes (optional), 1 tsp sugar, salt and black pepper to taste
- Cheeses: 250 g (9 oz) mozzarella cheese shredded, 120 g (4 oz) provolone cheese shredded or sliced, 225 g (8 oz) ricotta cheese, 50 g (½ cup) grated Parmesan cheese, 1 large egg
- Fresh Herbs (optional): 2 tbsp fresh parsley or basil chopped
Instructions
- Preheat oven:
- Preheat the oven to 190°C (375°F) Grease a large 9x13-inch (23x33 cm) baking dish
- Cook pasta:
- Cook the ziti pasta in a large pot of salted boiling water until just al dente about 2 minutes less than package instructions Drain and set aside
- Cook sausage:
- Heat olive oil in a large skillet over medium heat Add the sausage and cook breaking it up with a spoon until browned and cooked through about 6 to 8 minutes Remove excess fat if needed
- Sauté aromatics:
- Add the onion to the skillet and sauté until softened about 4 minutes Stir in the garlic and cook 1 minute more
- Make sauce:
- Add crushed tomatoes tomato sauce tomato paste oregano basil red pepper flakes if using sugar salt and black pepper Simmer uncovered for 10 to 15 minutes stirring occasionally Adjust seasoning to taste Remove from heat
- Prepare cheese mixture:
- In a medium bowl combine ricotta cheese egg half of the Parmesan and most of the chopped herbs if using Mix until smooth
- Combine ziti and sauce:
- In a large mixing bowl toss the cooked ziti with half of the sausage tomato sauce and all of the ricotta mixture until well combined
- Layer casserole:
- Spread half of the ziti mixture in the prepared baking dish Top with half of the remaining sauce half of the mozzarella and half of the provolone
- Repeat layering:
- Repeat with the remaining ziti sauce mozzarella and provolone Sprinkle the remaining Parmesan cheese over the top
- Bake:
- Cover the dish with foil and bake for 25 minutes Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and golden
- Rest and serve:
- Let stand for 10 minutes before serving Garnish with remaining fresh herbs if desired
Save to Pinterest This meal often brings family and friends together around the dinner table creating warm and happy memories.
Required Tools
Large pot Large skillet Mixing bowls 9x13-inch (23x33 cm) baking dish Aluminum foil Wooden spoon or spatula
Allergen Information
Contains wheat (gluten) dairy (milk cheese) and egg Contains pork (sausage) unless substituted Check all labels for hidden allergens if you have sensitivities
Nutritional Information
Calories 650 Total Fat 32 g Carbohydrates 56 g Protein 33 g
Save to Pinterest This baked ziti recipe is sure to become a cherished classic in your home enjoy baking and sharing it!
Questions & Answers
- → What type of pasta works best?
Ziti pasta is ideal for its tube shape, holding the sauce well, but penne or rigatoni can be good substitutes.
- → Can I adjust the spice level?
Yes, use mild or hot Italian sausage and add crushed red pepper flakes to increase heat to your taste.
- → How do I prevent the dish from drying out?
Make sure the tomato sauce is sufficiently simmered and use enough ricotta mixture to keep the layers moist during baking.
- → What herbs enhance the flavor?
Dried oregano and basil form the base, with fresh parsley or basil added for brightness after baking.
- → Can I prepare it ahead of time?
Assemble the layers in the baking dish, cover tightly, refrigerate overnight, and bake before serving for convenience.
- → Any tips for serving?
Allow the dish to rest 10 minutes after baking for easier slicing. It pairs well with a crisp green salad and red wine.