Why Make This Recipe
Baked Ziti with Italian Sausage is a comforting and hearty dish that is perfect for family dinners and gatherings. This recipe brings together the rich flavors of Italian sausage, creamy cheese, and ziti pasta, creating a meal that everyone will love. It’s easy to make, and you can prepare it ahead of time, making it a great option for busy weeknights or special occasions.
How to Make Baked Ziti with Italian Sausage
Ingredients
- 1 lb ziti pasta (pasta for baking, slightly undercooked)
- 1.65 lbs ground Italian sausage (spicy or sweet, or casing removed)
- 5 cloves garlic, minced (adds savory flavor)
- 1 28-oz can crushed tomatoes (for a tangy base)
- 1 teaspoon salt (enhances flavor)
- 1.65 teaspoons sugar (balances acidity)
- ¼ teaspoon red pepper flakes (adds a mild heat)
- 1 cup heavy cream (for a creamy texture)
- â…“ cup plus 3 tablespoons grated Pecorino Romano (or Parmigiano Reggiano cheese, divided, for richness)
- â…“ cup fresh basil, chopped (herb for freshness)
- 8 oz whole milk mozzarella, shredded (about 2 cups, for melty goodness)
Directions
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook for 7 minutes, or until al dente (pasta will cook more in the oven). Drain and return the pasta to the pot. Set aside.
- Preheat the oven to 425°F (220°C). Position the oven rack in the middle.
- In a large sauté pan over medium-high heat, crumble in the sausage and cook, breaking it up, until browned, about 5 to 6 minutes. Transfer the sausage to a plate using a slotted spoon. Remove all but 1 tablespoon of the fat and reduce the heat to low.
- Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to brown. Add the crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
- Stir in the heavy cream, â…“ cup of the Pecorino Romano, cooked sausage, and chopped basil. Stir until well combined. Pour the mixture into the pot with the pasta and gently toss to coat.
- Transfer half of the pasta mixture into a 9 x 13-inch baking dish. Top with half of the shredded mozzarella and half of the remaining Pecorino Romano. Add the rest of the pasta mixture on top, then sprinkle with the remaining mozzarella and Pecorino Romano. Bake uncovered for 15 to 20 minutes until the cheese is melted and lightly browned.
- Remove from the oven and garnish with more basil before serving.
How to Serve Baked Ziti with Italian Sausage
Serve the baked ziti hot out of the oven with a side salad and some garlic bread for a complete meal. You can sprinkle some extra basil or cheese on top for added flavor before serving.
How to Store Baked Ziti with Italian Sausage
Allow the leftovers to cool completely before storing them in an airtight container in the fridge. Baked ziti can last for about 3 to 5 days in the refrigerator. To reheat, place it in the oven at 350°F (175°C) until warmed through.
Tips to Make Baked Ziti with Italian Sausage
- Make sure to slightly undercook the pasta, as it will continue to cook in the oven.
- You can use either spicy or sweet Italian sausage, depending on your taste preference.
- Feel free to add veggies like spinach or mushrooms for extra flavor and nutrition.
Variation
For a vegetarian version, you can replace the Italian sausage with a combination of sautéed vegetables, like bell peppers and zucchini, or use a meat substitute.
FAQs
1. Can I make Baked Ziti ahead of time?
Yes, you can prepare the dish up to the baking step and store it in the refrigerator. Just bake it when you’re ready to serve.
2. What should I serve with baked ziti?
Baked ziti pairs well with a fresh salad and garlic bread.
3. Can I freeze baked ziti?
Yes, baked ziti freezes well. Make sure to use a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and bake until warmed through.
Baked Ziti with Italian Sausage
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty dish featuring rich Italian sausage, creamy cheese, and ziti pasta, perfect for family dinners.
Ingredients
- 1 lb ziti pasta (slightly undercooked)
- 1.65 lbs ground Italian sausage (spicy or sweet)
- 5 cloves garlic, minced
- 1 28-oz can crushed tomatoes
- 1 teaspoon salt
- 1.65 teaspoons sugar
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- â…“ cup plus 3 tablespoons grated Pecorino Romano cheese
- â…“ cup fresh basil, chopped
- 8 oz whole milk mozzarella, shredded
Instructions
- Bring a large pot of salted water to a boil. Add the ziti pasta and cook for 7 minutes, or until al dente. Drain and return the pasta to the pot. Set aside.
- Preheat the oven to 425°F (220°C).
- In a large sauté pan over medium-high heat, crumble in the sausage and cook until browned, about 5 to 6 minutes. Transfer to a plate.
- Remove all but 1 tablespoon of fat from the pan and reduce the heat to low.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
- Mix in the heavy cream, â…“ cup of the Pecorino Romano, cooked sausage, and chopped basil.
- Pour the mixture into the pot with the pasta and gently toss to coat.
- Transfer half of the pasta mixture into a 9 x 13-inch baking dish. Top with half of the shredded mozzarella and half of the remaining Pecorino Romano.
- Layer the rest of the pasta mixture on top, then sprinkle with the remaining mozzarella and Pecorino Romano.
- Bake uncovered for 15 to 20 minutes until the cheese is melted and lightly browned.
- Remove from the oven and garnish with more basil before serving.
Notes
Allow leftovers to cool completely before storing in airtight container. Baked ziti can be kept in the fridge for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
