Description
A comforting, easy-to-make baked ziti featuring a rich meat sauce, a distinct creamy ricotta layer, and a golden, bubbly cheese crust. This family-friendly dinner is forgiving, freezes beautifully, and delivers restaurant-quality flavor with simple techniques.
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28-ounce can crushed tomatoes (San Marzano recommended)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning (or 1 tsp dried basil + 1 tsp dried oregano)
- 1/2 cup dry red wine (optional, such as Chianti or Merlot)
- 2 tablespoons olive oil
- 15-ounce container full-fat ricotta cheese
- 1 large egg
- 16 ounces mozzarella cheese (block, shredded yourself)
- 1 cup Parmesan cheese (freshly grated, such as Parmigiano-Reggiano)
- 1 pound ziti pasta (or penne)
- Salt and black pepper to taste
Instructions
- Drain the ricotta cheese in a fine-mesh strainer for 15 minutes to remove excess whey. In a medium bowl, mix the drained ricotta with the egg, 1/2 cup of Parmesan, and a pinch of salt and pepper. Set aside.
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add crumbled Italian sausage and break it up with a wooden spoon. Brown the sausage for 8-10 minutes until crispy in spots. Drain excess grease, leaving about 1 tablespoon, then remove sausage from the pan.
- In the same skillet, cook the diced onion for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute. If using wine, add it now and simmer until mostly evaporated.
- Add crushed tomatoes, Italian seasoning, salt, and pepper to the skillet. Stir well, reduce heat to low, and simmer for 10-15 minutes. Stir in the browned sausage at the end.
- Bring a large pot of salted water to a boil. Cook ziti pasta until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta (do not rinse).
- Spread about 1 cup of meat sauce on the bottom of the prepared baking dish. Add half the cooked pasta to the skillet with the remaining meat sauce and toss to coat. Spread this mixture evenly into the baking dish.
- Dollop the ricotta mixture over the pasta and spread into an even layer. Spoon the remaining meat sauce over the ricotta. Top generously with shredded mozzarella and remaining Parmesan.
- Cover the dish with foil (tented so it doesn’t touch the cheese). Bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted, bubbly, and spotted with brown. Optionally broil for 2 minutes for a crispier top.
- Let the baked ziti rest for 10 minutes before serving to allow layers to set.
Notes
Drain ricotta thoroughly to prevent a watery casserole. Shred your own mozzarella for better melting. Do not rinse the pasta after boiling. Let the dish rest for 10 minutes before cutting to ensure it holds together. Can be frozen unbaked for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: baked ziti, Italian sausage, ricotta cheese, comfort food, family dinner, pasta bake, easy dinner, meal prep