Baked Ziti Recipe

Baked Ziti – classic Italian American comfort food of pasta baked with sausage, tomato sauce, and all kinds of gooey, yummy cheeses. So EASY and so good!

Do you like lasagna, but not the fuss? Make baked ziti instead!

It’s a lot like a classic lasagna casserole, but easier to make and without lots of layers or broken noodles.

It makes for a perfect midweek or weekend meal, or a hot dish to bring to a potluck. Make extra and freeze for later.

This recipe is a pretty basic version, but everyone who makes baked ziti has their own unique tricks and twists to it. Some vary the cheeses, some the meat, some make meatless versions, and some people leave out the tomato sauce for a truly cheese-tastic casserole.

This version uses bulk Italian sausage, as well as a key fresh herb. In summer, that would be basil. In winter, rosemary. You could also easily use savory, sage, thyme, or parsley.

Ziti is a pretty common pasta shape in most areas, but you can substitute penne pasta if you can’t find it. You want a substantial short pasta shape with places to hold the sauce and meat. You can assemble this ahead, and either refrigerate or freeze before you do the final baking.

Why You’ll Love This Recipe

If you’re a fan of Italian cuisine, this Baked Ziti recipe is sure to become a favorite. It’s an excellent choice for a hearty family dinner or a gathering of friends. The combination of rich tomato sauce, savory sausage, and a medley of cheeses creates a dish that’s both comforting and delicious. Plus, it’s versatile enough to adapt to your taste preferences, whether you want to tweak the herbs or go meatless.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Colander for draining pasta
• Large sauté pan for cooking sausage and sauce
• 9×13-inch casserole dish
• Oven preheated to 350°F

Ingredients

• 1 pound ziti (can substitute penne) pasta
• Extra virgin olive oil
• 1 pound bulk Italian sausage or ground beef or pork
• 1 large onion, chopped
• 3-4 garlic cloves, chopped
• 1 tablespoon fresh rosemary (or basil), minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce
• 1/2 pound of mozzarella cheese, grated
• 1 heaping cup of ricotta cheese
• 1 cup grated parmesan or pecorino cheese

Step-by-Step Instructions

1. Boil the pasta: Heat a large pot of water (about 2 quarts) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
2. Brown the meat: While the water is heating, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don’t stir too often to allow the meat to brown properly. If using ground beef or pork instead of sausage, sprinkle with a little salt.
3. Add onions and sauté, then add garlic, spices, then tomato sauce: When the meat is mostly browned, add the onions and stir well to combine. Sauté until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning, and red pepper flakes. Stir to combine and cook for 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
4. Preheat the oven: Set your oven to 350°F.
5. Layer sauce, cheese, pasta in casserole dish: Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan. Dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well, and then add the pasta into the casserole. Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
6. Bake: Bake in the oven at 350°F until the top is lightly browned and the cheese is melted, about 20 minutes.

Tips for Success

• Use high-quality cheese for the best flavor.
• Cook the pasta just until al dente to avoid mushiness after baking.
• Let the baked ziti rest for a few minutes before serving to allow the flavors to meld.

Additional Tips and Variations

• For a vegetarian option, omit the sausage and add vegetables like mushrooms and bell peppers.
• Try different cheese combinations, such as adding provolone or gouda for a unique twist.
• If you like a bit of spice, add extra red pepper flakes or a chopped jalapeño to the sauce.

Nutritional Highlights (Per Serving)

• Calories: 550
• Protein: 30g
• Carbohydrates: 45g
• Fat: 25g
• Fiber: 3g
• Sugar: 8g

Frequently Asked Questions (FAQ)

• Can I make this recipe ahead of time? Yes, you can assemble the dish and refrigerate or freeze it before baking. If frozen, thaw it in the refrigerator before baking.
• Can I use a different type of pasta? Absolutely, penne or rigatoni work well if you can’t find ziti.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

In conclusion, this Baked Ziti recipe is a delightful dish that’s both easy to make and packed with flavor. Whether you’re serving it for a family meal or bringing it to a potluck, it’s sure to be a hit. Give it a try and don’t forget to share your experiences and any unique twists you added with us in the comments!