Baked Ziti
This is the pasta bake that feeds a crowd: tender ziti tossed in a garlicky marinara with pockets of creamy ricotta, all blanketed in melted mozzarella and baked until bubbling.
Ingredients
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1 pound sweet italian sausage, casings removed
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 15 ounces whole-milk ricotta cheese
- 1 large egg
- 3 cups shredded low-moisture mozzarella
- 3/4 cup grated parmigiano-reggiano
- 1 tablespoon kosher salt (for pasta water), plus more to taste
- 1/4 cup chopped fresh basil, for serving
Instructions
- Preheat the oven to 375 F and bring a large pot of water to a boil, seasoning it with 1 tablespoon kosher salt.
- Cook the ziti for 2 minutes less than the package directs so it's very al dente, since it will finish cooking in the oven; drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and cook the sausage, breaking it into small crumbles, for 6 to 8 minutes until browned and cooked through to 160 F internal.
- Add the garlic and cook for 1 minute until fragrant, then stir in the crushed tomatoes, tomato sauce, oregano, and basil.
- Simmer the sauce over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened; season with salt to taste.
- In a medium bowl, stir together the ricotta, egg, and 1/4 cup of the Parmigiano until smooth.
- In a large bowl, combine the drained ziti with about two-thirds of the tomato sauce, tossing to coat evenly.
- Spread half of the sauced ziti into a greased 9x13-inch baking dish, dollop with the ricotta mixture in spoonfuls, and spread gently.
- Top with the remaining ziti, then pour the reserved sauce evenly over the top.
- Scatter the mozzarella and remaining Parmigiano over the surface in an even layer.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for another 15 to 20 minutes until the cheese is melted, golden in spots, and bubbling at the edges.
- Let rest for 10 minutes, then scatter with fresh basil before serving.
Why You'll Love This
- Feeds 8 people and reheats beautifully
- Pockets of creamy ricotta throughout
- A simpler, faster alternative to lasagna
Undercooking the pasta before baking is essential - it keeps absorbing sauce in the oven and would turn mushy if boiled fully first.
Dolloping the ricotta rather than mixing it fully into the pasta creates distinct creamy pockets instead of a uniform pink sauce.
Nutrition
| Calories | 590 |
| Protein | 29 g |
| Fat | 27 g |
| Carbs | 55 g |
| Fiber | 4 g |
| Sodium | 980 mg |
Estimated per serving
