Description
Ultimate Homemade Baked Ziti , a comforting baked pasta with Italian sausage, ricotta, and melted mozzarella baked to golden perfection in 60 minutes.
Ingredients
Scale
-
- Main Ingredients
- 1 lb (454 g) ziti pasta, cooked al dente
- 2 Tablespoons + 2 teaspoons (33 ml) extra virgin olive oil
- 5 cloves minced garlic
- 1 finely chopped onion (about 1 cup)
- 1 lb (454 g) bulk Italian sausage
- 29 oz (820 g) tomato sauce
- 14 oz (396 g) fire roasted diced tomatoes, undrained
- 1 heaping cup (approx. 245 g) ricotta cheese
- 1 ½ cups (170 g) shredded mozzarella cheese
- ⅓ cup (30 g) grated parmesan cheese
- Seasonings/Secondary Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 Tablespoon granulated sugar
- ¼ cup (loosely packed) fresh basil
Instructions
- Step 1: Preheat the Oven: Set your oven to 350°F (177°C). Lightly butter the sides and bottom of a 9×13 inch casserole dish and set aside.
- Step 2: Cook the Pasta: Boil 1 lb of ziti according to package instructions until just al dente. Drain and rinse immediately under cold water to stop the cooking process and prevent mushiness. Toss the drained pasta with 2 teaspoons of extra virgin olive oil to prevent sticking.
- Step 3: Sauté Onion and Garlic: Heat 2 Tablespoons of olive oil over medium heat in a large saucepan. Add 5 cloves minced garlic and 1 finely chopped onion (about 1 cup). Cook until the onion is softened and fragrant.
- Step 4: Brown the Sausage: Add 1 lb of bulk Italian sausage to the pan. Break into smaller pieces and cook until mostly browned, approximately 5 minutes.
- Step 5: Simmer the Sauce: Stir in 29 oz tomato sauce, 14 oz fire roasted diced tomatoes (undrained), 2 teaspoons Italian seasoning, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¾ teaspoon salt, ¾ teaspoon pepper, and optionally ¼ teaspoon red pepper flakes. Add 1 Tablespoon granulated sugar to balance acidity. Bring to a simmer and cook until bubbling at the edges to meld the flavors, about 10 minutes. Stir occasionally. Remove from heat and stir in ¼ cup loosely packed fresh basil.
- Step 6: Layer the Dish: Spread a thin, even layer of sauce on the bottom of the prepared casserole dish. Add half of the cooked pasta, then dollop and spread 1 heaping cup ricotta cheese. Top with more sauce evenly distributed. Add the remaining pasta and cover with remaining sauce.
- Step 7: Add the Cheese: Sprinkle 1 ½ cups shredded mozzarella cheese evenly over the top, followed by ⅓ cup grated parmesan cheese, covering the entire surface for a uniform golden cheese crust.
- Step 8: Bake and Observe: Bake at 350°F (177°C) for 30 minutes. The baked ziti is done when the cheese is bubbly and golden, with a pleasing aroma. If cheese is not melting smoothly, cover the dish with foil for the first 20 minutes, then remove the foil to allow for final browning.
Notes
-
- Storage Tips: Room Temperature: Store baked ziti in an airtight container at room temperature up to 2 days. Avoid leaving it unrefrigerated beyond this to prevent spoilage. Refrigeration: Store in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days. Reheat thoroughly before serving. Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: To prevent pasta from sticking, rinse pasta under cold water immediately after draining and toss with 2 teaspoons olive oil. Breaking sausage into smaller pieces during cooking promotes even browning and flavor distribution. Add 1 tablespoon granulated sugar to sauce about 10 minutes before assembly to reduce acidity and balance flavor. For a smooth, melted cheese finish, cover casserole dish with foil for the first 20 minutes of baking, then remove for the last 10 minutes for a golden crust. Spread a thin layer of sauce on the bottom of the casserole dish before layering pasta to help maintain texture and prevent dryness.
- Reheating Instructions: Reheat leftovers thoroughly in the oven or microwave until the internal temperature reaches a safe level and cheese bubbles again.
- Serving Suggestions: Serve baked ziti with gluten-free garlic bread or a green salad to complement flavors. Pair with roasted zucchini or steamed asparagus for balanced nutrition and taste. Garnish with fresh basil or sprinkle with red pepper flakes for added freshness and mild heat. Drizzle with extra virgin olive oil or serve with a side of marinara sauce for a finishing touch.
- Recipe Variations: Use lean turkey sausage in place of Italian sausage for a lower fat option. Substitute gluten-free pasta to accommodate gluten-free diets. For a vegetarian version, omit sausage and add sautéed vegetables or plant-based protein alternatives. Replace fresh basil with dried basil at 1 to 3 ratio (use one-third the amount) if fresh is unavailable.
- Ingredient Notes: Choose good quality ziti pasta to ensure it holds shape and avoids mushiness after baking. Select whole milk ricotta cheese for creaminess; low-fat ricotta can be used but expect a slightly different texture. Opt for block whole milk mozzarella cheese and shred it yourself for better melting over pre-shredded varieties. Use freshly grated parmesan cheese for the best flavor impact; pre-grated can be used in a pinch but with less intensity. Use a flavorful marinara sauce, either store-bought with no added sugars or homemade; spicy varieties add extra depth if desired. Use a large egg, at room temperature, to bind the ricotta and pasta mixture cohesively.
- Nutrition Facts: calories: Not provided; sugar: Not provided; sodium: Not provided; fat: Not provided; saturated_fat: Not provided; unsaturated_fat: Not provided; trans_fat: Not provided; carbohydrates: Not provided; fiber: Not provided; protein: Not provided; cholesterol: Not provided.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided