Baked Ziti
Total Time
55 mins
Prep Time
10 mins
Cook Time
45 mins
Rating
4.44 out of 5 stars
(280)
Ingredients
10
- 16 oz ziti or penne pasta
- 1 tablespoon olive oil, plus more for drizzling over pasta
- 1 pound Italian sausage
- 32 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese, divided
- 3/4 cups shredded Parmesan cheese, divided
- 2 tablespoons chopped fresh basil
- 1 teaspoon Italian seasoning
- Dash of crushed red pepper flakes, optional
- Kosher salt and black pepper, to taste
- For garnish: chopped basil, if desired
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Preparation
Step 1
Preheat oven to 375°F. Spray a 9×13-baking dish with cooking spray and set aside.
Step 2
Bring a large pot of salted water to a boil. Cook pasta until al dente. Use a colander to drain well. Drizzle pasta with a little olive oil and stir so it doesn’t stick together. Pour the pasta into a large bowl and set aside.
Step 3
Meanwhile, in a large sauté pan, heat the oil over moderate heat. Add the Italian sausage and cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 5 to 7 minutes. Discard the excess fat and set aside.
Step 4
In a medium bowl, mix together the ricotta, egg, 1 cup mozzarella cheese, ½ cup Parmesan cheese, basil, Italian seasoning, and crushed red pepper flakes, if using. Season with salt and pepper.
Step 5
Add the ricotta mixture to the pasta. Add the marinara sauce, cooked sausage, and stir until combined, stirring gently to not break up the pasta noodles.
Step 6
Pour the pasta into the prepared pan and top with the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
Step 7
Bake for 25 to 30 minutes or until cheese is golden brown and the pasta is bubbly. Remove from the oven and let sit for 5 minutes. Garnish with fresh basil, if desired, and serve warm.
Step 8
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Chef's notes
If you have leftovers, store in the refrigerator for up to 5 days. Reheat in the oven or microwave.
To freeze, assemble everything up until it’s time to bake in a disposable aluminum pan or freezer safe pan, then seal it well with a lid or plastic wrap and aluminum foil. Freeze for up to 2 months. Let it defrost in the refrigerator for 24 hours before baking.
