Recipes

Baked Ziti

A crowd-pleasing baked pasta with Italian sausage, creamy tomato sauce, and melted cheese—perfect for weeknights or potlucks.

Servings: 8 to 10
Prep Time: 40 minutes
Cook Time: 50 minutes

Ingredients

  • 1 pound (450g) ziti noodles
  • 1½ pounds (680g) ground Italian sausage (sweet or spicy)
  • 4 cloves garlic, minced
  • 1 can (28oz/800g) crushed tomatoes
  • 1 teaspoon salt
  • 1½ teaspoons sugar
  • ¼ teaspoon crushed red-pepper flakes
  • 1 cup (240ml) heavy cream
  • ⅓ cup (33g) grated Pecorino Romano (or Parmigiano Reggiano), plus 3 tablespoons for topping
  • ⅓ cup chopped fresh basil, plus extra for garnish
  • 8oz (225g) whole-milk mozzarella, shredded (about 2 cups)

Notes

  • Whole-milk mozzarella gives the best melt; pre-shredded is fine.
  • Pasta should be very al dente—it finishes cooking in the oven.
  • Dish can be assembled, covered and refrigerated up to 2 days ahead, or frozen up to 3 months.

Instructions

  1. Bring a large pot of salted water to boil. Add ziti and cook 7 min (very al dente). Drain, return to pot; set aside.

  2. Preheat oven to 425°F (220°C). In a large sauté pan over medium-high heat, crumble sausage; cook 5–6 min until browned. Transfer to a plate with a slotted spoon.

  3. Discard all but 1 tablespoon fat (add olive oil if needed). Reduce heat to low; add garlic and cook 1 min without browning.

  4. Stir in crushed tomatoes, salt, sugar and red-pepper flakes; simmer 10 min.

  5. Add cream, ⅓ cup Pecorino Romano, basil and cooked sausage; stir to combine.

  6. Pour sauce over pasta in pot; gently mix.

  7. Spoon half the pasta into a 9 × 13-inch (23 × 33cm) baking dish. Top with half the mozzarella (1 cup/113g) and 1½ tablespoons Pecorino. Repeat layers.

  8. Bake uncovered 15–20 min until cheese is melted and golden. Sprinkle with extra basil and serve.