Baked ziti is one of those dishes that feels like a special occasion but is actually just Tuesday night dinner in disguise. It’s hearty, forgiving, and feeds a crowd. I used to make this with jarred marinara to save time, but I realized that building the sauce in the same pot where I browned the sausage allows the pasta to pick up all that rendered flavor. It makes a huge difference.
One thing I’ve learned the hard way is the importance of undercooking the pasta. If you boil the ziti until it’s perfectly soft before baking, it turns into a mushy collapse by the time it comes out of the oven. I always set my timer for two minutes less than what the box says. The pasta finishes cooking in the sauce while it bakes, absorbing the tomato flavor without losing its bite.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound sweet Italian sausage (if using links, remove casings)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can whole peeled San Marzano tomatoes (with their juices)
- 1 teaspoon dried oregano
- 2 sprigs fresh basil, torn
- 16 ounces (1 pound) ziti pasta
- 2 cups full-fat ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (grate your own if you can)
Instructions
- Preheat and Prep: Heat your oven to 400°F and grease a 9×13-inch baking dish.
- Brown the Meat: In a large heavy pot or Dutch oven, cook the sausage over medium-high heat. Break it apart with a wooden spoon. After about 10 minutes, when it’s no longer pink, scoop it out onto a plate. Leave the fat in the pot.
- Start the Sauce: Add the olive oil, onion, and garlic to the pot. Cook until the onions are soft (about 3-5 minutes). Stir in the tomato paste and let it fry for a minute or two—this removes the metallic taste and deepens the flavor.
- Simmer: Pour the canned tomatoes into a bowl and crush them with your hands, then add them to the pot along with the juice. Add the oregano, basil, salt, pepper, and the cooked sausage. Let this simmer on low for 20 minutes to thicken up.
- Boil the Pasta: While the sauce bubbles, cook the ziti in salted boiling water. Drain it about 2 minutes before it’s fully done. It should still have a firm white ring in the center.
- Combine: Stir the drained ziti and the ricotta cheese directly into the sauce pot. Mix until the pasta is coated and the ricotta makes the sauce creamy.
- Layer and Bake: Pour half the pasta mix into the baking dish. Sprinkle with half the mozzarella. Pour the rest of the pasta on top, followed by the remaining mozzarella and the Parmesan. Bake for 20 to 25 minutes until the cheese is browned and bubbly.
Why You’ll Love This Recipe
- Texture: By mixing the ricotta directly into the sauce rather than layering it cold, you get a creamy coating on every single noodle.
- One Pot Sauce: Using the sausage fat to sauté the onions builds a foundation of flavor you just can’t get from a jar.
- Great Leftovers: Like lasagna, this often tastes even better the next day once the flavors have had time to meld.
Chef’s Tips for Perfection
- The Tomatoes: Use whole peeled tomatoes and crush them by hand. Diced tomatoes often have firming agents (calcium chloride) that prevent them from breaking down into a proper sauce.
- Full-Fat Ricotta: Do not use low-fat or part-skim ricotta here. It releases too much water when baked and will make your casserole soupy.
- Cheese: Pre-shredded mozzarella is coated in potato starch to prevent clumping, which stops it from melting smoothly. Grating a block takes 3 extra minutes but is worth it for the cheese pull.
Storage and Reheating
This keeps well in the fridge for up to 5 days. You can also freeze the assembled (unbaked) dish for up to 2 months. If baking from frozen, cover it with foil and add about 45 minutes to the cooking time. To reheat leftovers, sprinkle a little water on top and cover with foil in a 350°F oven to prevent drying out.
Nutritional Notes
This is a substantial meal. Each serving provides around 600 calories with a good amount of protein from the sausage and cheese, but it is high in saturated fat.
