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A comforting baked pasta dish with Italian sausage, ziti (or penne) pasta, creamy ricotta, melty mozzarella, and a flavorful blend of spaghetti and tomato sauces. Perfect for family meals, make-ahead dinners, and feeding a crowd.

Ingredients

Scale
  • 1 pound ziti pasta (or penne pasta) (453.592 grams)
  • 1 pound Italian sausage (casings removed) (453.592 grams)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • 24 ounces spaghetti sauce (709.765 ml)
  • 8 ounces tomato sauce (236.588 ml)
  • 15 ounces full fat ricotta cheese (425.243 grams)
  • 16 ounces shredded mozzarella (453.592 grams)
  • 1/2 cup parmesan cheese (50 grams)

Instructions

  1. Preheat oven to 350°F and grease a 9-by-13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a rolling boil and add 1 teaspoon kosher salt.
  3. Add the dry ziti and cook for 2 minutes less than package instructions.
  4. While the pasta cooks, heat a large skillet over medium heat and add the Italian sausage, breaking it up with a spoon.
  5. Brown the sausage, then stir in diced onion, minced garlic, dried parsley, dried basil, dried oregano, kosher salt, onion powder, black pepper, and crushed red pepper flakes; cook until onions are translucent, about 5–7 minutes, then remove from heat.
  6. Drain the pasta and return it to the pot.
  7. Mix the cooked sausage mixture and drippings into the pasta, then stir in the spaghetti sauce and tomato sauce.
  8. Spread half of the pasta and meat mixture in the bottom of the prepared baking dish.
  9. Dollop the ricotta in small scoops all over the pasta, then sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly on top.
  10. Add the remaining pasta mixture on top and sprinkle the remaining mozzarella and Parmesan over everything.
  11. Bake uncovered for 30–35 minutes, or until the cheese is bubbling and golden at the edges.

Notes

Use a large pot with plenty of water (4 to 6 quarts per pound of pasta) to prevent sticking and ensure even cooking., Salt the water well to season the pasta properly., Cook pasta two minutes less than package instructions so it finishes perfectly in the oven., Shred cheese from blocks for better melt and fresh flavor instead of using pre-shredded cheese., Prepare the casserole up to 24 hours ahead, cover tightly, and refrigerate until baking., Freeze assembled casserole up to 3 months wrapped with two layers of foil in a disposable or metal pan., To bake from frozen, cover and bake at 350°F for 2 hours, then uncover and bake an additional 30 minutes., Store leftovers in an airtight container in fridge up to 4 days; reheat in oven or microwave., Italian turkey sausage or plant-based sausage can be used as a substitute for pork sausage., Penne pasta or gluten-free pasta can substitute for ziti as needed., Ricotta cheese is preferred over cottage cheese for best texture and flavor, but cottage cheese can be used as a budget-friendly option.

Nutrition

Find it online: https://margorecipes.com/baked-ziti-with-sausage/