Ultimate Baked Ziti
Behold a comfy casserole of tender pasta, meaty sauce, and plenty of melty cheese. This ultimate baked ziti is an excellent option for any cozy weeknight, yet special enough for entertaining guests, whether you’re dining in or bringing the dish to a festive gathering.
This recipe was written for the Arizona Republic.
Let’s be honest, baked ziti is the ultimate comfort food. Few things rival the joy a bubbling pasta casserole brings as its planted in the center of the table. Baked ziti is perhaps the mother of all pasta casseroles, boasting hearty layers of noodles, sauce, and cheese.
Most recipes for the dish are fabulous, but what makes this baked ziti superior is the savory sauce – it’s made with a handful of ingredients yet delivers a tremendous amount of flavor.
I also took some culinary license and eliminated the ricotta cheese (often found in baked ziti); I don’t think you’ll miss its graininess here. If you’re a ricotta stalwart, spoon dollops of fresh ricotta over the finished dish before serving. Win-win.
Here’s what you need for this easy baked ziti
- Pasta. No surprise here, and the classic choice is ziti noodles. That said, if you already have rigatoni or penne (or their mezze/shorter cousins), they will work just fine.
- Italian sausage. This is where much of the flavor in the sauce comes in, so choose a variety you like, whether it’s sweet Italian pork sausage, hot Italian pork sausage, or Italian turkey sausage. Bulk sausage makes life easier since there are no casings to remove, but if you choose sausage links, simply remove the casings before browning the meat.
- Crushed tomatoes. Canned tomatoes transform a pound of sausage into a robust sauce for this baked ziti casserole. If desired, you can swap in tomato puree, which is slightly thicker.
- Seasonings. Since Italian sausage is generously seasoned, you need little else for the sauce. I like to add Italian herb seasoning, garlic, and red pepper flakes to boost the nuances already going on in the sausage. We also adjust the sauce with salt and sugar (the sweetness of sugar cuts the acidity of the tomatoes).
- Heavy cream. You don’t need much heavy cream in this recipe, but it balances the acidity of the tomatoes and creates a rich, velvety sauce. In addition, the fat in the cream transports flavor to every inch of your palate, and lets it linger there.
- Cheese. We use both mozzarella cheese and parmesan cheese in this baked ziti. The mozzarella is gooey and mild, and the parmesan is sharp and nutty. The two play very well together in this dish. I highly encourage you to use whole milk mozzarella for its superior flavor and melting capability.
- Basil. Fresh basil is optional but adds great color and lively aromatics to the finished dish.
Can you make this baked ziti in advance?
Indeed, you can. Once the casserole is assembled, cover it with plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months before baking. Thaw the frozen casserole overnight in the refrigerator before baking. Remove the casserole dish from the fridge 30 minutes before baking and bake as directed.
How to store leftover baked ziti. Once cooled, store leftover baked ziti in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or 300-degree oven until hot all the way through.
Ultimate Baked Ziti
Ingredients
- 1 pound ziti noodles, or penne or rigatoni
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, mild or hot, pork or turkey, casings removed if needed
- 3-4 cloves garlic, minced
- 1 teaspoon Italian herb seasoning
- 1 teaspoon crushed red pepper flakes, or more/less to taste
- 1/2 teaspoon salt
- 28- ounce can crushed tomatoes
- 2 teaspoons granulated sugar
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- 8 ounces 2 cups shredded mozzarella cheese, preferably whole milk
- 1/4 cup chopped fresh basil, optional
Instructions
- Preheat the oven to 375 degrees.
- Cook the pasta according to the package directions, stopping about 1 minute before the suggested cooking time (the pasta will continue to cook as it bakes). Return the pasta to the pot and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cooked until browned, breaking up the meat as it cooks. If necessary, drain away excess fat (tilt the pan and use a paper towel to absorb the fat).
- Add the garlic, Italian herb seasoning, crushed red pepper flakes, and salt to the sausage and stir to combine. Cook for 1 minute, until the garlic and herbs are fragrant. Add the crushed tomatoes and sugar and bring to a simmer. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Stir the cream and 1/4 cup of the parmesan cheese into the sauce and remove the pan from the heat.
- Add the sauce to the pasta in the pot and stir to combine.
- Spoon half of the pasta mixture into a 13×9-inch baking dish and spread out in an even layer.
- Top with half (1 cup) of the mozzarella cheese and half (2 tablespoons) of the remaining parmesan cheese.
- Repeat layers – pasta mixture, remaining mozzarella (1 cup), and remaining parmesan (2 tablespoons).
- Bake, uncovered, for 20 to 25 minutes, until the cheese is melted and golden. Top with basil, if using, and serve.