Baked Ziti with Sausage and Ricotta

Name: Baked Ziti with Sausage and Ricotta
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 454 g ziti pasta; 340 g italian sausage, casings removed; 15 ml olive oil; 1 each yellow onion, finely chopped; 3 each garlic, minced; 794 g crushed tomatoes; 60 g tomato paste; 2 tsp dried oregano; 0.5 tsp red pepper flakes; 2 tsp kosher salt, divided; 1 tsp black pepper, freshly ground; 10 g basil, roughly torn; 454 g ricotta, whole milk; 1 each egg, lightly beaten; 60 g parmesan cheese, grated; 340 g mozzarella, shredded

A classic Italian-American comfort casserole: hearty ziti tossed with savory sausage, creamy ricotta, and a rich tomato sauce, then baked under a blanket of melted mozzarella until bubbling and golden.

⏱ 20 min prep · 45 min cook · easy

Servings

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Ingredients

450 g ziti pasta
340 g italian sausage casings removed
15 ml olive oil
1 yellow onion finely chopped
3 garlic minced
800 g crushed tomatoes
60 g tomato paste
10 ml dried oregano
2 ml red pepper flakes
10 ml kosher salt divided
5 ml black pepper freshly ground
10 g basil roughly torn
450 g ricotta whole milk
1 egg lightly beaten
60 g parmesan cheese grated
340 g mozzarella shredded

Nutritionper serving (8 total: 3660 kcal)

Calories	460
Protein	29g
Fat	32g
Carbs	15g
Fiber	3g
Sugar	8g
Sodium	1540mg

Excludes 1 ingredient without data.

Gear for this recipe

Method

1
Boiling
Bring a large pot of salted water to a rolling boil. Add the ziti and cook until just shy of al dente, about 2 minutes less than package instructions. The pasta should be firm and slightly undercooked since it will finish in the oven.
⏲ 8 min
2
Drain the pasta in a colander, reserving about 1 cup of pasta water. Rinse briefly with cool water to stop cooking, then set aside.
3
Searing
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it into small pieces with a spoon. Cook until browned and no longer pink, about 5 minutes. The meat should have crispy browned bits.
⏲ 5 min
4
Sautéing
Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. The onion should be fragrant and slightly sweet.
⏲ 5 min
5
Sautéing
Add the minced garlic, dried oregano, red pepper flakes, 1 teaspoon salt, and black pepper. Cook for 1 minute until garlic is fragrant, being careful not to burn it.
⏲ 1 min
6
Sautéing
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the sausage mixture.
⏲ 2 min
7
Simmering
Pour in the crushed tomatoes and add the torn basil. Bring the sauce to a simmer, then reduce heat to medium-low and let it bubble gently for 15 minutes, stirring occasionally. The sauce should thicken slightly and deepen in color.
⏲ 15 min
8
While the sauce simmers, preheat the oven to 375°F (190°C). In a large bowl, combine the ricotta, beaten egg, and grated parmesan. Mix until smooth and season with a pinch of salt.
9
When the sauce is ready, taste and adjust seasoning with more salt if needed. Add the cooked ziti to the sauce and toss well to coat every piece.
⏲ 2 min
10
Spread half of the ziti mixture into a 9x13-inch baking dish. Dollop half of the ricotta mixture over the pasta and gently spread it. Add the remaining ziti and dollop the rest of the ricotta on top.
11
Sprinkle the shredded mozzarella evenly over the top of the casserole.
12
Baking
Bake in the preheated oven until the cheese is melted, bubbly, and golden brown in spots, about 25 minutes. Let it rest for 10 minutes before serving to allow the casserole to set.
⏲ 25 min