Entrée: United States – Baked Ziti

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

1 lb (450 g) ziti or penne pasta
2 tbsp (30 ml) olive oil, divided
1 lb (450 g) sweet Italian sausage, casings removed (or ground beef/turkey; optional for vegetarian omit)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 jar (24–26 oz / 680–730 g) marinara sauce
1 can (28 oz / 800 g) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil or Italian seasoning
1 / 4–1 / 2 tsp red pepper flakes (optional)
1 tsp sugar (optional)
Kosher salt and freshly ground black pepper, to taste
15 oz (425 g) whole-milk ricotta
1 large egg
1 cup (100 g) grated Parmesan cheese, divided
16 oz (450 g) low-moisture mozzarella, shredded, divided
2 tbsp (30 ml) chopped fresh parsley or basil, plus more for garnish
Nonstick spray or butter, for the baking dish

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
Bring a large pot of well-salted water to a boil. Cook the ziti until very al dente, 1-2 minutes shy of package time. Drain and toss with 1 tbsp olive oil to prevent sticking.
Make the sauce: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through, 6-8 minutes; drain excess fat if needed. Add onion and cook until translucent, 4-5 minutes. Stir in garlic and cook 30 seconds.
Stir in marinara and crushed tomatoes, oregano, basil, red pepper flakes, and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat and cook gently 15-20 minutes to thicken and develop flavor. Taste and adjust seasoning.
Ricotta mixture: In a bowl, combine ricotta, egg, 1/2 cup (50 g) Parmesan, 1 cup (115 g) mozzarella, parsley, 1/2 tsp salt, and a few grinds of pepper.
Assemble: In a large bowl, combine cooked pasta, the ricotta mixture, and about two-thirds of the sauce; fold until the pasta is evenly coated.
Spread a thin layer of the remaining sauce over the bottom of the baking dish. Add the pasta mixture in an even layer. Spoon the remaining sauce on top. Sprinkle with the remaining mozzarella (about 3 cups) and the remaining 1/2 cup Parmesan.
Cover loosely with foil (tent so cheese doesn’t stick) and bake 20 minutes. Uncover and bake 10-15 minutes more, until bubbling and lightly browned. For extra color, broil 1-2 minutes, watching closely.
Rest 10-15 minutes before serving. Garnish with more parsley or basil. Optional: drizzle with a little olive oil and serve with extra Parmesan.
Make-ahead and storage: Assemble up to 24 hours ahead; cover and refrigerate, then bake an extra 10-15 minutes. Leftovers keep refrigerated 3-4 days or frozen up to 3 months; reheat covered at 350°F (175°C) until hot.