Description

This comforting baked ziti recipe features tender pasta mixed with a rich Italian sausage tomato cream sauce, layered with creamy ricotta and topped with melted mozzarella and parmesan cheeses. Perfectly baked until bubbly and golden, it’s an ideal hearty meal to share with family and friends.

Ingredients

Scale

Pasta

1 pound uncooked ziti or penne pasta

Meat and Aromatics

1 pound Italian sausage (see note)
1 medium onion, chopped
4-5 cloves garlic, minced

Seasonings and Sauces

1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
1 cup heavy/whipping cream
1/2 teaspoon salt
Pepper to taste
1 teaspoon white sugar (see note)

Cheeses

8 ounces ricotta cheese
1 cup freshly grated parmesan cheese
2 cups shredded mozzarella cheese

For Serving (Optional)

Chopped fresh parsley and/or basil

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Cook Pasta: Preheat your oven to 375°F and move the rack to the top third of the oven. Bring a large pot of salted water to a boil. Cook the ziti for 2-3 minutes less than the package directions indicate to ensure it is slightly undercooked. Drain and set aside.
Brown the Sausage and Onions: In another pot over medium heat, add the sausage meat and chopped onion. Cook, stirring occasionally, until the sausage is browned and the onions are soft, about 7-10 minutes.
Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for about one minute until fragrant.
Make the Sauce: Pour in the crushed tomatoes, heavy cream, salt, pepper, and white sugar. Stir well and let the sauce heat through for approximately 5 minutes, allowing flavors to meld.
Combine Pasta and Sauce: Add the drained pasta to the sauce and toss gently to coat all noodles evenly.
Assemble the Bake – Bottom Layer: Spread half of the pasta mixture evenly in a 9×13 inch casserole dish.
Add Ricotta Layer: Spoon dollops of ricotta cheese over the pasta layer. There’s no need to spread it evenly; the ricotta will melt and mix during baking.
Assemble the Bake – Top Layer: Add the remaining pasta mixture over the ricotta layer, smoothing it out without stirring.
Add Cheese Topping: Sprinkle the freshly grated parmesan and shredded mozzarella evenly over the top layer of pasta.
Bake and Broil: Bake the casserole uncovered for 20 minutes or until hot and bubbly. Then, switch the oven to broil and watch closely to brown the cheese on top to your liking.
Serve: Garnish with fresh chopped basil and/or parsley if desired. Serve hot and enjoy your delicious baked ziti.

Notes

You can use either ground sausage meat or remove sausage meat from the casings; up to 1.5 pounds will work fine.
The white sugar balances the acidity of the canned tomatoes and enhances flavor but can be omitted if preferred.
If substituting heavy cream, use crushed tomatoes, tomato sauce, or marinara rather than milk or half-and-half to avoid curdling.
The recipe is still delicious without ricotta cheese if you want to skip it.
For tips, step-by-step photos, and FAQs including make-ahead advice, see the original blog post or Salt & Lavender: Everyday Essentials cookbook.

Nutrition

Serving Size: 1/8 of recipe (~1.5 cups)
Calories: 480
Sugar: 6g
Sodium: 650mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.3g
Carbohydrates: 45g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg