Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet or Dutch oven over medium-high heat, add the Italian sausage. Break it apart with a spoon and cook until browned and no pink remains. Drain off any excess grease.1 pound sweet or hot Italian sausage
- Add the chopped onion to the skillet with the sausage. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 pound sweet or hot Italian sausage, 1 medium onion, 2 cloves garlic
- Pour in the crushed tomatoes and tomato sauce. Stir in the Italian seasoning, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 2 tablespoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper
- While the sauce simmers, cook the ziti pasta according to package directions until al dente. Drain the pasta and set aside.1 pound ziti pasta
- In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 cup grated Parmesan cheese. Mix well until smooth.1 15 ounce container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese
- In a large bowl, combine the drained ziti pasta and about two-thirds of the Italian sausage sauce. Stir gently to coat the pasta evenly.1 pound ziti pasta, 1 pound sweet or hot Italian sausage, 1 medium onion, 2 cloves garlic, 1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 2 tablespoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper
- Spread half of the pasta mixture into the prepared baking dish. Dollop spoonfuls of the ricotta mixture over the pasta.1 15 ounce container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese
- Spoon the remaining two-thirds of the Italian sausage sauce over the ricotta layer. Sprinkle half (1 cup) of the shredded mozzarella cheese evenly over the sauce.1 pound sweet or hot Italian sausage, 1 medium onion, 2 cloves garlic, 1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 2 tablespoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cups shredded mozzarella cheese
- Top with the remaining pasta mixture, followed by the rest of the Italian sausage sauce. Sprinkle the remaining 1 cup of mozzarella cheese and a little extra grated Parmesan cheese over the top.1/4 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese
- Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Let the baked ziti rest for about 5-10 minutes before serving. This allows the cheese to set and makes it easier to serve.
Notes
Properly storing your delicious Easy Baked Ziti with Italian Sausage will ensure you can enjoy its comforting flavors for days to come. Refrigeration: Allow the baked ziti to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze the baked ziti. Unbaked: Assemble the ziti as directed, but do not bake. Cover tightly with plastic wrap and then with foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and bake as directed, possibly adding a few extra minutes to the baking time. Baked: Once baked and cooled, portion the ziti into freezer-safe containers or wrap individual servings tightly with plastic wrap and then foil. It can be frozen for up to 2-3 months.
Reheating: From Refrigerator: Reheat individual portions in the microwave until heated through, or place a larger portion in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly. From Freezer (Baked): Thaw overnight in the refrigerator. Reheat as you would refrigerated leftovers. If reheating directly from frozen (though thawing is recommended for best results), cover with foil and bake at 350°F (175°C) for 30-45 minutes, or until heated through, removing foil for the last 10-15 minutes to allow the cheese to re-melt.