Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This simple step ensures your ziti won't stick and will bake evenly.
- Bring a large pot of salted water to a rolling boil. Add the ziti pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta and set it aside. It’s important not to overcook the pasta as it will continue to cook in the oven.1 pound ziti pasta
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound ground Italian sausage, 1 medium onion, 2 cloves garlic
- Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 10-15 minutes, allowing the flavors to meld. For an even richer sauce, you can simmer it longer.1 28 ounce can crushed tomatoes, 1 15 ounce can tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, salt
- In a medium bowl, combine the ricotta cheese, beaten egg, and 1/2 cup grated Parmesan cheese. Season with a pinch of salt and pepper. Stir gently until well combined. This creamy mixture is key to the decadent texture of the baked ziti.1 15 ounce container ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, salt
- Add the drained ziti pasta to the sauce in the skillet. Stir gently to coat the pasta evenly. In your prepared baking dish, spread half of the sauced pasta mixture. Dollop half of the ricotta mixture evenly over the pasta layer. Sprinkle with about half of the shredded mozzarella cheese.1 pound ziti pasta, 2 cups shredded mozzarella cheese
- Carefully spread the remaining sauced pasta over the ricotta layer. Dollop the remaining ricotta mixture over this second pasta layer. Finally, sprinkle the remaining mozzarella cheese and a generous amount of extra grated Parmesan cheese over the top.1/2 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the ziti rest for 5-10 minutes before serving to allow it to set.
Notes
Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave. Can be frozen for 2-3 months.