Description
Whip up my easy, crowd-pleasing baked ziti recipe—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Ingredients
Scale
- 1 lb ziti noodles
- 1½ lbs ground spicy or sweet Italian-style turkey sausage
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/3 cup plus 3 tablespoons grated pecorino Romano (microbial rennet), divided
- 1/3 cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Boil Noodles: Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to the package directions for very al dente, about 7 minutes. Drain and add the pasta back to the pot. Set aside.
- Preheat: Preheat the oven to 425°F (220°C) and set the oven rack in the middle position.
- Cook Sauce: Heat a large sauté pan over medium-high heat. Crumble the turkey sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat. Add the minced garlic and cook until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar, and red pepper flakes and simmer, uncovered, for 10 minutes.
- Mix: Add the cream, ⅓ cup of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.
- Assemble and Bake: Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
Notes
The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 613 kcal
- Sugar: 6 g
- Sodium: 913 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 111 mg
Keywords: baked ziti, Italian pasta, family dinner, cheesy pasta, potluck