Cheesy, Perfect Classic Baked Ziti Recipe
This classic baked ziti recipe features a rich, savory Italian sausage tomato sauce combined with perfectly cooked ziti pasta and layered with creamy ricotta, melted mozzarella, and Parmesan cheeses. Baked to bubbly, golden perfection, this comforting dish is ideal for a family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Meat Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 ½ pounds ground Italian sausage, hot or mild
- 1 medium yellow onion, finely chopped
- 5 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 tablespoon packed light brown sugar
- 1 (28 ounce) can crushed fire roasted tomatoes
- Kosher salt & fresh ground black pepper, to taste
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
Pasta and Cheese
- 1 pound ziti pasta
- 15 ounces whole milk ricotta cheese
- 16 ounces low-moisture mozzarella cheese, grated and divided
- ¼ cup grated Parmesan cheese, divided
- ¼ cup basil chiffonade, divided
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C). Lightly spray or grease a 9×13-inch baking dish with nonstick spray and set it aside for later.
- Cook the sausage: In a large deep skillet or Dutch oven, heat the olive oil and butter over medium-high heat. When hot and sizzling, add the ground Italian sausage. Break it up with a wooden utensil and cook for 5-7 minutes until browned and lightly crispy.
- Sauté aromatics and build sauce: Add the chopped onion to the skillet and cook until tender and translucent, about 2-3 minutes. Then add the minced garlic and cook until fragrant, about 1-2 minutes. Stir in the tomato paste and brown sugar until well combined. Pour in the crushed fire roasted tomatoes and stir thoroughly. Season with kosher salt, freshly ground black pepper, dried oregano, dried basil, and garlic powder, mixing until fully combined.
- Simmer the sauce: Reduce the heat to low and allow the meat sauce to simmer gently for 15-20 minutes to deepen the flavors.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the ziti according to package directions until al dente. Reserve ⅓ cup of pasta cooking water, then drain the pasta.
- Combine pasta and sauce: Return the drained pasta to the pot with the meat sauce. Pour in the reserved pasta water and stir thoroughly to combine. Remove from heat.
- Assemble the baked ziti: Spoon half of the pasta mixture evenly into the prepared baking dish. Dollop the ricotta cheese across the pasta in sections. Sprinkle half of the shredded mozzarella evenly over the ricotta, followed by half of the grated Parmesan cheese and half of the basil chiffonade. Layer the remaining pasta mixture on top in an even layer. Finish by sprinkling the remaining mozzarella, Parmesan, and basil chiffonade on top.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes or until the cheese is bubbly and the edges turn golden brown.
- Rest and serve: Let the baked ziti cool in the dish for 10 minutes. Garnish with the remaining basil chiffonade and serve immediately for best taste and texture. Enjoy!
Notes
- For a milder flavor, use mild Italian sausage; for extra heat, choose hot Italian sausage.
- Basil chiffonade means slicing fresh basil leaves into thin ribbons; this adds fresh flavor and an attractive garnish.
- Reserving pasta water is important as it helps loosen the sauce and ensures it clings to the pasta.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days and reheated.
- If desired, substitute ziti with other tubular pasta like penne or rigatoni.
Keywords: baked ziti, classic Italian, cheesy pasta bake, Italian sausage pasta, ricotta mozzarella bake, comfort food, dinner recipe
