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Baked Ziti with Sausage

Baked Ziti Lovers, this is the recipe you NEED! This dish takes your usual ziti to a whole new level with super flavorful Italian sausage and a creamy, cheesy sauce that's insanely good. Plus, it's easy to throw together, making it perfect for busy weeknights.Bonus: Need to feed a crew? No problem! This Baked Ziti with Sausage recipe is super easy to double or triple.A well-rounded meal: While the baked ziti is a hearty combination of meat and vegetables, don't forget the sides! Garlic bread and a fresh salad are perfect accompaniments.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 30 mins
Servings: 12
Calories: 524 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb ziti or penne pasta
  • 796 g ( 7 sausage links) Spicy or sweet pork sausage, casing removed, broken into bite-size chunks or 1 pound ground beef
  • 3 tablespoons olive oil
  • 4 cloves garlic , minced
  • 1 medium red pepper or poblano pepper , chopped
  • 1 medium yellow onion , chopped
  • 1 (28-oz) can crushed tomatoes
  • 1 teaspoon kosher salt
  • 1 to 1-½ teaspoons granulated sugar , adjust to taste
  • ¼ teaspoon crushed red pepper flakes , to taste
  • ¼ teaspoon black pepper , to taste
  • 1 cup heavy cream or ricotta cheese
  • ½ cup grated Parmesan cheese or Grana Padano , divided
  • 226 g ( 8 oz / 2 cups) whole milk mozzarella or provolone cheese, shredded, divided *( If you want it less cheesy, use 1 cup).
  • ¼ cilantro , basil, or flat leaf parsley , chopped plus more for garnishing
  • butter , for baking dish

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Cook the pasta in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain and add the pasta back to the pot. Set aside.
  2. Preheat the oven to 425°F and set the rack in the middle position. Butter a 9 x 13-inch oven-safe baking dish; set aside.
  3. Heat the olive oil in a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until browned, 8 to 10 minutes.
  4. Add the onion, pepper, and garlic and sauté until they start to soften, about 5 minutes.
  5. Add the crushed tomatoes, sugar, red pepper flakes, and black pepper. Stir and bring to a simmer, uncovered, for 15 minutes. Add the heavy cream, ¼ cup of the Parmesan, and cilantro to the pan; stir until evenly combined.
  6. Taste and adjust salt as necessary. Carefully pour the mixture from the skillet into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into the prepared baking dish.
  7. Sprinkle with half of the shredded mozzarella and half of the remaining Parmesan. Spoon the remaining pasta mixture on top and sprinkle with the rest of the mozzarella and Parmesan.
  8. Transfer the dish to the oven and bake, uncovered, until it is completely heated through and the cheese has melted and is lightly browned, about 20 to 25 minutes. Let it rest for 5 minutes before cutting.

Notes

  • How to Store & Reheat
  • This dish can be assembled and refrigerated, covered, for up to 2 days in advance. To reheat, bake it covered tightly with aluminum foil in a 425°F oven for about 25 minutes. Then, uncover and bake for another 10 to 15 minutes until the cheese is lightly browned and the pasta is hot throughout.
  • * If you decide not to use cream in your recipe, I recommend adding 1 cup of water at the same time you add the crushed tomato. Follow the recipe as stated as directed.
  • When you reach the step where you would add the cream, skip it and instead stir in ricotta cheese.