Baked Ziti

A classic Italian-American comfort food casserole featuring ziti pasta layered with a hearty Italian sausage and tomato sauce, creamy ricotta cheese filling, and plenty of melted mozzarella. Easy to assemble and perfect for feeding a crowd, this dish is even better the next day.

Ingredients

• 1 lb ground Italian sausage (sweet, mild, or hot)
• 1 medium yellow onion, finely diced
• 3 oz tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 tablespoon Italian seasoning blend
• 1/2 cup water
• 1 lb ziti pasta
• 1/2 tablespoon salt (for pasta water)
• 15 oz whole-milk ricotta cheese
• 1 large egg
• 1 cup grated Parmesan or Pecorino Romano cheese, divided
• 1/4 teaspoon freshly cracked black pepper
• 2 cups shredded mozzarella cheese
• 2 tablespoons heavy cream
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
2. 2. Brown the sausage in a large skillet or pot over medium heat, breaking it up with a spatula, until browned and crispy on the edges, about 6 to 8 minutes.
3. 3. Add the diced onion to the skillet with the browned sausage and sauté over medium heat until the onion is soft and translucent, about 4 to 5 minutes.
4. 4. Stir in the tomato paste, crushed tomatoes, Italian seasoning, and water. Bring to a simmer, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally, while you prepare the pasta and cheese filling.
5. 5. Bring a large pot of water seasoned with the salt to a boil. Add the ziti and cook for 1 to 2 minutes less than the package directions indicate (about 7 to 8 minutes) so it is just under al dente. Drain well and return the pasta to the pot.
6. 6. Add 1 cup of the meat sauce to the drained pasta and stir to coat. This prevents the pasta from drying out during baking.
7. 7. In a medium bowl, combine the ricotta, egg, half of the Parmesan or Pecorino Romano, the black pepper, and the heavy cream. Stir until smooth and well combined.
8. 8. Spread half of the sauced pasta into the prepared baking dish in an even layer. Drop half of the ricotta mixture over the pasta in small spoonfuls. Spoon half of the remaining meat sauce over the ricotta layer. Repeat the layers with the remaining pasta, ricotta mixture, and meat sauce. Sprinkle the shredded mozzarella evenly over the top, then finish with the remaining Parmesan or Pecorino Romano.
9. 9. Cover the baking dish tightly with foil, tenting it slightly so the foil does not touch the cheese. Bake for 20 minutes.
10. 10. Remove the foil and switch the oven to broil. Broil on the middle rack, about 10 to 12 inches from the broiler, for 4 to 5 minutes until the cheese is bubbly and lightly golden brown. Watch carefully, as broilers vary in intensity.
11. 11. Remove from the oven and let the baked ziti rest for 10 to 15 minutes before serving. Garnish with chopped fresh parsley if desired.

Variations

• Use a jar (24 to 32 oz) of prepared marinara sauce in place of the crushed tomatoes, tomato paste, and water for a quicker weeknight version.
• Substitute ground beef or ground turkey for the Italian sausage.
• Make it vegetarian by omitting the sausage and adding sautéed mushrooms, zucchini, or spinach to the sauce.
• Stir 2 tablespoons of heavy cream into the ricotta mixture before assembling to keep the ricotta silky and prevent it from becoming grainy during baking.
• Use rigatoni or penne in place of ziti — both hold sauce well and work equally well in this casserole.
• Add 3 to 4 cloves of minced garlic to the onion while sautéing for deeper flavor.
• Substitute cottage cheese (blended smooth) for ricotta for a slightly tangier, more budget-friendly alternative.
• Top with a mixture of breadcrumbs and Parmesan before baking for a crispy crust.
• Mix in a handful of fresh baby spinach or frozen spinach (thawed and squeezed dry) for added greens.

Troubleshooting

• Why is my baked ziti dry? The pasta likely absorbed too much moisture; make sure to toss the drained pasta with a cup of sauce before layering, keep the dish covered with foil for the first portion of baking, and do not overcook the pasta before it goes into the oven.
• Why did my ricotta turn grainy after baking? Ricotta can dry out and become grainy under direct oven heat; stir the heavy cream into the ricotta mixture before assembling to help it stay creamy and smooth.
• Why is my baked ziti watery? Excess moisture can come from the pasta or sauce; drain the pasta very thoroughly after boiling and allow the meat sauce to simmer uncovered for a few minutes if it looks very thin before assembling the casserole.
• My cheese on top did not brown — what went wrong? The broiler step is key for browning; if the cheese looks pale after baking, switch to broil and watch closely for 3 to 5 minutes, keeping the dish on the middle rack so the cheese browns without burning.
• Can I assemble baked ziti ahead of time? Yes, assemble the dish completely, cover tightly with foil, and refrigerate for up to 24 hours; add an extra 10 to 15 minutes of covered baking time since it will be going into the oven cold.
• Why is my pasta mushy after baking? The pasta was likely cooked too long before baking; always undercook the ziti by 1 to 2 minutes from the package directions so it finishes cooking in the oven without becoming soft.