Cheesy Baked Ziti Casserole

Baked ziti grew from southern Italian pasta al forno traditions that Italian-American home cooks made their own. This casserole folds tender ziti with savory sausage, ricotta, and tomato sauce, then bakes until golden and bubbling.

Serves 6 · 20 min prep · 50 min cook

Estimate for one serving

• 620 cal
• 32g protein
• 58g carbs
• 28g fat
• 3g fiber

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Ingredients

• 1 lb ziti pasta
• 1 tbsp olive oil
• 1 lb Italian sausage
• 1 medium yellow onion
• 4 garlic cloves
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 15 oz whole-milk ricotta
• 1 large egg
• 1 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese
• 1/4 cup fresh basil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 375°F and lightly oil a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
2. 2Cook the ziti until just shy of al dente so it will finish cooking in the oven without turning soft; drain and toss with a drizzle of olive oil.
3. 3While the pasta cooks, heat a large skillet over medium-high heat. Remove sausage from casings if needed and brown it, breaking it into small crumbles until no pink remains.
4. 4Add the diced onion to the sausage and cook until softened. Stir in the minced garlic, oregano, and red pepper flakes and cook until fragrant.
5. 5Stir in the tomato paste and let it darken slightly, then pour in the crushed tomatoes. Season with salt and pepper and simmer the sauce until thickened and flavorful.
6. 6In a medium bowl whisk the ricotta with the egg, half of the Parmesan, salt, and a few grinds of pepper until smooth and creamy.
7. 7Spread a thin layer of the meat sauce across the bottom of the prepared baking dish. Add half of the cooked ziti in an even layer.
8. 8Dollop half of the ricotta mixture over the ziti and gently spread it. Sprinkle one cup of mozzarella on top, then add another layer of sauce.
9. 9Repeat with the remaining ziti, ricotta, more mozzarella, and the rest of the sauce, finishing with the remaining mozzarella and Parmesan.
10. 10Cover the dish tightly with foil and bake for 25 minutes until the sauce is bubbling the edges.
11. 11Remove the foil and bake another 10 to 15 minutes until the cheese on top is melted, golden in spots, and lightly blistered.
12. 12Let the casserole rest for 10 minutes so the layers set and the noodles absorb the sauce. Tear fresh basil over the top just before scooping.
13. 13Serve hot squares straight from the dish, making sure each portion shows the stretchy cheese and saucy ziti.