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Baked Ziti

A cheesy, saucy, and hearty baked ziti recipe perfect for feeding a crowd of 8. It's easy to make and guarantees everyone will leave satisfied.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 1 pound ziti pasta (or penne if that’s what you’ve got) Short pasta holds sauce well.
  • 1 pound Italian sausage Can use sweet, hot, or chicken sausage.
  • 1 tablespoon olive oil Optional, depending on sausage fat content.
  • 1 small onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 jar 24 ounces marinara sauce
  • 1 can 14 to 15 ounces crushed tomatoes Optional for extra sauce.
  • 1 teaspoon dried Italian seasoning
  • to taste Salt and pepper
Cheese Layer
  • 15 ounces ricotta cheese
  • 1 large egg Helps the ricotta layer set nicely.
  • 2 to 3 cups shredded mozzarella, divided Shred your own if possible.
  • 1 cup grated parmesan Save some for topping.
  • to taste Fresh basil or parsley For garnish.

Method
 

Preparation
  1. Boil the pasta in salted water until it’s just a little underdone. Drain it and don’t rinse it.
  2. Brown the sausage in a large skillet. If it’s lean and sticking, add a small drizzle of olive oil. Add onion and cook until soft, then add garlic for about 30 seconds.
  3. Pour in marinara and crushed tomatoes (if using). Stir in Italian seasoning, salt, and pepper. Let it simmer for 5 to 10 minutes.
  4. In a bowl, mix ricotta with the egg, a handful of parmesan, and a pinch of salt and pepper.
Assembly and Baking
  1. Spread a little sauce in the bottom of the pan. Add half the pasta, half the sauce, dollops of ricotta mixture, then a big sprinkle of mozzarella.
  2. Repeat layers, finishing with mozzarella and the rest of the parmesan on top.
  3. Bake at 375°F for about 25 minutes covered with foil, then uncover for 10 to 15 minutes until bubbly and golden on top.
  4. Rest for 10 minutes before serving.

Notes

Use enough sauce to keep the baked ziti moist. Let it rest after baking to hold its shape. If you're making it ahead, save some extra sauce to revive it before serving.