Baked Ziti with Italian Sausage and Mozzarella

• 1 pound ziti pasta
• 12 ounces Italian sausage, casing removed
• 1 (28-ounce) can crushed tomatoes
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ziti according to package instructions; drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking apart with a spoon.
4. 4 Add garlic, oregano, and red pepper flakes to the skillet; cook for 1 minute.
5. 5 Stir in crushed tomatoes and simmer for 10 minutes. Season with salt and pepper.
6. 6 In a bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Parmesan, and egg. Season with salt and pepper.
7. 7 Combine cooked ziti and sausage sauce in a large bowl.
8. 8 Transfer half of the ziti mixture to a greased 9x13 inch baking dish.
9. 9 Spread ricotta mixture over the ziti, then top with remaining ziti mixture.
10. 10 Top with remaining mozzarella and Parmesan.
11. 11 Bake for 25-30 minutes, until bubbly and golden brown.
12. 12 Let stand for 5 minutes before serving. Garnish with basil, if desired.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

• Add sautéed spinach for a veggie boost
• Use turkey sausage for a leaner option

Substitutions

• Use ground beef if Italian sausage is unavailable
• Substitute marinara sauce for crushed tomatoes

Pairings

• Red wine like Chianti
• Sparkling water with a lemon wedge

Nutrition

Tips

• For extra flavor, sauté the garlic in the same skillet used for the sausage.
• Make ahead and refrigerate overnight before baking for even richer flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• A crisp green salad
• Garlic bread

FAQ