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Baked Ziti with Italian Sausage

Baked ziti with Italian sausage layers ziti tossed in a simmered tomato sauce with creamy ricotta and melted mozzarella. Baked in a 9x13-inch dish until bubbling, it rests briefly before serving.
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Prep Time 20 minutes
Cook Time 1 hour 12 minutes
resting 10 minutes
Total Time 1 hour 42 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the baking dish
  • 1 nonstick cooking spray as needed
For the sausage sauce
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 lb Italian sausage mild or hot, casings removed if needed
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the pasta
  • 1 tbsp kosher salt for the cooking water
  • 1 lb ziti
For the cheese mixture
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 egg large
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped
For assembling
  • 8 oz mozzarella low-moisture, shredded (about 2 cups)

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the baking dish
  1. Heat the oven to 375°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
Make the sausage sauce
  1. Heat the olive oil in a 12-inch skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  2. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces, until browned; stir in the garlic and cook for 30 seconds.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, 1/2 teaspoon salt, and pepper; bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
Cook the pasta
  1. Bring a large pot of water to a boil, stir in the tablespoon of salt and ziti, and cook for 1 minute less than the package directions; drain.
Mix the cheese mixture
  1. Stir together the ricotta, egg, Parmesan, and parsley in a medium bowl until combined.
Assemble and bake
  1. Toss the drained ziti with the sausage sauce, then spread half in the prepared dish and dollop the ricotta mixture evenly over it.
  2. Add the remaining ziti, top with the mozzarella, cover the dish tightly with foil, and bake for 20 minutes; uncover and bake for 10 to 15 minutes more, until bubbling and the center reaches 160°F.
  3. Let the baked ziti rest for 10 minutes before serving.

Notes

For the best texture, cook the ziti for 1 minute less than the package directions. Refrigerate leftovers for 3 to 4 days; freeze yes. Use gluten-free ziti for a gluten-free option.