This baked ziti is the ultimate comfort meal—warm, cheesy, and packed with rich, savory flavor. It comes together easily with simple ingredients and is perfect for cozy nights at home, feeding a crowd, or having leftovers you’ll actually be excited to eat!
Original recipe from Once Upon a Chef
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Ingredients:
- 1 lb ziti noodles
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
- 15 oz ricotta cheese (1 standard container)
Instructions:
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook the ziti until just slightly underdone (it will finish cooking in the oven). Drain and return the pasta to the pot.
- Preheat the Oven – Heat the oven to 425°F
- Brown the Sausage – In a large skillet over medium-high heat, cook the sausage, breaking it up as it browns, until cooked through. Transfer to a plate and set aside. Drain excess fat, leaving about 1 tablespoon in the pan (add olive oil if needed).
- Make the Sauce – Lower the heat and add the garlic to the skillet. Cook briefly until fragrant. Stir in the crushed tomatoes, salt, sugar, and red pepper flakes. Let the sauce simmer uncovered for about 10 minutes.
- Finish the Sauce – Stir in the cream, pecorino Romano, cooked sausage, and basil until everything is well combined.
- Combine with Pasta – Pour the sauce into the pot with the pasta and gently stir to combine.
- Assemble – Spread half of the pasta mixture into a 9×13-inch baking dish. Top with half of the mozzarella, ricotta, and half of the remaining pecorino. Add the rest of the pasta, then sprinkle with the remaining cheeses.
- Bake & Serve – Bake uncovered for 15–20 minutes, until the cheese is melted and lightly golden. Finish with fresh basil and serve warm.
Notes:
Make-Ahead & Freezing – This can be put together ahead of time and stored in the fridge for up to 2 days, or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before baking. When ready to cook, cover the dish tightly with foil and bake at 425°F for 25 minutes. Remove the foil and continue baking for 10–15 minutes, until the cheese is lightly golden and the pasta is heated through.