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Big pans of cheesy baked ziti bring comfort to busy weeknights and make fantastic leftovers. This recipe skips the usual layering and bakes everything together so you get golden, bubbly results every time with much less fuss. If you are craving an easy Italian-American classic that fills a crowd and tastes even better reheated, this is it.
Ever since I realized this method saves so much effort, it has become my go-to for potlucks and family Sunday dinners. The way the cheeses mingle with the savory sausage has everyone coming back for seconds.
Ingredients
- Dried ziti pasta: Use a bronze cut variety if you can find it because it holds sauce better
- Olive oil: Choose extra virgin for the best flavor and aroma
- Yellow onion: Pick one that feels firm and heavy
- Italian sausage: Opt for mild or hot according to your taste and look for good marbling
- Ricotta cheese: Go for whole milk ricotta for extra creaminess and richness
- Italian seasoning: Choose a blend with thyme and oregano for best results
- Salt: Use kosher salt because it is easier to sprinkle evenly
- Ground black pepper: Freshly cracked is ideal for maximum aroma and flavor
- Pasta sauce: Two quality jars of marinara sauce make life easy look for one with no added sugar
- Shredded mozzarella cheese: Whole milk mozzarella melts best and gives that pull
- Grated parmesan cheese: Try to grate it fresh for the sharpest nutty kick
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Set your oven to 350 degrees F and generously coat a high-sided 9 by 13 inch baking dish with cooking spray to prevent sticking
- Cook the Pasta:
- Boil the ziti according to the package directions in salted water stirring often so it does not clump then drain but do not rinse so the sauce will cling
- Sauté the Aromatics:
- Set a large skillet or soup pot over medium high heat pour in olive oil then add chopped onion Stir and cook for 5 minutes until the onion looks fragrant and translucent
- Brown the Sausage:
- Crumble the Italian sausage into the pan with the onions Use a wooden spoon to break up clumps Cook for 10 to 11 minutes until all pieces are evenly browned and no pink remains If there is excess fat tilt the pan carefully and spoon it out
- Blend in Cheese and Seasonings:
- Add ricotta cheese Italian seasoning salt and pepper Directly stir into the sausage until the cheese becomes smooth For extra flavor let everything cook together for 30 seconds
- Add the Sauce:
- Pour in both jars of pasta sauce Mix thoroughly making sure sausage is coated Bring to a gentle simmer then turn off the heat
- Combine Pasta and Sauce:
- Add drained pasta back to the pot Pour in the sausage and sauce mixture Toss well so every piece is covered with sauce
- Finish and Bake:
- Spoon pasta and sauce into your baking dish leveling into one even layer Top evenly with shredded mozzarella followed by a sprinkle of grated parmesan Make sure the cheese goes fully to each edge
- Bake Until Bubbly:
- Slide the dish into the oven and bake for 30 minutes or until the cheese on top is completely melted and lightly browned Let stand a few minutes before serving
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I always look forward to the browned edge pieces of mozzarella These bits remind me of my childhood when my siblings and I shared laughter over who got the crispiest corner
Storage Tips
Let baked ziti cool before covering and refrigerating Store in airtight containers for up to four days For longer storage portion into freezer safe bags and freeze up to two months When reheating add a splash of sauce and cover loosely with foil to keep everything moist
Ingredient Substitutions
Feel free to swap in penne or rigatoni if ziti is unavailable For vegetarian baked ziti leave out sausage and add sautéed mushrooms and zucchini Use turkey or chicken Italian sausage for a lighter version If you do not have ricotta cottage cheese can work in a pinch
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Serving Suggestions
Pair baked ziti with a crisp green salad and garlic bread for a complete meal For extra special occasions garnish with a handful of fresh basil or a grating of pecorino Serve it potluck style at gatherings or family parties
Recipe FAQs
- → Can I use a different pasta shape?
Yes, penne, rigatoni, or other tube-shaped pastas hold the sauce well and make a good substitute for ziti.
- → Is it possible to prepare this ahead of time?
The assembled dish can be refrigerated up to a day in advance. Let it come to room temperature before baking.
- → Can I substitute the sausage?
Ground beef, turkey, or a vegetarian meat alternative can be used in place of Italian sausage.
- → What cheeses work best for baked ziti?
Mozzarella, ricotta, and parmesan provide a creamy, melty, and flavorful topping, but you can experiment with provolone or fontina.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot.
- → Can I freeze baked ziti?
Yes, cool completely and wrap tightly before freezing. Thaw overnight in the refrigerator and bake until warmed through.