Yield: 8 servings
Baked Ziti Recipe
This cheesy Baked Ziti recipe is classic Italian-American comfort food. Layers of tender ziti noodles, a meaty Italian sausage sauce, and creamy cheese make this a true family favorite. Perfect for family dinners, potlucks, and holiday get-togethers.
Ingredients
- 1 pound ziti pasta
- 1 pound Italian sausage, casing removed
- 1 medium yellow onion, diced
- 2 tablespoons minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 2 (24 oz) jars marinara sauce, divided
- 16 ounces ricotta or cottage cheese, divided
- 3 cups shredded mozzarella cheese, divided
- Parmesan cheese, optional garnish
- Minced fresh basil or parsley, optional garnish
Instructions
- Preheat oven to 350 degrees. Using a 9x13” casserole dish add the ¼ cup of marinara sauce, spreading to coat the bottom of the dish in an even layer. (If the marinara sauce doesn’t cover the bottom add a teaspoon at a time of water to the sauce to help cover the bottom.)
- Cook the ziti according to the directions on the package till al dente. Do not overcook. Drain the pasta, rinse it with cold water and set aside.
- In a large skillet over medium-high heat, cook the sausage, onion and garlic until the sausage is no longer pink, about 10 minutes. If needed, drain any excess grease before continuing.
- Add the marinara to the skillet, stir and simmer for 10 minutes.
- Add half of the cooked ziti to the casserole dish. Then spread 1 cup of the mozzarella cheese and half of the cottage cheese over the ziti. Add half of the sauce mixture over the cheese and repeat once more.
- Top with the remaining cup of shredded mozzarella. Bake for 30 minutes, or until hot and the cheese is melted.
- Let the casserole rest for 5 to 10 minutes before serving. Serve with grated parmesan and top with a little chopped parsley or basil.
Notes
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. We like to separate portions into glass containers for easy lunches.
Reheat: It’s very easy to quickly heat up individual portions in the microwave. If you’d like to reheat the entire casserole, we recommend doing so in the oven. Make sure you cut into a piece to see if it’s heated through.
Make Ahead: Prepare and layer the casserole, but do not bake. Instead, cover casserole dish tightly and refrigerate for up to 48 hours. Remove from the fridge to warm up for 30 minutes on the counter before baking as directed. (For freezing directions, check the post above.)
Heat: If you like your baked ziti spicy, choose the hot Italian sausage. Add extra crushed red pepper flakes to the meaty sauce, to taste, before layering it all together.
Pasta Water: Add salt, but not oil, to your pasta water. Oil will coat the pasta and make it difficult for the sauce to stick.
Al Dente: Do not overcook the pasta, as it will become mushy once baked in the sauce. We boiled our pasta for 8 minutes, then drained and rinsed it with cold water to stop it from cooking more.
Measuring Cup: It may sound silly, but layering baked ziti is a LOT easier when you use a measuring cup. Use it to scoop up the sauce and pour over the pasta. Less mess!
Nutrition
Serving: 1 serving, Calories: 639kcal, Carbohydrates: 57g, Protein: 33g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 86mg, Sodium: 1669mg, Potassium: 903mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1146IU, Vitamin C: 15mg, Calcium: 320mg, Iron: 4mg