Description
Hearty Baked Ziti with Ricotta and Sausage layers rich flavors. A comforting dish, perfect for family dinners. My personal recipe, full of warmth!
Ingredients
Scale
- Baked Ziti with Ricotta and Sausage: Main Ingredients:
- 1 lb ziti pasta
- 1.5 lbs Italian sausage (mild or hot, casings removed)
- 28 oz can crushed tomatoes
- 15 oz container whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Baked Ziti with Ricotta and Sausage: Flavor Boosters:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Baked Ziti with Ricotta and Sausage: Seasonings:
- 1 tsp salt (plus more for pasta water)
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 1 large egg
Instructions
- Brown the Sausage:: Alright, first things first, grab your biggest skillet and a splash of olive oil. Get that Italian sausage in there, breaking it up with a spoon as it cooks. We’re looking for nice, browned bits here – that’s where all the flavor lives! Drain off any excess fat; I always forget this part and end up with a greasy sauce, oops. You want that lovely aroma filling your kitchen, a promise of deliciousness to come.
- Build the Sauce:: Once the sausage is browned, toss in your chopped onion and garlic. Let them soften up, getting all translucent and fragrant. This is where the magic starts to happen! Pour in those crushed tomatoes, add your Italian seasoning, salt, and pepper. Give it a good stir, let it come to a simmer, and then let it hang out, bubbling gently for at least 15-20 minutes. This allows all those flavors to really get acquainted. Trust me, patience here pays off.
- Cook the Ziti:: While your sauce is doing its thing, get a big pot of salted water boiling. Drop in your ziti pasta and cook it until it’s just shy of al dente – about 2 minutes less than the package directions. It’s going to finish cooking in the oven, so we don’t want mushy pasta! Drain it well, and honestly, a little splash of olive oil to keep it from sticking helps, I learned that the hard way.
- Prepare the Ricotta Layer:: In a medium bowl, combine your whole milk ricotta with an egg, some grated Parmesan, and a handful of chopped fresh parsley and basil. Mix it all up until it’s beautifully smooth and creamy. This is the heart of our Baked Ziti with Ricotta and Sausage; it adds that luscious, rich texture. I once forgot the egg, and the ricotta layer was a bit too runny, so don’t skip it!
- Assemble Your Baked Ziti:: Time to layer! Grab a 9×13 inch baking dish. Start with a thin layer of sauce on the bottom. Then, a layer of half the cooked ziti, followed by dollops of the ricotta mixture. Spoon over half of the remaining meat sauce, then sprinkle with a generous amount of shredded mozzarella. Repeat with the remaining ziti, sauce, and finish with a final layer of mozzarella and Parmesan. Don’t be shy with the cheese!
- Bake to Golden Perfection:: Cover your dish with foil and pop it into a preheated oven at 375°F (190°C) for about 20 minutes. This lets all the flavors meld and the pasta soften up. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly, golden brown, and slightly crispy on top. The smell as it bakes is honestly incredible – garlicky, cheesy, meaty goodness. Let it rest for a few minutes before serving; it helps everything set beautifully.