Baked Ziti with Crumbled Sausage and Ricotta

Ingredients

• 454 g (1 lb)dried ziti pasta (or penne or mostaccioli)
• to tastesalt
• 15 ml (1 tbsp)extra-virgin olive oil
• 454 g (1 lb)bulk Italian sausage (sweet or hot)
• 75 g (½ cup)chopped onion
• 2garlic cloves, grated or finely chopped
• 1 tspdried oregano
• ½ tsp, or to tastecrushed red pepper
• 830 ml (3½ cups), or 1 32-oz (907 g) jarmarinara sauce or prepared tomato pasta sauce
• 227 g (8 oz)whole-milk ricotta cheese, drained of excess water
• 15 g (½ cup)chopped parsley or fresh basil
• 225 g (2 cups)shredded whole-milk mozzarella cheese
• 75 g (¾ cup)grated Parmesan, pecorino Romano, or a half-and-half mixture of both

Instructions

1. 1

   Heat the oven

   Set a rack in the centre of the oven and preheat it to 220°C (425°F).

2. 2

   Brown the sausage

   Heat a 25–30 cm (10–12 in) skillet over medium-high heat. Add the olive oil and onion, then cook for 2–3 minutes, stirring often, until the onion is soft and translucent. Add the sausage, breaking it up with a spoon, and cook for 5–7 minutes until no longer pink. Stir in the garlic, oregano and red pepper, then take the pan off the heat.

3. 3

   Part-cook the pasta

   Bring a large pot of water to the boil and season it generously with salt. Add the ziti and cook for 6 minutes, or half the time stated on the packet; it will continue cooking in the oven. Drain the pasta, return it to the pot and mix it with the cooked sausage.

4. 4

   Mix the ricotta

   Stir the ricotta and chopped parsley or basil together in a medium bowl until smooth and creamy.

5. 5

   Layer the casserole

   Spread 360 ml (1½ cups) of marinara over the base of a 23 × 33 cm (9 × 13 in), 4-quart baking dish. Scatter over 55 g (½ cup) of mozzarella. Add half the ziti and sausage mixture, spreading it to the edges, then spoon 120 ml (½ cup) of the ricotta mixture in dollops over it. Sprinkle with another 55 g (½ cup) of mozzarella and 25 g (¼ cup) of Parmesan or Romano. Spread another 360 ml (1½ cups) of marinara over the top, reaching the edges.

6. 6

   Finish the layers

   Add the remaining ziti mixture. Top evenly with the remaining ricotta mixture and 25 g (¼ cup) of Parmesan. Pour over the remaining 120 ml (½ cup) of marinara, then distribute the remaining 110 g (1 cup) of mozzarella across the top.

7. 7

   Bake until golden

   Set the baking dish on a rimmed baking sheet to catch any bubbling sauce or cheese. Bake for 25 minutes, until the edges are crisp and the cheese is melted and golden.

8. 8

   Rest before serving

   Leave the baked ziti to cool for about 10 minutes before serving.

What is baked ziti?

Baked ziti is an Italian-American pasta casserole: cooked pasta is layered with tomato sauce, cheese and often meat, then baked until bubbling. It takes inspiration from baked pasta dishes associated with southern Italy, adapted into a generous, easy-to-share family meal.

This version combines crumbled Italian sausage with ricotta, mozzarella and Parmesan. Part-cooking the pasta and layering the cheeses lets it finish in the sauce without losing its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 628 calories, 29g protein, 53g carbs, 33g fat.

The pasta supplies most of the carbohydrates, while the sausage and three cheeses contribute much of the protein and fat. Serve a portion with salad or vegetables for a more balanced plate.

Why the sausage and sauce work

Sausage: browning it with onion builds savoury flavour and gives the casserole small, well-seasoned pieces throughout. Sweet or hot sausage both work; adjust the crushed red pepper to suit your choice.

Marinara: the sauce moistens the pasta as it bakes and separates the layers. Spread it out to the edges so the pasta there is less likely to dry out.

Get the pasta texture right

Short cooking: boil the ziti for 6 minutes, or half the packet’s recommended time. It should still be firm, since it will absorb sauce and continue cooking in the oven.

Drain well: excess water can make the layers loose. Mix the drained pasta with the sausage while it is still warm so the meat is distributed evenly.

Layer the cheeses

Ricotta: mixing it with parsley or basil makes it easy to spoon in small dollops rather than spreading a thick, uneven layer.

Mozzarella and Parmesan: mozzarella melts into stretchy pockets, while Parmesan adds a savoury finish. Keep the final mozzarella layer on top for a golden surface.

Watch the bake

Dish and tray: use a 23 × 33 cm (9 × 13 in) baking dish with about 4 quarts of capacity. Set it on a rimmed baking sheet to catch any sauce or cheese that bubbles over.

Doneness: bake at 220°C (425°F) for 25 minutes. Look for melted, golden cheese and crisp edges, then let the dish rest for about 10 minutes so the layers settle.

What to serve alongside

A crisp green salad or simply dressed leaves bring freshness alongside the rich pasta and cheese. Steamed or roasted vegetables are another straightforward accompaniment.

Serve the casserole while warm, spooning down through the layers so each portion includes pasta, sausage, sauce and cheese.

Recipe notes & tips

• Drain the ricotta if it has visible excess liquid to help keep the layers from becoming watery.
• Break the sausage into small pieces as it cooks for more even distribution.
• Keep the pasta firm after its brief boil; it will cook further in the sauce.
• Spread sauce right to the edges of the dish to help protect the pasta from drying out.
• Use a baking sheet under the casserole to catch bubbling sauce or cheese.
• Let the casserole rest for about 10 minutes before serving so it is easier to portion.

Variations

• Use penne: swap it for the ziti and keep the same brief par-cooking time.
• Choose hot sausage: use it in place of sweet sausage and reduce or omit the red pepper to taste.
• Change the herbs: use fresh basil instead of parsley in the ricotta.
• Swap the hard cheese: use pecorino Romano instead of Parmesan, or combine the two.
• Adjust the heat: add more crushed red pepper for a spicier casserole.

Common mistakes to avoid

• Overcooking the pasta: it softens further in the oven, so stop after 6 minutes or half the packet time.
• Skipping the drain: shake off excess water before mixing the pasta with the sausage.
• Leaving dry edges: spread the marinara to the edges of the dish between layers.
• Using watery ricotta: drain off excess liquid before mixing it with the herbs.
• Forgetting the baking sheet: place the casserole on a rimmed tray to catch overflow.
• Cutting too soon: rest the baked ziti for about 10 minutes before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or warm the covered casserole in the oven until heated through.

Frequently asked questions