Easy Baked Ziti
This Easy Baked Ziti is a comforting dish that's perfect for family dinners. With a hearty sauce, creamy cheese mixture, and perfectly baked pasta, it's sure to please everyone!
Equipment
- Large skillet or pot
- Colander
- 9x13 inch (23x33 cm) baking dish
- Aluminum foil
- Oven
Ingredients
- 1 lb. ground Italian sausage (sweet, mild, or hot)
- 1 yellow onion chopped
- 3 oz. tomato paste
- 1 (28 oz.) can crushed tomatoes
- 1 Tbsp Italian seasoning blend (15g)
- ½ cup water (120ml)
- 1 lb. ziti
- ½ Tbsp salt (7.5g) for pasta water
- 15 oz. ricotta cheese
- 1 cup Italian cheese blend (optional substitute for mozzarella and Parmesan)
- ¼ tsp black pepper freshly cracked
- 2 cups shredded mozzarella
- 1 handful parsley (optional, for garnish)
Instructions
- Start by browning your ground Italian sausage in a large skillet. You will know it is ready when it is nicely browned and fragrant. This creates a hearty base for your sauce, but do not rush and let it cook through to avoid any raw bits.
- Next, toss in the chopped yellow onion and let it cook until it is softened and translucent. You will notice that sweet aroma filling your kitchen. This step adds depth to the overall flavor, so do not skip it, and avoid letting the onion brown too much.
- Stir in the tomato paste, crushed tomatoes, and Italian seasoning blend, then pour in half a cup of water. As it simmers, the sauce will thicken and smell amazing. Just be careful not to let it boil over; a gentle simmer is all you need here.
- While your sauce simmers, boil the ziti in salted water until al dente. You want it just tender but still firm to the bite. Keep an eye on it because overcooked pasta can ruin the texture of your baked dish.
- In a mixing bowl, combine ricotta, Italian cheese blend, salt, and freshly cracked black pepper. This cheesy mixture should feel creamy and smooth. Avoid lumps—mix well to ensure every bite is rich and satisfying.
- Gently fold the cooked ziti into the sauce until everything is coated nicely. The ziti should look shiny and inviting. Make sure your pasta absorbs enough sauce; dry pasta will not hold the moisture while baking.
- Spoon half the pasta mixture into a baking dish, then spread the cheese mixture evenly on top. This layering keeps the cheese from sinking. If you skip this, the ricotta might not melt beautifully throughout the dish.
- Add the remaining pasta and finish off with a generous layer of shredded mozzarella. It should look comforting and cheesy. Do not skimp on the cheese; it creates that wonderful bubbly top you love about baked dishes.
- Pop your dish in the oven and let it bake until the cheese is bubbly and lightly golden. The aroma will fill your home, making it hard to wait. Keep an eye on it; if it looks like it is browning too fast, reduce the heat.
- Once it is out of the oven, sprinkle with chopped parsley for a fresh touch. That pop of green makes it look so appetizing. Serve it warm, and watch everyone dig in.
Notes
Leftovers keep in the refrigerator for 4-5 days. For longer storage, freeze individual portions after cooling completely.
If the sauce seems runny, try decreasing the water added during simmering by about a tablespoon to help achieve a thicker consistency.
When you want a golden cheese topping, broil the baked ziti for 3-5 minutes after baking to get a nice color.
If you want to prepare ahead, assemble everything and store the dish in the fridge for up to 24 hours before baking.
For a saucier baked ziti, consider doubling the sauce amount to create a richer flavor throughout the dish.
If pasta turns out dry, mixing in a generous amount of sauce before baking can help retain moisture and flavor.