Baked Ziti Sausage Cheese

Baked ziti is that classic comfort food I always turn to for family gatherings and cozy Sundays alike. This recipe delivers a creamy richness, thanks to a touch of heavy cream in the sauce, while spicy or sweet sausage brings layers of flavor. Each bite is cheesy and satisfying, making it a hit at potlucks or weeknight dinners.

I have lost track of how many times I have brought this to friends after a new baby or tough week and it always disappears quickly My family loves requesting this on chilly Sunday nights when we all need a little extra warmth

Ingredients

• Ziti noodles: Picking a high-quality bronze-cut brand helps the sauce cling for maximum flavor
• Italian sausage: Spicy or sweet but either brings such savory richness Try to find links with visible herbs and a good balance of fat
• Garlic: Freshly minced is best for robust aroma and flavor
• Crushed tomatoes: Choose a can with no additives or extra sodium for clean tomato taste San Marzano tomatoes are my go-to if available
• Salt: Essential for drawing out every ingredient’s depth
• Sugar: Just a touch to balance the tomatoes’ acidity
• Crushed red pepper flakes: Adds a subtle background heat Not necessary for kids but delicious for adults
• Heavy cream: This creates a restaurant-worthy creamy finish Opt for one with no thickeners for the best texture
• Pecorino Romano or Parmigiano Reggiano: These cheeses finish the dish with salty tang Look for freshly grated for the most flavor
• Fresh basil: Lifts the entire bake with herbal brightness Bright green unbruised leaves are a sign of freshness
• Whole milk mozzarella: Shred your own for the best melt and flavor Pre-shredded works in a pinch

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil Add the ziti noodles and cook according to package instructions until very al dente about seven minutes Drain and return pasta to the pot Do not overcook as it will finish in the oven

Prepare the Oven:

Set your oven to four hundred twenty five degrees F Place the rack in the middle position to ensure even browning and heat distribution

Brown the Sausage:

Heat a large sauté pan over medium high Crumble sausage in and cook breaking it up with a wooden spoon Continue until softly browned and just cooked through about five to six minutes Move sausage to a plate with a slotted spoon

Make the Tomato Sauce:

Pour off all but one tablespoon sausage fat from the pan You want just enough to coat the bottom If needed add a spoonful of olive oil Lower heat Stir in minced garlic and cook gently for about one minute You want the garlic softened and aromatic but not brown Pour in crushed tomatoes add salt sugar and red pepper flakes Simmer uncovered for ten minutes letting flavors develop

Finish the Sauce:

Stir in heavy cream pecorino romano sausage and chopped basil Mix until evenly combined The cream should turn the sauce a light orange color Toss this sauce with the cooked ziti in the large pot until pasta is thoroughly coated

Layer and Assemble:

Spoon half the pasta and sauce mixture into a nine by thirteen inch baking dish Sprinkle with half the mozzarella and half of the remaining cheese Layer on the rest of the pasta mixture Top with the rest of the mozzarella and cheese for a gorgeous melty crust

Bake and Serve:

Bake uncovered in the oven for fifteen to twenty minutes until the cheese bubbles and browns and everything is heated through Let it cool slightly Sprinkle with fresh basil before serving

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You Must Know

• Makes perfect leftovers and freezes beautifully
• Provides plenty of protein and calcium per serving
• A great option when feeding a crowd or planning ahead for busy weeks

My favorite part is that salty creamy cheese top I always sneak a nibble before serving A memory that sticks with me is making this for my grandmother who insisted it was better than any restaurant version we had tried in Brooklyn

Storage Tips

After baking let the ziti cool completely before covering tightly with foil or a lid Store in the refrigerator for up to four days and reheat in the oven or microwave For freezing wrap tightly with plastic then foil and freeze for up to three months Always thaw in the fridge and bake covered until steaming and hot all the way through

Ingredient Substitutions

You can swap ziti for penne or rigatoni in a pinch If you prefer a meatless version use roasted vegetables and a touch of smoked paprika for depth Instead of pecorino romano try parmigiano reggiano or even a mix of provolone and parmesan for a fun twist

Serving Suggestions

Serve baked ziti with a crisp green salad and maybe some garlic bread If you are aiming for a lighter side roasted broccoli or green beans pair perfectly I love a simple sprinkle of extra basil or a dash of chili flakes for those who enjoy heat

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Cultural and Historical Note

Baked ziti is a beloved Italian American dish that likely originated with southern Italian immigrants in New York It combines elements of pasta al forno with American pantry staples Over the years it became synonymous with Sunday suppers celebrations and comfort food in many homes

Frequently Asked Questions

→ Can I use other types of pasta instead of ziti?

Yes, penne or rigatoni are excellent substitutes for ziti, offering a similar tubular shape and holding sauce well.

→ Is it possible to prepare this dish in advance?

Absolutely! Assemble the dish ahead, refrigerate for up to 2 days, or freeze for up to 3 months. Bake when ready to serve.

→ What can I use instead of Italian sausage?

Ground beef, turkey, or plant-based sausage work well. Adjust seasoning as needed for a flavorful sauce.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta very al dente, as it will continue to soften while baking in the sauce.

→ Which cheese provides the best flavor?

A blend of mozzarella and Pecorino Romano (or Parmigiano Reggiano) gives a balance of creamy melt and sharpness, enhancing the dish.

→ Can I add vegetables to the dish?

Certainly! Sautéed spinach, mushrooms, or zucchini can be layered in for extra color and nutrition.