Baked Ziti with Ricotta Cheese and Italian Sausage
A warm and comforting pasta bake that's cheesy and easy to prepare, perfect for busy weeknights or gatherings.
Ingredients
Pasta and Sauce
- 1 pound Ziti pasta (or penne) Any short pasta that holds sauce well can be used.
- 4-5 cups Marinara sauce Store-bought marinara is fine.
- 1 pound Italian sausage or ground beef Optional but adds great flavor.
Cheesy Layer
- 15 ounces Ricotta cheese Cottage cheese can be used as a substitute.
- 1 large Egg Helps the ricotta layer set up.
- 1 cup Mozzarella cheese (shredded) Plus extra for topping.
- 1/2 cup Parmesan cheese Use real parmesan for best flavor.
Seasonings and Extras
- 1 tablespoon Olive oil For cooking the sausage.
- 2 cloves Garlic Or use garlic powder.
- 1 medium Onion Or use onion powder if in a rush.
- 1 teaspoon Italian seasoning Or use dried basil and oregano.
- Salt and pepper to taste For seasoning the sauce and cheese.
- Fresh parsley or basil Optional, for garnishing.
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Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the ziti for about 7-8 minutes, until just underdone.
- Drain the pasta and optionally toss with a splash of olive oil.
Sauce Preparation
- In a skillet, cook the Italian sausage over medium heat until browned.
- Add chopped onion and garlic, and cook for another minute.
- Pour in the marinara sauce and season with Italian seasoning, simmering for 5-10 minutes.
Cheese Mixture
- In a bowl, combine ricotta, egg, parmesan, a handful of mozzarella, salt, pepper, and parsley if desired.
Assembling and Baking
- Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
- Add half of the pasta, top with half of the ricotta mixture, and more sauce.
- Repeat with the remaining pasta and ricotta, finishing with sauce on top.
- Cover with foil and bake for 20 minutes, uncover, then bake for another 10-15 minutes until bubbly and golden.
- Let it rest for 10 minutes before slicing.
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Note
Store leftovers in the fridge for 3-4 days, reheating in the microwave or oven. Can be frozen before or after baking.