📝 About This Recipe
This quintessential Italian-American comfort dish features tender ziti noodles enveloped in a rich, slow-simmered marinara and a creamy three-cheese blend. Unlike standard pasta bakes, our version uses a secret layer of seasoned ricotta and a generous topping of fresh mozzarella that melts into a golden, bubbly crust. It’s the perfect centerpiece for a family gathering, offering a nostalgic taste of home-cooked goodness in every cheesy bite.
🥗 Ingredients
Pasta and Meat
- 1 pound Ziti pasta (dry weight)
- 1 pound Italian sausage (casings removed, mixture of sweet and hot)
- 1 tablespoon Olive oil (extra virgin)
The Marinara Base
- 1 medium Yellow onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 28 ounces Crushed tomatoes (high quality canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional for heat)
The Cheese Blend
- 15 ounces Whole milk ricotta (drained of excess moisture)
- 1 large Egg (beaten, to bind the cheese)
- 3 cups Mozzarella cheese (shredded, divided)
- 1/2 cup Parmesan cheese (freshly grated, divided)
- 1/4 cup Fresh parsley (chopped)
- to taste Kosher salt and black pepper
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or non-stick spray.
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2
Bring a large pot of salted water to a rolling boil. Add the ziti and cook for 2-3 minutes less than the package directions for 'al dente'. The pasta should still have a firm bite as it will finish cooking in the oven.
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3
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon until browned and cooked through.
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4
Remove the sausage from the skillet with a slotted spoon, leaving about a tablespoon of fat behind. Add the diced onions and sauté for 5 minutes until translucent.
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5
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the paste turns a deep brick red.
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6
Pour in the crushed tomatoes, oregano, and red pepper flakes. Simmer the sauce on low heat for 10-15 minutes. Stir the cooked sausage back into the sauce and season with salt and pepper.
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7
In a medium bowl, whisk the egg, then fold in the ricotta cheese, half of the parsley, 1/4 cup of Parmesan, and 1 cup of the mozzarella. Season with a pinch of salt and pepper.
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8
Drain the pasta and return it to the large pot. Add about 2 cups of the meat sauce to the pasta and toss gently to coat, preventing the noodles from sticking.
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9
Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
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10
Layer half of the sauce-coated ziti into the dish. Dollop the ricotta mixture over the pasta in even spoonfuls, then spread it slightly.
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11
Top with the remaining ziti, followed by the remaining meat sauce. Ensure all pasta is covered by sauce to prevent it from drying out.
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12
Sprinkle the remaining 2 cups of mozzarella and the rest of the Parmesan evenly over the top.
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13
Cover the dish loosely with aluminum foil (tent it so it doesn't touch the cheese) and bake for 20 minutes.
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14
Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown in spots.
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15
Let the dish rest for 10 minutes before serving. Garnish with the remaining fresh parsley and serve warm.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; the noodles will absorb the sauce in the oven and reach perfect tenderness without becoming mushy. Use whole milk ricotta for the creamiest texture—low-fat versions can become grainy when baked. Freshly grate your mozzarella and parmesan from blocks for a much better melt compared to pre-shredded bags which contain anti-clumping starches. If you prefer a vegetarian version, substitute the sausage with sautéed mushrooms and zucchini for a hearty, earthy flavor profile. Letting the bake rest for 10 minutes is crucial; it allows the layers to set so you get a clean scoop rather than a soupy mess.
🍽️ Serving Suggestions
Serve with a side of buttery garlic bread to soak up every drop of the rich tomato sauce. A crisp, bright Caesar salad or an Italian chopped salad provides a refreshing contrast to the heavy cheese. Pair with a medium-bodied red wine like a Chianti or a Sangiovese to complement the acidity of the tomatoes. For a vegetable accompaniment, try roasted broccolini with lemon zest and red pepper flakes. Offer extra red pepper flakes and grated Parmesan at the table for guests to customize their heat and salt levels.