📝 About This Recipe
This quintessential Italian-American comfort dish is a symphony of al dente pasta, rich tomato-basil sauce, and a trio of decadent cheeses. Unlike a standard pasta bake, our version uses a secret layer of creamy ricotta and a slow-simmered meat sauce to ensure every bite is moist and flavorful. It’s the perfect centerpiece for a family gathering, promising a golden, bubbly cheese crust that hides a heart of pure, molten joy.
🥗 Ingredients
The Pasta
- 1 pound Ziti pasta (dry, or use penne rigate as a substitute)
The Meat Sauce
- 2 tablespoons Olive oil (extra virgin)
- 1 pound Italian sausage (sweet or spicy, casings removed)
- 1 Yellow onion (finely diced)
- 4 cloves Garlic (minced)
- 28 ounces Crushed tomatoes (high-quality San Marzano style)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1/4 cup Fresh basil (torn or chiffonade)
The Cheese Blend
- 15 ounces Whole milk ricotta (at room temperature)
- 3 cups Mozzarella cheese (shredded, divided)
- 1/2 cup Parmesan cheese (freshly grated, divided)
- 1 Large egg (lightly beaten)
- to taste 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 cooking spray.
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2
Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 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 water boils, heat olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook until browned, breaking it up with a wooden spoon.
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4
Add the diced onion to the skillet and sauté for 5 minutes until translucent. Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
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5
Pour in the crushed tomatoes and oregano. Reduce heat to low and simmer for 15 minutes. Stir in the fresh basil at the end and season with salt and pepper.
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6
In a medium bowl, whisk together the ricotta cheese, the beaten egg, 1 cup of the shredded mozzarella, and 1/4 cup of the Parmesan. This creates the 'liquid gold' that keeps the dish creamy.
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7
Drain the pasta and return it to the large pot. Add about 1 cup of the meat sauce to the pasta and toss to coat; this prevents the noodles from sticking together.
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8
Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of the prepared baking dish.
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9
Add half of the cooked ziti to the dish. Dollop the ricotta mixture over the pasta and spread it gently.
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10
Top with half of the remaining meat sauce and 1 cup of mozzarella cheese.
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11
Layer the remaining pasta on top, followed by the rest of the meat sauce. Sprinkle the final cup of mozzarella and the remaining Parmesan over the top.
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12
Cover the dish loosely with aluminum foil (ensure it doesn't touch the cheese) and bake for 20 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and beginning to brown in spots.
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14
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the layers to set so you get a perfect scoop.
💡 Chef's Tips
Always undercook your pasta by 2-3 minutes; it absorbs the sauce in the oven and prevents a mushy texture. Use whole milk ricotta rather than part-skim for a much creamier, more luxurious mouthfeel. Grate your own mozzarella from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. If the top isn't browning enough, turn on the broiler for the last 2 minutes of cooking, but watch it like a hawk! For a vegetarian version, swap the sausage for sautéed mushrooms and spinach.
🍽️ Serving Suggestions
Serve with a crisp Caesar salad topped with plenty of croutons and anchovy dressing. A side of buttery garlic bread is essential for mopping up the extra sauce. Pair with a medium-bodied Italian red wine like a Chianti or Sangiovese. Finish the meal with a light lemon sorbet to cleanse the palate after the rich cheese.