Step 1: Build the Flavor Base. Begin by heating a large saucepan or Dutch oven over medium heat. Add olive oil, then add your minced onions. Sauté the onions, stirring occasionally, until they become wonderfully soft and translucent, which typically takes about 5 minutes. This step is crucial for developing a sweet, aromatic base for your sauce. Next, stir in the minced garlic and cook for just one more minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 2: Brown the Sausage. After the garlic is fragrant, add the ground Italian sausage to the saucepan. Using a wooden spoon or spatula, break the sausage apart into crumbles as it cooks. Continue to cook, stirring occasionally, until the sausage is nicely browned. Remember, the sausage doesn’t need to be cooked completely through at this stage, as it will continue to cook and meld with the sauce while baking in the oven. This initial browning locks in flavor and creates a delicious texture.

Step 3: Simmer the Sauce. Once the sausage is thoroughly browned and the onions are soft, it’s time to create your delicious tomato sauce. Add the pureed tomatoes, fresh basil leaves, and kosher salt to the pan. Stir everything together, ensuring the sausage and aromatics are well-incorporated into the tomatoes. Bring the sauce to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for at least 15 minutes. This simmering time allows the flavors to meld beautifully, creating a rich and robust sauce that is the heart of your baked ziti.

Step 4: Prepare the Ricotta Mixture. While your sauce simmers, it’s the perfect time to prepare your creamy ricotta filling. In a medium-sized bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh chopped parsley, minced garlic, a pinch of kosher salt, and one egg. Mix all these ingredients thoroughly until well combined. The egg acts as a binder, helping the ricotta mixture hold its shape and preventing it from becoming too watery in the oven. As a pro tip, you can prepare this mixture a day in advance and store it in the fridge for even deeper, more integrated flavors!

Step 5: Cook the Ziti (Al Dente!). While the sauce simmers, preheat your oven to 375℉ (190°C). Then, in a large pot of generously salted boiling water, cook your ziti pasta. It is crucial to boil the ziti for only about 6 minutes, or until it’s very al dente – meaning it’s still quite firm with a slight bite. Remember, the pasta will continue to cook in the oven, so undercooking it now prevents it from becoming mushy later. Drain the pasta thoroughly and return it to the empty pot. Add about one cup of your prepared meat sauce to the pasta and toss gently. This prevents the ziti from sticking together and infuses it with flavor from the start.

Step 6: Assemble the First Layer. Grease a large baking dish (a 9×13 inch dish works perfectly for this recipe). Carefully transfer about half of the cooked ziti, which has been tossed in sauce, into the prepared baking tray. Spread it evenly across the bottom to form your first pasta layer. Next, dollop half of the creamy ricotta mixture over this pasta layer. Follow this with a generous layer of half of your shredded mozzarella cheese. Ensure a good, even distribution so every bite is packed with flavor.

Step 7: Complete the Layers. Now, spoon the rest of the delicious meat sauce evenly over the second pasta layer. Ensure that the edges and corners of the baking dish are well covered in sauce to prevent the pasta from drying out during baking. Add a few additional dollops of the remaining ricotta mixture over the sauce, creating creamy pockets of flavor. Finally, crown your baked ziti with a generous final layer of shredded mozzarella and a sprinkle of Parmesan cheese. This top layer will melt and brown beautifully, forming a golden, bubbly crust.

Step 8: Bake to Golden Perfection. Place the assembled baking tray into your preheated oven. For the initial 20 minutes of baking, keep it covered tightly with aluminum foil. This helps to steam the pasta and cheese, preventing the top from browning too quickly and ensuring everything cooks evenly and stays moist. After 20 minutes, carefully remove the aluminum foil and continue to bake for an additional 10-15 minutes, or until the cheese on top is beautifully golden brown and the sauce is bubbling invitingly around the edges. This final uncovered bake creates that irresistible crispy, cheesy crust. Once baked, remove from the oven and let it rest for 5-10 minutes before serving. Garnish with a sprinkle of fresh chopped parsley for a touch of color and freshness.

In Italy, dishes similar to baked ziti are generally known as “Pasta al Forno” or specifically “Ziti al Forno.” The term “al forno” translates directly to “cooked in an oven,” indicating any pasta dish that is baked. While the exact combination of ingredients might vary slightly from what is typically found in Italian-American cuisine, the concept of a baked pasta casserole is a cherished part of Italian culinary tradition.

Absolutely, baked ziti is generally considered significantly easier and less time-consuming than traditional lasagna. One of the main reasons is the absence of delicate lasagna noodles that require precise layering and can sometimes tear. With baked ziti, you simply mix the pasta with sauce and cheese before layering, making the assembly much quicker and more forgiving. If you’re looking to make a delicious baked pasta dish without the intricate skill or extended prep time that lasagna often demands, baked ziti is definitely the perfect choice to start with.

While “ziti” pasta is traditional, its tubular shape with straight ends is key for catching all that delicious sauce and cheese. If you can’t find ziti, excellent substitutes include penne, rigatoni, or even cavatappi. The most important tip is to undercook the pasta to al dente (or even a minute less) before baking, ensuring it holds its texture and doesn’t become mushy in the oven.

• ▢ 1 lb ground Italian Sausage (sweet, mild, or hot)
• ▢ 1 lb ziti pasta (or penne/rigatoni)
• ▢ 1 28 oz can pureed tomatoes (good quality)
• ▢ 2 cloves garlic, minced (for sauce)
• ▢ 5 fresh basil leaves
• ▢ 1 medium onion, minced
• ▢ 1 cup shredded mozzarella cheese (for layers)
• ▢ ½ cup grated Parmesan cheese (for topping)
• ▢ 2 tablespoon olive oil
• ▢ ½ teaspoon kosher salt (for sauce, plus more for pasta water)
• ▢ ¼ cup fresh chopped parsley (for garnish, optional)

Ricotta Mixture

• ▢ 2 cups ricotta cheese
• ▢ ½ cup grated Parmesan cheese
• ▢ ½ cup shredded mozzarella cheese
• ▢ ¼ cup fresh chopped parsley
• ▢ 1 clove garlic, minced (for ricotta)
• ▢ 1 teaspoon kosher salt
• ▢ 1 large egg

• In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and sauté for about 5 minutes until soft and translucent. Stir in 2 cloves of minced garlic and cook for 1 more minute until fragrant. Add the ground Italian sausage, breaking it apart with a spoon, and cook until browned. Drain any excess fat. Stir in the pureed tomatoes, basil leaves, and ½ teaspoon of kosher salt. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer for 15 minutes.
• While the sauce simmers, preheat your oven to 375℉ (190°C). In a medium bowl, combine 2 cups of ricotta cheese, ½ cup of Parmesan, ½ cup of mozzarella, ¼ cup of fresh chopped parsley, 1 minced garlic clove, 1 teaspoon of kosher salt, and 1 egg. Mix thoroughly until well combined. (This mixture can be prepared a day in advance and refrigerated).
• Bring a large pot of salted water to a boil. Add the ziti pasta and boil for only 6 minutes (it should be very al dente). Drain the pasta and return it to the empty pot. Stir in about 1 cup of the prepared meat sauce to prevent the pasta from sticking. Grease a 9×13 inch baking dish. Spread half of the sauced pasta evenly in the baking dish. Dollop half of the ricotta mixture over the pasta, spreading gently. Layer half of the 1 cup shredded mozzarella on top. Repeat with the remaining pasta, then spoon the rest of the meat sauce over it, ensuring corners are covered. Add remaining ricotta dollops, then top with the remaining mozzarella and the ½ cup Parmesan.
• Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the aluminum foil and continue to bake for an additional 10-15 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.

1. You can prepare the entire baking dish ahead of time and place it in the refrigerator, covered with aluminum foil, for up to 2 days prior to baking. Add 10-15 minutes to the baking time if baking from cold.
2. For the best flavor, prepare the ricotta mixture 24 hours in advance to allow the ingredients to marinate and deepen the taste!
3. For a vegetarian option, omit the sausage and consider adding sautéed mushrooms or bell peppers to your sauce base.