Creamy Cheesy Baked Ziti (Print Version)
# Ingredients:
→ Pasta & Meat
01 -
1 pound ziti noodles
02 -
1½ pounds Italian sausage (sweet or spicy), casings removed if needed
→ Sauce Base
03 -
4 cloves fresh garlic, finely minced
04 -
1 can (28 oz) crushed tomatoes
05 -
1 teaspoon salt
06 -
1½ teaspoons sugar
07 -
¼ teaspoon red pepper flakes
08 -
1 cup heavy cream
→ Cheese & Herbs
09 -
⅓ cup plus 3 tablespoons pecorino Romano or Parmigiano Reggiano cheese, divided
10 -
8 ounces whole milk mozzarella, shredded (about 2 cups)
11 -
⅓ cup fresh basil, chopped, plus extra for serving
# Instructions:
01 -
Get a large pot of water boiling and add plenty of salt. Cook the ziti just until very al dente, about 7 minutes - it'll finish cooking in the oven. Drain and pop it back in the pot.
02 -
Get your oven heating to 425°F. Make sure your rack is in the middle position.
03 -
Brown the sausage in a large pan over medium-high heat, breaking it up as it cooks, about 5-6 minutes. Move the sausage to a plate. Keep a tablespoon of the fat in the pan (or use olive oil if needed), then cook the garlic until fragrant. Add tomatoes, salt, sugar, and red pepper flakes. Let it simmer uncovered for 10 minutes.
04 -
Stir the cream, ⅓ cup pecorino, cooked sausage, and basil into your sauce. Pour this over your cooked pasta and mix it all together gently. Layer half in a 9x13 baking dish, sprinkle with half the mozzarella and pecorino, then repeat layers.
05 -
Bake uncovered until the cheese gets all melty and golden brown, about 15-20 minutes. Finish with a sprinkle of fresh basil before serving.
# Notes:
01 -
You can prep this up to 2 days ahead - just cover and refrigerate. When ready, bake covered at 425°F for 25 minutes, then uncovered for 10-15 minutes more.
02 -
Want to freeze it? It'll keep for up to 3 months. Thaw overnight in the fridge before baking.