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Baked Ziti With Sausage Recipe
Ash Tyrrell

Baked Ziti With Sausage Recipe

I just made this baked ziti with sausage last night, and I’m excited to tell you all about it. I love how the sausage really boosts the flavor without making the dish too complicated. The sauce simmers just long enough to be rich, with just simple ingredients that feel homemade.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil — for sautéing; using extra virgin gives a nice flavor.
  • 1 small onion finely diced — yellow or sweet onion works, I personally prefer yellow for its balance between sharpness and sweetness.
  • 3-5 garlic cloves minced — fresh garlic adds a much brighter punch than garlic powder.
  • 1 pound mild Italian sausage casings removed and torn into pieces (or use bulk sausage) — mild helps let the tomato & cheese shine; hot sausage if you like more kick.
  • 1 28- ounce can diced tomatoes I used fire-roasted — the fire-roasted adds smoky depth; whole canned tomatoes chopped are fine too if you want control over size.
  • 1 24- ounce jar pasta sauce choose a meatless variety — because sausage is already doing the meat job, so a simpler sauce complements better.
  • 1 pound ziti pasta cooked to al dente — cooking slightly firm ensures it holds up when baked.
  • 1 tablespoon kosher salt for the pasta water — helps season the pasta from within.
  • 2 cups shredded mozzarella cheese — fresh shredded tends to melt better than pre-shredded less anti-caking agents.
  • ½ cup grated Parmesan cheese plus extra for serving — freshly grated Parm is richer.
  • Chopped parsley for garnish optional — adds color and freshness.
  • Crushed red pepper for serving optional — gives a nice little heat lift if desired.

Method
 

  1. I start by heating olive oil over medium heat, then cook the diced onion for about three minutes. Once the onion softens, I add the minced garlic and cook just a minute until fragrant.
  2. Then I add the sausage (casings removed, pieces broken up) and crank the heat to medium-high, cooking it for 5-6 minutes until browned and well broken up.
  3. Once the meat is browned, I stir in the diced tomatoes and the jarred pasta sauce. I bring everything to a gentle simmer, then lower the heat to medium-low and cover. I let it cook for about 40-45 minutes, stirring occasionally.
  4. If it boils too hard, I lower the heat — this slow simmer helps the flavors meld and the sauce thicken nicely.
  5. While the sauce is simmering, I preheat the oven to 350°F (about 175°C) and cook the ziti according to package directions just to al dente, then drain it well. I combine the pasta and sauce in a large pot or bowl.
  6. Then layer half of that in my casserole dish, sprinkle half of the mozzarella and Parmesan, add the rest of the pasta mixture, and top with the remaining cheeses.
  7. I bake it for 15-20 minutes until the cheese is melted and bubbly. Then I garnish with chopped parsley, extra Parmesan, and a bit of crushed red pepper if I’m feeling spicy.

Notes

  • I always watch the pasta cook-time carefully. If I overcook, it turns mushy after baking — so I pull it just shy of al dente.
  • If the sausage marrow (fat) seems excessive, I drain off the extra grease. I tilt the pot to one side and ladle off what I don’t want.
  • I reserve about 1 cup of the pasta cooking water before draining. If the sauce feels too thick or sticky, adding a little of that water smooths things out.
  • I let the sauce simmer low and slow. A gentle simmer rather than a rolling boil keeps the flavors rich and prevents burning.
  • I place the casserole on a rimmed baking sheet when baking — bubbling sauces tend to overflow a bit, and that keeps my oven clean.