Need a dinner to feed the whole family, plus have plenty of leftovers? This easy baked ziti recipe is a classic Italian casserole dish to feed a crowd.
Ingredients
4quarts(3.8L)water
5teaspoons(29g)kosher salt, divided
1pound(454g)ziti pasta
2tablespoons(30ml)extra-virgin olive oil
1pound(454g)Italian sausage, casing removed, mild or spicy
Preheat the Oven - Set the oven rack to the middle position and the temperature to 375°F (190ºC).
Cook the Pasta - In a large dutch oven or pot, bring water to a boil. Add 1 tablespoon of salt and stir to dissolve. Add in the ziti. Cook it according to package directions until al dente, about 9 to 10 minutes. Drain in a colander, and rinse with cool water for about 30 seconds to immediately stop the cooking process. Separate them with a spoon so they do not stick together. Leave some moisture on the surface and set it aside.
Brown the Sausage - Heat olive oil in the dutch oven or pot over medium heat. Add the sausage. Break into smaller pieces, and cook until browned, about 4 to 5 minutes.
Cook the Aromatics - Reduce the heat to medium-low and add the onion, garlic, and 1 teaspoon of Italian seasoning. Sauté until onions are translucent, about 3 minutes.
Add the Tomatoes - Add the tomato paste and cook for 1 minute. Add the crushed tomatoes, diced tomatoes, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and simmer for 10 minutes. Season with more salt and pepper to taste. Reserve 2 cups of the meat sauce.
Sauce the Pasta - Add the ziti to the meat sauce and stir to combine. Set aside.
Make the Cheese Mixture - In a medium-sized bowl, stir together ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon pepper, parsley, and egg.
Layer the Casserole - In a 13-inch by 9-inch baking dish add half of the pasta. Evenly dollop with half of the ricotta cheese mixture. Spread half of the reserved meat sauce on top. Add the remaining pasta on top, followed by the ricotta cheese mixture and the remaining meat sauce. Evenly sprinkle 1 cup of mozzarella cheese and ¼ cup of parmesan cheese on top.
Bake - Loosely cover the baking dish with greased foil so that it does not touch the pasta. Bake for 30 minutes. Remove the foil and bake until the cheese is melted and lightly golden brown, about 15 minutes.
Serve - If desired, garnish with chopped parsley and parmesan cheese.
Notes
Make-Ahead: The casserole can be assembled 3 days in advance, then baked the day you are ready to serve.
Storing: The baked ziti can be refrigerated for up to 5 days.
Reheating: Reheat individual servings in the microwave until warmed through, about 1 to 1 1/2 minutes.
Freezing Unbaked Ziti: Tightly cover assembled ziti casserole in plastic wrap and foil for up to 2 months. Remove plastic, cover with foil, and bake until pasta is hot, about 45 to 50 minutes. Remove foil and bake until cheese is lightly browned.
Freezing Baked Ziti: Cool completely, then cover with plastic wrap and foil or transfer to a container. Freeze for up to 3 months. Cover with foil and reheat at 350ºF (177ºC) until hot. Alternatively, cover with plastic wrap and microwave individual portions on high in 15 to 30-second intervals.