We Tested This Baked Ziti 5 Times & It's Finally Perfect

Francesca Zani
·2 min read

Yields: 8 servings

Prep Time: 20 mins

Total Time: 2 hours 10 mins

Ingredients

  • 1/4 c.

    extra-virgin olive oil

  • 1 lb.

    sweet Italian ground sausage

  • 1

    small yellow onion, finely chopped (about 1 c.)

  • 4

    cloves garlic, finely chopped, divided

  • 4 tsp.

    kosher salt, divided, plus more

  • 1

    (28-oz.) can crushed tomatoes

  • 1

    (28-oz.) can tomato puree

  • 1 lb.

    ziti rigate

  • 1

    (16-oz.) container whole-milk ricotta

  • 1/2 tsp.

    freshly ground black pepper

  • 1 1/2 c.

    finely grated Parmesan, divided

  • 2 tbsp.

    unsalted butter

  • 1 tbsp.

    finely chopped fresh basil

  • 1 lb.

    shredded mozzarella

Directions

  1. Preheat oven to 375°. In a medium saucepan over high heat, heat oil. Add sausage and break up with the back of a spoon into small pieces. Cook, stirring frequently, until cooked through and golden brown, 10 to 15 minutes. Transfer to a plate, leaving fat in skillet.

  2. Return saucepan to medium-high heat. Cook onion, stirring occasionally, until slightly softened and lightly golden, 4 to 5 minutes. Add 3 cloves garlic and cook, stirring, until fragrant, about 1 minute; season with 1 teaspoon salt. Add crushed tomatoes and tomato puree and cook, stirring occasionally, until sauce is thickened, 25 to 30 minutes.

  3. Meanwhile, in a large pot of boiling salted water, cook ziti until al dente according to package directions. Drain and transfer to a large bowl.

  4. In a medium bowl, combine ricotta, pepper, 1/2 cup Parmesan, 1 1/2 teaspoons salt, and remaining 1 clove garlic.

  5. Remove sauce from heat. Stir in sausage, butter, and basil; season with remaining 1 1/2 teaspoons salt. Add sauce and remaining 1/2 cup Parmesan to bowl with pasta and toss to combine.

  6. Layer half of pasta mixture in a 15"-by-10" baking dish. Dollop with half of ricotta mixture. Sprinkle with 1/4 cup Parmesan. Top with remaining pasta mixture, then dollop with remaining ricotta mixture. Sprinkle with mozzarella and remaining 1/4 cup Parmesan.

  7. Bake ziti until cheese is melted and lightly golden brown and sauce is bubbling around the edges, 40 to 45 minutes.

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