Baked Ziti with Italian Sausage
This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor. This is so delicious. It makes a large quantity, so I used two 8 inch pans and freeze one for later. This recipe is amazing it's very moist and cheesy and it is so easy to make. This was really good. Easy basic dish. Made for great leftovers.
This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor. This is so delicious. It makes a large quantity, so I used two 8 inch pans and freeze one for later. This recipe is amazing it's very moist and cheesy and it is so easy to make. This was really good. Easy basic dish. Made for great leftovers.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 egg
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 (16 ounce) package dry ziti pasta
- 1 pound mild italian sausage
- 1 (15 ounce) container ricotta cheese
- 1 large yellow onion minced
- 1 1/2 (26 ounce) jars spaghetti sauce divided
- 1 (8 ounce) package shredded italian cheese blend
- 1 teaspoon dried basil (optional)
- Carbohydrate 2.57083338555828 g
- Cholesterol 43.09127515 mg
- Fat 17.8067402008939 g
- Fiber 0.45814451922185 g
- Protein 8.37114708284423 g
- Saturated Fat 6.40333715379019 g
- Serving Size 1 1 Serving (76g)
- Sodium 415.44607195431 mg
- Sugar 2.11268886633643 g
- Trans Fat 0.967792857046692 g
- Calories 206 calories
Step-by-step
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
- Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
- In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Why Ziti Surpasses Spaghetti For Casseroles
Unlike long strands of spaghetti that tangle awkwardly when portioned, short tube-shaped ziti captures meat sauce within its hollow center and exterior ridges. Boiling the pasta to a strict al dente state prevents it from turning mushy during the secondary oven phase. When draining, avoid rinsing the pasta with cold water because the retained surface starches help the bottled spaghetti sauce and ricotta mixture cling securely to each individual tube instead of sliding off into the bottom of the baking dish.
The Mechanics of Layering And Moisture Control
Many home cooks ruin baked casseroles by dumping all the sauce on top, which suffocates the pasta and creates a soggy, water-logged interior rather than a cohesive bake. Distributing the red sauce systematically across the bottom of the 9x13 inch baking dish, through the middle of the pasta mixture, and directly underneath the final layer of Italian cheese blend ensures even thermal distribution. Incorporating a single raw egg into the ricotta binder acts as a structural stabilizer, coagulating under moderate 350 degree F heat to keep the dairy creamy without breaking into a watery puddle.
Reheating Strategies For Optimal Second-Day Texture
Large pasta bakes actually improve in flavor after twenty-four hours in the refrigerator as the starches fully absorb the surrounding aromatics and tomato acidity. Reheating portions requires covering the container tightly with aluminum foil to trap moisture before placing it in a 325 degree F oven for twenty minutes until steaming hot throughout. Removing the foil for the final five minutes allows the top layer of shredded cheese to re-crisp without drying out the interior ziti underneath.
