Sarra This Ina Garten Baked Ziti Recipe is a cheesy and hearty recipe, which is made with savory Italian sausage and creamy ricotta cheese. It’s the perfect family dinner, ready in about 1 hour.
Jump to RecipeIna Garten Baked Ziti Recipe Ingredients
- 1 pound ziti pasta
- 1 pound Italian sausage (sweet or spicy), casings removed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
How To Make Ina Garten Baked Ziti
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the ziti until it is slightly underdone, or very al dente. Drain the pasta and set it aside.
- Make the Sausage Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned. Add the chopped onion and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
- Simmer the Sauce: Add the crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper to the skillet. Stir well and let the sauce simmer for 10-15 minutes to allow the flavors to meld.
- Combine Pasta and Sauce: In a large bowl, combine the cooked pasta with the sausage and tomato sauce, stirring until the pasta is evenly coated.
- Layer the Casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of the pasta and sauce mixture in the bottom of a greased 9×13-inch baking dish. Top this with half of the ricotta, half of the mozzarella, and half of the Parmesan. Repeat with a final layer of the remaining pasta mixture, followed by the rest of the ricotta, mozzarella, and Parmesan.
- Bake Until Bubbly: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for another 15-20 minutes, until the cheese on top is melted, golden, and bubbly.
- Rest and Serve: Let the baked ziti rest for 5-10 minutes before slicing. This helps the layers set. Garnish with fresh parsley before serving.
Recipe Tips
- How do I prevent mushy pasta? The key is to slightly undercook the pasta during the boiling step. It will continue to cook in the oven as the casserole bakes, so pulling it from the water when it’s still very al dente will ensure a perfect final texture.
- What are the best cheeses to use? For the creamiest, most delicious result, always use high-quality, fresh cheeses that you grate yourself. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting as smoothly.
- How can I add more flavor to the sauce? While the sauce simmers, feel free to add other fresh herbs like a few sprigs of basil or rosemary for a more complex, aromatic flavor.
- Why do I need to let the ziti rest? Letting the baked ziti stand for a few minutes before you cut into it is a crucial step. It allows the molten cheese and sauce to set up slightly, so you can cut clean, beautiful squares that don’t fall apart.
What To Serve With Baked Ziti
This hearty, all-in-one casserole is a meal in itself, but it pairs perfectly with simple, classic sides.
- Warm garlic bread
- A crisp Caesar salad or simple green salad
- Steamed green beans or roasted broccoli
- A glass of red wine, like a Merlot or Chianti
How To Store Baked Ziti
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Baked ziti is a great freezer meal. You can assemble the entire dish without baking, wrap it tightly in both plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking.
- Reheat: Warm leftovers in a 350°F (175°C) oven until heated through.
Baked Ziti Nutrition Facts
- Calories: ~450 per serving
- Protein: 22g
- Carbohydrates: 35g
- Fat: 24g
- Fiber: 4g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes, it’s a perfect make-ahead dish. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours. When you’re ready to eat, just bake it as directed, adding about 10-15 minutes to the initial covered baking time.
The key is to use plenty of sauce to coat the pasta and to cover the dish with foil for the first part of the baking process. This traps the steam and keeps the casserole moist.
Absolutely. To make a vegetarian version, simply omit the Italian sausage and you can add sautéed vegetables like mushrooms, spinach (squeezed dry), or zucchini to the sauce instead.
Try More Recipes:
Ina Garten Baked Ziti Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy8
servings20
minutes55
minutes450
kcalA rich and comforting baked pasta casserole with layers of ziti, a savory Italian sausage and tomato sauce, and a creamy blend of ricotta, mozzarella, and Parmesan cheese.
Ingredients
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1 lb ziti pasta
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1 lb Italian sausage
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2 tbsp olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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1 (28-oz) can crushed tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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1 ½ cups ricotta cheese
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2 cups shredded mozzarella cheese
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1 cup grated Parmesan cheese
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Salt, pepper, red pepper flakes, parsley
Directions
- Cook ziti until very al dente; drain.
- Brown sausage in a skillet, then add onion and garlic.
- Stir in crushed tomatoes, tomato paste, and seasonings. Simmer sauce for 10-15 minutes.
- Combine the sauce with the cooked pasta.
- Preheat oven to 375°F. Layer half the pasta mixture in a 9×13 dish, then top with half of the ricotta, mozzarella, and Parmesan. Repeat the layers.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 15-20 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Undercook the pasta slightly, as it will finish cooking in the oven.
- For the creamiest result, use freshly grated cheeses.
- Letting the baked ziti rest before serving is essential for clean, neat slices.
- This is a great make-ahead meal; assemble it up to a day in advance and bake when ready.
