Baked Ziti with Sausage
Tender ziti baked with Italian sausage, marinara, ricotta, and sour cream for a rich, creamy pasta bake. Topped with Mozzarella and Parmesan until golden and bubbling.
Servings: 8 servings
Ingredients
- 16 ounces ziti pasta
- 2 tablespoons vegetable oil
- 1 ½ pounds ground Italian sausage
- 1 onion chopped
- 3 to 4 garlic cloves
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes optional
- 6 cups marinara sauce homemade or store-bought
- 15 ounces ricotta cheese or cottage cheese
- ¾ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces Mozzarella cheese shredded (2 cups shredded)
- 2 ounces parmesan cheese grated (½ cup grated)
Instructions
- Heat the oven to 400°F and grease a 9x13 baking dish, set aside.
- Bring a large pot of salted water to a boil, add the pasta and cook until almost al dente. Drain well and set aside.
- Heat a large, deep skillet over medium. Add the sausage and cook for 3–5 minutes, breaking it up with a wooden spoon. Add the chopped onion and cook for 2 minutes, until softened. Stir in the garlic, oregano, and red pepper flakes (if using), and cook for 30–60 seconds, just until the garlic is fragrant.
- Stir in the marinara sauce and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Meanwhile:
- In a bowl, combine the ricotta, sour cream, salt, pepper, and 1 cup of the mozzarella. Remove the sauce from the heat and stir in the ricotta mixture until fully combined.
- Drain the cooked ziti and add it to the sauce, tossing well to coat. Transfer the pasta to the prepared baking dish.
- Combine the remaining 1 cup of Mozzarella cheese with the Parmesan cheese and distribute evenly over the top.
- Place the dish, uncovered, on a rimmed baking sheet and transfer to the oven. Bake for 20-25 minutes until bubbly around the edges. Remove from the oven and allow it to rest for 5-10 minutes before serving.
Notes
Pasta swaps: Any tubular pasta works (penne, rigatoni, or even elbows in a pinch).
Salt the pasta water well: It’s your one shot to season the noodles.
Spice it up: Add more red pepper flakes if you like extra heat.
Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can affect melting.
Optional finish: For a browned, slightly crisp top, broil the dish for 1–2 minutes at the end. Watch closely to avoid burning.
Nutrition
Serving: 1 serving | Calories: 799kcal | Carbohydrates: 58g | Protein: 38g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 1926mg | Potassium: 1035mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1481IU | Vitamin C: 15mg | Calcium: 467mg | Iron: 4mg
