Three-Cheese Baked Ziti
Saucy ziti with Italian sausage, a creamy ricotta layer and a bubbling top of mozzarella and Parmesan.
Baked ziti is the dish you make when a lot of people are coming over. It feeds eight, holds well in a warm oven and tastes even better the next day.
We layer the ricotta in the middle instead of stirring it through, so every scoop has pockets of creamy cheese between the pasta and the sauce.
Three-Cheese Baked Ziti
Ingredients
For the pasta and sauce
- 1 lb (450 g) ziti or penne
- 1 tbsp olive oil
- 1 lb (450 g) mild Italian sausage, casings removed
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 jar (24 oz / 680 g) marinara sauce
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the cheese layers
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- ¾ cup (65 g) grated Parmesan, divided
- ¼ cup chopped fresh parsley or basil
- 3 cups (340 g) shredded low-moisture mozzarella, divided
Instructions
- Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook the pasta for 2 minutes less than the package says, then drain. It finishes cooking in the oven.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and onion and cook, breaking up the meat, for 7 to 8 minutes until browned.
- Stir in the garlic for 30 seconds, then add the marinara, crushed tomatoes and Italian seasoning. Simmer for 5 minutes and season with salt and pepper.
- In a bowl, mix the ricotta, egg, ½ cup Parmesan and the parsley.
- Toss the drained pasta with the sauce. Spread half of it in a 9 × 13-inch (23 × 33 cm) baking dish.
- Drop spoonfuls of the ricotta mixture over the pasta and sprinkle with 1 cup mozzarella. Top with the rest of the pasta.
- Scatter the remaining 2 cups mozzarella and ¼ cup Parmesan over the top.
- Cover with foil and bake for 20 minutes. Uncover and bake for 15 to 20 minutes more, until bubbling at the edges and golden on top.
- Rest for 10 minutes before serving so it holds its shape.
Tips for success
- Shred mozzarella from a block if you can. Pre-shredded cheese has anti-caking powder and melts less smoothly.
- Grease the foil lightly or tent it so it doesn't pull off the cheese.
- For a meatless version, skip the sausage and add 8 oz (225 g) sliced mushrooms browned in the oil.
Storing and reheating
Refrigerate covered for up to 4 days, or freeze the unbaked, assembled ziti for up to 3 months. Thaw overnight in the fridge before baking.
Equipment you'll need
- 9 × 13-inch baking dish
- Large skillet
- Large pot
Questions
Can I assemble it the night before?
Yes. Assemble, cover and refrigerate. Bake covered for 30 minutes, then uncover and bake for 15 to 20 minutes more.
Why is my baked ziti dry?
The pasta keeps absorbing sauce in the oven. Undercook it by 2 minutes and make sure the pasta is well coated before layering.
Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
