Baked Ziti - Once Upon a Chef https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.htm...

Baked Ziti
By Jenn Segal

Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy

weeknights yet special enough for company, and an absolute superstar
at potlucks!

Servings: 8 to 10
Prep Time: 40 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 30 Minutes

INGREDIENTS

1 lb ziti noodles
1½ lbs ground spicy or sweet Italian sausage (or removed from
casings)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 teaspoon salt
1½ teaspoons sugar
¼ teaspoon crushed red pepper �akes
1 cup heavy cream
⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
⅓ cup chopped fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al
dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta
back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.

Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook,
breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to
transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't
have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly
with a wooden spoon, until so but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt,
1½ teaspoons sugar and ¼ teaspoon red pepper �akes and simmer, uncovered, for 10 minutes.

Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined.
Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the
mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining
pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella

1 of 2 5/24/24, 08:42
Baked Ziti - Once Upon a Chef https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.htm...

(1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and
browned, 15 to 20 minutes. Sprinkle with more basil and serve.

Make-Ahead/Freezer-Friendly Instructions: e dish can be assembled, covered, and refrigerated for up to 2 days in
advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and
defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. en uncover and bake for another 10 to
15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

PAIR WITH

Big Italian Salad Focaccia

NUTRITION INFORMATION

Powered by

Per serving (10 servings)

Calories: 613
Fat: 38 g
Saturated fat: 18 g
Carbohydrates: 43 g
Sugar: 6g
Fiber: 3g
Protein: 25 g
Sodium: 913 mg
Cholesterol: 111 mg

Copyright © Once Upon a Chef

https://www.onceuponachef.com/recipes/baked-ziti-with-sausage.html

2 of 2 5/24/24, 08:42