Baked Ziti
Baked ziti is the cheesy pasta bake everyone craves when the weather turns cold. This version is packed with Italian sausage, creamy ricotta, and a tomato sauce, finished with a lemon-herb topping that keeps every bite feeling fresh and balanced.
Servings: 15 servings
Ingredients
- 16 oz dried ziti
- 3 tbsp olive oil separated
- 1 lb Italian sausage
- 1 shallot minced
- 6 cloves garlic separated
- 1 tsp fennel seeds
- ½ - 1 tsp crushed red pepper flakes (depending on the spice level desired)
- 1 ½ tsp kosher salt separated
- 1 tsp freshly ground black pepper separated
- 6 oz tomato paste
- 1 tsp granulated sugar
- ½ cup dry white wine
- 15 oz whole milk ricotta cheese
- 2 tbsp chopped fresh basil
- ¾ cup heavy cream
- 4 tbsp unsalted butter cold
- 2 8-oz fresh mozzarella balls shredded
- 1 cup shredded Parmesan cheese
- 2 cups chicken stock
- ½ bunch fresh parsley chopped
- ½ lemon zested
Instructions
- Cook the ziti pasta according to package instructions to al dente. Save ½ cup of pasta water to thicken the sauce. Drain the pasta and set it aside while the sauce is assembled.16 oz dried ziti
- Heat a Dutch oven over medium-high heat and add 2 tbsp of olive oil. Add sausage and cook until browned. Remove from the pot and place on a paper towel-lined plate.3 tbsp olive oil, 1 lb Italian sausage
- To the Dutch oven, add the remaining 1 tbsp of olive oil and add the shallot and 4 cloves of sliced garlic, cooking until translucent, about 2-3 minutes. Add crushed red pepper, 1 tsp kosher salt, ½ tsp black pepper, and fennel seeds to the pot. Toast until fragrant, about 30 seconds. Add tomato paste and sugar and cook until a deep red color, 5-7 minutes.3 tbsp olive oil, 1 shallot, 6 cloves garlic, 1 tsp fennel seeds, ½ - 1 tsp crushed red pepper flakes (depending on the spice level desired), 1 tsp freshly ground black pepper, 6 oz tomato paste, 1 tsp granulated sugar, 1 ½ tsp kosher salt
- Add the white wine to deglaze the pan and cook down until slightly reduced, 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat, and simmer for 10-15 minutes.½ cup dry white wine, 2 cups chicken stock
- Meanwhile, make the ricotta filling: In a medium bowl, combine ricotta, 1 clove grated garlic, ½ tsp black pepper, ½ tsp salt, and chopped basil. Set aside.6 cloves garlic, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 15 oz whole milk ricotta cheese, 2 tbsp chopped fresh basil
- Preheat oven to 350°F and grease a 9 x 13-inch baking dish.
- Once the sauce has thickened slightly and reduced, add the heavy cream and continue simmering for 5 minutes. Add sausage back to the sauce and stir to combine. Remove from the heat and add in the cold butter, stirring until emulsified. Add cooked pasta and stir until well-coated and mixed. If the sauce seems dry, add some of the reserved pasta water until saucy in texture.¾ cup heavy cream, 4 tbsp unsalted butter
- Pour half of the pasta into the bottom of the greased baking dish. Dollop half of the ricotta mixture on top of the pasta. Add half of the shredded mozzarella on top. Add the rest of the pasta, repeating with the rest of the ricotta and mozzarella. Finish the top with Parmesan cheese, a drizzle of olive oil, and a sprinkle of black pepper. Cover with foil and bake in the preheated 350°F oven for 20-30 minutes. Remove the foil, increase oven temp to 375°F, and bake until cheese is melted on top, 10-12 minutes. Remove from oven and place on a cooling rack for 10 minutes.2 8-oz fresh mozzarella balls, 1 cup shredded Parmesan cheese
- While ziti bakes, make the herb garnish: In a small bowl, combine lemon zest, chopped parsley, and the remaining 1 clove of grated garlic. Top the baked ziti with the herb garnish.½ bunch fresh parsley, ½ lemon, 6 cloves garlic
Video
Nutrition
Serving: 1serving | Calories: 584kcal