Cheesy Sausage Ziti (Printable Version)
Mouthwatering ziti pasta loaded with gooey cheese, tasty Italian sausage, and tangy marinara.
# What You'll Need:
→ Main Ingredients
01 -
1 pound penne or ziti pasta
02 -
1 tablespoon olive oil, with extra for tossing
03 -
1 pound Italian sausage
04 -
32 oz tomato sauce
05 -
15 oz ricotta cheese
06 -
1 large egg
07 -
2 cups mozzarella cheese, split in half
08 -
3/4 cups grated Parmesan cheese, divided
09 -
2 tablespoons fresh basil, chopped
10 -
1 teaspoon Italian herbs
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Pinch of red pepper flakes, if you want
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Salt and black pepper, as needed
13 -
Fresh basil for topping, if you like
# Step-by-Step Guide:
01 -
Turn your oven to 375°F. Give a 9x13-inch baking dish a quick spray with cooking oil and put it aside.
02 -
Fill a big pot with water, add salt, and bring it to a boil. Cook your pasta till it's firm but not hard. Drain it well, add a bit of olive oil, and mix so it won't stick. Put the pasta in a big bowl.
03 -
Warm up the olive oil in a big pan over medium heat. Throw in the sausage and break it up as it cooks with a wooden spoon. It'll take about 5-7 minutes until it's not pink anymore. Get rid of the extra fat and set it aside.
04 -
In a bowl, combine the ricotta, egg, half the mozzarella (1 cup), most of the Parmesan (1/2 cup), basil, Italian herbs, and red pepper flakes if you're using them. Add some salt and pepper too.
05 -
Add the cheese mix to your pasta. Then pour in the tomato sauce and add the cooked sausage. Stir it all gently so you don't break the pasta.
06 -
Pour the whole mix into your greased baking dish. Sprinkle the leftover mozzarella (1 cup) and Parmesan (1/4 cup) on top.
07 -
Stick it in the hot oven for 25-30 minutes, until the cheese turns golden and everything's bubbling. Take it out and let it cool for 5 minutes.
08 -
Add some fresh basil on top if you want and serve it while it's warm.
# Additional Notes:
01 -
You can keep any extras in your fridge for about 5 days or freeze them for up to 3 months.