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Baked Ziti with Sausage
A staple of Italian-American Sunday suppers, this baked ziti layers tender pasta with a rich, meaty tomato sauce. You'll build incredible depth by browning pancetta and Italian sausage together, then deglazing the pan with a splash of dry red wine. Instead of just dolloping ricotta on top, you'll fold it directly into the hot noodles with mozzarella so every single bite stays creamy. It's a comforting, cheese-pull-worthy casserole that easily feeds a hungry table.
Equipment
- Oven
- Stovetop
- Skillet
Ingredients
- 12 oz. uncooked ziti pasta
- 4 oz. pancetta or bacon, diced
- 1 large onion, chopped (about 2 cups)
- 3 garlic cloves, chopped
- 1 (1-lb.) pkg. ground Italian sausage
- 1 cup dry red wine
- 1 (28-oz.) can crushed tomatoes
- ½ cup firmly packed torn fresh basil
- ½ tsp. kosher salt
- ½ tsp. crushed red pepper
- 1 cup ricotta cheese
- 1 (8-oz.) pkg. shredded mozzarella cheese, divided
- 2 oz. Parmesan cheese, grated (½ cup)
Instructions
- 1Heat the oven to 350°F. Boil the ziti following the package instructions until al dente, then drain well. Don't overcook it, as it'll continue softening in the oven.
- 2Place the diced pancetta in a large skillet over medium-high heat and cook for 3 minutes to render the fat. Stir in the chopped onion and garlic, cooking for another 3 minutes until the onion softens.
- 3Mix in the ground Italian sausage and cook for 5 minutes until no pink remains. Pour in the dry red wine and let it cook for 3 minutes, scraping up any browned bits from the bottom of the pan. Add the crushed tomatoes, fresh basil, kosher salt, and crushed red pepper.
- 4Turn the heat down to low and simmer the sauce for 3 minutes, stirring occasionally.
- 5Fold the ricotta cheese and 1 cup of the shredded mozzarella directly into the hot, drained pasta. The residual heat melts the cheese, creating a creamy binder for the casserole. Coat a 13- by 9-inch baking dish lightly with cooking spray.
- 6Transfer the cheesy pasta mixture into the greased baking dish and spoon the hot sausage sauce evenly over the top. Scatter the grated Parmesan and the remaining 1 cup of mozzarella cheese over the surface.
- 7Bake in the hot oven for 25 to 30 minutes until the cheese melts and the edges bubble.
Notes
- Swap: Standard thick-cut bacon works perfectly if you can't find pancetta at the deli counter.
- Ingredient tip: For a sweeter, richer sauce, use crushed San Marzano tomatoes instead of standard canned tomatoes.
- Make ahead: Assemble the entire casserole up to a day in advance, cover tightly, and refrigerate. Add 10 to 15 minutes to the baking time if cooking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven.