Baked ziti is one of those rare dishes that satisfies a crowd without leaving your kitchen looking like a disaster zone. This version gives your favorite pasta bake a serious upgrade courtesy of our Italian Herb Chicken Sausage: browning it unlocks a wave of herbs and Calabrian chilies that melt right into the mozzarella, ricotta, and tomato sauce. It’s an easy, comforting baked ziti recipe you’ll want in your weeknight rotation forever.
SERVING MULTIPLIER:
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12 ounces ziti or penne
1 package Italian Herb Chicken Sausage, chopped into ½-inch pieces
2 tablespoons olive oil
0.5 medium onion, diced
2 cloves garlic, minced
1 24-ounce jar marinara sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
0.5 teaspoon dried oregano
0.5 teaspoon ground black pepper
0.5 teaspoon kosher salt, plus more to taste
Instructions
Prep Time: 30 min | Cook Time: 30 min | Servings: 1
1
Cook the pasta:
Bring a large pot of heavily salted water to a boil. Cook the ziti until just al dente, about 1-2 minutes shy of the package directions. Drain, reserving ½ cup of the pasta water for later.
2
Brown the sausage:
In a large skillet, heat olive oil over medium heat. Add the chopped chicken sausage and cook for 6-7 minutes, stirring occasionally until browned. Add your onion and garlic and sauté for 5-6 minutes, until softened and fragrant.
3
Prep the bake:
Preheat the oven to 375ºF. In a large mixing bowl, combine the cooked pasta with the ricotta, half the Parmesan, half the mozzarella, and about 2 cups of the sausage-loaded sauce. Toss gently until everything is evenly coated.
4
Put it all together:
Spread 1 cup of the remaining sauce on the bottom of a 9×13-inch baking dish. Add the pasta mixture, then top with the remaining sauce, mozzarella, and Parmesan.
5
Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and irresistibly golden.
6
Rest & serve:
Let the baked ziti rest for 5 minutes before serving to avoid mouth burns. Garnish with chopped basil if you’re feeling fancy, then watch it disappear.
