Pasta Bake with Sausage – Baked Ziti

May 22, 2022

Pasta Bake with Sausage – Baked Ziti

Pasta bake with sausage, we make lasagna of layers of pasta wrapped in a rich tomato meat sauce with Italian sausage, topped with plenty of sticky golden mozzarella cheese, and baked to perfection. And it’s a quick and delicious casserole that we can make any day of the week. Plus, you can make it ahead of time and freeze it for later.

Along with this pasta bake with Italian sausage, a crusty piece of bread is always nice.

This bubbling baked ziti serves a crowd and freezes nicely

This baked ziti is a family favorite. It’s similar to meat lasagna but without the bother; it’s easy enough for a weeknight but special enough for guests, and it’s a fantastic prep-ahead potluck dish. You can assemble the dish and store it in the refrigerator for up to 2 days or freeze it for up to 3 months. Make a big Italian salad and toast some bread in the oven while the baked ziti is baking.

Pasta Bake with Sausage - Baked Ziti

Ingredients information for Pasta Bake with Sausage

Pasta Bake with Sausage - Baked Ziti

Pasta Bake with Sausage instructions

Step 1: Boil the Noodles

Firstly, you should bring a large pot of salted water to a boil. Cook the ziti according to the package directions until just under al dente, about 7 minutes. (Because it will continue to cook in the oven, you want to slightly undercook it.) Drain the spaghetti and return it to the saucepan. Place aside.

Step 2: Make the Sauce 

Step 3: Put everything together and bake

how to prepare Pasta Bake with Sausage IN ADVANCE

We can prepare the dish ahead of time, cover it, and refrigerate it for up to 2 days, or frozen

Pasta Bake with Sausage - Baked Ziti

for up to 3 months. If frozen, defrost overnight in the refrigerator before baking for 25 minutes at 425°F (220°C) covered firmly with aluminum foil. Cover and bake for 10 to 15 minutes better, until the cheese, is lightly browned and the pasta is hot all the way through.

INGREDIENTS

  1. 1 pound of ziti noodles
  2. 1.5 pounds spicy or sweet Italian sausage, ground (or removed from casings)
  3. 4 garlic cloves, minced
  4. 1 can (28 oz) crushed tomatoes
  5. 1 tbsp. salt
  6. sugar, 1 1/2 teaspoons
  7. 1/4 teaspoon red pepper flakes, crushed
  8. 1 quart of thick cream
  9. 1/3 cup pecorino Romano (or Parmigiano Reggiano) grated cheese, divided
  10. 1/3 cup fresh basil, plus additional for serving
  11. 8 oz shredded whole milk mozzarella cheese (about 2 cups)
Pasta Bake with Sausage - Baked Ziti

INSTRUCTIONS

  • Bring a big saucepan of salted water to a boil. then Cook the ziti according to package recommendations for 7 minutes or until very al dente. (Because it will continue to cook in the oven, you want to slightly undercook it.) Drain the spaghetti and return it to the saucepan. Place aside.
  • Preheat the oven to 425°F and place the middle rack in the oven.
  • Over medium-high heat, heat a large sauté pan (ideally nonstick). Cook the sausage and break apart with a wooden spoon until lightly browned and just cooked through, about 5 to 6 minutes. Transfer the cooked sausage to a plate using a slotted spoon. Remove all but a tablespoon of the fat from the pan and place it over low heat (if the pan is lacking in fat, add a tablespoon of olive oil). Cook, stirring regularly with a wooden spoon until the garlic is tender but not browned, about 1 minute. Simmer, uncovered, for 10 minutes with the crushed tomatoes, salt, sugar, and red pepper flakes.
  • Stir in the cream, 1/3 cup pecorino Romano, cooked sausage, and basil until everything is well mixed. Pour the contents of the sauté pan into the large pot with the pasta, stirring gently to incorporate. Half of the mixture should be spooned into a 9 x 13-inch baking dish. Half of the shredded mozzarella and half of the leftover pecorino Romano are sprinkled on top. Sprinkle the remaining mozzarella and pecorino Romano on top of the remaining spaghetti mixture. Transfer to the oven and bake, uncovered, for 15 to 20 minutes, or until the cheese has melted and browned. Serve with more basil on top.
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Pasta Bake with Sausage - Baked Ziti

Bassam Tohme
Pasta bake with sausage, we make lasagna of layers of pasta wrapped in a rich tomato meat sauce with Italian sausage, topped with plenty of sticky golden mozzarella cheese, and baked to perfection. And it's a quick and delicious casserole that we can make any day of the week. Plus, you can make it ahead of time and freeze it for later.
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course dinner, Main Course
Cuisine Italian
Servings 8 Servings
Calories 613 kcal

Ingredients
  

  • 1 pound ziti noodles
  • 1.5 pound spicy or sweet Italian sausage ground (or removed from casings)
  • 4 garlic cloves minced
  • 1 can crushed tomatoes 28 oz crushed tomatoes
  • 1 tbsp salt
  • teaspoon sugar
  • ¼ teaspoon red pepper flakes crushed
  • 1 quart thick cream
  • cup pecorino Romano or Parmigiano Reggiano grated cheese, divided
  • cup fresh basil plus additional for serving
  • 8 oz shredded whole milk mozzarella cheese about 2 cups

Instructions
 

  • Bring a big saucepan of salted water to a boil. then Cook the ziti according to package recommendations for 7 minutes or until very al dente. (Because it will continue to cook in the oven, you want to slightly undercook it.) Drain the spaghetti and return it to the saucepan. Place aside.
  • Preheat the oven to 425°F and place the middle rack in the oven.
  • Over medium-high heat, heat a large sauté pan (ideally nonstick). Cook the sausage and break apart with a wooden spoon until lightly browned and just cooked through, about 5 to 6 minutes. Transfer the cooked sausage to a plate using a slotted spoon. Remove all but a tablespoon of the fat from the pan and place it over low heat (if the pan is lacking in fat, add a tablespoon of olive oil). Cook, stirring regularly with a wooden spoon until the garlic is tender but not browned, about 1 minute. Simmer, uncovered, for 10 minutes with the crushed tomatoes, salt, sugar, and red pepper flakes.
  • Stir in the cream, 1/3 cup pecorino Romano, cooked sausage, and basil until everything is well mixed. Pour the contents of the sauté pan into the large pot with the pasta, stirring gently to incorporate. Half of the mixture should be spooned into a 9 x 13-inch baking dish. Half of the shredded mozzarella and half of the leftover pecorino Romano are sprinkled on top. Sprinkle the remaining mozzarella and pecorino Romano on top of the remaining spaghetti mixture. Transfer to the oven and bake, uncovered, for 15 to 20 minutes, or until the cheese has melted and browned. Serve with more basil on top.

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Keyword Pasta Bake with Sausage

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