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–+ servings

California-Style Baked Ziti with Italian Sausage and Three Cheeses

A hearty baked ziti loaded with Italian sausage, creamy ricotta, and melted mozzarella and parmesan. Perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Baked Pasta, Italian-American, Main Course, Pasta
Cuisine: Italian-American
Calories: 690
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Sauce
  • 1 pound ziti or penne pasta uncooked
  • 1 pound Italian sausage casings removed if using links
  • 1 medium yellow onion chopped
  • 4-5 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 teaspoon white sugar
Cheese Layers
  • 8 ounces ricotta cheese whole milk or part-skim
  • 1 cup freshly grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
Garnish
  • 2 tablespoons fresh basil chopped, optional
  • 2 tablespoons fresh parsley chopped, optional

Method
 

Prepare Pasta and Sauce
  1. Preheat oven to 375°F and move a rack to the top third. Bring a large pot of salted water to a boil. Cook ziti for 2-3 minutes less than the package directs. Drain and set aside.
  2. In a large pot or Dutch oven, cook the Italian sausage and onion over medium-high heat until browned, about 7-10 minutes, breaking up the meat with a spoon.
  3. Add the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in the crushed tomatoes, heavy cream, salt, pepper, and sugar. Let the sauce simmer for 5 minutes to meld flavors.
  5. Add the drained pasta to the pot and toss well to coat with the sauce.
Assemble and Bake
  1. Spread half of the pasta mixture evenly into a 9x13-inch baking dish.
  2. Dollop the ricotta cheese over the pasta layer in small spoonfuls.
  3. Top with the remaining pasta mixture, spreading it into an even layer without stirring.
  4. Sprinkle the Parmesan and mozzarella cheeses evenly over the top.
  5. Bake uncovered for 20 minutes until hot and bubbly. Then switch the oven to broil and broil for 2-3 minutes, watching closely, until the cheese is golden brown and bubbly.
  6. Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Nutrition

Calories: 690kcalCarbohydrates: 45gProtein: 32gFat: 42gSaturated Fat: 20gCholesterol: 125mgSodium: 1050mgFiber: 4gSugar: 9g

Notes

For a richer flavor, use freshly grated Parmesan and mozzarella instead of pre-shredded. If you prefer less heat, reduce or omit the red pepper flakes. To make ahead, assemble the casserole without baking, cover, and refrigerate up to 2 days; bake an extra 10 minutes. Leftovers keep well in the fridge for up to 4 days and can be reheated in the oven or microwave. For a gluten-free version, use gluten-free pasta and ensure all other ingredients are certified gluten-free. If you skip the ricotta, the dish will still be delicious with the other cheeses.

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