Baked Ziti

The Story

Whip up my easy, crowd-pleasing baked ziti recipe—it's perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

2. 2

   Preheat the oven to 425°F (220°C) and set the oven rack in the middle position.

3. 3

   Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.

4. 4

   Add the cream, ⅓ cup (33 g) of the pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch (23 x 33-cm) baking dish. Sprinkle with half of the shredded mozzarella (1 cup/113 g) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup/113 g) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.