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Easy Baked Ziti with Sausage is a comforting, cheesy, and hearty pasta dish perfect for feeding a crowd. Featuring Italian sausage, mozzarella, and Romano cheese, this recipe is ideal for cozy family dinners or holiday gatherings. It's simple to prepare, customizable, and even freezer-friendly!
Pure Italian Comfort
Every time I make this baked ziti it takes me back to Sunday dinners at my grandmother's house. The way the cheese gets all melty and golden on top while keeping those perfect pockets of gooeyness inside is pure magic. I love how it fills the house with the most incredible aroma of Italian herbs and garlic making everyone gather in the kitchen asking when dinner will be ready.
What You'll Need
- Ziti Pasta: 1 pound, boiled until al dente. Substitute with penne if needed.
- Italian Sausage: Adds savory depth. Omit for a vegetarian option.
- Marinara or Meat Sauce: Homemade or store-bought; adjust based on preference.
- Mozzarella Cheese: Shredded for topping and cubed for gooey pockets inside.
- Romano Cheese: Adds sharpness; substitute with Parmesan if preferred.
- Olive Oil: For sautéing sausage and preparing the baking dish.
- Optional Vegetables: Cooked spinach, zucchini, or mushrooms for added flavor and nutrition.
Let's Make It Together
- Cook the Pasta
- Boil ziti in salted water until al dente. Drain and set aside.
- Prepare the Sausage
- Sauté sausage in olive oil over medium heat until browned and cooked through. Drain excess grease.
- Mix the Ingredients
- In a large bowl, combine cooked pasta, sausage, sauce, cubed mozzarella, and Romano cheese. Toss to coat evenly.
- Assemble and Bake
- Transfer mixture to a greased casserole dish. Top with shredded mozzarella and more Romano cheese. Cover with foil and bake at 375°F for 45 minutes. Uncover and bake for an additional 10-15 minutes until browned and bubbling.
- Serve
- Let the baked ziti cool slightly before serving. Pair with a fresh salad and garlic bread for a complete meal.
Making It Perfect
Through years of making this dish I've learned some important tricks. Always cube your own mozzarella from a block it creates those amazing melty pockets that make everyone fight over the corner pieces. I make sure to really coat the pasta well with sauce before baking and if I'm planning to freeze it I add a bit extra sauce to keep it from drying out during reheating.
Planning Ahead
One of my favorite things about this recipe is how flexible it is for busy schedules. I often assemble it the night before a big family dinner then just pop it in the oven when guests arrive. The leftovers freeze beautifully too just remember to wrap it well and thaw it overnight in the fridge before reheating. Some days I'll even make a vegetarian version with lots of sautéed vegetables instead of sausage it's always a hit with my non-meat-eating friends.
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Frequently Asked Questions
- → Can I make this ahead of time?
- Yes, you can prepare the dish up to one day ahead and refrigerate, or freeze for up to 3 months. If frozen, thaw in refrigerator the day before baking.
- → Why cook the pasta al dente?
- Al dente pasta works best as it will continue cooking in the oven. This prevents the pasta from becoming too soft in the final dish.
- → Why use two types of mozzarella?
- The diced mozzarella creates pockets of melted cheese throughout, while the shredded mozzarella creates a perfect melted top layer.
- → Why cover while baking?
- Covering helps heat everything through evenly without burning. Uncovering at the end allows the cheese to brown and bubble.
- → Can I use different sausage?
- While the recipe calls for sweet Italian sausage, you can use hot Italian sausage or a mix of both based on your preference for spice.