Ingredients
Scale
Hearty Sausage Marinara & Ziti
- 1 lb (450g) ziti or rigatoni pasta
- 1 lb (450g) sweet or mild Italian pork sausage, casings removed
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups (960ml / approx. 40 oz) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
Fluffy Herb Ricotta Layer & Cheeses
- 15 oz (425g) whole-milk ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup (50g) freshly grated Parmesan cheese, divided
- 2 Tablespoons fresh Italian parsley, chopped
- 3 cups (300g) shredded low-moisture whole-milk mozzarella cheese, divided
- Fresh basil ribbons, for garnish
Instructions
- Cook Pasta: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook ziti for 8 minutes (about 2 minutes shy of package al dente). Drain and set aside.
- Make Sausage Sauce: In a large skillet or Dutch oven over medium-high heat, brown Italian sausage and diced onion for 6 to 7 minutes, breaking meat into crumbles. Add minced garlic and cook 1 minute. Pour in marinara sauce and Italian seasoning; simmer on low for 5 minutes. Remove from heat.
- Mix Ricotta: In a medium bowl, whisk together ricotta, beaten egg, 1/4 cup Parmesan, chopped parsley, salt, and pepper until smooth.
- Layer Casserole: Spread 1 cup of meat sauce on the bottom of the prepared dish. Add half the cooked ziti. Drop dollops of the ricotta mixture over the ziti and sprinkle with 1 cup of mozzarella. Layer the remaining ziti over top, followed by the remaining meat sauce. Top with the remaining 2 cups mozzarella and remaining 1/4 cup Parmesan.
- Bake to Golden: Spray a sheet of aluminum foil with cooking spray and cover the dish tightly. Bake for 20 minutes. Remove foil and bake uncovered for 10 to 12 minutes until cheese is completely melted, bubbling, and golden brown. Rest 10 minutes before slicing. Garnish with fresh basil.
Notes
- Make-Ahead & Freezing: Assemble casserole completely, cover tightly with plastic wrap and foil, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight before baking as directed (add 10 minutes to covered bake time if cold).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 generous square
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3.5g
- Protein: 28g
- Cholesterol: 85mg