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Cheesy Baked Ziti

Featured in Meals That Make the Table Happy.

This pasta bake is Italian-inspired comfort at its best: soft pasta mixed with savory sausage, a creamy tomato sauce, and a rich combo of mozzarella, pecorino Romano, and cream. The layering of pasta, sauce, and cheese creates a golden, bubbly top when baked. It freezes well, so it’s great for those busy nights. Every forkful brings you melty, cheesy, saucy goodness.
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Updated on Sun, 13 Apr 2025 10:59:04 GMT
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Cheesy and Creamy Baked Ziti | mecooking.com

Dive into the comfort of Italian-American cuisine with this decadent Baked Ziti. Every bite gives you al dente pasta wrapped in a hearty, sausage-packed tomato sauce topped with gooey cheese. This dish takes everyday ingredients and turns them into something magical that'll make your dinner table the place to be.

I found out the trick to amazing baked ziti while taking a cooking class downtown - keeping the pasta slightly undercooked before it goes in the oven totally changes how good the final dish turns out.

Key Ingredients and Smart Shopping Advice

  • Ziti: Go for pasta with textured sides that'll grab onto your sauce
  • Italian Sausage: Combine spicy and mild for the best flavor combo
  • Mozzarella: Grab whole milk type and grate it yourself
  • Pecorino Romano: Brings a tangy kick you just can't get from Parmesan
  • Crushed Tomatoes: Try to find San Marzano for that extra flavor punch

Step-by-Step Cooking Guide

Step 1: Nail Your Noodles
Get your water really salty. Give the pasta a stir now and then. Check it a couple minutes early. Save some water before you drain.
Step 2: Build Your Base
Get that sausage nice and golden for better taste. Let the garlic smell good but don't burn it. Cook your sauce until it thickens up a bit. Pour cream in slowly while you stir.
Step 3: Put It All Together
Stack everything while it's still warm. Spread cheese in nice even layers. Push down slightly to get rid of air bubbles. Keep your prettiest cheese for the top layer.
Step 4: Bake It Right
Put the rack in the middle of your oven. Look for bubbling sides and a golden top. Let it sit for 10 minutes after baking.

My nonna always said you should measure cheese with your feelings, not cups or spoons - that's a family rule I stick to whenever I make this dish.

Mastering Your Tasty Layers

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Best Cheesy Baked Ziti | mecooking.com

Making each layer of ziti just right turns this from just another pasta dish into something truly special. I've figured out that proper layering isn't only about looks - it makes sure you get the right mix of pasta, sauce, and cheese in every forkful. When you take care with how you place everything, all the flavors come together while still keeping their own unique taste.

Prep Ahead Tricks

  • Fix it up to 2 days before you need to bake it
  • Make more sauce than needed for warming up leftovers
  • Make twice as much and stick one in the freezer
  • Try making small personal portions

Fixing Common Problems

  • When sauce looks watery, let it bubble longer before assembling
  • If the top gets too dark too fast, put some foil over it
  • For dry pasta, add some of that saved pasta water
  • When cheese won't brown, turn on the broiler for a minute or two

Good-For-You Benefits

Tomatoes pack heart-healthy lycopene. You'll stay full longer thanks to all the protein. The cheese gives you bone-building calcium. And don't forget the antioxidants from those herbs.

We always make this for our Sunday family meals. The smell while it's cooking brings everyone into the kitchen, and those moments together mean everything to me.

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Close-up Cheesy Baked Ziti Recipe | mecooking.com

Through years of tweaking this dish, I've learned that amazing baked ziti comes down to taking your time - letting the sauce develop its flavors, being careful with how you layer everything, and waiting a bit before serving. Whether it's just a regular weeknight dinner or a big celebration, this meal has a way of pulling people together and making memories around the table, one comforting, cheesy bite at a time.

Frequently Asked Questions

→ How can I prepare it in advance?
Put it together up to 2 days early, cover, and chill in the fridge. Bake covered for 25 minutes, then 10-15 minutes uncovered when ready.
→ Can I freeze it?
Yes, you can! Build the full dish, wrap it tight, and freeze for up to three months. When ready, thaw in the fridge overnight and bake.
→ Why use undercooked pasta?
The pasta keeps cooking in the oven. Starting it slightly firm stops it from going mushy.
→ Do I have to use the same cheeses?
Not at all! Parmesan works fine for pecorino Romano, or try other hard Italian cheeses. Mozzarella is best for that melty texture.
→ What sausage works best?
Either spicy or sweet Italian sausage is great. Sweet keeps things mild, while spicy adds a kick. If using links, take out the casings.
→ Can I add veggies?
Of course! Cooked mushrooms, spinach, or roasted red peppers all go perfectly. Just cook them ahead of time.

Cheesy Melty Ziti

A warm and filling dish with tender pasta, flavorful sausage, creamy tomato sauce, and three gooey cheeses. Comfort food in every bite.

Prep Time
40 Minutes
Cook Time
50 Minutes
Total Time
90 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 10 Servings

Dietary: ~

Ingredients

→ Meat & Pasta

01 1½ pounds sweet or spicy Italian sausage, with casings removed if you'd like
02 1 pound of ziti pasta

→ Base for the Sauce

03 1 cup of rich heavy cream
04 ¼ teaspoon of crushed red pepper flakes
05 1 finely minced garlic clove, about 4 pieces
06 1 can (28-ounce size) of crushed tomatoes
07 1½ teaspoons of granulated sugar
08 1 teaspoon of regular salt

→ Cheeses & Fresh Herbs

09 ⅓ cup chopped fresh basil, plus a bit more for garnish
10 8 oz shredded whole milk mozzarella (yields roughly 2 cups)
11 ⅓ cup pecorino Romano or Parmigiano Reggiano, with 3 tablespoons set aside for later

Instructions

Step 01

Fill a big pot with salted water and bring it to a boil. Cook your ziti for around 7 minutes—stop when it's just a little firm since it'll keep cooking in the oven. Drain, then toss it back into the pot.

Step 02

Preheat your oven to 425°F. Make sure the rack is adjusted to the center of the oven for even cooking.

Step 03

On medium-high heat, cook the sausage in a big pan for 5-6 minutes, breaking it apart as it browns. Once done, move it to a plate. Use about a tablespoon of the sausage fat saved in the pan (or replace with olive oil if there's not enough) to sauté your garlic until it gets fragrant. Add crushed tomatoes, sugar, salt, and red pepper flakes next. Let it gently bubble for 10 minutes with no lid.

Step 04

Pour your cream, sausage, chopped fresh basil, and ⅓ cup of pecorino cheese into the sauce and stir. Add the sauce to your cooked pasta and combine lightly. Layer half the mix into a 9x13 baking dish, then top it with half the mozzarella and some of the reserved pecorino. Repeat with another layer.

Step 05

Pop the dish in the oven, uncovered, for about 15-20 minutes, until the cheese bubbles and gets a nice golden color. Sprinkle with extra basil before digging in.

Notes

  1. You can assemble this dish two days ahead. Cover it, stick it in the fridge, and bake at 425°F with a lid on for 25 minutes. Then uncover and bake another 10-15 minutes.
  2. Freezing? It'll freeze fine for up to three months. Let it thaw in the fridge overnight before baking.

Tools You'll Need

  • Big pot to cook pasta
  • Large pan, non-stick is better for easier cooking
  • Rectangular 9x13-inch baking dish
  • Spoon made of wood
  • Slotted spoon for scooping

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (includes cream and multiple kinds of cheese)
  • Has gluten (from the pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 613
  • Total Fat: 38 g
  • Total Carbohydrate: 43 g
  • Protein: 25 g