Cheesy Melty Ziti (Print Version)
# 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:
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.
02 -
Preheat your oven to 425°F. Make sure the rack is adjusted to the center of the oven for even cooking.
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.
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.
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:
01 -
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.
02 -
Freezing? It'll freeze fine for up to three months. Let it thaw in the fridge overnight before baking.