Cheesy Comfort Ziti (Printer-Friendly Version)
# What You'll Need:
→ Pasta & Meat
01 -
16 ounces of ziti pasta
02 -
1½ pounds of sweet or hot Italian sausage, remove casings if necessary
→ Cheese & Herbs
03 -
⅓ cup of pecorino Romano or Parmigiano Reggiano cheese, plus 3 tablespoons, split
04 -
2 cups of shredded whole-milk mozzarella (8 ounces)
05 -
⅓ cup of chopped fresh basil, with a little extra for garnishing
→ Sauce Base
06 -
4 garlic cloves, minced up thoroughly
07 -
1 big can (28 ounces) of crushed tomatoes
08 -
1½ teaspoons of sugar
09 -
1 teaspoon of salt
10 -
¼ teaspoon of crushed red chile flakes
11 -
1 cup of heavy cream
# Method:
01 -
Boil a large pot of salted water. Cook the ziti for about 7 minutes until it's slightly firm since it’ll cook more in the oven. Drain it and toss it back into the pot.
02 -
Preheat the oven to 425°F and adjust the rack so it’s in the center.
03 -
Use a large pan heated to medium-high to brown your sausage, crumbling it as it cooks for about 5-6 minutes. Transfer the sausage to a plate, and leave about 1 tablespoon of the drippings (or use olive oil) in the pan. Cook minced garlic until it smells amazing, then add in the tomatoes, salt, sugar, and pepper flakes. Let it simmer without a lid for 10 minutes.
04 -
Add heavy cream, ⅓ cup of pecorino cheese, the cooked sausage, and chopped basil into the sauce. Pour this sauce blend over the ziti pasta and gently combine it. Spread half the pasta mixture in a 9x13 baking dish, sprinkle with 50% of the mozzarella and pecorino cheese, then layer the rest on top and repeat the cheese sprinkle.
05 -
Bake on the center rack without covering it for 15-20 minutes until the cheese is golden and melty. Add fresh basil as a finishing touch before serving.
# Cook's Tips:
01 -
You can prepare this dish 1-2 days ahead. Cover and chill it, then bake at 425°F for around 25 minutes while covered, and another 10-15 minutes uncovered.
02 -
Planning to freeze it? It’ll last up to 3 months. Defrost it in the fridge overnight before baking.