Cheesy Sausage Ziti (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
16 oz ziti or penne noodles
02 -
1 tablespoon olive oil, with extra for tossing
03 -
1 pound Italian sausage meat
04 -
32 oz tomato sauce
05 -
15 oz ricotta cheese container
06 -
1 large egg, beaten
07 -
2 cups mozzarella cheese, split in half
08 -
3/4 cups grated Parmesan cheese, divided
09 -
2 tablespoons fresh basil, finely chopped
10 -
1 teaspoon Italian herb blend
11 -
Pinch of red pepper flakes, if you like heat
12 -
Sea salt and fresh black pepper, as needed
13 -
Fresh basil leaves, torn for topping (if wanted)
# Steps to Follow:
01 -
Turn oven to 375°F. Give a 9x13-inch baking dish a quick spray with cooking oil and put it aside.
02 -
Fill a big pot with water, add salt, and bring to a boil. Cook your pasta just until firm. Drain completely, mix with a bit of olive oil to stop sticking. Put it in a big bowl for later.
03 -
Warm olive oil in a big pan over medium heat. Toss in Italian sausage and break it up as it cooks with a wooden spoon for about 5-7 minutes until it's no longer pink. Pour off any extra fat and set aside.
04 -
In a bowl, stir together the ricotta, egg, half of your mozzarella (1 cup), most of your Parmesan (1/2 cup), chopped basil, Italian herbs, and red pepper flakes if you want a kick. Add some salt and pepper to taste.
05 -
Put the cheese mixture into the bowl with pasta. Add the tomato sauce and cooked sausage too. Stir everything gently so you don't break the noodles.
06 -
Pour the whole mixture into your greased baking dish. Sprinkle the leftover cup of mozzarella and remaining 1/4 cup Parmesan on top.
07 -
Stick it in the hot oven for 25-30 minutes, until you see golden cheese and the pasta bubbling around the edges. Take it out and let it cool down for 5 minutes.
08 -
Scatter some fresh basil on top if you'd like, and serve it while it's warm.
# Additional Tips:
01 -
You can keep any extras in your fridge for about 5 days or pop them in the freezer for up to 3 months.