1/3 Photos of Baked Ziti
1 hr 15 mins
Team Rocco's Note:
A classic Italian dish, but created in no time flat! I usually double the sauce recipe and freeze the leftovers for up to 2 months. That way we can have ziti anytime of the week!
My Private Note
Units: US | Metric
- 1 lb Italian sausage (I like to use the hot, but mild or sweet works as well)
- 1/2 medium onion, diced
- 3 -4 garlic cloves, minced (depending on taste)
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon italian seasoning
- crushed red pepper flakes
- salt and pepper
Pasta and Cheese
- 1To make the Sauce:.
- 2In a large pot, brown Italian sausage over medium high heat until cooked through. About 5 minute.
- 3Reduce heat to medium, add onion and garlic. Cook until opaque. About 3-4 minute.
- 4Combine tomatoes, Italian seasoning, red pepper flakes, and salt/pepper with onion, garlic, meat mixture and bring to a boil.
- 5Reduce heat to a simmer and cook covered for about 10 minutes, stirring occasionally.
- 6Baked Ziti:.
- 7Cook pasta according to package, generally about 9-11 minutes for al dente.
- 8Halve the mozzarella. Cut half the portion into cubes, and the other half into thin slices (should look like discs, which will go on top of the pasta).
- 9Combine drained pasta with sauce, cubed mozzarella, 1/2 the parmesan cheese, and a pinch of red pepper.
- 10Place the combined pasta/sauce/cheese into a buttered 9x13 pan (I like to use my Le Crueset, presents better at the table).
- 11Top with remaining mozzarella slices and parmesan cheese.
- 12Bake in a 400°F oven for 45 minutes until the pasta is bubbly and the cheese is golden brown.
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Nutritional Facts for Baked Ziti
Serving Size: 1 (272 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 801.3
- Calories from Fat 381
- Total Fat 42.4 g
- Saturated Fat 19.6 g
- Cholesterol 113.9 mg
- Sodium 1757.9 mg
- Total Carbohydrate 59.0 g
- Dietary Fiber 4.6 g
- Sugars 3.4 g
- Protein 45.8 g
The following items or measurements are not included: