Baked Ziti
50 min8 to 10 servings
Creamy tomato and sausage pasta baked with layers of mozzarella and pecorino Romano until golden.
| prepPreheat oven to 425°F / 220°C; set rack to middle position | ||||
| 450 g ziti noodles | Boil pasta until very al dente, 7 min | Combine sauce with pasta, layer in dish with mozzarella | Bake 425°F / 220°C, 15–20 min until cheese browns | |
| 680 g ground spicy or sweet Italian sausage | Brown sausage, drain fat to 1 tbsp | Stir in cream, pecorino & sausage, add basil | ||
| 4 cloves garlic, minced | Cook garlic 1 min, add tomatoes & spices, simmer 10 min | |||
| 1 (28-oz / 800 g) can crushed tomatoes | ||||
| 1 teaspoon salt | ||||
| 1½ teaspoons sugar | ||||
| ¼ teaspoon crushed red pepper flakes | ||||
| 240 ml heavy cream | ||||
| 33 g grated pecorino Romano (for sauce) | ||||
| 10 g chopped fresh basil, plus more for serving | ||||
| 225 g whole milk mozzarella cheese, shredded (about 226 g total) | ||||
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