Broiled Baked Ziti with Sausage and Ricotta

Why You’ll Love This Recipe

• Crisp, browned edges and gooey cheese thanks to a quick broiler finish.
• Comforting, crowd-pleasing flavors from fennel-kissed Italian sausage and a robust tomato sauce.
• Ricotta dollops stay creamy and luxurious rather than disappearing into the sauce.
• Great make-ahead casserole that reheats beautifully for busy weeknights or entertaining.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley, fresh basil (garnish)
• Dairy: Whole-milk ricotta, low-moisture whole-milk mozzarella, Parmesan, 1 large egg
• Pantry: Ziti, crushed tomatoes (28 oz), tomato sauce (15 oz), olive oil, dried oregano, dried basil, red pepper flakes, sugar, bay leaf, kosher salt, black pepper, Italian sausage (meat section)

Full Ingredients

Pasta and Sausage

• 1 lb (450 g) ziti
• 1 lb (450 g) Italian sausage, sweet or hot, casings removed
• 1 tbsp (15 ml) extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 cup / 150 g)
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/2 to 1 tsp lightly crushed fennel seeds (optional, boosts sausage flavor)

Tomato Sauce

• 1 can (28 oz / 800 g) crushed tomatoes
• 1 can (15 oz / 425 g) tomato sauce or passata
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp granulated sugar (balances acidity)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Ricotta Dollops

• 1 1/2 cups (340 g) whole-milk ricotta
• 1 large egg
• 1/2 cup (50 g) finely grated Parmesan or Pecorino Romano
• 2 tbsp chopped fresh parsley (or basil)
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Cheeses and Finishing

• 12 oz (340 g) low-moisture whole-milk mozzarella, shredded
• 1/2 cup (50 g) finely grated Parmesan, for topping
• Fresh basil leaves, torn, for garnish

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch (3-quart) baking dish with olive oil or nonstick spray. Bring a large pot of well-salted water (2 tablespoons kosher salt per 5–6 quarts) to a boil for the pasta.

Step 2: Brown the sausage and build flavor

In a large, deep skillet or Dutch oven over medium heat, warm 1 tablespoon olive oil. Add the sausage, breaking it into small pieces with a spoon, and cook until browned and no longer pink, 6–8 minutes. Stir in the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic, red pepper flakes, and crushed fennel seeds (if using) and cook until fragrant, about 30 seconds.

Step 3: Simmer the tomato sauce

Add the crushed tomatoes, tomato sauce, oregano, dried basil, sugar, bay leaf, 1 teaspoon kosher salt, and several grinds of black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until thickened and flavorful, 12–15 minutes. Taste and adjust seasoning. Remove and discard the bay leaf.

Step 4: Cook the ziti very al dente

While the sauce simmers, cook the ziti in the boiling water until very al dente, about 2 minutes less than package directions. Reserve 1/2 cup (120 ml) of the starchy pasta water, then drain well.

Step 5: Make ricotta dollops and assemble

In a bowl, mix the ricotta, egg, 1/2 cup Parmesan, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper until smooth. Reserve 1/2 to 3/4 cup of the sausage-tomato sauce for topping. Toss the drained ziti with the remaining sauce and a splash (2–4 tablespoons) of reserved pasta water so it’s generously coated.

Assemble in the prepared baking dish: spread half the sauced pasta in an even layer. Using two spoons, dot half the ricotta mixture over the pasta in heaping dollops. Sprinkle with half the shredded mozzarella. Repeat with the remaining sauced pasta, remaining ricotta dollops, and the rest of the mozzarella. Spoon the reserved sauce along the top and especially around the edges for extra sauciness, then shower the surface with the remaining 1/2 cup Parmesan.

Step 6: Bake, then broil for browned edges

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake uncovered for 10 minutes, until bubbling around the sides. Switch the oven to broil (high) and broil 2–4 minutes, watching closely, until the cheese is browned in spots and the edges are crisp and caramelized.

Step 7: Rest and serve

Let the baked ziti rest for 10 minutes so the layers set and slices hold together. Garnish with torn fresh basil and a few grinds of black pepper. Serve hot.

Pro Tips

• Cook the pasta shy of al dente; it will finish in the sauce for perfect texture.
• Reserve a little sauce for the top and edges to encourage those irresistibly caramelized, crisp bits under the broiler.
• Use low-moisture mozzarella to avoid excess water and maximize stretch and browning.
• Let the casserole rest 10 minutes after broiling; it prevents a soupy slice and keeps ricotta pockets intact.
• Lightly crush fennel seeds to echo classic Italian sausage flavor without overpowering the dish.

Variations

• Extra-spicy: Use hot Italian sausage and increase red pepper flakes to 1 teaspoon for an arrabbiata vibe.
• Vegetable-forward: Swap sausage for 12 oz (340 g) sliced cremini mushrooms and 5 oz (140 g) baby spinach sautéed with the onions.
• Three-cheese: Skip sausage and add 1 cup (115 g) provolone to the mozzarella layer for a meatless, ultra-cheesy bake.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, uncovering for the last 5 minutes. To freeze unbaked: assemble in a freezer-safe dish, wrap well, and freeze up to 3 months. Thaw overnight in the refrigerator, then bake covered at 375°F (190°C) for 30 minutes, uncover 10–15 minutes, and broil to brown. To freeze baked leftovers: cool, portion, wrap, and freeze up to 3 months; reheat covered at 350°F (175°C) until hot.

Nutrition (per serving)

Approx. 640 calories; 32 g protein; 32 g fat (15 g saturated); 55 g carbohydrates; 4 g fiber; 8 g sugars; 1100 mg sodium. Values are estimates and will vary with brands and exact ingredients.