Ingredients
Method
Prep and Cook Pasta
- Preheat your oven to 375°F and move a rack to the top third. Bring a large pot of salted water to a boil, then cook the ziti for 2 to 3 minutes less than the package directions. Drain and set aside.
Make the Sauce
- In a separate large pot, cook the Italian sausage and diced onion over medium-high heat, breaking up the sausage with a spoon, until browned, about 7 to 10 minutes.
- Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes; cook for 1 minute until fragrant.
- Add the crushed tomatoes, heavy cream, salt, pepper, and sugar. Bring to a simmer and let cook for 5 minutes to meld flavors.
Assemble and Bake
- Add the drained pasta to the sauce pot and toss well to coat.
- Spread half of the pasta mixture evenly into a 9x13-inch casserole dish.
- Drop spoonfuls of ricotta cheese over the pasta layer, distributing it evenly but not stirring.
- Top with the remaining pasta mixture, spreading it into an even layer.
- Sprinkle the grated Parmesan and shredded mozzarella over the top.
- Bake uncovered for 20 minutes, until hot and bubbly. Then switch the oven to broil and watch closely until the cheese is golden brown, about 2 to 3 minutes.
- Let rest for 5 minutes, then garnish with fresh basil or parsley if desired. Serve warm.
Nutrition
Notes
For a deeper flavor, use a mix of sweet and spicy Italian sausage. You can substitute the heavy cream with an equal amount of crushed tomatoes or tomato sauce if needed, but avoid milk or half-and-half as they may curdle. This baked ziti freezes well; assemble without baking, cover tightly, and freeze for up to 3 months. To serve, thaw overnight in the fridge and bake as directed, adding 10 minutes. If you prefer a lighter dish, skip the ricotta and just layer the pasta with extra mozzarella. Leftovers keep in the fridge for up to 4 days and reheat beautifully.