Description
This flavorful One-Pot Baked Ziti recipe features Italian sausage, zesty tomato sauce, and creamy cheese layers all cooked together for a comforting and easy Italian-inspired meal that’s perfect for feeding a crowd.
Ingredients
Scale
Meat and Aromatics
- 1 lb Italian sausage (casings removed)
- 1 Tbsp dried minced onion flakes
- 4 cloves garlic (minced)
Liquids and Sauce
- 1 (28-oz) can crushed tomatoes
- ½ tsp salt
- ¼ tsp red pepper flakes
- 2 tsp Italian seasoning
- 2 cups water
Pasta and Cheese
- 12 oz ziti pasta (uncooked)
- ½ cup ricotta cheese
- â…“ cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
- Brown the sausage: Heat a Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until thoroughly browned and no longer pink, about 5-7 minutes. Drain excess fat from the pot to prevent greasiness.
- Sauté aromatics and build sauce: Add the dried minced onion flakes and minced garlic to the browned sausage. Cook for 30 to 60 seconds until fragrant, stirring constantly to avoid burning. Stir in the crushed tomatoes, salt, red pepper flakes, and Italian seasoning. Mix well to combine all flavors.
- Cook the pasta: Pour in the water and add the uncooked ziti pasta. Bring the mixture up to a boil, then reduce heat to low. Cover the Dutch oven with its lid and allow to simmer gently for 15 to 20 minutes, stirring occasionally until the pasta is tender and has absorbed the sauce.
- Finish with creamy cheese: Remove the pot from the heat and stir in the ricotta cheese and heavy cream until smooth and creamy. Return the pot to low heat for 5 minutes to warm through and let flavors meld, stirring occasionally to prevent sticking.
- Broil with mozzarella: Remove the pot from the heat once again. Sprinkle the shredded mozzarella evenly over the top of the ziti. Place the Dutch oven under a preheated broiler for a few minutes until the mozzarella melts and becomes bubbly and golden brown. Serve hot.
Notes
- Be sure to drain sausage fat after browning to keep the dish from becoming too greasy.
- Use a heavy pot like a Dutch oven for even heat distribution during simmering and broiling.
- If you don’t have a broiler-safe pot lid, transfer to a baking dish for the broiling step.
- Adjust red pepper flakes for spiciness preference.
- Leftovers store well refrigerated for up to 3 days and reheat thoroughly before serving.
