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Simple Baked Ziti with Sausage brings together gooey cheese, hearty meat, and tender pasta in a dish that's bound to please everyone. With its mix of Italian sausage, stretchy mozzarella, and sharp Romano, it's your go-to for family meals or special get-togethers. You can whip it up without much fuss, switch things up how you like, and even store it in the freezer for later!
Classic Italian Comfort
Whenever I cook this baked ziti, my mind wanders back to those weekend meals at my grandma's place. There's nothing like watching the cheese turn all bubbly and golden on the surface while keeping those hidden spots of melty goodness underneath. The way it makes the whole house smell like garlic and herbs never fails to bring everyone rushing to the kitchen wondering when we'll eat.
What You'll Need
- Ziti Pasta: A full pound, cooked just right. You can swap in penne if that's what you've got.
- Italian Sausage: Gives rich flavor. Skip it for a meat-free version.
- Marinara or Meat Sauce: Either from a jar or made from scratch; use whatever you fancy.
- Mozzarella Cheese: Grated on top and chunked throughout for melty surprises.
- Romano Cheese: For that tangy kick; Parmesan works too if needed.
- Olive Oil: You'll need this for cooking the sausage and greasing your dish.
- Optional Vegetables: Throw in some cooked spinach, zucchini, or mushrooms for extra taste and goodness.
Let's Make It Together
- Cook the Pasta
- Get your ziti boiling in salty water until firm but tender. Drain well and put aside.
- Prepare the Sausage
- Brown your sausage with some olive oil on medium. Make sure to drain off the extra fat.
- Mix the Ingredients
- Grab a big bowl and throw in your pasta, cooked sausage, sauce, chunks of mozzarella, and Romano. Mix everything up well.
- Assemble and Bake
- Dump the mixture into a greased baking dish. Sprinkle more mozzarella and Romano on top. Cover with foil and bake at 375°F for 45 minutes. Then uncover and cook another 10-15 minutes until it's brown and bubbling.
- Serve
- Wait a few minutes before digging in. It goes great with a green salad and some crusty garlic bread.
Making It Perfect
After making this dish so many times, I've picked up a few secrets. Always cut your own mozzarella chunks from a block instead of buying pre-shredded stuff. This way you'll get those awesome pockets of cheese that make everyone grab for the edge pieces. I always make sure the pasta gets plenty of sauce before it goes in the oven, and when I'm planning to freeze some, I add a bit more sauce so it won't dry out when I heat it later.
Planning Ahead
What I really love about this dish is how it fits into a busy life. Sometimes I put everything together the day before a family dinner and just stick it in the oven when company shows up. It freezes really well too - just wrap it tight and let it thaw in your fridge overnight before warming it up. I've also made versions packed with sautéed veggies instead of sausage for my friends who don't eat meat, and they always come back for seconds.
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Frequently Asked Questions
- → Can this be prepped earlier?
- Absolutely! Prep it a day ahead and refrigerate, or freeze for up to 3 months. If frozen, move it to the fridge the day before baking.
- → What’s the reason for al dente pasta?
- Undercooked pasta keeps its texture and won’t turn mushy as it bakes in the oven.
- → Why include two mozzarella types?
- Chopped mozzarella makes gooey cheesy pockets, while shredded creates a lovely, melty topping.
- → What’s the purpose of covering it during baking?
- The cover traps heat to bake evenly and avoids burning. You’ll take it off later to brown the top.
- → Can I replace the sausage?
- Sure! You can switch to spicy Italian sausage or mix it with sweet sausage to suit your spice level.