Baked ziti comes out of the oven browned on top, with basil leaves and a snowy layer of grated cheese.
Photo by Karen Hermann
Serves 8
1 pound ziti pasta
1 tablespoon unsalted butter, room temperature
Olive oil
1 ½ pounds bulk Italian sausage or links
1 large onion, chopped
3–4 garlic cloves, minced
32 ounces marinara sauce, store-bought or homemade
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
1 cup ricotta or pecorino Romano cheese
2 cups freshly grated mozzarella cheese
½ cup freshly grated Parmesan cheese
Fresh chopped basil, for garnish
Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil on medium-high heat. Cook ziti according to directions until al dente but still a little firm (ziti will finish cooking in the oven). Drain pasta and toss with butter to prevent pasta from sticking together. Set aside.
Heat 1–2 tablespoons oil in a very large skillet over medium-high heat. Crumble sausage into skillet. (If using sausage links, remove from casing and crumble.) Cook sausage until brown; drain and set aside. Add 1 tablespoon oil to pan and sauté onions until tender. Add garlic and cook an additional minute. Return sausage to pan and add pasta, 2 cups marinara sauce, Italian seasoning and red pepper flakes; mix well.
Cover the bottom of the baking dish with 1 cup marinara, then spread pasta/meat mixture evenly over top. Add remaining sauce. Dot the top with ricotta and cover evenly with mozzarella. Bake in preheated oven for 30 minutes until warmed through. Remove from oven and turn on oven broiler. Sprinkle top with Parmesan cheese and place under broiler for 2–3 minutes to brown. (Watch carefully so it does not burn.) Remove from oven and allow to cool slightly. Sprinkle with basil before serving.
Chef’s tip: Enjoy great grated cheese. Pre-grated cheeses contain anti-caking additives that prevent easy melting and add a grainy texture to the finished dish. Freshly grated cheeses melt more smoothly without clumping or graininess, and they have a richer and fresher taste.
___
What’s cooking at SCLiving.coop/food/chefbelinda
Feeding a crowd? No sweat.—These recipes can be made ahead, require little effort and are guaranteed to minimize the stress of entertaining.