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No-fuss Baked Ziti with Sausage brings together warm, gooey cheese and flavorful pasta in a dish that'll satisfy the whole family. Packed with Italian sausage, melty mozzarella, and rich Romano, it's your go-to for family get-togethers or special occasions. Anyone can whip this up, tweak it to their liking, and even save some for later!
Classic Italian Delight
Whenever I cook this baked ziti, I'm instantly transported to those family meals at Grandma's place. There's something magical about how the cheese browns so perfectly on top but stays all stretchy and gooey underneath. The smell of garlic and Italian seasonings wafting through the house always brings everyone running to the kitchen wondering if dinner's ready yet.
Ingredients List
- Ziti Pasta: 1 pound, cooked to al dente. You can swap in penne if you're out of ziti.
- Italian Sausage: Gives rich flavor. Skip it for a meat-free dish.
- Marinara or Meat Sauce: Use jarred or homemade; whatever you prefer.
- Mozzarella Cheese: Grated for the top and chunked for those melty spots inside.
- Romano Cheese: For that tangy kick; Parmesan works in a pinch.
- Olive Oil: Needed for cooking sausage and greasing your baking dish.
- Optional Vegetables: Try adding sautéed spinach, zucchini, or mushrooms for extra goodness.
Simple Cooking Steps
- Get Your Pasta Ready
- Cook ziti in well-salted water until just firm. Drain and put aside.
- Brown Your Sausage
- Cook sausage with olive oil until golden and done. Pour off any extra fat.
- Toss Everything Together
- In a big mixing bowl, combine your pasta, cooked sausage, sauce, mozzarella chunks, and Romano. Mix until everything's coated.
- Into The Oven
- Spoon mixture into a greased dish. Sprinkle more mozzarella and Romano on top. Cover with foil and bake at 375°F for 45 minutes. Then uncover and cook 10-15 minutes more until golden and bubbly.
- Ready To Eat
- Let it sit for a few minutes before digging in. Goes great with a simple salad and some crusty garlic bread.
Handy Tips
After making this countless times, I've picked up a few secrets. Always cut your own mozzarella chunks from a block instead of buying pre-shredded - it's what creates those amazing stretchy pockets everyone fights over. I don't skimp on sauce when mixing everything together, and when I'm making it for the freezer, I add a bit more sauce so it won't turn out dry when reheated.
Meal Prep Ideas
What makes this dish so great for my busy life is how you can work it into any schedule. I often put it all together the day before company comes, then just throw it in the oven when they arrive. It freezes really well too - just wrap it up tight and move it to the fridge the night before you want to eat it. Sometimes I'll make it without meat and load it up with sautéed veggies instead - my vegetarian buddies always come back for seconds.
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Common Questions
- → Can I prep it early?
- Totally! Stick it in the fridge the day before or freeze it for up to 3 months. If frozen, just move it to the fridge to thaw a day ahead.
- → Why not overcook the pasta?
- You want the pasta slightly firm since it softens more while baking. Otherwise, it'll get too mushy.
- → What's with two mozzarellas?
- Chunks of mozzarella melt inside the pasta, and the shredded one melts beautifully on top.
- → Why cover it first while cooking?
- Keeps the heat spreading evenly without burning. Removing the cover later gives you that golden, bubbly cheese layer.
- → Can I swap the sausage?
- Sure! Hot Italian sausage or a combo of sweet and spicy ones works if you like a little kick.