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Cozy Baked Ziti with Sausage & Herbs

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This hearty baked ziti features Italian sausage and a trio of fresh fall herbs—sage, rosemary, and thyme—for a deeply savory, comforting dish that comes together in under an hour. Perfect for busy weeknights or casual entertaining, it’s a crowd-pleaser that tastes like a hug in a baking dish.

Ingredients

Scale
  • 1 pound ziti pasta
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 28 ounces crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • ½ cup heavy cream
  • 15 ounces whole milk ricotta cheese
  • 8 ounces fresh mozzarella, shredded or torn
  • ½ cup Parmesan cheese, grated
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • ½ teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente—about 1 minute less than the package directions. Drain and set aside. Do not rinse.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it browns. Cook for 6-8 minutes until nicely caramelized and no longer pink. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  4. Reduce heat to medium and add the diced onion. Cook for 4-5 minutes until translucent and starting to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the fresh sage, rosemary, and thyme. Stir into the onion mixture and cook for about 1 minute.
  6. Stir in the tomato paste. Cook for 2 minutes, stirring constantly, until it darkens slightly.
  7. Pour in the crushed tomatoes. Add the red pepper flakes if using. Bring the sauce to a simmer and let it cook for 8-10 minutes, stirring occasionally, until thickened.
  8. Stir in the heavy cream. Return the cooked sausage to the pan. Season with salt and pepper to taste. Remove from heat.
  9. In a small bowl, combine the ricotta cheese with a pinch of salt, a crack of black pepper, and about ¼ cup of the Parmesan. Mix well.
  10. Spread about ½ cup of the sauce on the bottom of a 9×13-inch baking dish. Add the cooked ziti to the skillet with the remaining sauce and toss until the pasta is fully coated.
  11. Layer half of the sauced pasta in the baking dish. Dollop half of the ricotta mixture over the top in spoonfuls. Sprinkle with half of the mozzarella. Repeat with the remaining pasta, remaining ricotta, and remaining mozzarella. Finish with the rest of the Parmesan on top.
  12. Bake for 25-30 minutes until the cheese is melted, bubbly, and golden brown. For a deeper color, switch to broil for the last 2-3 minutes, watching closely.
  13. Let it rest for 10 minutes before serving. Sprinkle with fresh parsley right before serving.

Notes

Don’t overcook the pasta—cook it al dente as it will continue cooking in the oven. Brown the sausage properly by letting it sit without stirring for a few minutes. Fresh herbs make a real difference; if using dried, use about one-third the amount. Let the dish rest for 10 minutes before serving to allow the layers to set. For a vegetarian version, substitute sausage with sautéed mushrooms or lentils. For a gluten-free option, use gluten-free pasta. To freeze, assemble the dish unbaked, wrap tightly, and freeze for up to 3 months; thaw overnight in the refrigerator before baking.

Nutrition

Keywords: baked ziti, Italian sausage, fall herbs, sage, rosemary, thyme, comfort food, pasta bake, easy dinner, weeknight meal

Find it online: https://flurpchef.com/cozy-baked-ziti-with-sausage-and-herbs/