Ina Garten Baked Ziti Recipe
Ina Garten’s version of baked ziti is loaded with savory Italian sausage, cubed mozzarella and freshly grated Parmesan cheese. It’s rich flavor and creamy texture will surely be a hit with everyone at the table! This recipe includes everything you need to make the perfect Baked Ziti, including step-by-step instructions and tips to help you make the most of this tasty dish. So, let's get started!
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RateServings: 8 people
Calories: 570kcal
Ingredients
- Olive oil for greasing, a whisper of liquid gold
- 1 pound of sweet and/or spicy Italian sausages casing removed and sausage crumbled, a savory melody
- 1 pound of fresh mozzarella cheese with half transformed into 1/2-inch cubes and the other half elegantly thinly sliced
- A pinch of crushed red pepper for a subtle dance of heat
- Kosher salt a sprinkle from the depths of the sea
- 1 pound ziti the spiraled pasta marvel
- 4 cups of Tomato Sauce a vibrant burst of sun-kissed tomatoes
- 3/4 cup Parmesan cheese freshly grated
- 1/2 teaspoon black pepper freshly ground
Quick Tomato Sauce:
- 2 tablespoons olive oil a fruity drizzle
- 1 28-ounce can tomatoes puree roughly chopped, a burst of Mediterranean sunshine
- Kosher salt and freshly ground black pepper the perfect balance
- 3 cloves of chopped garlic
- Sprig of basil the fragrant herb with a hint of Italian charm
- 1/4 onion diced
- Sprig of thyme the herbaceous note in this culinary symphony
- 1 cup water
Instructions
- Heat a medium saucepan over medium-high heat and pour in the oil. Toss in the sausage, stirring until it begins to brown (approx. 3 mins). Add the onion and garlic, sautéing until they are lightly browned (approx. 3 minutes more). Pour in the tomatoes, add the herb sprigs and one cup water, stirring until everything is boiling. Reduce the heat and allow everything to simmer, with a lid on, for 10 minutes.
- Discard the herb sprigs and add 2 teaspoons of salt. Spice it up with some pepper, then enjoy it right away or store it in the fridge for up to 3 days or freeze for a maximum of 2 months.
- Now, it's time to cook the pasta. Preheat the oven to 400 degrees F. Grease an 11 by 13-inch baking dish with olive oil.
- Bring a large pot of salted water to a boil and cook the pasta until it's al dente yet still slightly firm. Drain off the water afterwards.
- Combine the cooked pasta, quick tomato sauce, cubed mozzarella, half of the Parmesan, black pepper and crushed red pepper in a large bowl and give it a good toss. Move the mixture to your prepped baking pan. Place the mozzarella slices on top of the pasta and add a sprinkle of the remaining Parmesan. Bake until it's lightly browned and hot, about half an hour. Serve while it's still steaming!
Notes
- If you don’t have Italian sausage, you can also use ground beef or turkey instead.- You can make this dish ahead of time by assembling all ingredients in advance and just baking when needed. To reheat, cover with foil and bake in a preheated 350°F oven for 25 minutes.- To make this dish vegetarian, omit the sausage and add 1/2 cup of diced mushrooms to the sauce.