Easy Baked Ziti with Italian Sausage and Three Cheeses
This hearty baked ziti combines spicy Italian sausage with fire-roasted tomatoes and a rich blend of ricotta, mozzarella, and provolone cheeses. The pasta is cooked just until al dente before baking, ensuring the perfect texture in every bite. A family-friendly comfort food that's ideal for Sunday dinners, potlucks, or feeding a crowd. What sets this version apart is the three-cheese blend and the fire-roasted tomatoes that add depth to the sauce.
Ingredients
- 2 pounds hot Italian sausage, removed from casingsmild Italian sausage1:1
reduces heat level
- 29 ounces Hunt's Fire Roasted Diced Tomatoes with Garlic, 2 14.5 ounce cans
- 28 ounces crushed tomatoes
- 1 pound ziti pastapenne or rigatoni1:1
similar tube shapes work well
- 16 ounces whole ricotta cheese
- 1 large egg, beaten
- ½ teaspoon fresh ground pepper
- ½ teaspoon kosher salt
- ¾ cup fresh grated Parmesan cheese, divided
- 12 ounces fresh shredded mozzarella, divided
- 4 ounces fresh shredded provolone, divided
- fresh flat leaf Italian parsley, chopped for garnish(optional)
Instructions
- 1
Cook sausage in large skillet over medium-high heat, breaking apart until cooked through
- 2
Drain excess fat and return sausage to pan
- 3
Add diced and crushed tomatoes to sausage, stir to combine and simmer for 15-20 minutes
- 4
Cook pasta in salted water according to package directions until al dente
- 5
Drain pasta
- 6
Combine ricotta, beaten egg, salt and pepper in large bowl without overmixing
- 7
Add half of Parmesan, half of mozzarella, and half of provolone to ricotta mixture and stir
- 8
Add cheese mixture to pasta and mix lightly
- 9
Ladle 1 cup sauce on bottom of large casserole dish
- 10
Add half of pasta mixture, smooth and press down, then add few ladles of sauce
- 11
Add remaining pasta, smooth out, then add remaining sauce and sprinkle remaining cheeses on top
- 12
Cover and bake at 375 degrees for 20 minutes
- 13
Remove cover and broil until lightly browned and bubbly for 2-3 minutes
- 14
Garnish with fresh grated Parmesan and chopped parsley
Tips
Cook pasta just until al dente as it will continue cooking in the oven, preventing mushy texture.
Don't overmix the ricotta mixture to maintain creamy pockets throughout the dish.
Let the dish rest for 10 minutes after baking to help it set before serving.
Good to Know
Refrigerate covered for up to 3 days. Reheat in oven at 350°F until heated through.
Can be assembled up to 1 day ahead and refrigerated before baking. Add 10 minutes to baking time if cold.
Let rest 10 minutes after baking before serving to help set. Serve with garlic bread and green salad.
Common Mistakes
Don't overcook pasta initially to avoid mushy final texture.
Don't skip draining sausage fat to avoid greasy dish.
Substitutions
reduces heat level
similar tube shapes work well
FAQ
Can I freeze this baked ziti?
Yes, assemble without baking, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
What if I don't have three different cheeses?
You can use just mozzarella and Parmesan, or substitute any melting cheese like fontina or Romano for similar results.
How long does this keep in the refrigerator?
Properly stored covered baked ziti will keep for 3-4 days in the refrigerator and reheats well in the oven or microwave.