Baked Ziti

Ingredients

• 1 pound ziti pasta
• 2 tablespoons kosher salt (for pasta water)
• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed (or ground beef)
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 jar (24 ounces) marinara sauce
• 1 can (14.5 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• 15 ounces whole-milk ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup fresh basil, chopped, plus more for garnish
• 3 cups shredded mozzarella cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Nutrition (estimated per serving)

Method

1. Preheat the oven to 375 degrees F and set a rack in the middle position; place a large pot (6 quarts) of water on the stove with 2 tablespoons kosher salt and bring to a boil over high heat.
2. Add the ziti to the boiling water and cook for 2 minutes less than the package's minimum time, since it will finish cooking in the oven and should stay quite firm; drain in a colander and set aside, without rinsing.
3. While the pasta cooks, heat the 1 tablespoon olive oil in a large skillet (12-inch) over medium-high heat, then add the sausage, breaking it into small crumbles with a wooden spoon.
4. Cook the sausage for 6 to 8 minutes, stirring occasionally, until no pink remains and it reaches an internal temperature of 160 degrees F, with the pieces turning browned and crisp at the edges.
5. Add the chopped onion to the skillet with the sausage and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent; add the minced garlic in the last 30 seconds and stir until fragrant.
6. Pour in the marinara sauce, crushed tomatoes, dried oregano, and red pepper flakes, stirring to combine, then reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly; season with 1/2 teaspoon of the salt and taste, adjusting as needed.
7. While the sauce simmers, stir together the ricotta cheese, egg, 1/4 cup of the Parmesan, chopped basil, remaining 1/2 teaspoon salt, and black pepper in a medium bowl until smooth and evenly combined.
8. In a very large mixing bowl (at least 5-quart capacity), combine the drained ziti with about two-thirds of the meat sauce, tossing gently with a spoon until the pasta is evenly coated.
9. Lightly grease a 9x13-inch baking dish with a little olive oil or cooking spray, then spread half of the sauced pasta in an even layer across the bottom.
10. Drop spoonfuls of the ricotta mixture evenly over the pasta layer, then use the back of a spoon to gently spread it into a rough layer without fully mixing it into the pasta, leaving some visible white streaks.
11. Sprinkle 1 1/2 cups of the shredded mozzarella evenly over the ricotta layer, then top with the remaining sauced pasta, spreading it into an even layer with a spoon.
12. Pour the remaining one-third of the meat sauce evenly over the top, then sprinkle with the remaining 1 1/2 cups mozzarella and remaining 1/4 cup Parmesan.
13. Cover the dish tightly with aluminum foil, tenting it slightly so it doesn't touch the cheese, and bake for 25 minutes, then remove the foil and bake for an additional 15 to 20 minutes, until the cheese on top is fully melted, bubbling at the edges, and turning golden brown in spots.
14. Remove from the oven and let the ziti rest for 10 minutes before serving, since cutting into it immediately will cause the layers to slide apart; garnish with fresh basil before serving.

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