Easy Cheesy Gochujang Baked Ziti (VIDEO)

#1 Key Tip To Baked Pasta

My #1 tip when making Cheesy Gochujang Baked Ziti (but applies to any baked pasta), is to undercook the pasta so it does not become mushy and overcooked when the dish comes out of the oven! You want the pasta to still have some bite and structure to it, so it can hold up against the delicious, cheesy sauce.

For me, I find that cooking the pasta 4 minutes less than the package directions works out perfectly. Depending on how al dente you like your pasta, you should adjust accordingly.

Love pasta? Try my Cacio e Pepe, Fettuccine Alfredo, or Shrimp Scampi Pasta next!

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• butter – I recommend unsalted butter, as you can always add more salt to taste
• mild Italian sausage – I used mild to balance out the spice in the gochujang and gochugaru; you can use hot Italian sausage if you have a higher tolerance for heat
• gochujang – this is a spicy and sweet Korean red pepper paste, with a strong flavor profile and a hint of umami. With Korean cuisine becoming more popular, I’ve seen it at almost any grocery store in my area (Los Angeles). There is no substitute option, as it is a major component of the sauce.
  • It’s an extremely popular and versatile ingredient – I use it in dishes like Spicy Pork Bulgogi, Kimchi Fried Rice, Spicy Honey Garlic Tofu, Gochujang Honey Wings, Spicy Gochujang Noodles, Korean Fried Cauliflower, Korean Fried Chicken and more!
• gochugaru – this is Korean red chili pepper flakes (or powder, depending on which version you purchase). It’s vibrant in color and smoky in flavor, used in other dishes lik Korean Cucumber Salad or Spicy Pork Bulgogi.
  • If you are very sensitive to spice, I would recommend halving this or even leaving it out altogether.
• dried basil + dried oregano – if you are using fresh, I recommend doubling the amount, as I find dried herbs are usually stronger in flavor
• dry white wine – you can substitute with chicken stock
• crushed tomatoes – I like using crushed tomatoes as I find them break down very well into a delicious sauce. I don’t recommend using diced tomatoes, as they don’t break down as well.
• heavy cream – if you don’t have heavy cream, you can also use whole milk (add in a little bit of butter to add richness) or half and half.
• shredded sharp cheddar cheese and shredded mozzarella cheese – I usually like to shred my own cheese but pre-shredded works for this recipe, as well!
• dry ziti pasta – while this recipe is a Baked Ziti, you can also use a different pasta shape

Cheesy Gochujang Baked Ziti: Step-By-Step Recipe Instructions

1. Cook the Sausage

Heat a large, deep sauté pan or Dutch oven over medium high heat. Add olive oil. Add Italian sauce and break into smaller chunks. I like a little bit of chunks in my sauce but you can cook to your preference. Cook the sausage until browned, about 6 minutes.

Use a spoon to drain the sausage and place in a bowl. Leave approximately 1 tablespoon of fat in the pan. You can use a paper towel to wipe off any excess fat.

2. Cook the Aromatics

In the same pan or dutch oven, add butter over medium heat.

Add the minced garlic and onion. Cook for 1-2 minutes until the onions are translucent but not browned.

3. Start the Sauce

To the same pan or dutch oven, add the gochujang, gochugaru, basil and oregano to the vegetables. Cook for another 1-2 minutes until fragrant.

Deglaze the pan or dutch oven with white wine, scraping up any bits from the pan. (This will add lots of delicious flavor to your sauce!)

Add the crushed tomatoes and season with the remaining salt and black pepper. You can always adjust for taste later.

Add the reserved sausage. Cover and let simmer for 30 minutes over medium low heat.

4. Cook the Pasta

Preheat the oven for 400°F.

While the sauce simmers, bring a large pot filled with 5 quarts of water to a boil.

Add a tablespoon of kosher salt – you always want to add salt to your pasta water, as it’s the first step to ‘season’ your pasta.

Cook the ziti noodles 4 minutes less than the package directions (for me this was 6 minutes of cooking time). This is a KEY TIP, as undercooking the pasta means you’ll avoid having overcooked, mushy pasta in your final baked dish.

5. Add Cream and Cheese

After the sauce has been simmering for 30 minutes, add the cream and half of the sharp cheddar and half of the mozzarella shreds. Mix until combined.

Carefully add the sauce to the pot of pasta and stir to mix.

7. Bake the Pasta

Assembly of this dish will be in layers – in a 9×13 inch baking dish, add half of the pasta mixture. Layer on top half of the remaining cheese (8 ounces). Add the remaining half of the pasta mixture, then top with the remaining cheese.

Place in the middle oven rack and bake for 20-25 minutes, or until the cheese has completely melted and turned golden brown.

Optional garnish with freshly chopped parsley and enjoy your Cheesy Gochujang Baked Ziti !

Storage, Reheating, and Make Ahead Tips

Storage and Reheating:

• Store any leftover Cheesy Gochujang Baked Ziti in an airtight container for up to 3-4 days in the refrigerator. I love how this tastes as leftovers – the flavors of the sauce deepens and becomes even more delicious! However, the pasta will soften and eventually turn a little mushy. I don’t mind it but it’s worth noting.
• Reheating is easy – I like to reheat in the microwave until warmed through. You can also bake at 350F for 15-20 minutes until warmed through.

Make Ahead:

• You can easily make Cheesy Gochujang Baked Ziti ahead of time! Follow the instructions to cook and assemble the pasta bake. Once assembled, cover well with aluminum foil and store in the refrigerator – you can do this up to 48 hours in advance.
• Once ready to bake, pull out of the refrigerator (no need to bring to room temperature) and bake COVERED (keep the aluminum foil on!) at 400°F for 30 minutes.
• Uncover the foil and bake for another 15 minutes, or until the cheese is golden brown.