Baked Ziti - Restaurant Quality! (VIDEO)

A spatula lifting up a serving of Baked Ziti from the baking dish.

5 from 1 vote

Baked Ziti - Restaurant Quality! (VIDEO)

Learn how to make a restaurant quality (with all the secret restaurant tips and techniques) Baked Ziti that will be a weeknight staple in your house! The ziti noodles are perfectly cooked in a savory tomato cream sauce with crispy italian sausage and fresh basil and herbs.

Prep Time30

Cook Time20

Course: Main Course

Cuisine: Italian

Servings:

Author: Chris Joe

Equipment

Dutch Oven

Ingredients

1 TBSP Kosher Salt + 1 TSP
1 TBSP Extra Virgin Olive Oil
2 TBSP Butter
1 1/2 LBS Mild Italian sausage
6 Cloves garlic minced
1 Small yellow onion
½ TSP Dried basil
½ TSP Dried oregano
1/2 TSP red pepper flakes
½ Cup Dry White Wine sub with 1 tsp sugar for alcohol free
1 28-oz Can Crushed tomatoes preferably San Marzano
½ TSP Black Pepper
1 Cup Heavy cream
12 oz mozzarella cheese torn into small pieces
½ cup grated Parmigiano Reggiano or Pecorinio Romano rind reserved
1 LB Ziti or Rigatoni Pasta
1 bunch Fresh basil
Italian parsley for garnish

Instructions

Heat a large deep sauté pan or Dutch oven over medium high heat, then add the olive oil followed by the Italian sausage, breaking the sauce into smaller chunks. Cook until browned, about 6 minutes then use a spoon to drain the sausage to a bowl leaving 1 tablespoon of the fat in the pan.
Add the butter over medium heat. Add the minced garlic and onion and season with a pinch of kosher salt. Cook for 1-2 minutes until the onions are translucent but not browned.
Add the dried basil, dried oregano, and crushed red pepper to the vegetables and cook for another 1-2 minutes until fragrant. Deglaze with the white wine, scraping up and fond from the bottom of the pot.
Add the crushed tomatoes and season with the remaining salt and black pepper. Add the reserved sausage, reserved cheese rind, fresh basil, and heavy cream. Simmer uncovered for 30 minutes over medium low heat.
Preheat the oven to 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 and cook the ziti noodles 3 minutes shorter than the package directions (for me this was 7 minutes of cooking time).
Remove the parmesan rind, then strain the pasta and add it directly to the sauce.
In a 9 x 13 inch baking dish, add half of the pasta followed by a layer of torn mozzarella and parmesan. Add the remaining pasta and top with the rest of the torn mozzarella and parmesan cheese. Cover with foil then place in the middle oven rack and bake for 20-25 minutes until the cheese has melted. Broil for an additional 5 minutes until the cheese is golden brown. Garnish with freshly chopped parsley and enjoy.

Notes

Tips:

My #1 tip when making 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 like undercooking the ziti noodles by 4 minutes.

Do not throw the pecorino or parmesan rind away - we will be adding it in the sauce while it simmers. This is an easy way to add extra umami flavor to your pasta sauce. You'll be removing the cheese rind before baking the pasta.

If you don't have white wine or cannot cook with it, you can substitute it with 1 tsp sugar.

Storage, Reheating, Make Ahead Tips:

Store any leftover 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.

You can easily make 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.

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