Spicy Baked Ziti
Romel Bruno
Test Kitchen-Approved
Photo by MJ Kroeger
- Serves
- 5 to 6
- Prep Time
- 15 Minutes
- Cook Time
- 45 Minutes
For this cozy dish, we’re making a super luxe baked ziti. You can make this in under 45 minutes if you play your cards right and you pay attention. This is a dish that my mom used to make, and I’m so excited to make it for you. By mixing three kinds of cheese together—Parmesan, ricotta, and mozzarella—you’re providing an unctuous, rich topping to the dish that’s going to melt, bubble, and ooze deliciously when baked.
Ingredients
- 1 16 ounce box dry ziti noodles
- 3 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 pound hot Italian sausage
- 4 garlic cloves
- 2 tablespoon tomato paste
- 1 tablespoon dried chile flakes
- 1 28 oz can crushed tomatoes
- 2 cup chicken stock, plus more if needed
- kosher salt, to taste
- cracked black pepper, to taste
- 15 ounce ricotta cheese
- 16 ounce mozzarella cheese
- 3 tablespoon grated Parmesan cheese
- fresh basil, for garnish
Featured Video
Spicy Baked Ziti
Directions
- Step 1
Heat the oven to 450°F. Cook your pasta 2 minutes less than box directions. Drain and set aside.
- Step 2
In a large dutch oven, heat the olive oil on medium-low heat, add the onions and sauté for about 2 mins until translucent. Add sausage and cook for about 3 to 4 minutes, making sure to break it into bits with the back of the spoon. Add the chopped garlic and cook for 1 minute. Add the tomato paste and dried chile flakes. Cook for 2 more minutes.
- Step 3
Add the can of crushed tomatoes and chicken stock. Mix together, season with salt and pepper to taste. Let cook for about 10 to 15 minutes, until the sauce starts to thicken slightly.
- Step 4
In a bowl, mix together the ricotta and 8 ounces of mozzarella cheese; add salt and pepper to taste.
- Step 5
In a 9x13 baking dish, add the pasta and the sauce mixture. Gently mix to combine, then flatten into an even layer. Making small divots in the mixture add the ricotta and mozzarella mixture. Top with the last 8 ounces of shredded mozzarella. Add basil, roughly torn, on top and bake in the oven for 20 to 25 minutes, until the cheese is bubbly. Remove from oven and let stand for 7 minutes before serving.