Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the ziti and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta and set aside.1 pound ziti pasta
- While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound Italian sausage (sweet or spicy, casing removed), 1 large yellow onion, finely chopped, 3 cloves garlic, minced
- Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir everything together to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional, for a little heat)
- In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Stir until well combined and smooth.1 (15 ounce) container ricotta cheese, 1 large large egg, lightly beaten, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 cup chopped fresh parsley, plus more for garnish
- Add the cooked and drained ziti to the skillet with the simmering sauce. Stir gently to coat the pasta evenly.1 pound ziti pasta, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Spread about half of the pasta and sauce mixture into the bottom of a 9x13 inch baking dish. Dollop spoonfuls of the ricotta mixture evenly over the pasta layer. Sprinkle about half of the shredded mozzarella and provolone cheeses over the ricotta.8 ounces shredded mozzarella cheese, 4 ounces shredded provolone cheese, 1 (15 ounce) container ricotta cheese, 1 large large egg, lightly beaten, 1/4 cup grated Parmesan cheese, plus more for topping, 1/4 cup chopped fresh parsley, plus more for garnish
- Spoon the remaining pasta and sauce mixture over the cheese layer. Top with the remaining shredded mozzarella and provolone cheeses. Sprinkle with a little extra grated Parmesan cheese.8 ounces shredded mozzarella cheese, 4 ounces shredded provolone cheese, 1/4 cup grated Parmesan cheese, plus more for topping
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the Million Dollar Baked Ziti rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.1/4 cup chopped fresh parsley, plus more for garnish
Notes
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
