Cheesy Ziti Sausage (Printable Recipe Version)
Warm pasta with juicy sausage and melty cheese, baked until golden and just right for cozy nights in.
# Ingredients You’ll Need:
→ Cheese & Herbs
01 -
225 g whole milk mozzarella, shredded (about 2 cups)
02 -
22 g fresh basil, chopped (1/3 cup plus extra to serve)
03 -
57 g Pecorino Romano or Parmigiano Reggiano, grated (33 g plus 3 tbsp, separated)
→ Sauces & Dairy
04 -
240 ml heavy cream
05 -
800 g crushed canned tomatoes
→ Flavor Boosters
06 -
0.25 tsp crushed red pepper
07 -
1.5 tsp sugar
08 -
1 tsp salt
09 -
4 garlic cloves, minced
→ Meat
10 -
680 g Italian sausage, spicy or mild, removed from casing
→ Pasta
11 -
450 g ziti pasta
# Steps to Make It:
01 -
Want to make stuff ahead? You can put this together up to 2 days early, cover, and keep in the fridge or stash it in the freezer for 3 months. When you're ready, thaw in the fridge, keep it covered and bake at 220°C for 25 minutes, then uncover and let it go for a final 10–15 minutes till the cheese is bubbly and golden.
02 -
Throw a little fresh basil over the top and dig in while it's still steaming.
03 -
Grab a 23 x 33 cm baking dish and spoon half the pasta mix in. Scatter half the mozzarella (1 cup) and half of the remaining Pecorino (1.5 tbsp) on top. Layer the rest of the pasta. Dump on the rest of the mozzarella (1 cup) and Pecorino (1.5 tbsp). Pop it in the oven, uncovered, and bake for 15–20 minutes. Cheese should be melted and starting to brown in spots.
04 -
Now tip the sauce into the pot of ziti. Gently stir them together so everything gets coated nicely.
05 -
Pour in the cream, throw in 33 g of the grated Pecorino Romano, all the cooked sausage, and 1/3 cup of basil. Stir until smooth.
06 -
Turn down to low. Toss in your chopped garlic and stir nonstop for about a minute—don’t let it brown. Add the tomatoes, salt, sugar, and chili flakes. Let it bubble gently with the lid off for 10 minutes.
07 -
Get a big nonstick skillet hot over medium-high. Drop in the sausage and mash it up with a wooden spoon. Cook for 5–6 minutes until it’s golden. Transfer with a slotted spoon to a plate. Leave about 1 tbsp of fat in the pan—pour off extra, or add 1 tbsp olive oil if you need more.
08 -
Crank your oven up to 220°C and put the rack in the middle.
09 -
Fill a huge pot with salted water and bring it to a boil. Toss in the ziti and cook extra firm (about 7 minutes—check the package). Drain it, then put the pasta right back in the pot.
# Extra Information:
01 -
If you want it perfect, keep the pasta very firm since it’ll cook more in the oven.