Baked Ziti

Ingredients

• 1 pound dried ziti
• 1 pound Italian pork sausage, casings removed
• 1 tablespoon olive oil, divided
• 2 garlic cloves, minced
• 5 cups marinara sauce
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/2 teaspoon ground black pepper
• 1 1/2 cups whole-milk ricotta, any pooled liquid poured off
• 2 cups shredded low-moisture mozzarella, divided
• 1/2 cup finely grated Parmesan, divided
• 2 tablespoons chopped fresh basil, optional
• 4 quarts water, for the pasta
• 1 tablespoon fine sea salt, for the pasta water

Method

1. 1

   Step 1. Allow about 75–90 minutes. Use a deep 9-by-13-inch baking dish with at least 4 1/2-quart capacity, a 6- to 8-quart pasta pot, a large skillet, foil and a food thermometer. Pasta and sausage sauce cook concurrently before the 30–35-minute bake. The 80-minute estimate includes the 10-minute rest.

2. 2

   Step 2. Heat the oven to 375°F (190°C). Grease the baking dish with 1 teaspoon of the oil. Boil the measured water with its salt and cook the ziti 2 minutes less than the package time. Drain.

3. 3

   Step 3. While the pasta cooks, heat the remaining 2 teaspoons oil in the skillet. Add the sausage and break it into small pieces. Cook for 8–10 minutes until browned and at least 160°F (71°C), gathering crumbles into a mound to check several places, then drain excess pooled fat.

4. 4

   Step 4. Add the garlic and cook for 30 seconds. Stir in marinara, Italian seasoning, black pepper and red pepper flakes if using. Simmer for 5 minutes.

5. 5

   Step 5. Return drained pasta to its empty pot and toss with the sausage sauce until every piece is coated. Spread half in the dish, dot with half the ricotta, and add 1 cup mozzarella and 1/4 cup Parmesan. Repeat with remaining pasta, ricotta, mozzarella and Parmesan. Leave at least 1/2 inch headroom; use two smaller baking dishes if necessary rather than filling to the rim.

6. 6

   Step 6. Cover loosely with foil and bake for 20 minutes. Uncover and bake for 10–15 minutes until bubbling at the edges and the center reaches 165°F (74°C). Rest for 10 minutes. Scatter with basil if using and serve in eight portions.