Baked Ziti with Tomatoes and Mozzarella
This baked ziti with tomatoes and mozzarella is a classic, comfortingpasta dish built on a simple tomato sauce and plenty of melted cheese. Crushed and diced tomatoes create a sauce that’s both rich and slightly chunky, whilemozzarella binds everything together into a hearty, satisfying bake. Finished with Parmesan and fresh basil, this dish is easy to prepare, feeds a crowd, andworks just as well for weeknights as it does for casual gatherings. Italian sausage is added for extra depth, but the base recipe stands beautifully without it as well.
Servings 6
Ingredients
- 1 tablespoon olive oil plus extra for oiling the dish
- 2 garlic cloves minced
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons minced fresh basil
- ¼ teaspoon sugar
- salt
- 1 pound ziti
- 8 ounces mozzarella shredded (2 cups)
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F with a rack in the middle position. Bring 4 quarts of water to a boil in a large pot.
- Cook 1 pound hot or sweet Italian sausage (casings removed) in a 12-inch nonstick skillet over medium heat until well browned, about 5 minutes. Transfer the sausage to a bowl and leave 1 tablespoon of fat in the skillet.
- Add the garlic to the skillet and cook over medium heat, stirring often, until fragrant but not browned, about 2 minutes.
- Stir in the crushed and diced tomatoes with their juices, basil, sugar, and ½ teaspoon salt.
- Add ½ teaspoon red pepper flakes. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir the sausage back into the sauce.
- When the water is boiling, add 1 tablespoon salt and the ziti. Cook until just shy of al dente.
- Reserve ½ cup pasta cooking water, then drain the ziti and return it to the pot. Add the crushed and diced tomatoes and toss to coat, loosening with reserved pasta water as needed.
- Spread half of the ziti in an oiled 9 × 13-inch baking dish. Sprinkle with half of the mozzarella and Parmesan. Add the remaining ziti and top with the remaining cheeses.
- Bake until the cheese is melted and lightly golden, about 20 minutes. Let cool for 5 minutes before serving.