Baked Ziti with Sausage (Printer-Friendly)

Hearty ziti layered with sausage, creamy ricotta, and melted mozzarella for a comforting baked dish.

# What You’ll Need:

→ Pasta

01 - 1 pound dry ziti pasta

→ Meats

02 - 12 ounces Italian sausage, casing removed
03 - 8 ounces ground beef

→ Sauce

04 - 14.5 ounces fire-roasted diced tomatoes, drained
05 - 16 ounces marinara sauce
06 - 1 small yellow onion, diced
07 - 1 medium bell pepper, diced
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon olive oil

→ Cheese Layer

14 - 15 ounces whole milk ricotta cheese
15 - 1 large egg

→ Topping

16 - 2 cups shredded mozzarella cheese
17 - 1 cup shredded sharp cheddar cheese

# Steps to Make This:

01 - Bring a large pot of salted water to a boil. Add ziti and cook according to package instructions until just al dente. Drain and set aside, avoiding overcooking.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper and cook for 2–3 minutes until softened and fragrant.
03 - Add Italian sausage and ground beef to the skillet. Break up with a spoon and cook until no pink remains, allowing some browning. Drain excess grease.
04 - Stir in drained diced tomatoes, marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Bring to a gentle simmer and cook until sauce slightly thickens.
05 - Add cooked ziti to the skillet and stir until pasta is evenly coated with sauce.
06 - In a separate bowl, blend ricotta cheese and egg until smooth and creamy.
07 - Spread one-third of the pasta mixture into a 9 x 13-inch casserole dish. Dollop and spread one-third of the ricotta mixture over the pasta. Repeat layering two more times, finishing with pasta and sauce on top.
08 - Sprinkle mozzarella and cheddar evenly over the top layer, covering edge to edge.
09 - Cover with foil and bake at 350°F for 20–30 minutes until hot and bubbling. Remove foil and broil for 2–3 minutes until cheese is golden and slightly crisp. Let rest 5–10 minutes before serving.

# Additional Notes:

01 - Let the casserole rest after baking to allow easier slicing and serving.
02 - Cook pasta slightly under al dente to prevent mushiness after baking.
03 - Reheats well and flavors improve after resting overnight.

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