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Meal Instructions
Specimen #0206·OVEN·Easy

Oven Baked Ziti

Ziti undercooked by 3 minutes, layered with browned Italian sausage marinara and ricotta, baked 25 minutes to a lace-brown cheese lid.

Cook temp
400°F
Total time
55m
REST
10m
Serves
8
PREP
20m
Ingredients
1 lb Dry Ziti Pasta
1 lb Bulk Italian Sausage — hot or sweet, casings removed
24 oz Jarred Marinara Sauce — Rao's or similar quality brand
15 oz Whole-Milk Ricotta
12 oz Shredded Mozzarella — low-moisture, whole milk
1/2 cup Grated Parmesan
1 Large Egg
4 cloves Fresh Garlic — minced
1 tsp Red Pepper Flakes
3 tbsp Olive Oil
2 tbsp Kosher Salt (for pasta water)
1/4 tsp Black Pepper
Equipment
9x13 Baking Dish
12-inch Skillet
Large Pot for Pasta
Colander
DirectionsGet to the point
1Boil 1 lb ziti 6 min (3 shy of al dente); drain, drizzle olive oil, set aside.
2Brown 1 lb Italian sausage; add 24 oz marinara and simmer 5 min. Fold pasta into sauce.
3Layer half in dish, dollop 15 oz ricotta, half mozzarella; repeat and top with cheese.
4Cover foil, bake 15 min; uncover and bake 10 min to lace-brown the cheese lid.
Dad pro tip

Reserve 1/2 cup of the salted pasta water before draining. If the sauce ever looks too thick when you're folding, a splash of pasta water loosens it AND helps it cling — plain tap water only thins.

Kid adjustment

For picky eaters, layer a plain-marinara section on one end without sausage and use ricotta only lightly. The dish is big enough to run two zones without changing the base recipe.

Reheat

Scoop portions into a shallow dish, cover with foil, and bake 350°F for 18 minutes. A splash of marinara or water under the foil keeps the top layer from drying out during reheat.

BASIS: Tested with 1 lb ziti boiled 6 min (3 min shy of package al dente), 1 lb Italian sausage in 24 oz marinara, 15 oz ricotta, and 12 oz shredded mozzarella in a 9x13 baking dish at 400°F.585 kcal · 32g protein · 44g carbs · 30g fat
USDA FoodData Central #168893 (ziti) and #167832 (Italian sausage)
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