Robert Irvine's Baked Ziti

A hearty pasta casserole blanketed with creamy mozzarella and nutty Parmesan over a meaty marinara.

Ingredients

• 1 pound ziti pasta
• 2 tablespoons olive oil
• 1 pound ground Italian sausage
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 cup whole-milk ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the ziti 2 minutes shy of al dente; drain.
2. Heat the olive oil in a large pot over medium-high heat and brown the sausage, breaking it up, about 6 minutes. Add the onion and garlic and cook until soft, 4 minutes.
3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Simmer 10 minutes, then season with salt and pepper.
4. Toss the drained pasta with the sauce, the ricotta, half the mozzarella, and half the Parmesan.
5. Transfer to a greased 9-by-13-inch baking dish and top with the remaining mozzarella and Parmesan.
6. Bake until bubbling and golden, 25 to 30 minutes. Rest 5 minutes, then garnish with parsley and serve.

Notes

Inspired by Robert Irvine’s top-rated baked ziti from Food Network.