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Whip up Baked Ziti loaded with sausage for a super filling, extra cheesy treat that brings everyone together. This dish uses Italian sausage, mozzarella, and Romano—great for chilly nights or a crowd at your holiday table. You can tweak it how you like, and if you want to stash some in the freezer, that's a breeze!
Cozy Italian Favorite
Anytime I toss this ziti together, memories of eating at my grandma’s on Sundays come rushing back. There’s something about digging into all that golden, stretchy cheese on top, with that soft, gooey middle, that feels special. The blend of herbs and garlic makes my whole house smell cozy, and I can't count how many times folks wander into the kitchen asking if it’s time to eat yet.
What You’ll Gather
- Optional Vegetables: Toss in cooked mushrooms, zucchini, or spinach if you want extra taste and nutrition.
- Olive Oil: Splash some in for greasing your pan and frying the sausage.
- Romano Cheese: Sharp and tangy—swap for Parmesan if you’d rather.
- Mozzarella Cheese: Shred a bunch for the topping, cube some for those oozy bits inside.
- Marinara or Meat Sauce: Go store-bought or make your own; whatever you fancy.
- Italian Sausage: Loads up the flavor. Skip it for a veggie version.
- Ziti Pasta: One pound, boil just till it has a bit of bite. Penne works too in a pinch.
Simple Cheesy Baked Ziti
- Serve and Enjoy
- Let it cool off just a bit so you don't burn your mouth, then grab a plate. Salad and garlic bread on the side never hurt.
- Pop It in the Oven
- Spoon your mixture into the oiled baking dish. Pile on shredded mozzarella and extra Romano. Cover in foil. Bake at 375°F for about 45 minutes, take the foil off, then let it cook another 10-15 minutes for bubbly golden cheese.
- Mix Things Up
- Dump your cooked ziti, sausage, sauce, mozzarella cubes, and Romano into a big bowl. Toss it all together till everything’s smothered.
- Brown the Sausage
- Warm some olive oil in a skillet. Fry the sausage over medium till it’s browned and cooked through. Don’t forget to drain off the grease.
- Boil the Pasta
- Get your ziti boiling in salty water till it’s got a bit of chew. Drain it and set it aside for later.
Nailing Every Bite
After lots of tries, here’s what I stick with. I always chop up my own mozzarella so you get those cheesy puddles worth fighting over. Don’t be shy—cover the noodles in extra sauce before popping it in the oven. Prepping for the freezer? Pour on even more sauce so it stays moist when you’re heating it all up again later.
Get Ahead Without Stress
This dish fits busy lives perfectly. I love putting it together the day before company comes, then just baking it when friends arrive. Leftovers are awesome for stashing in the freezer—as long as you wrap it tight and let it thaw overnight in the fridge, you’re set. Sometimes I ditch the sausage and bulk it up with sautéed veggies for my pals who skip the meat, and it disappears just as fast.
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Frequently Asked Questions
- → Can this dish be prepped early?
- Absolutely! Prepare it a day ahead to refrigerate, or freeze it for up to 3 months. Thaw in the fridge overnight before baking.
- → Why keep the pasta firm?
- Cooking the pasta slightly firm (al dente) prevents it from getting mushy as it will continue softening while baking.
- → Why use both kinds of mozzarella?
- Cubed mozzarella gives gooey cheese pockets inside, while shredded melts perfectly on top.
- → Why cover the dish first?
- Covering ensures every layer warms through evenly. Removing the cover later lets the cheese on top brown nicely.
- → Can I swap the sausage type?
- Sure! Use spicy sausage or a mix of spicy and sweet, depending on your preferred heat level.