Baked ziti is a beloved dish known for its comforting combination of pasta, rich tomato sauce, and melted cheese. It's perfect for weeknights, yet special enough for any occasion.
Jump to
This Baked Ziti with Sausage and Mushrooms recipe takes the classic version and elevates it with the addition of robustly flavored Italian sausage, earthy mushrooms, and a touch of cream. Serve with Garlic bread and a side of salad.
How to Make Baked Ziti with Sausage and Mushrooms
Note: The full instructions are provided in the recipe card below.
- Boil pasta until very al dente, drain, and set aside.
- Preheat oven to 425°F and butter a baking dish.
- Cook sausage in olive oil until browned.
- Sauté onion, pepper, and garlic; add mushrooms and cook until the water evaporates.
- Add tomatoes, sugar, red pepper flakes, and black pepper; simmer.
- Stir in heavy cream, ¼ cup Parmesan, and cilantro; adjust salt.
- Combine sauce with pasta and transfer half to the baking dish.
- Top with half the mozzarella and half Parmesan, then add the rest of the pasta.
- Top with remaining cheese and bake for 15-20 minutes.
- Let it rest for 5 minutes before cutting.
Camila's Tips and Variations
- Cook the pasta until very al dente to prevent it from becoming mushy after baking.
- Substitute Italian sausage with ground beef if preferred.
- Swap Parmesan with Grana Padano for a different flavor.
- Experiment with other cheeses like Mexican blend or provolone.
- For a lighter option, omit the heavy cream and stir in 1 cup of ricotta cheese.
- Taste the sauce before combining it with the pasta, adjusting seasoning as needed.
- Enhance flavor by adding fresh basil or parsley along with cilantro.
- Prepare the dish up to the baking step and refrigerate it. Bake just before serving for optimal freshness.
Pair with
You may also like
Recipe
Baked Ziti with Sausage and Mushrooms
Baked ziti is a beloved dish known for its comforting combination of pasta, rich tomato sauce, and melted cheese. It's perfect for weeknights, yet special enough for any occasion.This Baked Ziti with Sausage and Mushrooms recipe takes the classic version and elevates it with the addition of robustly flavored Italian sausage, earthy mushrooms, and a touch of cream. Serve with Garlic bread and a side of salad.
Equipment
- 9 x 13-inch oven safe baking dish
Ingredients
- 1 lb ziti or penne pasta
- 796 g ( 7 sausage links) Spicy or sweet pork sausages, casing removed and crumbled or 1-½ pounds ground beef
- 3 tablespoons olive oil
- 4 cloves garlic , minced
- 1 medium red pepper or poblano pepper , chopped
- 1 medium yellow onion , chopped
- 12 oz cremini mushrooms . sliced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon kosher salt
- 1 to 1-½ teaspoons granulated sugar , adjust to taste
- ¼ teaspoon Indian red chili powder or crushed red pepper flakes , to taste
- ¼ teaspoon black pepper , to taste
- 1 cup heavy cream or ricotta cheese
- ½ cup grated Parmesan cheese or Grana Padano , divided
- 8 oz ( about 2 cups) whole milk mozzarella or provolone cheese, shredded. , divided *( If you want it less cheesy, use 1 cup).
- ¼ cilantro, basil, or flat leaf parsley , chopped plus more for garnishing
- butter , for baking dish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the rack in the middle position. Butter a 9 x 13-inch oven safe baking dish; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until browned, 8 to 10 minutes.
- Add the onion, pepper, and garlic and sauté until they start to soften, about 3 to 4 minutes. Add the mushrooms, toss well, and sauté for about 5 minutes, then turn down to medium heat as the mushrooms develop some color and the water evaporates.
- Add the crushed tomatoes, sugar, red pepper flakes, and black pepper. Stir and bring to a simmer, uncovered, for 15 minutes. Add the heavy cream, ¼ cup of shredded Parmesan, and cilantro to the pan; stir until evenly combined.
- Taste and adjust salt as necessary. Carefully pour the mixture from the skillet into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into the prepared baking dish.
- Sprinkle with half of the shredded mozzarella and half of the remaining Parmesan. Spoon the remaining pasta mixture on top and sprinkle with the rest of the mozzarella and Parmesan.
- Transfer the dish to the oven and bake, uncovered, until it is completely heated through and the cheese has melted and is lightly browned, about 20 to 25 minutes. Let it rest for 5 minutes before cutting.
Watch how to make it
Notes
How to Store & Reheat
This dish can be assembled and refrigerated, covered, for up to 2 days in advance. To reheat, bake it covered tightly with aluminum foil in a 425°F oven for about 25 minutes. Then, uncover and bake for another 10 to 15 minutes until the cheese is lightly browned and the pasta is hot throughout.
* If you decide not to use cream in your recipe, I recommend adding 1 cup of water at the same time you add the crushed tomato. Follow the recipe as stated as directed.
When you reach the step where you would add the cream, skip it and instead stir in ricotta cheese.
Nutrition
Nutrition Facts
Baked Ziti with Sausage and Mushrooms
Amount per Serving
Calories
490
% Daily Value*
Fat
31
g
48
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
88
mg
29
%
Sodium
810
mg
35
%
Potassium
323
mg
9
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
557
IU
11
%
Vitamin C
10
mg
12
%
Calcium
177
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
