Baked Ziti

• portions: 10 servings
• temps actif: 40 minutes
• temps total: 1 hour 30 minutes

Ingrédients

1 lb ziti noodles

1½ lbs ground spicy or sweet Italian sausage (or removed from casings)

4 cloves garlic, minced

1 (28-oz) can crushed tomatoes

1 teaspoon salt

1½ teaspoons sugar

¼ teaspoon crushed red pepper flakes

1 cup heavy cream

⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided

⅓ cup chopped fresh basil, plus more for serving

8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions

Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.

Preheat the oven to 425°F and set the oven rack in the middle position.

Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.

Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.

Nutrition

• Calories: 613
• Lipides Totaux: 38 g
• Lipides Saturés: 18 g
• Cholestérol: 111 mg
• Sodium: 913 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 6 g
• Protéines: 25 g