Speedy Baked Ziti

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 pound sweet or spicy Italian sausage, removed from casings

1 tablespoon extra-virgin olive oil

3 cups store-bought marinara sauce, such as Rao's

Kosher salt and freshly ground pepper

12 ounces ziti or rigatoni

1 cup chopped fresh basil leaves

1 ½ cups chopped mozzarella, divided

¾ cup ricotta

½ cup heavy cream

¼ cup grated Parmigiano-Reggiano

Directions

Preheat oven to 425°F. Heat oil in a large oven-proof skillet over medium-high. Add sausage and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes.

Stir in marinara sauce and 1 cup water. Season with salt and pepper; simmer 10 minutes.

Meanwhile, cook 12 ounces ziti or rigatoni in a pot of salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain. Add pasta, reserved pasta water, basil, and 3/4 cup chopped mozzarella to skillet; toss to combine. Season to taste.

In a bowl, whisk together ricotta and heavy cream; season. Spoon mixture evenly over top of pasta. Sprinkle with remaining 3/4 cup chopped mozzarella and Parmigiano. Transfer skillet to oven and bake until ziti is browned and bubbly and edges begin to crisp, about 20 minutes. Let cool 15 minutes before serving.