Baked Ziti with Mild Italian Sausage
September 6, 2025 • 0 comments
Warm, cheesy, and full of flavor, this homemade baked ziti is the ultimate comfort food for cozy fall nights. Featuring Ayers Valley Farm’s pasture-raised Mild Italian Pork Sausage, this dish layers tender pasta, rich sausage tomato sauce, creamy ricotta, and gooey mozzarella for a family-style meal everyone will love. Perfect for Sunday dinner, potlucks, or meal prep - it reheats beautifully and can even be frozen for a make-ahead option.
- Prep Time:
- Cook Time:
- Servings: 6–8
Ingredients
- (1 package) Pork Mild Italian Sausage (Sugar Free)
- (1 lb) Ziti or Penne Pasta
- (1 jar (24 oz)) Marinara Sauce (store bought or homemade)
- (15 oz) Tomato Sauce
- (1, medium) Onion, diced
- (3 cloves) Minced Garlic
- (1 tsp) Dried Oregano
- (1 tsp) Dried Basil
- (1/2 tsp) Red Pepper Flakes (optional)
- (2 Cups) Shredded Mozzarella Cheese
- (1 Cup) Ricotta Cheese
- (1/2 Cup) Grated Parmesan Cheese
- Salt & Pepper, to taste
- Fresh basil or parsley (optional for garnish)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the ziti until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Prepare the sausage sauce: In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent (about 5 minutes). Stir in garlic, then crumble in the sausage. Cook until browned, breaking it apart with a wooden spoon. Add marinara, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes to let flavors meld.
- Assemble the ziti: Preheat oven to 375°F. In a greased 9x13 baking dish, layer half the cooked pasta, half the sausage sauce, dollops of ricotta, and half the mozzarella. Repeat with remaining pasta, sauce, ricotta, and mozzarella. Sprinkle Parmesan evenly over the top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is golden and bubbling.
- Serve & enjoy: Let rest 5–10 minutes before serving. Garnish with fresh basil or parsley.
