Convection Oven-Baked Classic Ziti
Heat a large pot of water (approx. 2 quarts) to boil. Add ½ tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente.
Drain the pasta. Toss with a little olive oil to prevent the pasta from sticking together.
In a large skillet, heat the olive oil over medium heat then sauté onions until translucent. Put the garlic and continue to cook until it starts to soften.
Add the sausage. Cook until the meat turns brown and crispy on the edges. Drain off fat, leaving a bit behind for flavor and moisture.
Add the tomato paste, tomatoes, Italian seasoning, water, red pepper flakes and some salt and pepper. Stir and simmer for 25 to 30 minutes.
Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Add the ricotta, Italian cheese blend, and some freshly cracked black pepper to a bowl and stir to combine.
Preheat the oven to 350°F.
Pour drained ziti into a bowl. Add the cooled reserved meat sauce and toss to combine.
Pour half of the ziti mixture to a 9x13" baking dish.
Add half of the ricotta mixture on top of the ziti in small drops. Then spoon half of the red sauce and sausage over the pasta and ricotta. Repeat with the second half of the pasta, ricotta mixture, and sauce.
Finally, top with 2 cups of shredded mozzarella.
Cover the baking dish with foil, making sure it does not stick to the cheese.
Transfer the covered baking dish to the oven and bake for 20 minutes.
After 20 minutes, remove the foil and return to the oven to broil for 5 minutes, or just until the cheese is slightly browned.
Top with chopped parsley, if desired, then serve.
Ingredients
Directions
Heat a large pot of water (approx. 2 quarts) to boil. Add ½ tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente.
Drain the pasta. Toss with a little olive oil to prevent the pasta from sticking together.
In a large skillet, heat the olive oil over medium heat then sauté onions until translucent. Put the garlic and continue to cook until it starts to soften.
Add the sausage. Cook until the meat turns brown and crispy on the edges. Drain off fat, leaving a bit behind for flavor and moisture.
Add the tomato paste, tomatoes, Italian seasoning, water, red pepper flakes and some salt and pepper. Stir and simmer for 25 to 30 minutes.
Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Add the ricotta, Italian cheese blend, and some freshly cracked black pepper to a bowl and stir to combine.
Preheat the oven to 350°F.
Pour drained ziti into a bowl. Add the cooled reserved meat sauce and toss to combine.
Pour half of the ziti mixture to a 9x13" baking dish.
Add half of the ricotta mixture on top of the ziti in small drops. Then spoon half of the red sauce and sausage over the pasta and ricotta. Repeat with the second half of the pasta, ricotta mixture, and sauce.
Finally, top with 2 cups of shredded mozzarella.
Cover the baking dish with foil, making sure it does not stick to the cheese.
Transfer the covered baking dish to the oven and bake for 20 minutes.
After 20 minutes, remove the foil and return to the oven to broil for 5 minutes, or just until the cheese is slightly browned.
Top with chopped parsley, if desired, then serve.