Sausage, Spinach and Three-Cheese Baked Ziti

Steps

1. Step 1

   Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the sausage and break it up with a spoon. Cook until browned, about 8 minutes.

   8 min

   • 2 tbsp olive oil
   • 1 lb bulk Italian sausage (or links, casings removed)
2. Step 2

   Add the onion and cook until soft, about 5 minutes. Stir in the garlic, oregano and red pepper flakes and cook 1 minute more, until fragrant.

   6 min

   • 1 yellow onion
   • 4 cloves garlic
   • 1 tsp dried oregano
   • 1/2 tsp red pepper flakes
3. Step 3

   Add the crushed tomatoes and sugar, season with salt and pepper, and bring to a simmer. Cook, stirring now and then, until slightly thickened, about 20 minutes. Stir in the basil and taste for salt.

   20 min

   • 2 cans crushed tomatoes (28 oz each)
   • 1 tsp sugar
   • salt
   • black pepper
   • 1/2 cup fresh basil
4. Step 4

   Meanwhile, bring a large pot of well-salted water to a boil. Cook the ziti 2 minutes short of the package directions, so it is still firm; it will finish in the oven. Drain.

   8 min

   • 1 lb ziti
5. Step 5

   In a bowl, stir together the squeezed-dry spinach, ricotta, egg, 3/4 cup of the Parmesan and 1 cup of the mozzarella. Season with a little salt and pepper.

   • 10 oz frozen chopped spinach
   • 15 oz whole-milk ricotta
   • 1 egg
   • 3/4 cup grated Parmesan
   • 1 cup low-moisture mozzarella
6. Step 6

   Set aside 2 cups of the sauce. Toss the drained ziti with the remaining sauce until well coated.

7. Step 7

   Spread 1 cup of the reserved sauce in a 9×13 pan (use a foil pan if you plan to freeze it). Add half the ziti, dollop and spread over all of the ricotta-spinach mixture, then top with the remaining ziti. Spoon the last 1 cup of sauce over the top and scatter on the remaining 3 cups mozzarella and 1/4 cup Parmesan.

   • 1/4 cup grated Parmesan
   • 3 cups low-moisture mozzarella
8. Step 8

   To bake now: heat the oven to 375°F. Cover the pan with foil and bake 30 minutes, then uncover and bake 15 to 20 minutes more, until bubbling at the edges and browned on top. Rest 10 minutes before serving.

   50 min, hands-off · 375°F

9. Step 9

   To freeze: cool the assembled, unbaked ziti completely, then cover tightly with plastic wrap and foil and freeze up to 3 months. Thaw overnight in the refrigerator and bake as above, adding about 15 minutes covered. From frozen, bake covered at 375°F for 1 hour 30 minutes, then uncovered 20 minutes more, until the center is hot and the top is browned.

   375°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026