Baked Ziti With Sausage
This classic one-pot dinner starts on the stove and finishes in the oven for gooey cheese perfection. Warm, comforting, and kid-approved.
- 1 tbsp (15 mL) oil
- 1 medium onion
- 1 lb. (450 g) ground Italian sausage
- 2 garlic cloves, pressed
- 2 cans (14.5 oz./411 g) diced tomatoes, undrained
- 1 can (8 oz./250 g) tomato sauce
- 2 tbsp (30 mL) tomato paste
- 2 tsp (10 mL) Italian Seasoning Mix
- ¼ tsp (1 mL) red pepper flakes
- 3 cups (750 mL) water
- 1 lb. (450 g) ziti pasta
- 1 pkg (8 oz./250 g) fresh whole milk mozzarella cheese
- 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
Preheat the oven to 475°F (240°C). Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3–4 minutes.
Finely chop the onion in the Manual Food Processor.
Cook the sausage for 1–2 minutes, then break into crumbles. Add the onion and garlic; cook until the sausage is no longer pink, about 5–6 minutes.
Add the diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and red pepper flakes. Simmer 5–7 minutes, stirring occasionally.
Add the water and pasta; cook until the pasta is almost al dente, about 10 minutes. (Since the pasta continues to cook in the oven, it’s best if not cooked all the way through.)
Cut the mozzarella into small cubes.
Remove the Dutch oven from the heat. Stir in the Parmesan and half of the mozzarella. Top with the remaining mozzarella. Bake, uncovered, until the cheese is melted, about 7–8 minutes.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 440, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 850 mg, Carbohydrate 52 g, Fiber 3 g, Total Sugars 6 g (includes 0 g added sugars), Protein 25 g
If you can’t find ziti, you can use any tube-shaped pasta like penne, rigatoni, or mostaccioli.