EFK Tested
EFK Baked Ziti
A family-size baked pasta with sausage tomato sauce, ricotta, mozzarella, and Parmesan. The pasta is left firm before baking so the finished casserole stays structured instead of soft.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Yield
- 8 servings
Let’s get cooking
Ingredients
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Directions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat olive oil in a large skillet over medium-high. Brown the sausage, breaking it into small pieces. Add onion and cook until softened; add garlic and tomato paste and cook 1 to 2 minutes.
- Add crushed tomatoes, tomato sauce, oregano, red pepper if using, and salt. Simmer 15 minutes.
- Meanwhile, boil the pasta in salted water until 2 minutes shy of al dente. Drain. Mix ricotta with the egg, 1 cup mozzarella, 1/2 cup Parmesan, and herbs.
- Toss pasta with enough sauce to coat. Spread half in the baking dish, spoon over the ricotta mixture, add more sauce, then cover with the remaining pasta. Finish with the remaining sauce, mozzarella, and Parmesan.
- Bake until bubbling and browned in spots, about 25 to 30 minutes, and the center reaches 165°F. Rest 10 minutes before serving.
Equipment
BlueStar range and oven
9-by-13-inch baking dish
Large pasta pot
Large skillet
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Instant-read thermometer
Food safety & storage
Cook sausage to 160°F and the assembled casserole to 165°F. Refrigerate within 2 hours, use within 3 to 4 days, and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗