Gluten-Free Baked Ziti
Baked ziti is the perfect balance of comfort and elegance—great for a cozy night in but just as impressive for a dinner party.
Equipment
Ingredients
- 1½ lbs ziti noodles
- 1½ lbs ground spicy or sweet Italian sausage
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 28-oz can crushed tomatoes
- 1 teaspoon salt
- 2 teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup grated Parmigiano Reggiano cheese
- ⅓ cup chopped fresh basil plus more for serving
- 8 oz whole milk mozzarella cheese
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil. Add the ziti and cook until very al dente, slightly undercooking it since it will finish in the oven. Drain, return to the pot, and set aside.1½ lbs ziti noodles
- Preheat the oven to 425°F and position the rack in the center.
- In a large sauté pan over medium-high heat, cook the crumbled sausage until lightly browned and just cooked through. Transfer the sausage to a plate with a slotted spoon, leaving about a tablespoon of fat in the pan. If needed, add a drizzle of olive oil.1½ lbs ground spicy or sweet Italian sausage
- Reduce the heat to low and add the minced garlic and diced onion, stirring constantly until softened but not browned. Pour in the crushed tomatoes and season with salt, sugar, and red pepper flakes. Let the sauce simmer uncovered for about ten minutes.1 medium onion, 4 cloves garlic, 1 28-oz can crushed tomatoes, 1 teaspoon salt, 2 teaspoons sugar, ¼ teaspoon crushed red pepper flakes
- Stir in the cream, grated cheese, cooked sausage, and chopped basil. Pour the sauce into the pot with the pasta and gently mix until evenly coated.1 cup heavy cream, ⅓ cup grated Parmigiano Reggiano cheese, ⅓ cup chopped fresh basil
- Spread half of the pasta mixture into a 9x13-inch baking dish. Tear the fresh mozzarella into bite-sized pieces and scatter them over the first layer. Add the remaining pasta on top, then finish with a layer of shredded mozzarella and a sprinkle of grated cheese.8 oz whole milk mozzarella cheese, 1 cup shredded mozzarella cheese
- Bake uncovered until the cheese is melted and golden brown, about 15 to 20 minutes. Garnish with fresh basil and serve warm.
Notes
Make-Ahead & Freezer Instructions
Assemble the dish, cover it tightly, and refrigerate for up to two days or freeze for up to three months. If frozen, let it thaw in the refrigerator overnight before baking. When ready to bake, keep it covered with aluminum foil and place it in a 425°F oven for 25 minutes. Then, uncover and bake for an additional 10 to 15 minutes, until the cheese is golden and the pasta is heated through.
Nutrition
Calories: 866kcalCarbohydrates: 69gProtein: 35gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 135mgSodium: 1260mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 828IUVitamin C: 4mgCalcium: 324mgIron: 2mg