Rustic Baked Ziti Featuring Traditional Italian Olive Oil Blend

Tender ziti, rich tomato sauce, creamy ricotta, and melty mozzarella bake into a bubbling pasta pan that feels right at home on a family dinner table. The Traditional Italian Infused Olive Oil Blend deepens the sauce with basil, oregano, and garlic notes that round out every forkful, making this an easy weeknight dinner or a satisfying Sunday supper worth making again and again.

Garden Infuzions

Rustic Baked Ziti Featuring Traditional Italian Olive Oil Blend

Rustic Baked Ziti Featuring Traditional Italian Olive Oil Blend brings together tender pasta, savory tomato sauce, creamy ricotta, and bubbling mozzarella for a cozy baked pasta everyone wants a second scoop of.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound ziti pasta
• 2 tablespoons Traditional Italian Infused Olive Oil Blend
• 1 pound ground Italian sausage
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 jar 24 ounces marinara sauce
• 1 can 15 ounces crushed tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 cup whole milk ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese divided
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large pot For boiling the ziti
• 1 Large skillet For the sauce and sausage
• 1 9x13-inch baking dish For baking the pasta
• 1 Mixing bowl For the ricotta mixture
• 1 Wooden spoon For stirring and breaking up sausage
• 1 Colander For draining pasta

Method

 

Instructions

1. 1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. 2. Bring a large pot of salted water to a boil and cook the ziti until just shy of al dente, then drain well.
3. 3. Heat the Traditional Italian Infused Olive Oil Blend in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes.
4. 4. Add the garlic and ground Italian sausage, breaking up the meat with a spoon, and cook until browned and cooked through.
5. 5. Stir in the marinara sauce, crushed tomatoes, salt, black pepper, oregano, basil, and red pepper flakes. Simmer for 5 minutes so the sauce thickens slightly.
6. 6. In a medium bowl, mix the ricotta, egg, 1/2 cup Parmesan, and half of the parsley until smooth.
7. 7. Add the cooked ziti to the sauce and toss until every piece is coated.
8. 8. Spread half of the pasta mixture into the prepared baking dish, dollop over half of the ricotta mixture, then sprinkle with 1 cup mozzarella. Repeat with the remaining pasta, ricotta mixture, and mozzarella.
9. 9. Top with the remaining 1/2 cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the sauce is bubbling around the edges.
10. 10. Let the baked ziti rest for 10 minutes before serving, then finish with the remaining parsley.

Notes

Cook the pasta just shy of al dente so it finishes perfectly in the oven. If you like a more rustic sauce, leave a little texture in the crushed tomatoes. The featured blend ties the whole pan together with a savory Italian herb backbone.

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Recipe Tips

Salt the pasta water well so the ziti starts flavorful from the inside out. If you want extra browning on top, let the casserole rest under the broiler for 1 to 2 minutes at the end, watching closely.

Serving Suggestions

Serve this baked ziti with a crisp green salad, warm garlic bread, or roasted vegetables for a full, comforting plate. It also pairs nicely with a simple antipasto board for easy entertaining.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven until hot and bubbly.

Variations

Add sautéed mushrooms, spinach, or browned Italian sausage if you want to change up the pan. For a little heat, stir a pinch of crushed red pepper flakes into the sauce before baking.

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