I can’t wait to share my Million Dollar Baked Ziti, a Baked Ziti With Ricotta And Sour Cream that vanishes first at every gathering thanks to a little-known finishing touch.

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I never expected a pasta to feel like a secret but this Million Dollar Baked Ziti did it to me. I love how the ziti pasta gets playful with creamy ricotta cheese so every bite has a surprise, kinda like when you find money in an old coat.

Folks call it my 5 Star Baked Ziti and I just shrug, because half the charm is the accidents that actually work. I kept messing with it late at night, taking notes on what stuck, and now it shows up at dinners where people linger, ask questions and then eat in silence because theyre too busy enjoying it.

Ingredients

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Ziti adds carbs and fiber, filling and cheap, it soaks up sauce well.
Sausage brings protein and fat, it’s bold salty flavor, swap for lean beef if needed.
Ricotta gives creamy protein, mild tang, adds moisture not too heavy.
Cream cheese makes it rich and silky boosts fat and calories though.
Mozzarella melts stretchy, adds calcium and gooey comfort mild milky taste.
Marinara gives tomato vitamin C and acidity, herbs add savory depth.
Parmesan packs umami and salt, small amount goes a long way.
Onion and garlic add sweetness, aromatics and tiny antioxidants, low calories.

Ingredient Quantities

1 lb ziti pasta uncooked

1 lb Italian sausage casings removed (or ground beef)

1 medium yellow onion finely chopped

3 cloves garlic minced

24 oz jar marinara sauce

15 oz ricotta cheese

8 oz cream cheese softened

1 large egg

1/4 cup heavy cream or milk

2 cups shredded mozzarella cheese divided

1 cup grated Parmesan cheese divided

1 tsp Italian seasoning

1/4 tsp red pepper flakes optional

2 tbsp olive oil

Salt and black pepper to taste

1/4 cup chopped fresh parsley optional

How to Make this

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1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 1 lb ziti until just al dente, 1 to 2 minutes less than package directions, then reserve about 1 cup pasta water and drain without rinsing.

2. While pasta cooks heat 2 tbsp olive oil in a large skillet over medium-high. Add 1 lb Italian sausage (casings removed) and 1 medium finely chopped yellow onion, break meat up and brown until no pink and onion is soft, about 6-8 minutes.

3. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant, then add 24 oz marinara sauce, 1 tsp Italian seasoning, 1/4 tsp red pepper flakes if using, salt and black pepper to taste. Let simmer 4-6 minutes to meld flavors.

4. In a medium bowl beat together 15 oz ricotta, 8 oz softened cream cheese, 1 large egg and 1/4 cup heavy cream or milk until smooth. If cream cheese is lumpy warm it 10-15 seconds in the microwave so it mixes easier.

5. Stir 1 cup of shredded mozzarella and 1/2 cup grated Parmesan into the ricotta mixture, season with a bit more salt and pepper. Dont overmix, just get it combined.

6. Combine the drained ziti with the meat sauce in the pot or a large bowl, then fold in the ricotta-cheese mixture until everything is coated. If the mixture seems thick add a splash of reserved pasta water to loosen it up.

7. Spoon the pasta into a greased 9×13 baking dish and spread evenly, top with the remaining 1 cup mozzarella and 1/2 cup Parmesan.

8. Bake uncovered for 20-25 minutes until bubbly and cheese is melted, then optionally broil 1-2 minutes to brown the top but watch it close so it doesnt burn.

9. Let the baked ziti rest 5-10 minutes to set, sprinkle with 1/4 cup chopped fresh parsley if you like, crack some extra black pepper and serve.

Equipment Needed

1. Large pot for boiling the ziti
2. Colander for draining pasta
3. Large skillet or sauté pan for the sausage and sauce
4. 9×13 baking dish, lightly greased
5. Medium mixing bowl for the ricotta/cheese mix
6. Whisk or fork to beat the egg and cream cheese
7. Rubber spatula or wooden spoon for folding and scraping
8. Measuring cups and spoons for cheese, cream and seasonings
9. Cheese grater (for fresh Parmesan) and oven mitts for baking

FAQ

Q: How long and at what temperature do I bake Million Dollar Baked Ziti? A: Bake at 375°F for about 20 minutes covered, then uncover and bake another 10 to 15 minutes until cheese is bubbly and edges are browned, about 30 to 35 minutes total.

Q: Can I make it ahead or freeze it? A: Yes, you can assemble it, cover and refrigerate up to 24 hours before baking. For freezing, assemble in a freezer-safe dish, freeze up to 3 months, thaw overnight in the fridge before baking or add extra 10 to 15 minutes if baking from frozen.

Q: My pasta always turns out soggy, how do I avoid that? A: Cook the ziti 1 to 2 minutes less than package directions so it is very al dente, the pasta will finish cooking in the oven and absorb sauce without getting mushy.

Q: Can I swap the Italian sausage for something else? A: Absolutely, use 1 lb ground beef, ground turkey or Italian chicken sausage. For a vegetarian version, use 1 lb cooked mushrooms and/or plant-based crumbled sausage and add a little extra seasoning for flavor.

Q: Any tips for a creamy ricotta mixture and not having lumps? A: Soften the cream cheese fully and beat it with the ricotta, egg and cream (or milk) until smooth before folding into the pasta. A hand mixer helps if you're in a rush, but a spoon works fine too.

Q: How do I get a nice browned cheesy top without drying the inside? A: Bake covered with foil for most of the time to keep moisture, then remove foil and broil for 1 to 2 minutes at the end to brown the mozzarella. Watch it closely, broilers work fast and can burn the cheese.

Million Dollar Baked Ziti Recipe Substitutions and Variations

Ziti: penne, rigatoni, or bucatini. Penne or rigatoni hold sauce the same way ziti does, bucatini adds a chewy bite, or use gluten free pasta if needed.
Italian sausage: ground beef, ground turkey, or plant based sausage crumbles. Beef gives a richer flavor, turkey is leaner, plant based keeps it vegetarian friendly.
Ricotta cheese: small curd cottage cheese blended smooth, mascarpone for a richer creaminess, or silken tofu blended with a squeeze of lemon and salt for a dairy free option.
Heavy cream: half and half, evaporated milk, or make a quick substitute with 3 parts milk plus 1 part melted butter (stir well) to mimic the fat of cream.

Pro Tips

1) Don’t overcook the pasta, seriously. Cook it a minute or two less than the package says so it stays firm after baking, and don’t rinse it. Toss the hot ziti with the sauce right away and if it feels stiff add reserved pasta water a splash at a time to loosen it up. That starchy water is pure gold for helping the sauce cling.

2) Brown the sausage till it gets some color and the fat renders, then drain off any excess if it seems greasy. A good brown adds tons of flavor, and take the time to brown the onion too so it sweetens up. If your marinara tastes too bright or acidic, a tiny pinch of sugar balances it without tasting sweet.

3) Make the ricotta mix silky. Soften the cream cheese and beat it with the ricotta, egg and cream until smooth, use a whisk or a hand mixer if you got one. If there are lumps warm the cream cheese 10 seconds in the microwave like you said, then mash it. But don’t overmix or the filling will get gluey, just smooth and combined.

4) For best texture bake covered for most of the time then uncover to brown the top, watch closely if you broil since it burns fast. Let the whole dish rest 10 minutes before serving so it sets and doesn’t slide everywhere. And if you wanna prep ahead, assemble, cover and refrigerate up to a day or freeze it for later just add 10 to 20 minutes to bake time when going in frozen.