Baked Ziti is a classic Italian-American comfort dish that never fails to bring people together. Our Baked Ziti Recipe San Giorgio takes this beloved favorite to the next level with rich flavors and a perfect blend of cheeses. It’s an easy-to-make meal that’s ideal for weeknight dinners or special gatherings.
We love how this recipe balances hearty pasta with savory tomato sauce and creamy melted cheese. Whether you’re cooking for family or friends, it’s a crowd-pleaser that’s both satisfying and simple. Let’s dive into this delicious dish that combines tradition with a touch of San Giorgio flair.
Ingredients
To create the classic Baked Ziti Recipe San Giorgio, we gather fresh, high-quality ingredients that bring out authentic Italian-American flavors. Below is the detailed breakdown of what we need to craft this hearty and cheesy masterpiece.
Main Ingredients
Our baked ziti starts with the perfect pasta and meat combination that forms a rich foundation.
- 1 pound ziti pasta, cooked al dente, drained
- 1 pound Italian sausage, casings removed (sweet or spicy for a flavor kick)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
Cheese and Dairy
The creamy cheese blend is key to achieving the dish’s signature gooey texture and rich taste.
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese (preferably part-skim)
- 1 cup grated Parmesan cheese
- 1 large egg (to bind the ricotta mixture)
Sauce and Seasonings
A robust tomato sauce and perfectly balanced seasonings elevate this dish to comfort food perfection.
- 4 cups San Marzano crushed tomatoes (or high-quality canned tomatoes)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for subtle heat)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves (for garnish)
| Ingredient Category | Ingredients Summary | Key Role |
|---|---|---|
| Main Ingredients | Ziti pasta, Italian sausage, onion, garlic, olive oil | Pasta base, protein, and aromatic flavor |
| Cheese and Dairy | Ricotta, mozzarella, Parmesan, egg | Creaminess, binding, cheesiness |
| Sauce and Seasonings | Crushed tomatoes, Italian seasoning, basil, red pepper flakes, salt, pepper | Flavor foundation and spice balance |
By carefully selecting each of these ingredients, we ensure our Baked Ziti San Giorgio bursts with authentic flavor and satisfying textures in every bite.
Equipment Needed
To make our Baked Ziti Recipe San Giorgio perfectly every time, having the right equipment is essential. Below is a list of the key tools we recommend using to streamline the cooking process and ensure the best results.
- Large pot
We use this to boil 1 pound of ziti pasta until al dente. A pot that holds at least 6 quarts gives the pasta plenty of space to cook evenly.
- Colander
For draining the cooked pasta thoroughly to avoid watery baked ziti.
- Heavy skillet or sauté pan
Ideal for browning the Italian sausage along with onions and garlic. A 12-inch skillet works well for even cooking.
- Mixing bowls (2)
One to combine the ricotta cheese, egg, and Parmesan, and another to mix the pasta with sauce and cheese blend.
- Wooden spoon or spatula
Perfect for stirring the sauce and mixing ingredients without damaging cookware.
- 9×13 inch baking dish
This is essential for assembling and baking the ziti. Ceramic or glass dishes work best for even heat distribution.
- Measuring cups and spoons
Precise measurement of seasonings and cheese is key to replicating the authentic flavor.
- Aluminum foil
To cover the baked ziti during part of the baking to prevent excessive browning while allowing the cheese to melt perfectly.
- Oven mitts
For safe handling of hot cookware when transferring the dish in and out of the oven.
Equipment Table Overview
| Equipment | Purpose | Recommended Size/Type |
|---|---|---|
| Large pot | Boil ziti pasta | 6-quart or larger |
| Colander | Drain pasta | Medium-sized |
| Heavy skillet/sauté pan | Brown Italian sausage, onions, and garlic | 12-inch non-stick or cast iron |
| Mixing bowls | Combine cheese mixture and pasta with sauce | Medium and large |
| Wooden spoon/spatula | Stir and mix ingredients | Heat resistant |
| Baking dish | Assemble and bake the ziti | 9×13 inch ceramic or glass |
| Measuring cups/spoons | Measure ingredients | Standard set |
| Aluminum foil | Cover dish during baking | Standard kitchen foil |
| Oven mitts | Handle hot dishes safely | Heat resistant |
Having these tools ready will help us move seamlessly through each step, from boiling the pasta to serving that bubbly golden top of our Baked Ziti Recipe San Giorgio. Using the right equipment ensures that every layer of sauce, pasta, and cheese comes together flawlessly for a hearty and delicious meal.
Prep Work
Before we dive into assembling our Baked Ziti Recipe San Giorgio, it’s essential to complete a few preparatory steps. Proper prep ensures each component shines and layers perfectly for a rich, comforting dish.
Preparing the Pasta
We begin by bringing a large pot of salted water to a rolling boil. Adding 1 pound of ziti pasta, we cook it al dente—usually about 8 to 10 minutes—to achieve the perfect tender yet firm bite. Overcooked pasta will turn mushy during baking, so timing is key.
Once cooked, we drain the pasta using a colander. To prevent sticking, drizzle a small amount of olive oil and gently toss. Set the pasta aside to cool slightly before mixing with the sauce and cheese.
| Step | Details |
|---|---|
| Water | Use heavily salted water |
| Pasta Cooking Time | 8 to 10 minutes |
| Pasta Texture | Al dente |
| Post-cooking Treatment | Toss with olive oil |
Preparing the Sauce
Our robust tomato sauce is the heart of this classic. We start by heating olive oil in a heavy skillet on medium heat. Then we add diced onions and minced garlic, sautéing until translucent and aromatic.
Next, we brown the Italian sausage, breaking it apart evenly for consistent flavor throughout the sauce. Once browned, we stir in a can of crushed San Marzano tomatoes along with Italian seasoning, fresh basil, salt, and pepper. We allow the sauce to simmer for about 20 minutes, reducing slightly and deepening the flavor.
| Ingredient | Preparation Notes |
|---|---|
| Olive oil | Heat medium heat |
| Onion & Garlic | Sauté until translucent |
| Italian Sausage | Brown thoroughly |
| San Marzano Tomatoes | Stir in and simmer 20 mins |
| Seasonings | Italian seasoning, basil, salt, pepper |
Prepping the Cheese
The creamy cheese blend elevates our baked ziti to a luscious, melty masterpiece. We combine ricotta, mozzarella, and Parmesan cheeses in a large bowl. To bind everything snugly and add richness, we incorporate one large beaten egg.
We mix the cheeses gently but thoroughly, ensuring the texture remains creamy with no lumps. This blend will layer seamlessly between the pasta and sauce, creating pockets of indulgent flavor.
| Cheese | Preparation |
|---|---|
| Ricotta | Measured and ready |
| Mozzarella | Shredded or diced |
| Parmesan | Freshly grated preferred |
| Egg | Lightly beaten and mixed in |
With the pasta cooked, the sauce simmered, and the cheese mixed, we are fully prepped to assemble our Baked Ziti Recipe San Giorgio for baking and sharing.
Directions
Let’s bring together all the flavors and textures to create the perfect Baked Ziti Recipe San Giorgio. Follow these steps for a dish that is thoroughly satisfying and restaurant-quality.
Cooking the Pasta
- Bring a large pot of water to a boil. Add 2 tablespoons of salt generously to season the water.
- Add 1 pound of ziti pasta to the boiling water.
- Cook the pasta al dente for 9 to 11 minutes, stirring occasionally to prevent sticking.
- Drain the pasta well in a colander.
- Immediately toss with 1 tablespoon of olive oil to coat evenly and stop sticking.
| Step | Detail |
|---|---|
| Water | Large pot, boiling |
| Salt | 2 tablespoons, for seasoning |
| Pasta | 1 pound ziti, boiled al dente |
| Cooking Time | 9-11 minutes |
| Post-cooking | Drain and toss with olive oil |
Making the Sauce
- Heat 2 tablespoons of olive oil in a heavy skillet over medium heat.
- Sauté 1 medium onion, finely chopped, for 5 minutes until translucent.
- Add 3 cloves of garlic, minced, and cook for 1 minute until fragrant.
- Crumble in 1 pound of Italian sausage (casings removed), cook until browned, about 7-8 minutes.
- Pour in 28 ounces of San Marzano crushed tomatoes.
- Add 1 teaspoon Italian seasoning, 1/4 cup fresh basil (chopped), salt to taste, and black pepper.
- Reduce heat and simmer the sauce gently for 20 minutes to develop deep, rich flavors.
Assembling the Baked Ziti
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine:
- Cooked ziti pasta
- Prepared sausage tomato sauce (reserve about 1 cup for topping)
- In a separate bowl, mix together:
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large beaten egg
- Spread half of the pasta and sauce mixture into a 9×13 inch baking dish.
- Dollop and spread half of the cheese mixture evenly over the pasta.
- Repeat layers with remaining pasta mixture and cheese topping.
- Pour the reserved 1 cup tomato sauce over the top layer for extra moisture and flavor.
Baking Instructions
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the cheese is bubbly and golden brown.
- Let the baked ziti rest for 5 to 10 minutes before serving to allow flavors to meld.
- Garnish with fresh basil or extra Parmesan cheese if desired.
Tips for the Best Baked Ziti
To master the art of making the perfect Baked Ziti San Giorgio, attention to detail is essential. Below are our top tips to elevate every aspect of this classic Italian-American dish.
Choosing the Right Pasta
Selecting the appropriate pasta is key for texture and flavor absorption. For a truly authentic Baked Ziti, use ziti pasta which is tubular and sturdy, allowing it to hold the sauce and cheese well.
- If ziti is unavailable, penne is a great substitute due to its similar shape.
- Cook the pasta al dente in generously salted water to provide a firm bite and prevent mushiness after baking.
- Tossing the drained pasta in a little olive oil immediately after cooking prevents sticking and helps maintain separate strands.
| Pasta Type | Description | Best Use |
|---|---|---|
| Ziti | Tube-shaped, hollow | Classic baked ziti recipes |
| Penne | Short tubes with ridges | Great substitute for ziti |
| Rigatoni | Larger tube with ridges | Holds thicker sauces well |
“Cooking pasta to al dente perfection is the foundation of a flawless baked ziti.”
Cheese Substitutions
The creamy cheese blend gives the dish its signature texture and richness. We recommend a mix of ricotta, mozzarella, and Parmesan for optimal flavor and binding.
- Ricotta provides creaminess and moisture.
- Mozzarella melts beautifully offering stretchiness and mild flavor.
- Parmesan adds sharpness and depth.
If needed, here are some effective substitutions:
| Original Cheese | Substitution | Notes |
|---|---|---|
| Ricotta | Cottage cheese (drained) | Slightly less creamy but similar texture |
| Mozzarella | Provolone or fontina | Both melt well and add flavor |
| Parmesan | Asiago or Pecorino Romano | Similar sharpness and saltiness |
Use an egg mixed into the cheese blend to help bind the layers, ensuring a cohesive bake.
Make-Ahead and Storage Tips
Making Baked Ziti San Giorgio ahead of time is possible and often enhances the flavor as the ingredients meld.
- Assemble the dish fully, cover tightly with foil, and refrigerate for up to 24 hours before baking.
- When ready to bake, remove from fridge and let it sit at room temperature for 20 minutes to ensure even cooking.
- Bake as usual, adding 10 to 15 extra minutes if baking straight from cold.
For leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F (175°C) covered with foil to retain moisture or microwave individual portions.
- For longer storage, freeze in portions up to 3 months; thaw overnight in the fridge before reheating.
| Stage | Storage Method | Duration | Notes |
|---|---|---|---|
| Assembled, uncooked | Refrigerate | Up to 24 hours | Cover tightly with foil |
| Cooked leftovers | Refrigerate | Up to 4 days | Reheat covered for best results |
| Cooked leftovers | Freezer | Up to 3 months | Thaw overnight before reheating |
Serving Suggestions
To elevate our Baked Ziti Recipe San Giorgio experience, we recommend pairing this rich and hearty dish with complementary sides and garnishes that balance flavors and textures perfectly. Here are some tried-and-true serving suggestions that transform our meal into a well-rounded Italian feast.
Perfect Side Dishes
- Fresh Green Salad
A crisp green salad with mixed greens, cherry tomatoes, thinly sliced red onions, and a light balsamic vinaigrette cuts through the richness of the baked ziti. The acidity refreshes the palate between bites.
- Garlic Bread or Focaccia
Warm, buttery garlic bread or focaccia is a classic accompaniment. The toasted, crunchy bread soaks up extra sauce and adds a satisfying textural contrast.
- Roasted or Steamed Vegetables
Serve simple roasted vegetables like broccoli, zucchini, or asparagus seasoned with olive oil and herbs. Steamed green beans tossed with lemon zest also offer a bright, fresh side.
Garnish Ideas for Serving
- Fresh Basil Leaves
Scatter fresh basil leaves over the top just before serving to add vibrant color and a burst of herbal aroma.
- Extra Grated Parmesan
A generous sprinkle of Parmesan cheese enhances the cheesy flavor and deepens the umami profile.
- Red Pepper Flakes
For those who enjoy a little heat, red pepper flakes offer a subtle kick that awakens the palate.
| Serving Component | Description | Purpose |
|---|---|---|
| Green Salad | Mixed greens, tomatoes, vinaigrette | Balances richness, adds freshness |
| Garlic Bread | Warm, buttery toasted bread | Adds crunch, perfect for sauce soaking |
| Roasted Vegetables | Broccoli, zucchini, asparagus | Introduces savory, earthy notes |
| Fresh Basil | Hand-torn leaves | Provides herbal brightness |
| Grated Parmesan | Additional cheese topping | Enhances umami and richness |
| Red Pepper Flakes | Optional spice | Adds mild heat and complexity |
Beverage Pairings
To complement the robust flavors of our Baked Ziti San Giorgio, choose beverages that either balance or enhance the richness.
- Red Wine: A medium-bodied Chianti or Sangiovese pairs excellently with the tomato sauce and Italian sausage.
- Sparkling Water with Lemon: Offers a refreshing, non-alcoholic option that cleanses the palate.
- Italian Soda: Flavored with blood orange or lemon provides a sweet and tangy contrast.
Conclusion
Baked Ziti San Giorgio is more than just a meal—it’s a celebration of rich flavors and comforting textures that bring everyone to the table. With the right ingredients and a bit of care, this dish transforms simple pasta into a hearty, satisfying experience.
By mastering this recipe, we gain a versatile go-to for both casual dinners and special gatherings. It’s a perfect blend of tradition and ease that keeps us coming back for more.
Frequently Asked Questions
What ingredients do I need to make Baked Ziti San Giorgio?
You need ziti pasta, Italian sausage, onion, garlic, olive oil, ricotta, mozzarella, Parmesan, an egg, San Marzano crushed tomatoes, Italian seasoning, and fresh basil.
What equipment is essential for preparing Baked Ziti?
You’ll need a large pot, colander, heavy skillet, mixing bowls, 9×13 inch baking dish, measuring cups, aluminum foil, and oven mitts.
How do I cook the pasta for Baked Ziti?
Cook the ziti pasta al dente in salted boiling water, drain, then toss with olive oil to prevent sticking.
What is the best way to assemble and bake the dish?
Layer cooked pasta with sausage tomato sauce and cheese mix in a baking dish. Cover with foil, bake at 375°F for 25 minutes, then uncover for 10-15 minutes until bubbly.
Can I substitute cheeses in this recipe?
Yes, you can use alternatives like cottage cheese or provolone, but a mix of ricotta, mozzarella, and Parmesan gives the best texture and flavor.
How can I make Baked Ziti ahead of time?
Assemble the dish in advance, then store it covered in the refrigerator or freezer. Bake it directly from the fridge or thaw before baking.
What are good side dishes to serve with Baked Ziti?
Pair it with a green salad, garlic bread or focaccia, and roasted or steamed vegetables for a balanced meal.
What beverages complement Baked Ziti?
Try medium-bodied Chianti or Sangiovese wines, sparkling water with lemon, or Italian soda to enhance the flavors.
How can I make sure my Baked Ziti is not mushy?
Cook pasta al dente and avoid overbaking. Proper timing during boiling and baking keeps the texture firm and satisfying.
What garnishes enhance the flavor of Baked Ziti?
Use fresh basil leaves, extra grated Parmesan, or a sprinkle of red pepper flakes for added flavor and presentation.