Simple Classic Cheesy Baked Ziti Recipe

Served with robust Italian sausage, creamy ricotta, and zesty tomato sauce, this pasta bake is delicious and makes great leftovers.


1 pound rigatoni pasta 1 tablespoon vegetable oil 1 cup chopped yellow onion 4 cloves garlic, minced ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon dried oregano 1 ½ pounds ground Italian sausage 1 (28-ounce jar) marinara sauce ¼ cup chopped fresh parsley 2 tablespoons chopped fresh basil 1 teaspoon paprika 2 cups (16 ounces) ricotta cheese 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese



Warm the oven up to 350 F. Boil pasta in salted water for about 8 to 10 minutes, or until al dente, or as directed on the box.  


When the pasta is done, drain it and run it under cold water to stop the cooking. Put away. A big pan should have vegetable oil in it. Place it over medium-low heat.  


Add the onion and cook for about 7 to 8 minutes, until it turns a little brown. Put in the oregano, salt, pepper, and garlic. Cook for another minute or two.  


Add the sausage and cook, stirring every now and then, for about 10 minutes, until it turns brown. The parsley, basil, paprika, and marinara sauce should all be mixed in. After 5 minutes of stirring often cooking, take it off the heat.  


Put cheese, meat sauce, and pasta in a 9x13-inch baking dish. Mix well until everything is well mixed.


Add some Parmesan and mozzarella cheese on top. 35 to 40 minutes, or until the top is golden brown. Place on the middle rack in the oven. Warm up and serve.


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