Grammy's Kitchen · Baked Ziti · Italian Sausage Baked Ziti
One of 29 baked ziti recipes we measured
It ranks #27 of 29 for sauce stability among the baked ziti recipes we compared. 2 cooks on www.thechunkychef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 29.
| this recipe | typical | |
|---|---|---|
| cheese | 87% | 85% |
| fat | 3% | 0% |
| aromatics | 3% | 12% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.8 | 0.7 |
| cheese flavor idx | 0.2 | 0.4 |
| stretch idx | 0.9 | 0.7 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 16 oz dried ziti pasta (see chef tips #2) |
| 14 g | 1 Tbsp olive oil |
| 454 g | 1 lb. ground Italian sausage (hot or mild/sweet) |
| 12 g | 4 cloves garlic (minced) |
| 907 g | 32 oz marinara sauce (I like to use Rao's brand) |
| 1 g | 1/2 tsp red pepper flakes |
| 336 g | 3 cups shredded mozzarella cheese (divided) |
| 56 g | 1/2 cup Pecorino Romano cheese (divided) |
| minced fresh parsley (for garnish) |
Method: 11 steps, published by www.thechunkychef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really great! I would leave it in the oven for another 5-10 minutes to really let the cheese melt on top of the pasta. I didn't have Italian sausage, so I used regular ground beef and added lots of spices to it. Overall great recipe to make and eat on” — a cook, 5.0★
“Made this again! Easy recipe with classic results.” — a cook, 5.0★