Savory Italian sausage gets browned until deeply golden, then simmered right into a rich marinara with a touch of oregano and a hint of red pepper flakes for warmth. That sauce folds into tender pasta along with a creamy ricotta-egg mixture, plus Parmesan and a generous layer of melted mozzarella on top. Baked until bubbling and golden at the edges, it comes out of the oven with that irresistible bronzed, cheesy crust everyone fights over. It's a hearty, comforting bake that reheats beautifully, making it a smart pick for weeknight dinners or feeding a crowd. This one's a great fit for a gluten free table without sacrificing any of that classic baked-ziti comfort.
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Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the ziti for 2 minutes less than the package directions indicate, until just shy of al dente — it will finish cooking in the oven. Reserve 1/2 cup of the pasta water, then drain the ziti through a colander.
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a spoon, for 6–8 minutes, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Drain off any excess fat.
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