Nickel Allergy Friendly Make-Ahead Baked Ziti
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Learn more →Ingredients
8 servings
For the pasta
- 1 lb ziti pasta
For the sauce
- 1 tbsp olive oil
- 1 lb italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tsp dried basilIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 1 tsp kosher salt
- ½ tsp black pepper
For the ricotta layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- ¼ tsp ground nutmeg
For assembly
- 3 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
For serving
- 2 tbsp fresh basil, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be noticeably underdone and still have a firm, chalky center. Drain in a colander and toss with a drizzle of olive oil to prevent sticking. Set aside.
- 2
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces, until browned and cooked through with no pink remaining, about 6–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
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