Pregnancy 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- 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)
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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