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Dutch Oven Baked Ziti

Dutch Oven-Baked Ziti is a one-pot saucy and meaty pasta dish, topped with a layer of creamy ricotta cheese and shredded mozzarella and parmesan cheese - perfect for the whole family to enjoy alongside a light side salad or dinner rolls to soak up any leftover sauce in the pot.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 ounces Italian sausage casings removed
  • 3 cloves garlic minced
  • 1 can tomato sauce 28-ounce
  • 1 can diced tomatoes 14.5 ounce
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon red pepper flakes
  • 2 cups water
  • 12 ounces ziti about 3 3/4 cups
  • 6 tablespoons chopped fresh basil
  • 6 ounces baby spinach about 6 cups
  • 6 ounces whole milk mozzarella cheese cut into 1/4-inch pieces
  • 2 ounces Parmesan cheese grated (1 cup)
  • 8 ounces whole milk ricotta cheese 1 cup

Method
 

  1. In a large Dutch oven over medium-high heat, cook the sausage, breaking the meat into 1/2-inch pieces, until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato sauce, diced tomato (with the juice), oregano, salt, sugar, and pepper flakes. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes.
  2. Stir in the water, pasta, 1/4 cup basil, and increase the heat to high, and bring to a boil. Reduce heat to medium and simmer vigorously, stirring often, until the pasta is still very firm but starting to soften, 6 to 8 minutes. Meanwhile, adjust the oven rack 8 inches from the broiler element and heat the broiler.
  3. Remove the pasta from the heat and stir in the spinach, 3/4 cup mozzarella, and 1/2 cup of Parmesan. Dollop the surface of the pasta evenly with the ricotta and then top with the remaining mozzarella and Parmesan.
  4. Broil the ziti until the cheese is bubbling and beginning to brown, 5 to 7 minutes. Remove from the oven and let the dish cool for 10 minutes. Sprinkle with remaining 2 tablespoons of basil and serve.