For the Pasta:

• 1 pound Ziti Pasta: Ziti is the classic choice for this baked pasta dish due to its tube shape, which is perfect for holding sauce and cheese. Its ridged surface also helps the sauce cling beautifully. While ziti is traditional, you can certainly substitute with other pasta shapes if needed. Penne, rigatoni, or even cavatappi would work well, offering similar textures and sauce-holding capabilities. When selecting your ziti, opt for a high-quality brand made from durum wheat semolina. This will ensure a firm texture that holds up well during boiling and baking, preventing mushiness. For those who prefer a gluten-free option, there are excellent gluten-free ziti pastas available made from rice flour or corn blends. Just be mindful to cook them according to package directions, as gluten-free pasta can sometimes cook slightly differently than traditional wheat pasta. Consider using whole wheat ziti for a slightly nuttier flavor and added fiber, although it will have a denser texture.

For the Savory Sausage:

• 1 pound Italian Sausage (Sweet or Hot, or a Mix): The sausage is the heart of the meaty sauce in this baked ziti, infusing it with rich, savory flavor. You have a few choices here, depending on your preference for spice and depth of flavor. Sweet Italian sausage offers a mild, savory taste with hints of fennel and other spices, providing a classic Italian sausage flavor profile without the heat. Hot Italian sausage, on the other hand, brings a fiery kick to the dish, adding an exciting dimension for those who enjoy a bit of spice. For a balanced flavor, you can also use a mix of sweet and hot Italian sausage, combining the savory notes of the sweet with the subtle heat of the hot. For a leaner option, you can use Italian chicken or turkey sausage, which still provides that characteristic Italian sausage flavor but with less fat. Be sure to remove the sausage casings before cooking, especially if using links, as this will allow the sausage to crumble nicely and distribute evenly throughout the sauce. You can also explore different types of sausage, such as chorizo for a smoky, paprika-infused twist, or even andouille sausage for a Cajun-inspired version.

For the Spinach Infusion:

• 10 ounces Fresh Spinach (or 10 ounces Frozen Spinach, thawed and squeezed dry): Spinach adds a touch of freshness, color, and nutritional value to this rich dish. Fresh spinach is ideal for its vibrant color and slightly milder flavor. If using fresh spinach, make sure to thoroughly wash it to remove any grit or dirt. You can roughly chop the spinach before adding it to the sauce, or leave the leaves whole for a more rustic texture. Frozen spinach is a convenient and readily available alternative. Be sure to thaw it completely and squeeze out as much excess water as possible before adding it to the sauce. This is crucial to prevent the baked ziti from becoming watery. If you are not a fan of spinach, you can substitute it with other leafy greens like kale or Swiss chard. For a different flavor profile, consider using sautéed broccoli florets or roasted bell peppers in place of spinach, adding a different texture and sweetness to the dish.

For the Creamy Cheese Layers:

• 15 ounces Ricotta Cheese (Whole Milk or Part-Skim): Ricotta cheese is essential for creating the creamy, luscious layers in baked ziti. Whole milk ricotta provides a richer, creamier texture and flavor, while part-skim ricotta is a slightly lighter option. Both will work well in this recipe. Make sure to choose a good quality ricotta cheese for the best flavor and texture. For a richer flavor, you can use fresh ricotta if available. If you prefer a tangier flavor, try using mascarpone cheese in place of ricotta, which will also add an extra layer of richness. Some variations incorporate cottage cheese as a substitute for ricotta, although it will result in a slightly grainier texture. To enhance the flavor of the ricotta layer, you can mix it with a beaten egg, a pinch of nutmeg, and some grated Parmesan cheese before layering.
• 8 ounces Mozzarella Cheese (Shredded): Mozzarella cheese is the star of the cheesy topping, creating that beautiful melted, bubbly, and stretchy layer that everyone loves in baked ziti. Low-moisture part-skim mozzarella is a good choice for baking as it melts well and browns nicely without becoming too watery. Fresh mozzarella, while delicious, can release more moisture during baking, so it’s best to use low-moisture for baked ziti. For a sharper flavor, you can use a blend of mozzarella and provolone cheese. For a richer, creamier melt, try using fresh mozzarella balls, sliced or torn, though you may need to adjust baking time slightly. Experiment with different types of mozzarella, such as smoked mozzarella for a smoky flavor dimension.
• ½ cup Grated Parmesan Cheese (Plus more for topping): Parmesan cheese adds a salty, nutty, and umami-rich flavor to both the ricotta mixture and the topping of the baked ziti. Use freshly grated Parmesan cheese for the best flavor, as pre-grated Parmesan can sometimes be drier and less flavorful. You can use Pecorino Romano cheese as a substitute for Parmesan, which has a sharper, saltier flavor. For a vegetarian option, look for Parmesan-style cheeses made with vegetable rennet. Don’t be shy with the Parmesan – a generous sprinkle on top before baking will create a beautiful golden-brown crust.

For the Flavorful Sauce:

• 2 tablespoons Olive Oil: Olive oil is used for sautéing the onion and garlic, providing a base of flavor for the sauce. Extra virgin olive oil is recommended for its superior flavor and health benefits, but regular olive oil will also work. You can also use other cooking oils like avocado oil or canola oil if you prefer.
• 1 medium Yellow Onion (Chopped): Onion forms the aromatic base of the sauce, adding sweetness and depth of flavor. Yellow onion is a versatile choice, but you can also use white or sweet onion depending on your preference. Finely chop the onion so it cooks down evenly and blends seamlessly into the sauce. For a bolder flavor, you can use shallots in place of onion.
• 2 cloves Garlic (Minced): Garlic is another essential aromatic, adding pungent and savory notes to the sauce. Freshly minced garlic is always best for flavor. You can adjust the amount of garlic to your liking – some people prefer more garlic for a bolder flavor. If you don’t have fresh garlic, you can use garlic powder or pre-minced garlic in a jar, but fresh garlic will always yield the best results.
• 28 ounces Crushed Tomatoes: Crushed tomatoes form the base of the tomato sauce, providing the rich, tangy flavor that complements the sausage and cheese. Use good quality crushed tomatoes for the best flavor. San Marzano tomatoes are often considered the best for Italian sauces due to their sweetness and low acidity. You can also use diced tomatoes or tomato puree, but crushed tomatoes provide a smoother sauce texture. For a richer, deeper flavor, you can use fire-roasted crushed tomatoes.
• 6 ounces Tomato Paste: Tomato paste adds concentrated tomato flavor and richness to the sauce. A small amount of tomato paste goes a long way in enhancing the overall depth of flavor. You can use tomato paste in a tube or a can. For a slightly sweeter sauce, you can use sun-dried tomato paste.
• 1 teaspoon Dried Oregano: Oregano is a classic Italian herb that adds a warm, slightly peppery flavor to the sauce. Dried oregano is convenient and readily available, but fresh oregano can also be used – just use about three times the amount of fresh oregano compared to dried. You can also use Italian seasoning blend, which typically includes oregano, basil, thyme, and rosemary.
• ½ teaspoon Dried Basil: Basil is another essential Italian herb, adding a sweet, slightly minty flavor to the sauce. Dried basil is commonly used in tomato sauces, but fresh basil can also be added at the end of cooking for a brighter, fresher flavor. Similar to oregano, you can use Italian seasoning blend.
• ¼ teaspoon Red Pepper Flakes (Optional, for heat): Red pepper flakes add a touch of heat to the sauce, balancing the richness of the cheese and sausage. If you are using hot Italian sausage, you may want to reduce or omit the red pepper flakes. Adjust the amount of red pepper flakes to your spice preference. For a milder flavor, you can use a pinch of black pepper instead.
• 1 teaspoon Salt (or to taste): Salt is essential for seasoning the sauce and bringing out the flavors of all the ingredients. Adjust the amount of salt to your taste preference. Start with 1 teaspoon and add more as needed. Kosher salt or sea salt are good choices.
• ½ teaspoon Black Pepper (or to taste): Black pepper adds a touch of spice and enhances the overall flavor of the sauce. Freshly ground black pepper is recommended for the best flavor. Adjust the amount of black pepper to your taste.
• ½ cup Dry Red Wine (Optional, for depth of flavor): Dry red wine adds depth and complexity to the sauce, enriching its flavor profile. Choose a dry red wine like Chianti, Merlot, or Cabernet Sauvignon. If you don’t have red wine or prefer not to use it, you can substitute with beef broth or simply omit it. The alcohol will cook off during simmering, leaving behind the rich flavor of the wine.
• Fresh Parsley (Chopped, for garnish): Fresh parsley adds a touch of freshness and color as a garnish. Italian flat-leaf parsley is recommended for its robust flavor. Chopped parsley is typically sprinkled on top of the baked ziti after baking, adding a final touch of flavor and visual appeal.