The pot lid rattles and you know dinner is almost ready. You catch a little steam sneaking out and your kitchen starts smelling like some serious comfort food. That little noise tells you all the work you did is about to turn into a plate full of yum.
Pressure cooking this baked ziti is kinda like cheating the dinner game. You get all the rich flavors of slow cooking but way faster, and all that cheese? Melts just perfect with no fuss. You feel that excitement building right before the pot does a natural release and the sealing ring loosens.
When you finally lift that lid, you get a burst of savory scent hitting your face, thick sauce clinging to every pasta tube. ItIt20s a moment you savor even before the first bite. This recipe is gonna stick around as your go-to for nights when you want comfort without waiting forever.
What Makes Pressure Cooking Win Every Round
- Speedy pressure build gets dinner moving quicker than the stovetop.
- Natural release lets flavors mingle without rushing the dish.
- Tender pull on the sealing ring makes opening your pot super easy and safe.
- Keeps moisture in so your pasta doesnt dry out or get mushy.
- Energy efficient cause you don't gotta run the oven as long.
The Complete Shopping Rundown
You gotta start with the star players. Grab ¾ pound each of hot and sweet Italian sausages. You want that combo for spicy and mellow balance.
Next up, 2 tablespoons olive oil and 1 large yellow onion, diced fine to soak up all that flavor. For herbs, keep it simple½ teaspoon dried oregano, ¼ teaspoon dried thyme, and ¼ teaspoon dried rosemary. Those herbs bring the heart of Italy right to your kitchen.
Two big jars, 24 ounces each, of your favorite prepared marinara sauce plus 2 cups water are the saucy core. Then theres pasta20-ounce pack of ziti to make sure you get that perfect baked bite. Youll wanna drizzle some olive oil too for greasing your dish so nothing sticks.
Cheese lovers rejoice! Youll need 1 ½ cups whole-milk ricotta, 8 ounces mozzarella cut into small cubes, and 1 cup grated Pecorino Romano. A teaspoon of chopped flat-leaf parsley finishes it off for a little pop of green freshness.
The Exact Process From Start to Finish
1. First, preheat your oven to 375 Fahrenheit so its hot and ready when youre done with the pot.
2. In a skillet over medium heat, toss in the hot and sweet Italian sausage. Break it up with your spoon as it browns.
3. Drain out the excess fat then add olive oil and your diced onion. Cook until onions soft which takes about 5 minutes.
4. Stir in oregano, thyme, and rosemary. Let those get a quick cook for about a minute so their scent really wakes up.
5. Now pour in the marinara sauce and water. Mix them well, bring it all up to a simmer, and let it hang out for 10 minutes.
6. Meanwhile, boil your ziti in salted water till just tender but still got a little biteal dente is the goal here. Drain and set aside.
7. Mix that pasta in with your sauce. Coat every piece well with that rich mixture. Transfer half of your pasta and sauce mix to a greased 9x13 baking dish. Layer half your cheeses over the top. Repeat with the rest.
8. Cover the dish with foil and bake it for 20 minutes. Take off the foil and bake another 10 minutes till bubbly and golden. Let it rest 5 minutes before digging in.
Smart Shortcuts for Busy Days
If youre rushed, use pre-cooked sausage from the store crumble and toss in after adding the sauce.
Swap fresh herbs for dried ones in the exact proportions to keep things simple without losing flavor.
You can cook the pasta right in the sauce using the pressure cooker function if you wanna skip boiling pots. Just add pasta dry to sauce and some water, then cook with a quick release. Just watch the timing closely so it stays al dente.
What It Tastes Like Fresh From the Pot
When you taste this baked ziti straight from the pot, you catch that warm zip from the hot sausage mixing with creamy ricotta in every bite. The mozzarella adds gooey pockets that stretch just right.
The sauce is thick and rich with layers of herbs that gently tease your tongue with oregano, thyme, and rosemary notes. Its familiar and homey, kinda like a hug in food form.
The top crust gets golden and bubbly, sending out toasty aromas that pull you in. Each forkful feels like its packed with love and those tender pasta tubes soak it all up perfectly.
How to Store This for Later
If you wanna save some ziti for next time, cool it down completely first. Then pop it in an airtight container and store it in the fridge. Itll keep good for about 3 to 4 days.
For longer life, freeze portions in freezer-safe containers or bags. Its best to freeze individual servings so you can thaw exactly what you need later without fuss.
When reheating, use the oven at a low temp or microwave with a little splash of water to bring back that sauky tenderness. Avoid drying it out by covering it while warming.
Common Questions and Real Answers
Can I use ground beef instead of sausage? Totally okay. Ground beef works fine but youll miss that spicy sausage kick. You can add some crushed red pepper flakes to boost heat.
Do I need to use natural release? Yep, natural release keeps the sauce thick and flavors tight. Quick release might make things watery.
What if I dont have ziti? Any tube pasta like penne or rigatoni works well since they hold sauce nicely.
Can I make this vegetarian? Absolutely, swap sausage for mushrooms or even eggplant for a hearty feel.
Whys the sealing ring important? It makes sure your pressure cooker seals right and builds pressure safely so your dish cooks perfect every time.
Will leftover pasta get mushy? If you cook pasta just al dente and avoid overcooking on reheats, youll keep it nice and tender without going too soft.
The Best Baked Ziti
Equipment
- 1 9x13 baking dish greased
Ingredients
Main Ingredients
- 12 oz Hot Italian sausage
- 12 oz Sweet Italian sausage
- 2 tablespoon Olive oil
- 1 large Yellow onion diced
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Dried thyme
- 0.25 teaspoon Dried rosemary
- 48 oz Marinara sauce two 24oz jars
- 2 cups Water
- 16 oz Ziti pasta
- 1.5 cups Whole-milk ricotta
- 8 oz Mozzarella cubed
- 1 cup Grated Pecorino Romano
- 1 teaspoon Flat-leaf parsley chopped
- 1 tablespoon Olive oil for greasing dish
Instructions
Instructions
- Preheat oven to 375°F.
- Brown hot and sweet Italian sausage in a skillet over medium heat, breaking it up as it cooks.
- Drain fat, add olive oil and diced onion. Cook until onion is soft, about 5 minutes.
- Add oregano, thyme, and rosemary. Cook 1 more minute until fragrant.
- Add marinara sauce and water. Simmer for 10 minutes.
- Cook ziti in salted water until al dente. Drain and set aside.
- Mix cooked pasta into sauce until well coated.
- In greased baking dish, layer half the pasta, half the cheeses. Repeat with remaining pasta and cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
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