Baked Ziti with Garlic Bread and Caesar Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Baked Ziti with Italian Sausage and Ricotta

1. Bring a large pot of well-salted water to a boil, add 12 oz ziti, and cook 2 minutes less than package directions (it will finish in the oven); drain and set aside. 9 min
2. Preheat the oven to 375 °F and lightly oil a 9×13-inch baking dish with 1 tablespoon olive oil. 10 min
3. Finely dice the yellow onion and mince 4 garlic cloves. 5 min
4. Timing-sensitive step. In a large oven-safe skillet or saucepan over medium-high heat, cook 1 lb Italian sausage (casings removed), breaking it up, until browned and cooked through, about 6 minutes; transfer to a plate. 6 min
5. Timing-sensitive step. Reduce heat to medium, add the diced onion to the same pan, and sauté until softened, about 4 minutes, then add the minced garlic and cook 1 minute more. 5 min
6. Stir in 2 tablespoons tomato paste and cook 1 minute, then add the 28 oz crushed San Marzano tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ¼ teaspoon red pepper flakes (optional); return the sausage to the pan and simmer 10 minutes. 12 min
7. In a bowl, stir together 15 oz whole-milk ricotta, 1 large egg, 2 tablespoons chopped fresh parsley, ¼ cup of the grated Parmesan, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until combined. 4 min
8. Toss the drained ziti with the meat sauce until evenly coated, then spread half the sauced pasta into the prepared baking dish. 3 min
9. Dollop the ricotta mixture evenly over the first layer, sprinkle with 1 cup shredded mozzarella, then top with the remaining pasta and sauce; finish with the remaining 1 cup mozzarella and ¼ cup Parmesan. 4 min
10. Bake uncovered at 375 °F for 25 minutes until the cheese is melted and bubbling with golden spots; rest 5 minutes before serving. 25 min
11. Rest the baked ziti for 5 minutes before scooping into bowls. 5 min

Garlic Breadside

1. Mince or press 3 garlic cloves and finely chop 1 tablespoon fresh parsley. 3 min
2. In a small bowl, mash together 4 tablespoons softened unsalted butter, the minced garlic, chopped parsley, and ¼ teaspoon kosher salt until smooth. 3 min
3. Spread the garlic butter evenly over the cut sides of the halved Italian bread loaf; sprinkle with 2 tablespoons grated Parmesan (optional). 2 min
4. Place the prepared bread cut-side up on a foil-lined baking sheet and bake at 375 °F for 10–12 minutes until the edges are golden and the butter is bubbling; slice and serve immediately. 12 min

Caesar Saladside

1. Chop 2 romaine lettuce hearts into bite-sized pieces, rinse, spin dry, and refrigerate until ready to dress. 5 min
2. Mince 1 garlic clove to a fine paste, then whisk together with 3 tablespoons mayonnaise, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon anchovy paste (optional), ¼ cup grated Parmesan, and ¼ teaspoon black pepper until smooth and creamy. 5 min
3. Just before serving, drizzle the dressing over the romaine and toss to coat evenly, then top with 1 cup store-bought croutons and an extra pinch of grated Parmesan. 3 min