Pro Tips for Best Results
Let the baked ziti rest for 10-15 minutes after pulling it from the oven. I know it’s torture, but this is the single most important tip I can give you. I’ve served it immediately before, and it just slumps into a saucy puddle on the plate. Letting it rest allows everything to set, so you get clean, perfect squares that hold their shape. It also makes it safe to eat without burning the roof of your mouth—another lesson I learned the hard, painful way.
Regarding the sausage, I tested this with both sweet and hot varieties. While both are delicious, my family prefers the sweet for its classic, herb-forward flavor. If you use hot sausage, you can often skip the red pepper flakes. Also, if you have access to a real butcher’s Italian sausage, use it. The quality of the meat and seasoning is noticeably better than most supermarket brands. This is one ingredient where splurging a little pays off in every single bite.
For the pasta, I am a firm believer in undercooking it, as I mentioned. But also, after you drain it, give it a very quick rinse with cool water. This stops the cooking process immediately and washes off excess starch, which helps prevent the final dish from becoming gummy. I’ve tried this step both ways, and trust me, this one works better for texture. Just a quick splash—you’re not chilling it completely.
(See the next page below to continue…)