Baked Ziti with Sausage, Pancetta, and Burrata
This rich, creamy pasta bake combines savory sausage, crispy pancetta, and luxurious burrata cheese for a comforting dish that's perfect for any night.
Ingredients
Pasta and Sauces
- 1 pound ziti or any short-cut pasta
- 2 tablespoons olive oil, plus extra for serving
- 2 cans 28 oz crushed tomatoes
- 2 tablespoons balsamic vinegar
Meats
- 4 ounces pancetta, finely chopped
- 1/2 pound sweet Italian sausage
- 1/2 pound hot Italian sausage
Vegetables and Spices
- 4 cloves garlic, finely chopped
- 1/2 small yellow onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- to taste Salt and pepper
- 1 pinch crushed red pepper flakes
- large handful fresh basil, torn (about 1/2 cup), plus extra for garnish
Cheese
- 24 ounces burrata (three 8-ounce containers), divided
- 1 cup finely grated Parmesan cheese, divided
Instructions
Preparation
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook ziti 1–2 minutes shy of al dente. Drain and toss with a little olive oil.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Cook pancetta 4–5 minutes until crispy, then transfer to paper towels.
- In the same skillet, add sausages and break into small pieces; cook 6–7 minutes until browned.
- Add garlic and onion to skillet and cook 2–3 minutes until soft and fragrant. Watch to ensure garlic does not burn.
Sauce Preparation
- Stir in the crushed tomatoes, balsamic vinegar, oregano, basil, thyme, salt, pepper, and red pepper flakes. Return pancetta to the skillet. Bring to a rapid simmer, then reduce heat and simmer about 10 minutes. Taste and adjust seasoning.
Assembly and Baking
- Stir torn fresh basil into sauce, then mix in the cooked ziti. Fold in 8 ounces of torn burrata and 1/2 cup Parmesan. If needed, move the mixture to a large oven-safe baking dish. Spread evenly and top with another 8 ounces torn burrata and remaining 1/2 cup Parmesan.
- Bake for 25–30 minutes until edges are golden and cheese bubbles. For extra color, broil for 1–2 minutes.
- Let cool about 10 minutes. Garnish with fresh basil, extra Parmesan, and the last 8 ounces of burrata torn on top. Drizzle with olive oil and serve immediately.
Notes
Cook pasta just shy of al dente to prevent overcooking in the oven. Use both sweet and hot sausage for balanced flavor. Tear burrata by hand and add some after baking for a fresh, creamy top. Let the baked ziti rest for 10 minutes before serving to set. Use a large oven-safe skillet to save a transfer step.