Which pasta is best for baked ziti?

Ziti is ideal because its smooth, tube shape catches the sauce and holds up well in the oven. If you're in a pinch, penne is a solid backup, but ziti gives that classic bite the Gordon Ramsay baked ziti recipe is known for.

What is Taylor Street baked ziti?

Taylor Street baked ziti is a Chicago-style version typically featuring ricotta and sometimes ground beef instead of sausage. It's delicious, but the Gordon Ramsay baked ziti recipe leans more Italian with a rich sausage cream sauce.

Does Italy have baked ziti?

Italy doesn’t traditionally serve baked ziti in the American style. Italian baked pasta dishes (like “pasta al forno”) usually include béchamel or ragù. The Gordon Ramsay baked ziti recipe is more of a modern comfort spin than a classic Italian dish.

What's the difference between baked ziti and baked rigatoni?

Mostly the pasta shape. Rigatoni has ridges and a slightly larger diameter, which holds more sauce. Ziti is smoother and gives a more uniform bite. In the Gordon Ramsay baked ziti recipe , ziti creates that creamy, layered texture we all love.

Gordon Ramsay Baked Ziti Recipe – 7 Powerful Steps to Flavor Bliss

Gordon Ramsay Baked Ziti Recipe

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This Gordon Ramsay baked ziti recipe brings big flavor with simple ingredients. Loaded with savory sausage, rich tomato-cream sauce, and bubbling mozzarella, this creamy pasta bake is the ultimate comfort meal—perfect for weeknights or feeding a hungry crowd.

Author: RAMSAY
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: 8–10 servings
Category: Main Course
Method: Baked
Cuisine: Italian-American

Ingredients

Scale

1 pound ziti pasta
1½ pounds Italian sausage (sweet or spicy, casings removed)
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 teaspoon salt
1½ teaspoons sugar
¼ teaspoon red pepper flakes
1 cup heavy cream
⅓ cup grated Pecorino Romano (or Parmigiano Reggiano), plus 3 tablespoons, divided
⅓ cup fresh basil, chopped (plus extra for topping)
8 oz whole milk mozzarella cheese, shredded (about 2 cups)

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Instructions

Cook the Pasta: Boil a large pot of salted water. Cook ziti for about 7 minutes—just shy of al dente. Drain and return to the pot. Set aside.
Brown the Sausage: Preheat a nonstick pan over medium-high heat. Add sausage and cook, breaking it apart, until browned and cooked through (5–6 minutes). Remove to a plate with a slotted spoon.
Build the Sauce: Leave 1 tbsp of fat in the pan (or add olive oil if needed). Lower heat to medium-low, add garlic, and sauté for about a minute. Stir in crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
Make It Creamy: Pour in cream, add ⅓ cup Pecorino, basil, and sausage. Stir everything together until well blended.
Combine with Pasta: Pour the sausage sauce over the cooked pasta and mix gently to coat.
Assemble & Bake: Preheat oven to 425°F. Spoon half of the pasta mix into a 9×13″ baking dish. Sprinkle with half of the mozzarella and 1½ tbsp Pecorino. Add remaining pasta, top with remaining cheese, and bake uncovered for 15–20 minutes, until bubbly and browned.
Garnish & Serve: Top with more fresh basil and serve hot!

Notes

This dish can be assembled up to 2 days in advance and refrigerated.
To freeze: wrap tightly and store for up to 3 months. Thaw in fridge before baking.
To reheat: Bake covered at 425°F for 25 minutes, then uncover and bake 10–15 more until hot and golden.

Find it online: https://cookingwithramsay.com/gordon-ramsay-baked-ziti-recipe/