The secret behind “million dollar” dishes like Million Dollar Spaghetti or Ravioli is the addition of cream cheese, creating an extra indulgent, creamy layer that takes the dish to a whole new level. That’s exactly what you’ll find in this Million Dollar Baked Ziti. It has all the comforting, classic components of traditional baked ziti, but with a rich and creamy twist that makes it even more irresistible. And the best part? It’s just as simple to make as the original!
We start by whipping up a quick, flavorful, meaty tomato sauce. While jarred marinara is an option, making your own is incredibly easy and so much tastier. Brown some Italian sausage, add garlic, oregano, basil, diced tomatoes, and tomato sauce, then let it simmer for ten minutes. A little sugar and fresh basil at the end give the sauce a burst of freshness and balance.
What makes this ziti “million dollar” is the creamy layer mixed into the dish. This layer combines some of that tasty sauce with cream cheese, cottage cheese, sour cream, and eggs for binding. While cottage cheese and sour cream might seem unexpected in Italian cuisine, along with the cream cheese, they work like ricotta or mascarpone, adding a rich, creamy texture with a hint of tang.
Our Million Dollar Baked Ziti is still the beloved baked ziti, but with an extra layer of richness that makes it truly special!
Ingredients:
- 1 lb ziti
- 1 lb mild Italian sausage
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 (28 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon granulated sugar
- 1/2 cup fresh basil, chopped
- 8 oz cream cheese, softened
- 16 oz cottage cheese
- 1/2 cup sour cream
- 2 eggs
- 1 1/2 cups Parmesan cheese, freshly grated and divided
- 2 cups mozzarella cheese, cubed into 1/4-inch pieces and divided
- Fresh basil, chopped, for garnish
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 375°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
- Cook the ziti in a large pot of salted boiling water, but drain it 2 minutes before the package instructions for al dente. Drizzle with olive oil to prevent sticking and set aside.
- In a large skillet over medium-high heat, cook the sausage until it’s no longer pink, about 5 minutes. Drain any excess fat if necessary.
- Add minced garlic and cook for about 1 minute until fragrant. Stir in oregano, basil, salt, and pepper.
- Pour in the tomato sauce and diced tomatoes. Lower the heat to medium and cook until the mixture begins to bubble. Reduce the heat to medium-low and let it simmer for 10 minutes. Remove from heat, stir in sugar and fresh basil, and set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add eggs, cottage cheese, and sour cream, and mix until well combined. Stir in 1 cup of Parmesan and 1 cup of mozzarella.
- Add 1 cup of the red sauce and the cooked ziti to the cottage cheese mixture, and stir to combine. Transfer to the prepared baking dish.
- Top the pasta with the remaining red sauce, followed by the remaining 1 cup of mozzarella and 1/2 cup of Parmesan.
- Spray a sheet of aluminum foil with nonstick spray and cover the casserole. Bake for 25 minutes. Uncover and bake for an additional 25 minutes. For a crispier top, broil for 1 to 2 minutes to brown the cheese.
- Let the baked ziti sit for 10 minutes before serving. Garnish with chopped fresh basil and enjoy!