Make this Straight-From-the-Restaurant Maggiano’s Little Italy Taylor Street Baked Ziti Recipe at home. “Italian Sausage, Pomodoro Sauce and Ziti topped with a layer of melted Provolone and Parmesan Cheeses.”
Photo by Clotee Pridgen Allochuku
Maggiano’s Little Italy Taylor Street Baked Ziti
A Maggiano’s Little Italy Copycat Recipe
Straight-From-the-Restaurant
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Maggiano’s Little Italy Taylor Street Baked Ziti from 2014 is a Straight-From-the-Restaurant Recipe.
Maggiano's Little Italy Taylor Street Baked Ziti Recipe
Make this Straight-From-the-Restaurant Maggiano's Little Italy Taylor Street Baked Ziti Recipe at home. "Italian Sausage, Pomodoro Sauce and Ziti topped with a layer of melted Provolone and Parmesan Cheeses."
Ingredients
- 16 ounces dried or fresh Ziti Pasta
- 2 ounces Olive Oil
- 1 pound ground Italian Sausage
- 2 tablespoons minced Garlic
- 1 cup White Wine
- 12 ounces diced Tomatoes
- 20 ounces Marinara Sauce store bought or homemade
- 1 ounce Butter
- 1 ounce chopped Basil
- 8 ounces shredded Mozzarella Cheese
- 3 tablespoon grated Parmesan Cheese
- 1 Basil Sprig to garnish
Instructions
- Prepare pasta according to package directions to al dente. Drain. Set aside.
- Place oil into a heated sauté pan. Place over medium-high heat.
- When oil is hot and shimmering, add Italian sausage. Stir and cook until sausage is now longer pink.
- Add garlic. Continue cooking for approximately 30 seconds.
- Add white wine. Bring to a simmer, reducing wine until almost completely dry.
- Add diced tomatoes, marinara sauce, butter and chopped basil. Stir to mix.
- Remove from heat.
- Add pasta and 1/2 of the Mozzarella. Toss to blend.
- Transfer mixture to a baking dish.
- Top with remaining Mozzarella and Parmesan cheeses.
- Place underneath a broiler or in a convection oven for approximately 2 - 3 minutes, until cheese is bubbly and golden brown.
- Garnish with basil sprig and serve immediately.
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Photo of “Maggiano’s Baked Ziti” is by Clotee Pridgen Allochuku and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Clotee Pridgen Allochuku. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Maggiano’s Little Italy Taylor Street Baked Ziti Recipe was shared by Maggiano’s Little Italy on their blog (No longer active) on January 20, 2014 and found by way of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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December 5, 2021 @ 12:49 pm
Thx for the recipe!
December 6, 2021 @ 4:50 pm
Tami,
You are welcome. Hope you enjoyed the Baked Ziti.
Alton
February 27, 2022 @ 8:26 pm
My family LOVES it! I add sharp cheddar on top for color and Parmesan with the mozzarella for flavor. This tastes way better than the restaurant’s!
February 28, 2022 @ 4:11 am
Thank You CJJ.
April 2, 2022 @ 6:13 pm
Great recipe , love the flavor and hiw easy is to make it
April 3, 2022 @ 10:47 am
Thank you, Mary. We are glad you enjoyed it.
Alton
September 17, 2023 @ 3:41 pm
Sounds heavenly!!! How many servings does this provide? I need to feed a group of 20 and wondered if I should make 2 pans. I was told the rule of thumb is 2 oz of pasta per person but not certain if this is the case.
September 18, 2023 @ 4:26 am
For 20 people, I would make 2 pans. At least. Better to have too much than not enough.
Plus, you can enjoy the leftovers the next day.
One more thing. I would make a practice batch before making this or any recipe for a party.
I hope you like it and the party is good.
James
March 6, 2025 @ 8:37 pm
Can I make this in advance for a company event? If so, what would be the setup process? Do I mix everything together two days in advance and then bake? How long should I bake it? As you can see, I need instructions.
Thank you.
March 7, 2025 @ 5:45 am
Reg,
Thank you for the question.
To make baked ziti ahead of time for a later event, you basically have 2 options – refrigerate if serving within 24 hours or freeze for longer storage.
First, prepare the dish completely, up to the point that you would be putting it in the oven (Step 10 in our recipe).
If Serving Within 24 Hours – Refrigerate
Allow the assembled – but unbaked – ziti to cool completely to room temperature. Tightly wrap with foil or plastic wrap. Place in refrigerator for up to 24 hours. Remove from the fridge 30 minutes before baking. Bake at 375°F (190°C) for about 40 – 45 minutes, covered for the first 30 minutes, then uncovered to brown the cheese.
If Making More than 24 Hours in Advance – Freeze
Allow the assembled – but unbaked – ziti to cool completely to room temperature.
Tightly wrap with plastic wrap. Place in freezer for up to 3 months. Remove from the freezer and immediately – still frozen – bake at 375°F (190°C) for 60 – 75 minutes, covered for the first 45 minutes, then uncovered until bubbly and golden.
Alternately, thaw overnight in the fridge, then bake as usual for 40 – 45 minutes at 375°F.
I hope this helps. This process can be used for many, if not most, prepared pasta dishes, such as spaghetti and meatballs and lasagna.
James