Baked Shrimp + Sausage Ziti Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb ziti and cook until 1–2 minutes shy of package instructions (al dente). Reserve 1 cup pasta water, then drain and set aside.

Brown the sausage

While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 oz Italian sausage (removed from casings) and break up with a spoon. Cook 6–8 minutes until browned and cooked through. Transfer sausage to a plate and set aside.

Sear the shrimp

Pat 12 oz shrimp dry and toss with 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp lemon juice. In the same skillet, add remaining 1 tbsp olive oil and heat until shimmering. Sear shrimp 1–2 minutes per side until opaque and just cooked. Remove shrimp to the plate with sausage. Keep skillet with juices for sauce base.

In the skillet used for proteins, add 1 tbsp butter (from the lobster cream section) or 1 tbsp olive oil over medium heat. Add 1 thinly sliced red onion and sauté 4–5 minutes until softened. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 diced tomatoes and cook 2–3 minutes until they begin to soften. Add 4 cups chopped spinach and cook until just wilted, about 2 minutes. Season vegetables with 1 tsp Kosher salt and 1/4 tsp black pepper. Transfer vegetable mixture to the plate with sausage and shrimp.

In the same skillet (wipe out if there are heavy browned bits), melt 3 tbsp unsalted butter over medium heat. Whisk in 2 tbsp flour and cook 1–2 minutes to make a light roux, stirring so it doesn't brown.

Slowly whisk in 1.5 cups half-and-half and 1/2 cup stock, smoothing lumps until combined. Bring to a gentle simmer, stirring constantly until sauce begins to thicken, about 3–4 minutes.

Stir in 1 tsp lobster base (or 1 tbsp brandy + 1 tsp concentrated fish stock), 1 tbsp tomato paste, 1/4 tsp red pepper flakes, and 1/2 cup grated Parmesan. Simmer 1–2 minutes more. Taste and adjust seasoning with remaining salt and pepper (total approx 1 tsp salt, 1/2 tsp black pepper). If sauce is too thick, add up to 1/2 cup reserved pasta water to reach a creamy consistency.

Return the cooked sausage, shrimp, and wilted spinach/tomato mixture to the skillet and toss gently to coat in the lobster cream sauce. Heat just until everything is warmed through, 1–2 minutes.

Preheat oven to 400°F (200°C). Lightly butter or oil a 9x13-inch baking dish.

Combine the drained ziti with the sauce, proteins, and vegetables in a large bowl or directly in the skillet. Add additional reserved pasta water by tablespoonfuls if needed to loosen the sauce. Transfer mixture to the prepared baking dish and spread evenly.

Sprinkle 1.5 cups shredded mozzarella evenly over the top, then dust with 1/2 cup freshly grated Parmesan.

Bake uncovered in the preheated oven for 12–15 minutes, until cheese is melted and bubbling and edges are golden. For a browned top, switch to broil on high for 1–2 minutes watching closely to avoid burning.

While the ziti bakes, prepare the ciabatta: preheat a grill pan or outdoor grill to medium-high. Brush cut sides of 1 ciabatta loaf with 2 tbsp olive oil (or spread optional softened butter). Grill cut-side down 1–2 minutes until char marks appear and bread is crisp. Remove and rub the toasted surfaces with the garlic clove for a light garlic finish. Slice and keep warm.

When the baked ziti is done, remove from oven and let rest 3–5 minutes. Sprinkle with 2 tbsp chopped fresh parsley for color. Serve scoops of baked shrimp + sausage ziti with grilled ciabatta on the side.

Taste and adjust final seasoning with extra salt, pepper, or a pinch of red pepper flakes as desired. Serve hot, family-style, 6–8 portions depending on appetite. Leftovers keep tightly covered in refrigerator 3 days; reheat in oven at 350°F until warmed through.