If you love a warm, comforting baked ziti with layers of gooey cheese and savory sausage, this recipe will quickly become a favorite in your kitchen. It’s an easy dish that satisfies everyone at dinner time!
This baked ziti recipe tackles dry textures and lack of flavor that often disappoint home cooks seeking comfort in pasta dishes.
I’ve often struggled with soggy pasta or bland sauces in baked ziti recipes, but this one nails it every time. Plus, it’s a lifesaver on busy weeknights or when unexpected guests show up, as it requires simple ingredients and minimal effort.
What works here is the timing and combining of the flavors that really max out the taste. With about an hour from start to finish, including 30 minutes of baking, you can serve up a hearty meal that feels like a celebration.
If you want another cozy pasta meal, check out my classic Creamy Queso Rice with Juicy Steak Strips.
Table of contents
Why You Will Love This Recipe
- Comforting Texture , The layers of creamy ricotta, melted mozzarella, and hearty sausage create an irresistible, creamy sensation that’s both filling and satisfying. Each bite showcases the perfect combination of smoothness and a slight bite from the pasta.
- Bold Flavor Profile , This dish packs a punch with the aromatic hints of garlic, onion, and Italian herbs. The savory sausage complements the tangy tomato sauce beautifully, making for a rich and flavorful experience that lingers on your palate.
- Convenient Make-Ahead Option , You can assemble this baked ziti earlier in the day or even freeze it for a future meal. This allows for easy preparation, ensuring you can enjoy delicious homemade comfort food without the last-minute rush.
- Fun for Gatherings , Baked ziti is a crowd favorite, making it a delightful choice for family dinners, potlucks, or casual get-togethers. It’s a dish that invites everyone to dig in and share heartfelt moments around the table.
Baked Ziti with Sausage and Cheese
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Ultimate Homemade Baked Ziti , a comforting baked pasta with Italian sausage, ricotta, and melted mozzarella baked to golden perfection in 60 minutes.
Ingredients
Scale
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- Main Ingredients
- 1 lb (454 g) ziti pasta, cooked al dente
- 2 Tablespoons + 2 teaspoons (33 ml) extra virgin olive oil
- 5 cloves minced garlic
- 1 finely chopped onion (about 1 cup)
- 1 lb (454 g) bulk Italian sausage
- 29 oz (820 g) tomato sauce
- 14 oz (396 g) fire roasted diced tomatoes, undrained
- 1 heaping cup (approx. 245 g) ricotta cheese
- 1 ½ cups (170 g) shredded mozzarella cheese
- ⅓ cup (30 g) grated parmesan cheese
- Seasonings/Secondary Ingredients
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 Tablespoon granulated sugar
- ¼ cup (loosely packed) fresh basil
Instructions
- Step 1: Preheat the Oven: Set your oven to 350°F (177°C). Lightly butter the sides and bottom of a 9×13 inch casserole dish and set aside.
- Step 2: Cook the Pasta: Boil 1 lb of ziti according to package instructions until just al dente. Drain and rinse immediately under cold water to stop the cooking process and prevent mushiness. Toss the drained pasta with 2 teaspoons of extra virgin olive oil to prevent sticking.
- Step 3: Sauté Onion and Garlic: Heat 2 Tablespoons of olive oil over medium heat in a large saucepan. Add 5 cloves minced garlic and 1 finely chopped onion (about 1 cup). Cook until the onion is softened and fragrant.
- Step 4: Brown the Sausage: Add 1 lb of bulk Italian sausage to the pan. Break into smaller pieces and cook until mostly browned, approximately 5 minutes.
- Step 5: Simmer the Sauce: Stir in 29 oz tomato sauce, 14 oz fire roasted diced tomatoes (undrained), 2 teaspoons Italian seasoning, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¾ teaspoon salt, ¾ teaspoon pepper, and optionally ¼ teaspoon red pepper flakes. Add 1 Tablespoon granulated sugar to balance acidity. Bring to a simmer and cook until bubbling at the edges to meld the flavors, about 10 minutes. Stir occasionally. Remove from heat and stir in ¼ cup loosely packed fresh basil.
- Step 6: Layer the Dish: Spread a thin, even layer of sauce on the bottom of the prepared casserole dish. Add half of the cooked pasta, then dollop and spread 1 heaping cup ricotta cheese. Top with more sauce evenly distributed. Add the remaining pasta and cover with remaining sauce.
- Step 7: Add the Cheese: Sprinkle 1 ½ cups shredded mozzarella cheese evenly over the top, followed by ⅓ cup grated parmesan cheese, covering the entire surface for a uniform golden cheese crust.
- Step 8: Bake and Observe: Bake at 350°F (177°C) for 30 minutes. The baked ziti is done when the cheese is bubbly and golden, with a pleasing aroma. If cheese is not melting smoothly, cover the dish with foil for the first 20 minutes, then remove the foil to allow for final browning.
Notes
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- Storage Tips: Room Temperature: Store baked ziti in an airtight container at room temperature up to 2 days. Avoid leaving it unrefrigerated beyond this to prevent spoilage. Refrigeration: Store in an airtight container and refrigerate at or below 40°F (4°C) for up to 4 days. Reheat thoroughly before serving. Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: To prevent pasta from sticking, rinse pasta under cold water immediately after draining and toss with 2 teaspoons olive oil. Breaking sausage into smaller pieces during cooking promotes even browning and flavor distribution. Add 1 tablespoon granulated sugar to sauce about 10 minutes before assembly to reduce acidity and balance flavor. For a smooth, melted cheese finish, cover casserole dish with foil for the first 20 minutes of baking, then remove for the last 10 minutes for a golden crust. Spread a thin layer of sauce on the bottom of the casserole dish before layering pasta to help maintain texture and prevent dryness.
- Reheating Instructions: Reheat leftovers thoroughly in the oven or microwave until the internal temperature reaches a safe level and cheese bubbles again.
- Serving Suggestions: Serve baked ziti with gluten-free garlic bread or a green salad to complement flavors. Pair with roasted zucchini or steamed asparagus for balanced nutrition and taste. Garnish with fresh basil or sprinkle with red pepper flakes for added freshness and mild heat. Drizzle with extra virgin olive oil or serve with a side of marinara sauce for a finishing touch.
- Recipe Variations: Use lean turkey sausage in place of Italian sausage for a lower fat option. Substitute gluten-free pasta to accommodate gluten-free diets. For a vegetarian version, omit sausage and add sautéed vegetables or plant-based protein alternatives. Replace fresh basil with dried basil at 1 to 3 ratio (use one-third the amount) if fresh is unavailable.
- Ingredient Notes: Choose good quality ziti pasta to ensure it holds shape and avoids mushiness after baking. Select whole milk ricotta cheese for creaminess; low-fat ricotta can be used but expect a slightly different texture. Opt for block whole milk mozzarella cheese and shred it yourself for better melting over pre-shredded varieties. Use freshly grated parmesan cheese for the best flavor impact; pre-grated can be used in a pinch but with less intensity. Use a flavorful marinara sauce, either store-bought with no added sugars or homemade; spicy varieties add extra depth if desired. Use a large egg, at room temperature, to bind the ricotta and pasta mixture cohesively.
- Nutrition Facts: calories: Not provided; sugar: Not provided; sodium: Not provided; fat: Not provided; saturated_fat: Not provided; unsaturated_fat: Not provided; trans_fat: Not provided; carbohydrates: Not provided; fiber: Not provided; protein: Not provided; cholesterol: Not provided.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Ziti pasta: Go for a good quality brand to ensure the pasta holds its shape during baking. Cook it just until al dente to prevent mushiness later.
- Italian sausage: Use bulk Italian sausage for the best flavor. If you prefer less fat, lean turkey sausage works well too. Crumble it while cooking for an even distribution.
- Ricotta cheese: Grab whole milk ricotta for creaminess. It holds moisture and adds richness. If you’re looking for lighter options, low-fat ricotta can work, just expect a slightly different texture.
- Shredded mozzarella: Opt for whole milk mozzarella for meltiness and flavor. Pre-shredded varieties have additives, so block cheese, which you shred yourself, offers better melting.
- Parmesan cheese: Choose freshly grated for the best flavor. It brings a nice salty depth to the dish. If you’re short on time, pre-grated can be used, but it won’t have the same impact.
- Egg: A large egg helps bind everything together, ensuring a cohesive filling. Use it at room temperature for better mixing and even baking.
- Marinara sauce: Go with a flavorful store-bought marinara or homemade. Look for one with no added sugars for a balanced taste. A spicy variety can add an extra kick!
- Fresh basil: Fresh basil brightens up the dish and adds herbaceous notes. If you can’t find fresh, dried basil can substitute, but reduce the amount since dried is more concentrated.
- Ziti pasta: Go for a good quality brand to ensure the pasta holds its shape during baking. Cook it just until al dente to prevent mushiness later.
- Italian sausage: Use bulk Italian sausage for the best flavor. If you prefer less fat, lean turkey sausage works well too. Crumble it while cooking for an even distribution.
- Ricotta cheese: Grab whole milk ricotta for creaminess. It holds moisture and adds richness. If you’re looking for lighter options, low-fat ricotta can work, just expect a slightly different texture.
- Shredded mozzarella: Opt for whole milk mozzarella for meltiness and flavor. Pre-shredded varieties have additives, so block cheese, which you shred yourself, offers better melting.
- Parmesan cheese: Choose freshly grated for the best flavor. It brings a nice salty depth to the dish. If you’re short on time, pre-grated can be used, but it won’t have the same impact.
- Egg: A large egg helps bind everything together, ensuring a cohesive filling. Use it at room temperature for better mixing and even baking.
- Marinara sauce: Go with a flavorful store-bought marinara or homemade. Look for one with no added sugars for a balanced taste. A spicy variety can add an extra kick!
- Fresh basil: Fresh basil brightens up the dish and adds herbaceous notes. If you can’t find fresh, dried basil can substitute, but reduce the amount since dried is more concentrated.
Recipe Tips
- If your pasta is sticking together, rinse it under cold water immediately after draining to halt the cooking process and toss with 2 teaspoons of olive oil.
- When your sausage isn’t browning, make sure to break it into smaller pieces while cooking for better incorporation about 5 minutes into sautéing.
- If your sauce is too acidic, add 1 tablespoon of granulated sugar to simmering sauce about 10 minutes before assembly for a well-rounded flavor.
- If your cheese isn’t melting smoothly, cover the baking dish with foil for the first 20 minutes of baking, then remove it for final browning.
- For uneven layering, spread a small amount of sauce under the pasta in your casserole dish before adding layers; this helps maintain texture throughout baking.
Serving Suggestions
Serve baked ziti with gluten-free garlic bread or a green salad for complementary flavors. Consider pairing with roasted zucchini or steamed asparagus for a nutritious side dish.
Add to meatball subs or use as a filling for stuffed peppers to create variations. This dish works well in a pasta salad, incorporating fresh vegetables and Italian dressing.
Top with fresh basil or a sprinkle of red pepper flakes for added flavor. Drizzle with olive oil or serve with a side of marinara for a satisfying finish.
Recipe variations
- You can use penne noodles as a substitute for ziti when preparing baked ziti. Both pastas hold sauce well and maintain structure during baking.
- Add 2 teaspoons of Italian seasoning and ¾ teaspoon each of onion and garlic powder to the sausage mixture to enrich the baked ziti’s flavor.
- Either Italian sausage or ground turkey can be used for the protein layer. If using frozen, thaw completely before stirring it into the sauce.
- If you want to serve more than 8, double the pasta to 2 pounds and use a larger casserole dish, adjusting baking time slightly for even heating.
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How to Store?
To keep your baked ziti fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid leaving it unrefrigerated beyond this to prevent spoilage.
Refrigeration: Place baked ziti in an airtight container and refrigerate at or below 40°F for up to 4 days. Reheat thoroughly before serving.
Freezing: Wrap in plastic wrap or aluminum foil, then place in a freezer container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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