Golden and crusty on top and gooey in the middle, digging into this baked ziti reveals sumptuous layers of pasta, meat sauce, and cheese.
This baked ziti is family-friendly comfort food at its finest.
Al dente ziti pasta is tossed with a simple tomato sauce loaded with sweet Italian sausage and smooth ricotta cheese. The sauce is made from scratch using basic ingredients you likely have lingering in your fridge and pantry.
While the sauce bubbles away (just 20 minutes, don’t fret) the ziti is cooked in a salty pot of water.
And because cheese makes everything better, the saucy ziti is layered with mozzarella and Parmesan to make each bite extra cheesy.
New favorite comfort meal, unlocked.
Heidi’s Tips for Recipe Success
- Baked ziti is made extra flavorful with the addition of juicy Italian sausage flavored with herbs and spices. I use Italian pork sausage links and remove the meat from the casings. Choose mild or hot depending on your preference.
- Because this recipe transforms a handful of simple ingredients into a show-stopping pasta casserole, always choose bronze-cut, air-dried pasta, DOP-certified whole San Marzano tomatoes, real Parmesan cheese (not the canned stuff), and grate your mozzarella instead of buying shredded.
- I prefer whole-fat ricotta cheese. It won’t go watery when baked.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Italian sausage — use sweet or spicy depending on how hot you like your baked ziti (I used sweet)
- Onion and garlic — the flavor foundation for the sausage and tomato sauce
- Tomato paste — tricks the tastebuds into thinking the sauce simmered for hours on the stove, when really it was just 20 minutes
- Canned tomatoes — don’t skimp on buying good quality tomatoes; pick whole San Marzano tomatoes and crush them with your hands
- Herbs — a blend of dried oregano and fresh basil adds tons of flavor
- Ziti pasta — the straw-like shape of this pasta makes it the perfect vehicle for soaking up the meat sauce
- Ricotta cheese — choose whole milk ricotta for maximum creaminess; using a lower-fat alternative can create a watery baked ziti
- Parmesan — buy a block and grate it yourself using a box grater for optimum meltiness
- Melting cheese — shredded mozzarella or sliced Provolone become ultra gooey when baked between the layers of ziti
Ingredient Swaps and Substitutions
- Pasta — replace the ziti with another short and sturdy pasta shape, like rigatoni or penne. You may also use your favorite gluten-free pasta or a whole wheat version.
- Italian sausage — if using ground beef, increase the amount of herbs and spices to prevent the sauce from tasting bland.
How to Make Baked Ziti
- Brown the sausage. Cook the Italian sausage over medium-high heat until it’s no longer pink. Then, remove to a plate.
Heidi’s Tip: Don’t add oil to the pot when browning the Italian sausage. It will release a good amount of fat on its own, which will prevent it from sticking.
- Make the sauce. Working in the same pot you cooked the sausage in, sauté the onion and garlic until softened. Then, add the tomato paste and cook for a couple minutes. Then, in goes the rest of the sauce ingredients, plus the cooked sausage.
Heidi’s Tip: Tomato paste should be always be cooked for a minute or two. The sugars in the concentrated paste will start to caramelize, which helps to deepen the flavor of the sauce.
- Simmer until thickened. Let the sauce bubble away for about 20 minutes. Meanwhile …
- Boil the ziti. Cook the ziti for 2 minutes LESS than the package instructs. Undercooking it slightly will help the pasta soak up more of the sauce as it bakes.
- Assemble the casserole. Add the drained ziti and ricotta to the meat sauce, then transfer HALF of the mixture to a 9×13-inch baking dish. Top with half of the mozzarella (or provolone), then repeat this process once more. Sprinkle with Parm just before baking.
- Bake until bubbly. You’re looking for the cheese on top to be a tantalizing golden brown and for the edges to be bubbling. Let the ricotta and sausage baked ziti stand for 5 minutes before serving.
FAQs
I prefer making my baked ziti with Italian sausage because the sausage is already packed with spices, making for a more flavorful sauce.
Ground beef may be used, but you’ll need to amp up the herbs and spices to mimic the flavor of the sausage. Consider adding extra dried oregano, fresh basil, and even a pinch of red pepper flakes.
Or, replace the sauce with my mom’s meat sauce recipe. (It takes longer to prepare, but can be made months in advance and frozen for using later in recipes like this.)
Yes, assemble the baked ziti as instructed, then cover it tightly with foil and pop it into the fridge. Bake within 2 days.
If assembling this recipe in advance, it’s important to cook the ziti for 2 to 3 minutes less than the package instructs. As the ziti sits in the meat sauce, it will soak up the extra moisture and you don’t want it to become soggy.
That should be fine, but you’ll want to let the dish cool completely before freezing. Reheat the ziti from frozen, covered, for 1 hour in a 350ºF oven.
Storage Tips
Leftovers can be stored airtight in the fridge for up to 5 days. Or, freeze them for up to 2 months in an oven- and freezer-safe dish for easy reheating.
What to Serve With Baked Ziti
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Sausage Baked Ziti
Golden and crusty on top and gooey in the middle, digging into this baked ziti reveals sumptuous layers of pasta, meat sauce, and cheese.
Servings 8
Calories 619kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound sweet Italian ground sausage
- 1 yellow onion, chopped
- 4 garlic cloves, pressed or minced
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 28-ounce can whole peeled San Marzano tomatoes, with purée
- 1 teaspoon dried oregano
- 2 sprigs fresh basil leaves, roughly torn, plus more basil for garnish
- 16 ounces ziti pasta, or other tubular pasta
- 2 cups whole-milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups shredded mozzarella or provolone cheese
Instructions
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Preheat the oven to 400°F. Lightly oil a 9 X 13-inch baking dish.
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In a large Dutch oven or saucepan, add the sausage and cook over medium-high, breaking it up with a wooden spoon, until no longer pink, about 10 minutes. Use a slotted spoon to transfer to a plate.
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To the same saucepan, heat the olive oil and add onion and garlic, and cook, stirring every couple of minutes, until soft and fragrant, 3-5 minutes. Stir in tomato paste, and cook for 1-2 minutes.
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Use your fingers to break up the whole tomatoes into smaller chunks. Add tomatoes with their puree to the onion mixture along with oregano, and basil, and reserved sausage. Bring to a boil then reduce to medium-low and simmer until thickened, about 20 minutes.
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Meanwhile, bring a large pot of salted water to a boil over high. Add the ziti and stir occasionally until the water returns to a boil. Cook for 2 minutes less than the package directions. The ziti should not be cooked through, as it will finish cooking in the oven. Drain well but do not rinse.
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Add cooked ziti and ricotta cheese to the sauce, and stir until combined. Spread half of the pasta mixture in the prepared baking dish and sprinkle with half of the mozzarella or provolone cheese. Top with the rest of the pasta mixture, sprinkle with the grated Parmesan, and shredded mozzarella or provolone cheese.
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Bake until the cheese is golden and the sauce is bubbly, about 20-25 minutes. Let stand for 5 minutes, then serve.
Nutrition
Calories: 619kcal | Carbohydrates: 47g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 956mg | Potassium: 406mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 2mg | Calcium: 337mg | Iron: 2mg
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