This post may contain affiliate links. Please read our disclosure policy.
Baked ziti is a classic comforting casserole. Layers of tender ziti noodles with a zesty Italian sausage sauce and a creamy ricotta cheese layer create a cheesy, cozy dinner everyone will love!
Holly’s Recipe Highlights
- Flavor: Similar to a classic lasagna recipe, but it’s easier to make. It has tons of zesty flavor.
- Swaps: Use ground beef or turkey instead of Italian sausage. Substitute ricotta with blended cottage cheese or add spinach to the cheese mixture.
- Time-Saving Tip: Prepare the dish ahead, refrigerate, and bake when ready.
Ingredient Tips
- Meat: Italian sausage adds great flavor to the sauce. Feel free to replace it with ground beef or ground turkey (be sure to add 2 cloves of minced garlic and 1 teaspoon of Italian seasoning to the meat).
- Sauce: The sausage should be browned before adding to the casserole. Add sautéed garlic and a pinch of red pepper flakes for a tiny kick.
- Pasta: I use ziti in this recipe; however, penne, rigatoni, or other tube-shaped pasta can be used in place.
- Cheese: Ricotta cheese makes the creamy cheese layer in this recipe. You can replace it by blending cottage cheese with an egg until smooth. Feel free to add spinach or additional herbs to the cheese mixture.
- Topping: I sprinkle mozzarella cheese over the top for a browned, bubbly topping. Just before serving, I love to add freshly grated Parmesan cheese and some fresh herbs like parsley or basil.
Switch it Up!
- Add ½ cup heavy cream to the simmering tomato sauce for a creamier casserole.
- To make this dish vegetarian, use finely minced vegetables like mushrooms, eggplant, or zucchini in place of sausage.
How to Make Baked Ziti
- Brown the sausage and onion in a large sauté pan. Add sauce ingredients (full recipe below) and simmer.
- Cook the pasta in a large pot of salted water.
- Combine the cheese mixture in a small bowl.
- Layer sauce, pasta, and cheese in a greased dish, top with mozzarella, and bake.
Serving Suggestions
This easy baked ziti recipe is a hearty meal on its own, but I often add sides to stretch it a bit further (and to ensure we have leftovers for two meals!).
- Salad: Add a tossed salad with Italian dressing or Caesar salad.
- Bread: I love serving baked pasta with bread. Try garlic bread, dinner rolls, or my favorite artisan bread.
- Veggies: If you’d like to add a veggie side, this pairs well with steamed broccoli or green beans.
Holly’s Helpful Hints
- Use a large skillet for browning meat so the sauce can simmer in the same pan.
- Cook the pasta al dente (firm) as it will continue to cook as it bakes.
- To make ahead, prepare baked ziti as directed, cover, and refrigerate up to 48 hours. Let it sit for 30 minutes at room temperature before baking and add 10–15 minutes to the bake time.
- This pasta casserole can be divided into two 9-inch baking dishes, and half can be frozen. Thaw overnight in the fridge and bake until hot and bubbly.
Our Favorite Cozy Casseroles
Did you enjoy this Baked Ziti? Leave a rating and comment below.
Baked Ziti
Baked ziti is made with layers of tender pasta, creamy ricotta cheese, and a rich meat sauce, all baked together until piping hot and golden brown.
Ingredients
- 1 pound Italian sausage
- 1 small yellow onion diced
- 1 (28 ounce) jar pasta sauce or marinara sauce
- 1 (14.5 ounce) can diced tomatoes with juices
- ½ cup water
- 2 teaspoons Italian seasoning
- 16 ounces ziti
- 15 ounces ricotta cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 2 cups shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- thinly sliced fresh basil leaves or chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking pan.
- In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon until the sausage is fairly fine. Drain any fat.
- Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste.
- Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.
- In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and Parmesan cheese.
- Add 1 cup of sauce to the bottom of the prepared baking pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
- Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
- Bake uncovered for 25-30 minutes or until golden and bubbly.
Video
Notes
If replacing the sausage with ground beef or turkey, add 2 cloves of garlic and 1 teaspoon of Italian seasoning to the meat as it cooks.
½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like
To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight.
Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly.
Nutrition Information
Calories: 642 | Carbohydrates: 54g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 118mg | Sodium: 1243mg | Potassium: 774mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1067IU | Vitamin C: 15mg | Calcium: 356mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Main Course, Pasta
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Second time making your recipe and it’s delicious! We doubled the recipe and froze the extra one. Is it possible to cook the other one from frozen or do I need to thaw first?
I typically recommend thawing overnight in the refrigerator. I am glad you loved this recipe Jeremy!
Made this for the family yesterday, and it was a major hit! Thanks Holly!!
So glad you enjoyed it, Jeff!
Tried this recipe the other night and it was a huge hit with my hungry husband. It went together easily and he said it reminded him of my lasagna, only moister. I used my home made ricotta with a delicious sage sausage and the meal was awesome. A 9×13 pan is large for us, but I was able to divvy it up into three other servings for us and placed them in the freezer. He calls it Fake Lasagna. Loves it. Thanks Holly!!
I have made this very good though I use cottage cheese through blender. My family didn’t care for the gritty texture of ricotta.
Tip if you don’t have sausage or are cutting calories sprinkle poultry seasoning on ground beef when cooking makes it taste like sausage. Did this for pizza as a new bride with tight budget. Again thanks Holly for the BEST easy marinara sauce recipe. My go to for everything now. So simple but so good.
Holly
I think I know you I’m Christine Middleton Castro. You were at Darlene Castro party Years ago. I’m so happy for your success. I lived years ago next door to Richard Scardelli
Hi Holly~
This looks delicious and so much easier that traditional lasagna….Is there a way to cut recipe in half and what size casserole to use? It’s only my husband and I and a 9×13 is way too much….Or can I make the whole recipe and freeze half? Any suggestions are greatly appreciated! And, by the way, I love your recipes….always easy and with items I have on hand in my pantry!! Thanks again~
Deb (Rhode Island)
Made this as a side dish for a 2nd birthday party. Was so good and had almost none left over. Baked ziti doesn’t usually disappear that quickly at parties, but this was a HIT. I will definitely be making this on a regular basis.
That makes me so happy to hear, Lisa!
Loved this. Perfect for a large gathering. Many people went back for seconds.
Awesome recipe, as always. Easier than lasagna and tastes just as good. I used some leftover bolognese I had in the freezer and it was a quick weeknight meal.
I was looking for an easier lasagna alternative for my birthday dinner and came across this. It was so tasty and easier to assemble than traditional lasagna. I had pesto on hand, so I added 1-2T of that to the ricotta mixture instead of parsley (which I was out of). Would 100% make again!
I always love your recipes. This has been my go to for baked ziti for a while. Although I read what others say, and their suggestions, I follow your directions exactly and I am never disappointed.
It says 28oz pasta sauce but the jars some in 24oz.. did you mean 24 or how do you get 28 oz lol
I use 28 oz, you can buy some jars that are larger than 24 oz. If you have only a 24 oz jar, you can top up the extra 4oz with tomato sauce or crushed tomatoes.
Wonderful recipe. I made some changes based on what I had in the kitchen, plus my vegetarian diet… it was gobbled up by my meat eating friends and family. I used a bag of frozen veggie crumbles instead of meat, and mascarpone+cottage cheese instead of ricotta which I didn’t have. Will go into recipe rotation!
This baked ziti is a hit in my household! I use ground beef and add the minced garlic and extra Italian seasoning as recommended. I also use jarred prego sauce and omit the water added because I feel it’s not necessary. Thank you Holly for another recipe to add to my rotation!
Love this recipe. Make it for the grandkids When they visit. Does the parsley have to be fresh or can you substitute parsley flakes?
So glad your grandkids enjoy this recipe! You can use parsley flakes, reduce it to 1 tablespoon.