Baked ziti is cheesy, saucy, and baked until bubbly, for the kind of cozy dinner that always disappears fast. With layers of ziti, creamy ricotta, and hearty sausage sauce, it’s an easy pasta bake that is perfect for weeknights, potlucks, and make-ahead dinners.
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Holly’s Recipe Highlights
- Flavor: Savory Italian sausage, tangy tomato, and creamy ricotta melt together with mozzarella for a rich, comforting dish.
- Why Make It: This is an easy-to-make-ahead casserole that serves 8 with a thick and hearty sausage sauce.
- Serving Suggestions: This baked ziti has quickly become my go-to for feeding teens and house guests, especially paired with garlic bread and a Caesar or Italian salad.
Best Ingredients for Baked Ziti
- Meat: Choose mild or hot sausage. This can be replaced with ground beef or ground turkey. Add 2 cloves of minced garlic and 1 teaspoon of Italian seasoning to the meat.
- Pasta Sauce: Choose your favorite pasta sauce, as it is the main flavor of the dish.
- Pasta: I use ziti in this recipe; however, penne, rigatoni, or other tube-shaped pasta can be used in place.
- Cheese: Ricotta adds a creamy layer to this recipe. You can replace it by blending cottage cheese with an egg until smooth.
- Topping: Sprinkle mozzarella cheese over the top for a browned, bubbly topping. Just before serving, add freshly grated Parmesan cheese and some fresh herbs like parsley or basil.
- Variations: Add chopped spinach to the ricotta mixture (squeezed dry). Stir sautéed mushrooms or diced zucchini into the sauce for extra veggies.
How to Make Baked Ziti
- Prepare the sausage sauce and the cheese mixture in separate bowls (full recipe below).
- In a large pot, cook the pasta al dente.
- Layer the sauce, pasta, and cheese in a greased dish.
- Top with mozzarella and bake.
For cleaner slices, let baked ziti rest 10 to 15 minutes before cutting and serving.
Fridge, Freezer, Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Baked or unbaked ziti will keep in the freezer for up to 3 months.
To reheat, cover with foil and warm at 350°F until hot throughout. Add a splash of water or sauce if it looks dry. To reheat single portions, microwave in short bursts, loosely covered, stirring once if possible.
Italian Comfort Classics
Did you enjoy this Baked Ziti? Leave a comment and rating below.
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 divided
- 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. 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
Nutrition Information
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.
Has anyone made this with gluten free pasta?
I have not but other readers have with great success. If you try it I would love to hear how it turns out!
I love this recipe and will use this again but it’s Lent so I did not use sausage However the next time I will.
We did add sausage slices, Italian spices, red pepper flakes, and garlic…at least 3 cloves. Family insisted it was even better than my family’s best previous gathering meal…my lasagna! Trueall around winner
Hi Holly,
Have you tried using ground sausage instead of links where you have to remove casing? Not sure if it gives a weird texture. Also, what brand sausage do you use?
Hi Dani, in this recipe we use ground sausage instead of links (whatever is available at our local grocery store) and it turns out great. Enjoy!
What kind of jar pasta sauce do you use for this ziti?
I most often use Rao’s pasta sauce. Any of the flavors would work.