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.

baked ziti casserole in a white dish

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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.
diced tomatoes , italian sausage , pasta sauce , onion , italian seasoning , ziti pasta , parsley , parmesan cheese, mozzarella cheese , egg , ricotta cheese with labels to make Baked Ziti

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.
preparing baked ziti casserole
baked ziti casserole ready to go in the oven

How to Make Baked Ziti

  1. Prepare the sausage sauce and the cheese mixture in separate bowls (full recipe below).
  2. In a large pot, cook the pasta al dente.
  3. Layer the sauce, pasta, and cheese in a greased dish.
  4. Top with mozzarella and bake.

For cleaner slices, let baked ziti rest 10 to 15 minutes before cutting and serving.

plate of zesty Baked Ziti

Holly’s Ziti Success Tips

  • Cook the pasta al dente, or 1 to 2 minutes under “done”, so it does not get mushy in the oven.
  • Drain the sausage well. Too much grease can make the casserole feel heavy.
  • Simmer the sauce uncovered until it’s thick enough to coat the back of a spoon, since the tomatoes release extra liquid.
  • If the top browns faster than you like, loosely cover with foil for the last 10 minutes.
  • For freezing a whole dish, line the pan with foil, assemble, freeze solid, then lift out and wrap. Slide back into the pan for baking later.

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

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4.97 from 606 votes
Author Holly Nilsson

Baked Ziti

Author Holly Nilsson
Servings 8
Baked ziti is made with layers of tender pasta, creamy ricotta cheese, and a rich sausage sauce, all baked together until hot and golden brown.
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Servings 8
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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Equipment

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

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. 
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 2 months. 
4.97 from 606 votes

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.

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rich and cheesy Baked Ziti with writing
cheesy Baked Ziti on a plate with a title
cheesy Baked Ziti in a casserole dish and plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.97 from 606 votes (487 ratings without comment)

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Comments

  1. Very good and simple recipe. The Ricotta Cheese gives it a nice savory flavor, my group loved it. Definitely a keeper!

    Reply

  2. im from Pakistan ……..
    my name is Anum
    i really fond a best cooking
    yes
    your recipes r soo delicious n easily making n hurry for cook……..
    actually
    i love to do cooking either baking or fast food
    i can easily cook every thing
    i need ur help
    how can i baking for gust coz my baking is not good
    i want to bake cake n biscuits

    Reply

  4. I made this for lunch for my friends and it was delicious and they took some home for later . This is going to be on my regular baked ziti. Thanks so much!

    Reply

    1. Hi Brenda, we haven’t tried freezing this recipe before baking but if freezing once fully prepared you should be able to thaw it completely in the fridge and bake as usual. Let us know how it turns out.

      Reply

  7. Made this for the first time and it was a hit! I put together another small pan to freeze. My question is this: Can it be frozen, uncooked, and if so, what would be the directions for baking it? Or would this change the texture too much?
    Thanks!

    Reply

    1. Hi Brenda, I would bake this dish first them freeze it. To reheat you could reheat individual portions in the microwave or let the entire dish defrost overnight and cook in the microwave following the recipe instructions.

      Reply

  8. Making this tonight for the 4th time and my family can not get enough. I have to make double the recipe so we have plenty of leftovers. It’s on the weekly menu for now. This is Absolutely the best baked ziti recipe I have ever cooked period!5 stars

    Reply

    1. Sure it will! Parm adds a salty and richer cheese flavor but it’s just a bit and will be delish without! Let us know how it goes!

      Reply

  12. Made this tonight and was a big hit with my husband and son. Since it’s just 3 of us, I made 2 pans and one went in the freezer. So good!

    Reply

  14. My husband made this last night and it was the best ever!Will definitely have this again.Thank you Holly.5 stars

    Reply

  15. I can’t wait to try I have made with just putting the mozzarella on top but never had with the ricotta layer

    Reply

  18. Saw this on Facebook and decided to try it. It’s pretty amazing! Just a question, is the water really needed? I debated adding it. Is it just to thin out the sauce? My modifications: I used crushed tomatoes instrad of pasta sauce ab3d added salt/pepper to taste.

    Reply

    1. I’m glad you enjoyed it! The water is added to allow the sauce to simmer and the flavors to blend. Without adding it the sauce can become too thick to get the right consistency for the casserole.

      Reply

    1. I haven’t tried it in this particular recipe but perhaps a dairy free ricotta would work? If you try it, let us know how it goes.

      Reply

  20. You have an egg listed under ingredients for Baked Ziti but in the directions it is not mentioned. When do you use the egg? I have never used any eggs in my baked Ziti.

    Reply