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.
I made this yesterday for Christmas! Definitely was a hit! It was so easy to make, flavors where right on. Followed recipe to exact. Very pleased! 😊 Many of your recipes I have tried, never found any disappointments. Best website for recipes! 👍🏻👍🏻
We love this recipe. Have you ever made it in the crockpot? If yes, do you have any specific instructions? Like cook time, layering and do you precook noodles or just put them in uncooked? Thank you!
I haven’t tried it so I can’t say for sure Joy. I think it would work, and you can use this Crock Pot sausage pasta recipe for guidance on times. If you try it I would love to hear how it turns out!
I have made this several times. Always turns out great. It is a favorite of my kids and grandkids. We usually make 2 at a time.
I don’t usually comment on recipes but this was absolutely delicious! I used hamburger and seasoned with italian seasoning and garlic. I used the cottage cheese and I added fresh spinach to the cheese mixture. Great recipe, make it!
Love this recipe! My family requests it often for a nice Sunday dinner.
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.