Few dinners are as comforting as a pan of baked ziti fresh from the oven.
With layers of tender pasta, savory Italian sausage, rich tomato cream sauce, and plenty of bubbling cheese, it’s the kind of meal that brings everyone to the table before you even call them.
Lately, this has become one of my favorite recipes for busy evenings when I want something hearty without spending hours in the kitchen. It comes together with simple ingredients, can be assembled ahead of time, and bakes into a golden, cheesy casserole that’s just as delicious the next day.
Why You’ll Love This Recipe
- Pure comfort in every bite. Tender pasta, flavorful Italian sausage, creamy ricotta, and gooey mozzarella come together in one irresistibly cheesy casserole.
- Perfect for sharing. This recipe makes a generous pan, making it ideal for family dinners, potlucks, holidays, or whenever you’re feeding a crowd.
- Easy enough for busy weeknights. The ingredients are simple, the steps are straightforward, and you can even assemble it ahead of time before baking.
- Rich, homemade flavor. The tomato cream sauce tastes like it’s been simmering all day, while the three cheeses create an incredibly creamy, satisfying texture.
- Great for leftovers. This baked ziti reheats beautifully, making lunch or dinner the next day just as comforting as the first serving.
- A meal everyone loves. It’s a classic Italian-American favorite that’s always a hit with both kids and adults, making it a dependable recipe to keep on repeat.
For the Pasta Bake
- Ziti or Penne Pasta – Either pasta shape works beautifully. Cook it just until slightly under al dente so it finishes cooking in the oven without becoming mushy.
- Italian Sausage – This adds rich, savory flavor to the casserole. Use bulk sausage or remove the meat from sausage casings. Mild or spicy sausage both work well.
- Onion – A chopped onion builds the flavorful base of the sauce and adds a subtle sweetness as it cooks.
- Garlic – Fresh minced garlic gives the sauce a bold, aromatic flavor that pairs perfectly with the tomatoes and sausage.
- Italian Seasoning – A simple blend of herbs that brings classic Italian-inspired flavor to the sauce.
- Crushed Red Pepper Flakes – Optional, but perfect if you enjoy a little heat. Add more or less depending on your preference.
For the Tomato Cream Sauce
- Crushed Tomatoes – The heart of the sauce, providing a rich tomato flavor and smooth texture.
- Heavy Whipping Cream – Creates a silky, creamy sauce that balances the acidity of the tomatoes and makes every bite extra comforting.
- Salt and Black Pepper – Essential for seasoning the sauce and bringing all of the flavors together.
- White Sugar – Just a small amount helps mellow the acidity of the canned tomatoes and enhances their natural sweetness.
For the Cheese Layers
- Ricotta Cheese – Adds a creamy, fluffy middle layer that makes the baked ziti rich and satisfying. If you prefer, you can leave it out.
- Freshly Grated Parmesan Cheese – Brings a salty, nutty flavor that complements the creamy cheeses and tomato sauce.
- Shredded Mozzarella – Melts into a bubbly, golden topping that gives baked ziti its signature cheesy finish.
For Serving
- Fresh Parsley or Basil – An optional garnish that adds a pop of freshness and color just before serving.
Step 1: Prepare the Oven and Pasta
Preheat your oven to 375°F and position the rack in the upper third of the oven. Bring a large pot of salted water to a boil and cook the ziti for 2 to 3 minutes less than the package directions. Drain the pasta and set it aside.
Step 2: Brown the Sausage
While the pasta cooks, add the Italian sausage and chopped onion to a large pot. Cook over medium heat, stirring occasionally, until the sausage is browned and the onion is soft, about 7 to 10 minutes.
Step 3: Build the Sauce
Stir in the garlic, Italian seasoning, and crushed red pepper flakes. Cook for about 1 minute, then add the crushed tomatoes, heavy cream, salt, pepper, and sugar. Let the sauce simmer gently for about 5 minutes so the flavors come together.
Step 4: Combine the Pasta and Sauce
Add the drained pasta to the pot with the sauce and gently toss until every piece of pasta is evenly coated.
Step 5: Layer the Casserole
Spread half of the pasta mixture into a 9×13-inch baking dish. Spoon dollops of ricotta cheese evenly over the pasta, then top with the remaining pasta mixture to create the final layer.
Step 6: Add the Cheese
Sprinkle the freshly grated Parmesan evenly over the top, followed by the shredded mozzarella, making sure the casserole is completely covered.
Step 7: Bake Until Bubbly
Bake the casserole uncovered for 20 minutes, or until it’s hot and bubbling. Switch the oven to broil for the final few minutes to lightly brown the cheese, keeping a close eye on it to prevent burning.
Step 8: Garnish and Serve
Let the baked ziti rest for a few minutes before serving. Finish with chopped fresh parsley and/or basil if desired, then enjoy while it’s warm and cheesy.
Baked Ziti with Italian Sausage
Notes
Ingredients
- 1 pound uncooked ziti or penne pasta
- 1 pound Italian sausage (see Notes)
- 1 medium onion, chopped
- 4–5 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- Black pepper, to taste
- 1 teaspoon white sugar (see Notes)
- 8 ounces ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley and/or basil
Instructions
- Preheat the oven to 375°F and position the oven rack in the upper third. Bring a large pot of salted water to a boil and cook the ziti for 2–3 minutes less than the package directions recommend. Drain well and set aside.
- While the pasta cooks, place the Italian sausage and chopped onion in a large pot. Cook over medium heat for 7–10 minutes, stirring occasionally, until the sausage is browned and the onion has softened.
- Add the minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for about 1 minute, stirring constantly until fragrant.
- Stir in the crushed tomatoes, heavy cream, salt, black pepper, and sugar. Allow the sauce to warm through for about 5 minutes.
- Add the drained pasta to the sauce and toss until evenly coated.
- Transfer half of the pasta mixture into a 9×13-inch casserole dish, spreading it into an even layer.
- Spoon dollops of ricotta cheese over the pasta to create the middle layer. There's no need to spread it perfectly.
- Top with the remaining pasta mixture, gently spreading it into an even layer without stirring it into the ricotta.
- Sprinkle the Parmesan cheese evenly over the top, followed by the mozzarella.
- Bake uncovered for 20 minutes, or until the casserole is hot and bubbling. Finish by broiling for a few minutes, watching carefully, until the cheese develops a lightly browned top.
- Garnish with chopped fresh basil and/or parsley before serving, if desired.
Notes
- Use either bulk Italian sausage or remove the meat from sausage casings. Anywhere from 1 to 1½ pounds works well.
- The teaspoon of sugar helps balance the acidity of canned tomatoes and brings out their natural sweetness. You can omit it if preferred.
- If you need to replace the heavy cream, use 1 cup of crushed tomatoes, tomato sauce, or marinara sauce. Milk or half-and-half are not recommended because they may curdle when combined with the acidic tomatoes.
- The ricotta adds a creamy layer, but the casserole is still flavorful if you decide to leave it out.
1. Can I prepare baked ziti ahead of time?
Absolutely! This is one of those recipes that’s perfect for planning ahead. Assemble the casserole, cover it, and keep it in the fridge until you’re ready to bake. It’s a lifesaver for busy nights when you still want a homemade dinner on the table.
2. Can I freeze baked ziti?
Yes, baked ziti freezes beautifully. You can freeze it before or after baking. Just cover it well, then thaw and bake until it’s hot, bubbly, and the cheese is melted again. It’s a great recipe to keep on hand for easy future meals.
3. Can I use a different pasta instead of ziti?
Of course! Ziti is classic, but penne works just as well. Any short pasta with ridges or tubes will hold onto that rich tomato sauce and cheesy layers beautifully.
4. Do I need to use ricotta cheese?
Not at all. Ricotta gives the baked ziti a creamy, cheesy middle layer, but you can skip it if you prefer. The sausage, sauce, Parmesan, and mozzarella still create a deliciously comforting pasta bake.
5. How do I stop the pasta from getting too soft?
The trick is to slightly undercook the pasta before baking. Boil it a few minutes less than the package instructions so it stays perfectly tender after it finishes cooking in the oven.
