Let’s be honest, few dishes can simultaneously solve the problems of a hectic Tuesday, a house full of hungry teenagers, and what to bring to a potluck that will actually get eaten. Baked ziti is that culinary superhero.
It’s the cozy, cheesy, soul-satisfying embrace of a hug in a baking dish. This isn’t just pasta; it’s an event. It’s the promise of melted cheese, a robust, savory sauce, and that perfect bite where every component comes together in glorious harmony.
Forget any notion of this being complicated. We’re building layers of flavor with some clever shortcuts, like using Italian sausage for an instant depth that simmers for hours. And we’re skipping the ricotta—no one misses its sometimes grainy texture here.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to success. This list is all about building big, comforting flavors with minimal fuss.
- Ziti Noodles (1 lb): The main event! Their tube shape is perfect for trapping sauce. No ziti? Rigatoni or penne are fantastic stand-ins.
- Italian Sausage (1½ lbs): This is our secret weapon. Bulk sausage is easiest, but if you only have links, just squeeze the meat out of the casings. Sweet or spicy—it’s your flavor call.
- Garlic (4 cloves, minced): The aromatic foundation. Fresh is best here, adding that essential pungent kick that infuses the entire sauce.
- Canned Crushed Tomatoes (28-oz can): The rich, tangy base of our sauce. They break down beautifully, creating a perfect, not-too-chunky texture.
- Salt (1 tsp), Sugar (1½ tsp), Red Pepper Flakes (¼ tsp): The flavor trifecta. Salt enhances, sugar balances the tomato’s acidity, and red pepper flakes add a subtle, warm kick.
- Heavy Cream (1 cup): The game-changer. It transforms the tomato sauce into something luxuriously creamy and rich, without a hint of graininess.
- Pecorino Romano (⅓ cup + 3 tbsp, divided): Offers a sharp, salty, tangy punch that cuts through the richness. Parmigiano Reggiano works in a pinch if it’s what you have.
- Fresh Basil (⅓ cup, chopped): Don’t you dare use dried. The fresh, aromatic lift it provides is non-negotiable and makes the dish taste truly special.
- Mozzarella Cheese (8 oz, shredded): The star of the cheesy, gooey, stretchy top. For the best melt and flavor, grab a block of whole-milk mozzarella and shred it yourself.
How to make Baked Ziti?
This process is straightforward, but each step builds upon the last to create something truly magnificent. Let’s dive in.
Step 1: Boil the Noodles
Bring a large pot of well-salted water to a rolling boil. Think of it as seasoning the pasta from the inside out. Add your ziti and cook it for about a minute or two less than the package says for al dente.
We call this “very al dente” because it’s going to take a lovely, hot bath in the oven later. You want it to still have a slight bite. Drain it and pop it right back into the pot you boiled it in. This is its holding zone.
Step 2: Make the Sauce
Now for the good stuff. Heat a large sauté pan over medium-high heat. Crumble your Italian sausage right into the pan—no oil needed, its own fat will render out.
Cook it, breaking it up with your spoon, until it’s no longer pink and has some nice browned bits, about 5-6 minutes. Use a slotted spoon to lift the sausage out onto a plate, leaving all that flavorful fat behind.
Drain off all but one glorious tablespoon of that fat. If there isn’t enough, a splash of olive oil will do. Reduce the heat to low and add your minced garlic. We’re just warming it through to release its perfume, not browning it. Thirty seconds to a minute is all it needs.
Now, pour in your crushed tomatoes, salt, sugar, and red pepper flakes. Give it a good stir and let it simmer gently for a full 10 minutes. This lets the flavors get to know each other and mellows the sharpness of the tomatoes.
Ingredient Substitutions
No Italian sausage? No panic. Ground beef, turkey, or even a plant-based crumble will work. Just add a half teaspoon of fennel seeds and a pinch more red pepper flakes to mimic those classic sausage flavors.
Out of heavy cream? Whole milk can work in a pinch, though the sauce won’t be quite as luxuriously rich. For a dairy-free version, a full-fat coconut milk is a surprising and effective substitute.
If pecorino Romano is elusive, Parmigiano Reggiano (Parmesan) is a perfect stand-in. The key is that sharp, salty, aged cheese flavor. And if fresh basil is absolutely nowhere to be found, stir a tablespoon of pesto into the sauce at the very end.
Step 3: Assemble & Bake
Preheat your oven to 425°F. Back to our simmering tomato sauce: stir in the heavy cream, that ⅓ cup of pecorino Romano, and all of your fresh basil. It will instantly turn a beautiful rosy orange color and become incredibly aromatic.
Now, add the cooked sausage back into this creamy, dreamy sauce. Carefully pour this entire magnificent mixture into the big pot holding your waiting pasta. Gently fold it all together until every single noodle is coated in that saucy goodness.
Time to build! Spoon half of the saucy pasta into a 9×13-inch baking dish. Sprinkle half of your shredded mozzarella and half of the remaining pecorino Romano over this first layer.
Pile on the rest of the pasta and top it with the remaining cheeses, creating a blanket that will bubble and brown into pure perfection. Slide it into the oven, uncovered, for 15-20 minutes. You’re waiting for that moment of cheese nirvana: melted, bubbly, and speckled with golden-brown spots.
Tips
To prevent a soupy ziti, make sure your pasta is very well-drained after boiling. That starchy pasta water clinging to the noodles can thin out your sauce. A quick shake in the colander does the trick.
For the easiest shredding job of your life, pop the block of mozzarella into the freezer for 15-20 minutes before grating. It firms up and creates less sticky, fluffy shreds that separate beautifully.
Always let your baked ziti rest for about 10 minutes after pulling it from the oven. This allows the sauce to set slightly, ensuring you get clean, beautiful squares instead of a delicious but sloppy mess on the plate.
How to Store and Reheat
Baked ziti is arguably even better the next day, making it a meal prep champion. Let it cool completely before covering it tightly with plastic wrap or aluminum foil, or transferring portions to airtight containers. It will keep happily in the fridge for up to 4 days.
To reheat, the oven is your best friend for restoring that freshly-baked texture. Cover a portion (or the whole dish) with foil and warm it at 350°F for 20-25 minutes, or until hot through. For a single serving, a microwave works in a pinch—just stir it midway through to distribute the heat.
This dish freezes like a dream. Assemble it completely but don’t bake it. Wrap the whole dish tightly in a layer of plastic wrap and then a layer of foil. It can freeze for up to 3 months. Thaw it in the fridge overnight before baking as directed.
Best Time to Serve This Dish
This is the ultimate “feed a crowd” dish. It’s practically mandatory for game day gatherings, birthday parties, and any holiday potluck. It’s hearty, universally loved, and easy to scale up for a big group.
But don’t save it just for company. A pan of baked ziti is a weeknight victory lap. It comes together faster than you think and provides leftovers that make weekday lunches something to genuinely look forward to.
It’s also the perfect care package food. Bake it in a disposable foil pan and deliver it to a new parent, a friend going through a tough time, or a neighbor just because. It’s comfort food that truly delivers on its promise.
Flavor Variations
Feeling vegetariano? Skip the sausage and sauté a mix of sliced mushrooms, zucchini, and bell peppers until tender. Layer in some spinach at the very end for a veggie-packed version that’s just as satisfying.
For a supreme meat-lover’s twist, add a layer of thinly sliced pepperoni or salami between the pasta layers. The rendered fat from the slices will perfume the entire dish with spicy, salty goodness.
If you’re craving that lasagna feel, add a layer of whole-milk ricotta mixed with an egg, a handful of parsley, and a little salt and pepper between the pasta layers. It creates those classic, creamy pockets that are so hard to resist.
Baked Ziti Recipe
Description
This Baked Ziti is a classic Italian-American comfort food favorite, packed with tender pasta, savory Italian sausage, and a rich tomato sauce, all layered with a generous amount of melted cheese. It's the ultimate crowd-pleasing casserole that's perfect for weeknight dinners, potlucks, or feeding a hungry family.
Ingredients
Pasta & Meat
Sauce
Cheese
Instructions
Cook the Pasta
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Preheat your oven to 375°F (190°C).
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Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for al dente. Drain and set aside.
Make the Sauce
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While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Transfer the sausage to a paper towel-lined plate to drain excess grease.
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In the same skillet, add a bit of olive oil if needed. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
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Stir in the marinara sauce and the 1 cup of water. Add the cooked sausage back to the skillet. Bring the sauce to a simmer and cook for 5 minutes to blend the flavors. Remove from heat.
Assemble the Casserole
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In a large bowl, combine the ricotta cheese, 2 cups of the mozzarella cheese, ½ cup of the Parmesan cheese, oregano, salt, and pepper. Mix until well blended.
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Stir the cooked ziti into the ricotta mixture until the pasta is well coated.
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Spread about 1 cup of the meat sauce into the bottom of a 9x13-inch baking dish. Add half of the cheesy pasta mixture on top. Spoon half of the remaining sauce over the pasta. Repeat the layers: remaining pasta, then remaining sauce.
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Sprinkle the top with the remaining 1 cup of mozzarella and ½ cup of Parmesan cheese.
Bake
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Cover the baking dish with aluminum foil. Bake for 20 minutes.
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Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned.
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Let the baked ziti rest for 10 minutes before serving. This allows it to set and makes it easier to cut into portions.
Nutrition Facts
Servings 8
Serving Size 1 serving (approx. 1.5 cups)
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 27gg42%
- Saturated Fat 12gg60%
- Trans Fat 0.5gg
- Cholesterol 75mgmg25%
- Sodium 1020mgmg43%
- Potassium 780mgmg23%
- Total Carbohydrate 56gg19%
- Dietary Fiber 4gg16%
- Sugars 10gg
- Protein 28gg57%
- Calcium 520mg mg
- Iron 3.2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Meat variations: You can use ground beef, turkey, or chicken instead of sausage. For a vegetarian version, omit the meat and add sautéed mushrooms, zucchini, or spinach to the sauce.
- Cheese tip: Whole-milk ricotta and mozzarella provide the best flavor and meltability. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Sauce: Use your favorite high-quality marinara sauce. Homemade sauce works wonderfully if you have it on hand.
- Make ahead: Assemble the casserole up to 2 days in advance, cover, and refrigerate. Add 10-15 minutes to the baking time if starting from cold. You can also freeze the unbaked casserole for up to 3 months. Thaw in the refrigerator before baking.
- Reheating: Store leftovers in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until heated through.
- Serving suggestion: Serve with a simple green salad and garlic bread for a complete meal.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While ziti is traditional, penne, rigatoni, or mostaccioli work just as well. Choose a short, tube-shaped pasta that can hold the sauce and cheese.
Why did my baked ziti turn out dry?
This can happen if the pasta was overcooked or if there wasn't enough sauce. Be sure to cook the pasta al dente, as it will continue to absorb liquid in the oven. The 1 cup of water added to the sauce helps create steam for a moist casserole.
Can I make this recipe without ricotta?
You can substitute with cottage cheese, which has a similar texture. For a creamier result, blend the cottage cheese first. You can also use more mozzarella, but the texture will be different.
How do I reheat leftover baked ziti?
Reheat individual portions in the microwave, covered, for 2-3 minutes. For the whole dish, cover with foil and bake at 350°F for 20-30 minutes, or until hot in the center.
Can I freeze baked ziti?
Yes, it freezes very well. Cool the casserole completely, then wrap the baking dish tightly with plastic wrap and foil, or transfer portions to airtight freezer containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.