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Baked Ziti with Sausage
This baked ziti with sausage is a MAJOR family pleaser. It’s similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.
People often say to my kids, “You must love having a mom who cooks all the time.” The kids jokingly lament that it’s not as great as it seems. When I’m developing recipes, we eat the same dinner for several nights in a row (whether they like it or not), and when I’m working on desserts, we order pizza. But when I was testing this sausage baked ziti and serving it night after night, absolutely no one complained; it’s a MAJOR family pleaser.
Loaded with Italian sausage, which packs a ton of flavor, it’s similar to meat lasagna without the fuss, easy enough for a weeknight but also special enough for company, and it also makes a great prep-ahead potluck dish. While the baked ziti is in the oven, throw together a big Italian salad and warm some bread, and a comforting, make-everyone-happy dinner is served.
What you’ll need to Make Baked Ziti with Sausage
Before we get to the step-by-step instructions, a few words about the ingredients:
- Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead.
- For the mozzarella cheese, I recommend using whole milk mozzarella; it melts beautifully. You can purchase a plastic-wrapped brick of mozzarella (pictured above and sold in the dairy case) and shred it yourself. (To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding.) Or, to save time time, use pre-shredded mozzarella; just be sure it is whole milk rather than low fat. Avoid fresh buffalo mozzarella, which is best suited for salads.
- Many grocers sell bulk Italian sausage (pictured above), which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself.
How to Make Baked Ziti with Sausage
Begin by boiling the ziti noodles in salted water until very al dente, about 7 minutes. (The pasta will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
Heat a large sauté pan over medium-high heat.
Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.
Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer for 10 minutes.
Add the heavy cream, 1/3 cup of the Pecorino Romano, and basil to the pan.
Then stir in the cooked sausage.
Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.
Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.
Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes.
Sprinkle with more basil and serve.
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Baked Ziti with Sausage
This baked ziti with sausage is a MAJOR family pleaser. It’s similar to meat lasagna but without the fuss, easy enough for a weeknight but also special enough for company, and it makes a great prep-ahead potluck dish.
Ingredients
- 1 lb ziti noodles
- 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1-1/2 teaspoons sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
- 1/3 cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the oven rack in the middle position.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
- Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.
- Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 613
- Fat: 38 g
- Saturated fat: 18 g
- Carbohydrates: 43 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 25 g
- Sodium: 913 mg
- Cholesterol: 111 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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My son asked for this family favorite for his birthday…but my granddaughter is now a vegetarian…how about you create a spinach baked ziti sometime in the future so I don’t have to make two different dishes!!? Help!
Thanks!
Hi Diana, A number of readers have commented that they’ve made vegetarian versions of this by adding sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. That said, I really prefer this with sausage because it adds so much flavor. I will add a vegetarian baked ziti to my list of recipes to potentially develop!
Thank you…and agree..,the sausage…wow!
Hi Jenn, this recipe is such a hit with my entire family. I want to double it for a birthday party and am wondering if I would have to double the time. Also I will be making it ahead of time and freezing it before baking. Thanks so much for your wonderful recipes!!!!
Hi Kari, So glad you like this! If doubling it, you won’t have to double the baking time, but they may take a few extra minutes because the oven will be a bit more crowded.
Made this for dinner last night and it was delicious! I added 1/2 lb hot Italian sausage because I had some I needed to use. It was awesome! Other than that addition, I followed the recipe exactly. Thank you.
I’ve made this a few times and it’s always a hit.
Can the sauce be made ahead of time and then when I want to eat the pasta cook the noodles and mix them together with the heated already made sauce and bake?
Made this last night and it was AMAZING! would love to make this when we are traveling because it is a crowd-pleaser.
Glad you enjoyed it! You can definitely make the sauce ahead – just leave out the cream and add it when you combine the pasta and sauce.
Thanks! I actually just found out at the place we are staying at there is no oven. Is this recipe still good without baking?
Should I add something to the sauce if I am not baking it?
If you won’t have an oven to put the dish in, I’d omit the cheese. Also, I’d cook the pasta just a little longer as it will not cook at all in the oven. Hope that helps!
Thank you so much!!!
Just curious do you have any other pasta recipes that are really loved and a crowd pleaser to everyone? My family doesn’t really like creamy white sauce pasta but they love seafood pasta and red sauce type pasta. Or do you have any loved recipes that is one pan or pot? I know you have categories on the website but wanted your opinion on favorite crowd pleaser dishes etc.
My pleasure! A couple of things that come to mind: meatless lasagna, Classic Lasagna, Linguine with Clams, Spaghetti Pie. Hope that helps and that you enjoy whatever you try!
Made exactly as recipe suggests and LOVED IT! It’s just my husband and I so we ended up eating several meals of this, but when we got to the end of the pan my husband said “I’m really going to miss this!”. 🙂 And he’s not one to eat leftovers very easily. Will definitely make again!!
This is a pleasure to make and eat. A better lasagna in half the time. Thanks for the inspiration!
So delicious! I made it tonight and the whole family loved it, even the baby! The tween asked us to include it in our weekly meal rotation. Thank you so much for sharing this with us.
I had a question about the Pecorino Romano. Is the total amount for the dish 1/2 cup? I misread it and added 1/3 to the sauce, and another third when layering the pasta and cheeses.
Hi Denise, Glad to hear this was a family-pleaser! Yes, you want a total of 1/2 cup of the Pecorino Romano; 1/3 cup gets incorporated into the sausage mixture and the remainder gets sprinkled onto the two layers of that mixture. Not a big deal though to have a little extra cheese! 🙂
So delicious and comforting. Love all of your recipes!
So delicious. As others have suggested, I used 18% cream and it was still fantastic. I also used a little less sausage than suggested and it was perfect. Cheesy, creamy, and smooth.
I’ve made LOTS of versions of baked ziti, and this one blows the rest out of the water! I couldn’t stop eating it, and when I finally did, I couldn’t stop thinking and talking about how good it was!
🙂 Glad you enjoyed!
Hey Jenn, still loving your recipes after all these years! I’ve made this several times and loved it. Just curious but do you think fresh Parmesan cheese would work well? It’s hard to find percoriano or reggiano cheese at times so thought I would ask!
So glad you like the recipes! Yes, you can get away with using Parmesan here. 🙂
We made this for the first time tonight, and we LOVED it! My husband has been raving about it! The proportions are absolutely perfect, and the timing you suggested was perfect too — the ziti were not gummy and overcooked, the sausage was just right. The addition of cream and a little sugar was perfect, and the cream reminded me of how my French friends throw a big spoonful of creme fraiche into any tomato-based recipe. Considering how fantastic this tastes, it’s a surprisingly simple recipe, and one we will make again and again. Thank you so much! This recipe is FANTASTIC!!!
This was excellent. My partner never eats the same meal two days in a row, and he didn’t hesitate to do it with this dish. It’s a very oily dish, but if you eat it with light sides + water or wine, it doesn’t pile up on you so much. An addicting comfort food; will definitely be making this again!
Could I make this completely ahead of time and then freeze it? I’m a new home owner and still a bit limited on dishes, haha
Sure, Corrine. See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!
Sorry, I meant can I make AND cook it ahead of time, then freeze it? I know the freezer directions say to freeze it uncooked, I was just wondering if the taste would be super compromised if I froze it cooked?
Thank you for being so responsive!
Hi Corrine, that should be fine too. Happy to help!
Made this evening. Easy to make and really tasty. Family liked it and there’s enough leftover for lunch tomorrow!
My husband thinks this is better than any Italian restaurant could make. We love it !
I only use one pound of Italian sausage and I am generous generous with the cheese.
My family absolutely loved this recipe!
This is a fantastic recipe, so easy, reliable and satisfying! Made it for the 4th time and it is perfect for the NY cold snap. I use bottled Mutti Passata instead of canned tomato, because it is what I have in the pantry, it is 24 oz. (not 28) so I add 3 Tbs tomato paste plus 3/4 cup water. Absolutely delicious, have had nothing but success with every recipe tried from Jen!
I had a good feeling about this dish, reading the ingredients and viewing the pictures. Well, my wife and I just finished it and her words to me said it all, “that was the best baked ziti I have ever had in my life.” That is what I live for cooking for my wife and I. The heavy cream in lieu of ricotta and the use of crushed red pepper made this dish stand up against all others. Thank you so much.
I made this and it ended up too salty for me. It was most likely due to the sausage I used as there is very little added salt in the recipe. I really liked the simplicity of the recipe and use of cream to tone down the acidity of the tomatoes. I’ll definitely try it again using a different sausage source. Your other recipes have been wonderful!
I made this cautiously, a week or so ago and both my husband and myself fell in love with it. I am not a fan of many tomato sauce dishes but this dish, with the addition of cream (I ended up using half and half) is heavenly.
Thank you! And thank you for writing your recipes in such a way that any questions/doubts I may have are answered.
Fantastic! Thank you!