Baked Ziti with Sausage

Tested & Perfected Recipes

Sausage Baked Ziti

People often say to my kids, “You must love having a mom who cooks all the time.” The kids, of course, throw me right under the bus and explain that it’s not as great as it seems. “We usually eat the same dinner for, like, five nights in a row – and when she’s testing desserts, we eat a lot of frozen pizza.” It’s true, I test the same recipes night after night and they have to eat what I make, whether it’s Brussels sprouts, baked ziti, or banana bread. But I can tell you that when I was testing this sausage baked ziti, 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 but 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, warm some bread, open a bottle of red — and a comforting, make-everyone-happy dinner is served.

how to make baked ziti

Before we get to the recipe, 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. As for the mozzarella, I recommend buying whole milk mozzarella (the kind in plastic-wrapped bricks sold in the dairy case) and shredding it yourself. It has a somewhat rubbery texture that’s easy to shred and melts beautifully. Pre-shredded mozzarella is tossed with anti-caking agents, so it doesn’t melt as nicely. And fresh mozzarella is best suited for salads, as it doesn’t melt well. Finally, many grocers sell bulk Italian sausage, 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.

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 under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

how to make baked ziti

Heat a large sauté pan over medium-high heat.

how to make baked ziti

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.

how to make baked ziti

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.

how to make baked ziti

Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer for 10 minutes.

how to make baked ziti

Add the heavy cream, 1/3 cup of the Pecorino Romano, and basil to the pan.

how to make baked ziti

Then stir in the cooked sausage.

how to make baked ziti

Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.

how to make baked ziti

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.

how to make baked ziti

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.

how to make baked ziti

Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes.

how to make baked ziti

Sprinkle with more basil and serve.

My Recipe Videos

Baked Ziti with Sausage

Servings: 8-10
Cook Time: 45 Minutes
Total Time: 45 Minutes

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

  1. 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 under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.
  2. Preheat the oven to 450°F and set the oven rack in the middle position.
  3. 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.
  4. 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, about 15 minutes. Sprinkle with more basil and serve.
  5. 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 450°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.
  6. 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 baking instructions in the recipe.

Pair with

Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • When it sits for one or two days before baking doesn’t it absorb too much sauce? I’m afraid it will be dry.

    • — Kay on November 17, 2018
    • Reply
    • Hi Kay, I don’t think you’ll find it dry, but If you are concerned about it, feel free to make 1.25 times the sauce so it will start out with a bit more sauce in the mix. Please LMK how it turns out if you try it!

      • — Jenn on November 18, 2018
      • Reply
  • Made this and froze it for my sister after she had her second baby, and it was a total hit! It defrosts and bakes up really well. I’m definitely storing this one for future meal trains and family dinners.

    • — Kim H on November 15, 2018
    • Reply
  • Hi Jen, I have leftover canned tomato sauce (not marinara just sauce) from another recipe. Can I use this in place of crushed tomatoes? I love your recipes and just purchased your cookbook! Thanks so much

    • — Lauren on November 15, 2018
    • Reply
    • I think that’d be fine, Lauren. Hope you enjoy the cookbook! 🙂

      • — Jenn on November 15, 2018
      • Reply
  • Hi Jenn, just wondering if this “feeds 8-10” as a main course? I am having dinner guests on Friday and we will be 4 adults and 5 kids under 9. Think it will be enough with a salad, some bread and a cheese course?

    • — Audrey on November 13, 2018
    • Reply
    • Yes, Audrey – I think that will be enough to satisfy everyone. Hope you enjoy!

      • — Jenn on November 13, 2018
      • Reply
  • Another terrific recipe from Once Upon a Chef! Made according to recipe.

    • — Sandy Bragg on November 7, 2018
    • Reply
  • My husband loved this. He had it 4 consecutive days lol. I think the heavy cream gives it a velvety texture that ricotta wouldn’t have…ingenious! Jenn, I can’t wait until you release another cookbook. You are such a gift to the home cook.

    • — Jennifer on November 7, 2018
    • Reply
  • So delicious, very filling and comes together quick and easy. I made this tonight for dinner and everyone was saying “yum” as they were eating it. I know when I make a recipe from Once Upon a Chef, that’s it’s going to be delicious. Your recipes never disappoint Jenn. Thank you for all you do!

    • — Vanessa A. on November 1, 2018
    • Reply
    • 🙂 So glad everyone enjoyed it!

      • — Jenn on November 2, 2018
      • Reply
  • Sent my review in too soon and forgot to mention that I used J.O. sweet Italian turkey sausage and it was great, no one knew the difference!

    • — Kim on October 26, 2018
    • Reply
  • Wow, this was great, especially not having any ricotta in the ingredients. Was not sure how it would taste without it, but was very satisfying. The only thing I would do differently next time is make a little more sauce because that always delicious as well! Another winner from Jenn!

    • — Kim on October 26, 2018
    • Reply
  • This sounds delicious and I plan to make it for my granddaughter and her boyfriend when they come for dinner this weekend. However, I was wondering if I could substitute something for the heavy cream.

    Thanks

    • — Donna Bechtold on October 25, 2018
    • Reply
    • Hi Donna, You could try half & half. Hope that helps!

      • — Jenn on October 25, 2018
      • Reply
  • Made this over the weekend and it was absolutely delicious!!!! Only changes were I used ground beef instead of sausage and rigatoni noodles because I prefer them bigger in baked ziti – still came out so yummy. Such an easy to follow recipe and tastes like restaurant quality, the sauce is amazing. Thank you for your recipes, they never disappoint!

    • — Allison on October 24, 2018
    • Reply
  • Hi Jen,
    I’m wondering if you can put the pasta casserole in the oven directly from the freezer. Sometimes you don’t have the luxury of knowing 24 hours in advance when you want to serve it.
    I’ve noticed that when I defrost a tray of unbaked lasagne in the fridge for 24 hours, it renders the pasta too soft after baking the casserole. Perhaps this is because it has absorbed too much moisture from the 24 hour refrigerator thaw. I’ve used the “bake from frozen” lasagne suggestion that I saw in America’s Test Kitchen, and that has solved the mushy noodle problem. They suggest baking the lasagne, frozen, at 375 for an hour and 15 minutes, then removing the foil and baking for another 30 minutes until the edges are brown and sauce is bubbling. Thanks in advance for your input.

    • — Christi on October 23, 2018
    • Reply
    • Hi Christi, Yes, I think it would work to bake it from frozen – it will obviously just take longer to bake. (Also, I would suggest letting the dish sit out at room temperature for 30 – 60 minutes before placing it in the oven just so you’re not “shocking” your cookware by putting it into a hot oven straight from the freezer. Hope that helps!

      • — Jenn on October 24, 2018
      • Reply
  • Delicious!

    • — Rita on October 22, 2018
    • Reply
  • Hi Jenn. Firstly I love your website and cookbook. Could I make this recipe without any meat or meat substitutes?

    • — Kathy on October 18, 2018
    • Reply
    • Sure, Kathy, that will work. You could also use diced, sauteed veggies in place of the sausage. LMK how it turns out if you try it!

      • — Jenn on October 18, 2018
      • Reply
  • I love the sauce in this recipe. I made it with “meatless” sausage since I am a vegetarian. I would skip the sausage altogether and add spinach and mushrooms instead. The sauce, ziti, and cheese combo is fantastic on its own. Thanks for a great recipe. It will now be a regular in my rotation. 🙂

    • — Jane C. on October 17, 2018
    • Reply
  • Amazing. I did half sweet half spicy sausage…lots of fresh basil! yummy.

    • — Megan on October 11, 2018
    • Reply
  • I substituted turkey Italian sausage, no one knew the difference and it was fantastic.

    • — Elena Pietrantonio on October 11, 2018
    • Reply
  • Made for my Italian husband this past Sunday. the best I have ever made. husband had 3 portions and told me never lose the recipe….It was the best consistency. she is right about the ricotta and hubby does not like. Boy are the leftovers going to be good in this house. can’t wait to try more recipes.

    • — enid luchetti on October 9, 2018
    • Reply
  • A great weeknight supper. This was easy to make and we had lots of leftovers which made my family happy. I felt the fresh basil, rather than dried basil, at the end was a nice touch.

    • — Karen Cauty on October 9, 2018
    • Reply
  • My family of 5 loves this dish. We call it “Pizza Pasta!!” It’s delicious comfort food. I make it with gluten free pasta due to one person’s sensitivity (cork screw if I can find it), and I’m always skeptical when I look at that cardboard-y cooked pasta, but it always works out great. Thanks for another keeper!

    • — Patricia on October 9, 2018
    • Reply
  • This recipe is one of my favorites, and definitely my all-time favorite baked pasta. I use 1 pound of sausage which is definitely enough!

    • — Sally on October 8, 2018
    • Reply
  • This is now my go to ziti recipe! My whole family loves it, which is hard when feeding a family of 6. Normally at least 3 out of 6 don’t like what’s for dinner, but not with this recipe. The homemade sauce along with the sausage and fresh basil is just delicious. I have had some trouble finding the ziti rigate in my food store which I like better than the traditional ziti, but it’s just personal preference. Thanks for another yummy family friendly recipe Jenn!

    • — Chris on October 7, 2018
    • Reply
  • I fixed this recipe for my BUNCO group for dinner. Everyone asked for the recipe….it was fantastic

    • — Margie B on October 7, 2018
    • Reply
  • This is my favorite Ziti recipe. I share with my co workers and friends.

    • — Shayla on October 7, 2018
    • Reply
  • Another wonderful, delicious recipe. Half of the recipe is plenty for my family, so I freeze the other half. It’s so nice to get two meals for the work for one!

    • — Jacquie Rohricht on October 7, 2018
    • Reply
  • I made this dish because my husband loves lasagne and I thought this would be a good, quick substitute. He ended up loving it! Extra bonus, we keep most of the ingredients that this recipe calls for on hand so I had to do very little shopping. I followed the recipe as it’s written, only substituting parm for the pecorino, and it turned out excellent. It was a little meat heavy for my taste, so next time I’ll probably decrease the amount added, otherwise perfect as is.

    • — Randi on October 5, 2018
    • Reply
  • This is an easy dinner to make and the flavour is all there. I add extra garlic and pepper but I know my family likes it spicy. If I am out of ziti, I sub penne or rotini instead.

    • — Lisa on October 5, 2018
    • Reply
  • Delicious,easy and perfect crowd pleaser recipe. I used Parmesan instead of Romano and substituted tomatoes grown in my garden which I canned. I have made this several times and it does not disappoint!

    • — Evelyn on October 5, 2018
    • Reply
  • I have made this many times. It’s easy and delicious. I like that it is a little different than the usual ziti recipe. The flavor is excellent, and the house smells wonderful when it’s baking. It’s a perfect dish for fall.

    • — Lori on October 4, 2018
    • Reply
  • Made this while at a rented home on holiday. It was quick & vacation friendly because. Just basic cooking tools needed. It was delicious and more importantly kid approved. It’s become a part of our meal rotation at home ever since we tasted it. Great how you can control spiciness through your sausage choice and spices. We paired it with a Caesar salad and baguette.

    • — Barb Le Mare on October 4, 2018
    • Reply
  • I made this recipe last night and not only was it easy but wonderful too. I did add mushrooms and sautéed them in the pan with the garlic. The leftovers were enough for dinner the next night and the entree was just as delicious. I served the meal with a Caesar salad (your dressing) and a crusty french baguette. Next time I’m going to try a vegetarian option with sautéed zucchini, peppers and mushrooms just for fun.

    • — Sandra Childs on October 4, 2018
    • Reply
  • I was looking for an easy but special main dish to bring to an little weekend getaway with friends and settled on this Baked Ziti because it could be fully assembled at home but baked at the cabin. It was so good! I made it exactly as stated in the recipe except I used turkey Italian sausage. I wouldn’t change a thing. I paired it with Jenn’s Big Italian salad which was also a big hit (we especially enjoyed the dressing) and focaccia bread.
    I love this site and return to it often because the recipes are always delicious and I am confident in the results. Thanks Jenn.

    • — Kim N on October 4, 2018
    • Reply
  • 5 Stars! This is my favourite baked ziti recipe. It’s creamy, cheesy and so flavourful! I’ve made many baked pasta recipes and have come up disappointed – usually because of them being dry and lacking a certain something. I do like the traditional ricotta in baked ziti however, so I ended up doing half and half: half ricotta, half cream and it turned out perfectly. Thank you for another fantastic 5 star recipe.

    • — Leah Beatty on October 4, 2018
    • Reply
  • Delicious!! This recipe is a regular in our house, and leftovers are great for lunch the next day!

    • — Laura on October 4, 2018
    • Reply
  • Fantastic recipe Jen! I have had many baked ziti’s over the years but this one is for sure my favorite. I love the flavor that the sausage brings! I blend a mix of ground Angus and mild Italian sausage. I just like the balance it has. I also tend to use creme fraise in place of heavy cream for many of my dishes. I am a bit sensitive to dairy and I tolerate that better.

    My family LOVES this recipe! And my college freshman son appreciates that he can make a batch and have lunch for the entire week! I am frequently sending him links from your blog.

    This one is a keeper for sure!

    • — Bruce Ahrendt on October 4, 2018
    • Reply
  • Made this for my family. My husband loved it. He ate it for 2 days! The kids loved them sausage but for some reason was not into the baked pasta. I omit the sugar as I typically do when I make tomato sauce and added a bit more red pepper. Yum!

    • — Megan on October 4, 2018
    • Reply
  • Delicious pasta dish – and easy to prepare. I have fixed it on multiple occasions for friends and family because it is freezer-friendly. (When preparing for my family, I use hot Italian sausage, because it adds a little extra something.) I have also divided the recipe into 2 8-inch disposable aluminum pans for giving to singles. Thanks, Jenn, for another great recipe!

    • — Sarah P on October 4, 2018
    • Reply
  • Another big hit, Jenn! I made this for a dinner party (after having a trial run for the family) and it was perfect for preparing a day ahead. I put it completely made into the fridge and then let it come to room temp. before the guests came. A large onion and a bell pepper (the second time I made it) gave it a little extra flavor. To prevent tough or burnt noodles on the edges, I poured a little extra tomato sauce around the whole perimeter.
    Btw, the recipe really reminded me of my university days: my roommate’s mom used to make us baked ziti to take with us when we drove back to school after any holiday. Thanks for the memories.

    • — Karen on October 4, 2018
    • Reply
  • This recipe is one of my family’s favorites! I’m also part of a parents group that will send out meal prep notifications requesting meals for families who’ve just had a new baby, medical procedure, etc., and I always make this recipe. I usually sub chicken sausage to make it a little lighter, and it’s a hit every time! The prep is very easy, and you can easily cut the recipe in half if you want to make a smaller batch, but the leftovers never go to waste in my house!

    • — Stephanie on October 4, 2018
    • Reply
  • Hello,

    This was the first recipe I tried from your site. It was delicious! We all enjoyed it in our family including my 6 and 4 year old. I plan on adding this to our dinner rotation. Thanks for a great recipe.

    • — Rose on October 3, 2018
    • Reply
  • Would have given 5 stars if it hadn’t gotten burned around the edges. Next time I make it I’ll reduce oven temp, 450 is just too high.

    • — Kurt on October 2, 2018
    • Reply
  • Hello, would you mind giving me freezing instructions, please?

    • — L on September 30, 2018
    • Reply
    • Hi L, The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.

      • — Jenn on September 30, 2018
      • Reply
      • Thank you so much, Jenn! I always get confused about whether or not I can freeze dairy products without if affecting the final product. Glad to know I can!

        • — L on September 30, 2018
        • Reply
  • Made this last week (tucked half in the freezer for one of “those days.) Himself says, “You can make that again!” This is high praise. I used turkey Italian sausage. Yum.

    • — TE Williams on September 28, 2018
    • Reply
  • I am the only meat eater in my family of 4 (2 militant vegans and 1 vegetarian) so I made a vegan version of this with textured soy protein instead of the sausage. It was a huge hit and every scrap got eaten. I can only imagine what the real thing tastes like (single tear rolls down cheek)

    • — Rob Williams on September 20, 2018
    • Reply
    • 🙂 Glad everyone enjoyed it!

      • — Jenn on September 21, 2018
      • Reply
  • OMG, I made this today in preparation for company in a few weeks, just to make sure we liked it! Well, hands down this is great. My grandsons gave it two thumbs up and my husband is still talking about it. This is smooth and creamy, tasty – just overall great! I froze the over half of the recipe for a dinner just for my husband and I!

    • — Charlotte on September 19, 2018
    • Reply
  • Can you substitute dry basil for the fresh? If so, how much dry basil do I use?

    • — Pat on September 18, 2018
    • Reply
    • Sure, The rule of thumb is to use about a 3rd of the amount if you’re using dried versus fresh herbs, so you’ll need about 1 Tbsp. plus 2 tsp. Hope you enjoy!

      • — Jenn on September 19, 2018
      • Reply
  • That s dish was simple to prepare and the instructions are easy to follow. I doubled the recipe and my family thinks I’m a culinary genius. This dish is creamy and cheesy. Cooking noodles very aldente is key. I read a couple of reviews that said the dish was dry…I do not see how that was possible. The best! Thank you.

    • — LawnJane on September 16, 2018
    • Reply
  • Wonderful recipe, thank you. Will definitely be making again but will use the suggestion you gave to another reviewer in making it in two smaller dishes with one for the freezer.

    • — Lori on September 15, 2018
    • Reply
  • I saw this recipe (today) and it sounded so good… I made it tonight. Delicious! I actually halved the recipe as there are only four of us eating. I used sweet chicken sausage (and I forgot to get the basil…oops… still delicious… and the basil will make it even better.) I will definitely make this again (with the basil next time).

    • — Beth on September 13, 2018
    • Reply
  • Do you think I could freeze the leftovers as we are only 2 people?

    • — Gail Vladimir on September 13, 2018
    • Reply
    • Hi Gail, For best results, I recommend dividing the pasta into 2 smaller dishes before baking and freezing one unbaked dish for another time. See instructions at the end of the recipe. Enjoy!

      • — Jenn on September 13, 2018
      • Reply
  • If I use bottled sauce how much should I add to sausage mix

    • — JoAnn Roth on September 13, 2018
    • Reply
    • Hi JoAnn, I’d use a 32-oz jar.

      • — Jenn on September 15, 2018
      • Reply
  • Came across the Once Upon A Chef blog yesterday and decided to make this ziti for dinner. It was delicious. I used 1lb spicy and 1 lb mild for the meat and it had quite a kick to it. Flavors and textures were excellent. All five of us, even the picky eater, loved it! Will be looking for recipes to try after this successful choice.

    • — Hilary on August 31, 2018
    • Reply
  • Again, another great easy dish. I tasted it and it’s really delicious. I made it for tomorrow’s dinner so all my husband has to do is put it in the oven. Making salad tonight and then we’ll all set. So looking fogrward to it. Thank you.

    • — Suzanne Decker on August 26, 2018
    • Reply
  • Can you use half and half instead?

    • — Rose on August 23, 2018
    • Reply
    • Yes, Rose, that will work. Enjoy!

      • — Jenn on August 23, 2018
      • Reply
  • Hi, thank you for all your great recipes. I was wondering will this recipe work with ground turkey instead of sweet turkey sausage?

    • — Amreeta on August 21, 2018
    • Reply
    • Hi Amreeta, Yes, you could get away with using ground turkey here. I would suggest adding a few tablespoons of olive oil before browning it and also lots of extra herbs and spices to mimic the sausage flavor (onion powder, fennel seeds, crushed red pepper, black pepper, oregano, salt, etc). And glad you like the recipes! 🙂

      • — Jenn on August 22, 2018
      • Reply
  • Hi Jenn! I love this recipe, and make it all the time. My question is if I use chopped canned tomatoes instead of crushed, should I add some tomato paste or sauce? If so, how much? Thanks so much!

    • — Carol on August 13, 2018
    • Reply
    • Hi Carol, Yes, I’d add a small 8-oz can of tomato sauce along with the chopped tomatoes. Hope you enjoy it!

      • — Jenn on August 16, 2018
      • Reply
  • This recipe is not only easy but it’s also absolutely delicious! I’m keeping this recipe forever because everyone loved it!

    • — Megan on August 7, 2018
    • Reply
  • Y’all, this recipe is bomb and is SO easy. Add a quick salad and a bottle of vino and you have a perfect date night meal.

    I sauteed a diced onion before adding the garlic, but otherwise followed the recipe exactly. The whole thing comes together in no time.

    • — Jake on August 2, 2018
    • Reply
  • PHENOMENAL!!!

    SO GOOD.

    My husband, my kids, and myself (hehe) went back for seconds and thirds. I had to eventually put it away since my hubby was going a bit over board!!!

    • — Laurissa on August 1, 2018
    • Reply
  • I made this dish exactly as the recipe instructed with one major substitution. I used a wonderful crumbly meat alternative by Lightlife. It was delicious! My point is despite being unable to eat meat because of digestive difficulties, your recipes lend themselves very well to using protein substitutes. With a crisp pear/candied pecan salad, buttermilk asiago biscuits, and a fine Cabernet, this made for a GREAT Sunday dinner!

    • — Laurie Cope on July 19, 2018
    • Reply
  • Any chance you could make a lower sodium version? At almost 1 gram of sodium per serving a lower sodium version would be much more desirable from a health standpoint.

    • — Lorna on July 19, 2018
    • Reply
    • Hi Lorna, a lot of the ingredients in this dish (like the crushed tomatoes and cheese) contribute to the sodium level. I’d suggest looking for a brand of tomatoes that has no salt added and cutting back on the added salt to taste.

      • — Jenn on July 19, 2018
      • Reply
  • Very good recipe!

    • — Kati H on July 12, 2018
    • Reply
  • I made this for a family birthday party. Followed the recipe exactly and everyone agreed it was wonderful. I have two, fussy, 8 year old grandsons. One wolfed it down and asked for more. The other wouldn’t try it. You win some; you lose some.

    • — Kate Dingle on July 12, 2018
    • Reply
  • Great recipe, total hit at my Fourth of July party, made a couple minor substitutions and turned out very well.

    • — Joe Nardiello on July 8, 2018
    • Reply
  • I made this ziti exactly according to your recipe and it was wonderful. I would like to add spinach to it next time. My daughter-in-law likes her girls [my granddaughters] to get vegetables as often as possible. Can I add frozen spinach or should I add fresh? How much should I add? Thank you.
    Martha

    • — Martha White on July 3, 2018
    • Reply
    • Hi Martha, glad you enjoyed this! Spinach would be a nice addition to this and the frozen is just fine. I’d use one of the 10 oz. boxes. Just be sure to squeeze all the water out when you defrost it.

      • — Jenn on July 3, 2018
      • Reply
  • Made this ziti for dinner last night, as usual, another winning recipe! I substituted italian turkey sausage, but other than that followed the recipe as written and everyone loved it!

    • — Cheryl B on June 24, 2018
    • Reply
    • I also used half and half instead of heavy cream just because that’s what I had on hand, and did double the sauce recipe.

      • — Cheryl B on June 24, 2018
      • Reply
  • I just made this today, and just finished eating it. Wow, I would give it more stars if I could! Love the sauce, I could see it being used for spaghetti or other pasta. I might even like it more than my beloved Alfredo sauce. I have more of your recipes bookmarked, and look forward them. I love the step by step photos, very helpful. Thank you so much Jenn!

    • — Brenda R on June 16, 2018
    • Reply
  • I was wondering if this recipe would work in a crock pot. Make it just as the recipe says and then just layer it in the crock pot like you would in a baking dish and cook on low. Would that work without drying it out? I would really like to make this for a lunch at work, but would have to do it in the crock pot.

    • — Angie Causby on May 21, 2018
    • Reply
    • Hi Angie, I don’t have experience with a slow cooker, so I can’t say for sure, but I would think you wouldn’t get great results cooking pasta in one (I think it would get overcooked and mushy). I’d suggest making this as the recipe suggests and then transporting it to a slow cooker to keep it warm for serving. Hope that helps!

      • — Jenn on May 21, 2018
      • Reply
  • I stumbled on your site a few days ago and I’m so glad I did. This is a really great baked ziti recipe. It’s very flavorful and better than any I’ve every had at any restaurant. My family absolutely loved it. It was very simple to make and your directions were very easy to follow. Your recipes are top notch and I look forward to trying more! Thank you for sharing your talent!

    • — Angie Causby on May 20, 2018
    • Reply
  • The flavor of the dish was really good, but it seemed dry to me. I followed the recipe exactly, but I prefer my Italian dishes with more sauce, I will try it again, but next time I may double the recipe for the sauce.

    • — Sandra Wilkins on May 10, 2018
    • Reply
  • My family loved it! My husband had 3 servings! Did 1 lb sweet italian sausage with 1 lb seasoned ground beef and added extra garlic and cheese. So yummy! Definite repeat in this house. Thank you Jenn for all your wonderful recipes.

    • — Tina on April 28, 2018
    • Reply
  • Excellent dish! Didn’t have basil on hand so substituted with oregano. Will use oregano next time.

    • — John on April 27, 2018
    • Reply
    • Meant to say “will use basil next time” 🙂

      • — John on April 28, 2018
      • Reply
  • This was so simple to make and absolutely delicious. Thank you for sharing this recipe.
    Quick question, If I prep it in the morning to be baked in the evening, how long do I wait to refrigerate it after cooking it?

    • — Sasha on April 26, 2018
    • Reply
    • Hi Sasha, No need to wait – you can put it right in the fridge.

      • — Jenn on April 26, 2018
      • Reply
  • The whole family LOVED this dish! It’s a perfect weeknight meal as it’s quick, easy, filling and simply delicious!

    Thanks for another wonderful recipe.

    • — Jo on April 24, 2018
    • Reply
  • Can I use light cream instead of heavy?

    • — Jane Simon on April 22, 2018
    • Reply
    • Yes, Jane, that should work. Enjoy!

      • — Jenn on April 23, 2018
      • Reply
  • I have only recently discovered your site and have already made five items each and every one fantastic. We are a household of just two, but we very nearly finished the ziti in one sitting. Can you tell me if adding baking soda to the sausage, the way you advise for ground beef, would be of benefit or detrimental to a recipe. Thank you

    • — Pam Labelle on April 18, 2018
    • Reply
    • Hi Pam, so glad you’re enjoying the recipes! I wouldn’t bother to add baking soda to the sausage here. Sausage is already quite tender, so it’s not needed.

      • — Jenn on April 18, 2018
      • Reply
  • Found this recipe by googling baked ziti w/ sausage and loved your version so much. I made it with lentil pasta and added a homemade bechemel sauce because… how could that hurt? It’s creamy and tomato-y deliciousness! Thank you 🙂

    • — GS Ward on April 16, 2018
    • Reply
  • Mid April in Minneapolis, and we got 15 inches of snow over the weekend. Perfect pasta weather, so I gave this a try and was pleased beyond measure! The only thing I added were some chopped onions. Thanks so much for this treat!

    • — Mark on April 16, 2018
    • Reply
  • I can’t believe how good this is. It’s super easy to double or triple, and is an amazing crowd-pleaser.

    • — April on April 14, 2018
    • Reply
  • Hi Jen,
    When I told my son I had bought hot Italian sausage, his response was “I hope you’re planning on making Jen’s ziti.” We’ve had it twice, and love it! Would it be OK to put everything together the night before, but save the baking for the next say?
    Thanks,
    Sheila

    • — Sheila on April 12, 2018
    • Reply
    • 😊 Definitely!

      • — Jenn on April 13, 2018
      • Reply
  • Jenn, I made your baked ziti tonight & the family raved! I have been baking ziti for 50 years, have many different recipes. First time to use cream instead of ricotta. My daughter insisted it was the best ziti ever. TY so much for your fabulous recipes. They are so dependable.

    • — Heidi on April 6, 2018
    • Reply
    • So glad everyone enjoyed! 🙂

      • — Jenn on April 6, 2018
      • Reply
  • Can this recipe doubled with same results?

    • — Toni Salone on April 1, 2018
    • Reply
    • Sure, Toni. This should double nicely. Enjoy!

      • — Jenn on April 2, 2018
      • Reply
  • Jenn,
    Can I make this using beef instead of pork.
    Thanks

    • — Evie on March 31, 2018
    • Reply
    • Hi Evie, I think it’s best with sausage but it should also work with well-seasoned ground beef. Enjoy!

      • — Jenn on March 31, 2018
      • Reply
  • To make ahead, do you complete all the steps except the last 15 minutes in the oven? Thank-you.

    Second time I’m making this, so delicious.

    • — Nicole Pryor on March 31, 2018
    • Reply
    • Yes, that’s correct, Nicole (but because it will be coming out of the fridge right before baking, it will take more time in the oven to heat up. Glad you enjoy it!

      • — Jenn on March 31, 2018
      • Reply
  • This dish is great and versatile. I replaced the tomatoes with the same amount of marinera sauce and it was delicious. The second time I made it I accidentally grabbed asiago cheese, what a happy mistake! The asiago is excellent if you don’t have parmesan. I’ve also just made the sauce and put it over spaghetti and my family loved it!

    • — Jen on March 7, 2018
    • Reply
  • This was spectacular! Even my picky brother loved it. The only thing I changed was to use dried basil as grocery store did not have fresh and maybe a little extra Romano (how could that hurt?) This will be my go to ziti casserole. Thanks for doing all the hard work in making your recipes wonderful

    • — Pat Paradis on March 6, 2018
    • Reply
  • I like to cover the Ziti w/ foil, this way the Ziti does not get hard on the edges.

    • — Verena Tonon on March 5, 2018
    • Reply
  • This recipe came out great! The only change I made was to substitute some of the crushed tomatoes with Prego Original Pasta Sauce. I did this because I only had about half the amount of crushed tomatoes called for. I also added some diced, sauteed onion. I served this with a store-bought loaf of garlic bread and everyone loved it.

    • — Carolsue on March 3, 2018
    • Reply
  • Hi Jenn,
    I am making this for my oscars party 🙂
    what do you think about adding spinach?
    your recipes are awesome! and I’m excited to make this for the first time.
    thank you,
    Lisa

    • — Lisa on March 2, 2018
    • Reply
    • Hi Lisa, I think spinach would be a nice addition to this. (And glad you like the recipes!)

      • — Jenn on March 2, 2018
      • Reply
  • This recipe is always on rotation at our house because everyone loves it. Very easy and quick recipe. I like to prepare earlier in the day and then bake before serving. Recipe is perfect the way it is. Sometimes I add sautéed cut up mushrooms and onions to the sauce.

    • — Jessica Overholtzer on March 2, 2018
    • Reply
  • This is a great easy recipe, I’de call it a staple. Bought link sausage and cut into bit size pieces.

    • — susan on March 1, 2018
    • Reply
  • This is my family’s favorite. I made it as written.
    Thanks

    • — Jim on March 1, 2018
    • Reply
  • Easy & Tasty…It was a dish that my entire family enjoyed. I have made it four times because they are constantly requesting me to make it again. I knew it was a hit when they ate the leftovers without me asking….little brats ;-P

    • — Tea-Rex on March 1, 2018
    • Reply
  • Super easy to make and delicious! My boyfriend says this is his favorite pasta dish now so I’ve made it several times since. We don’t always have fresh basil so if you use dried – make sure to only use a tablespoon or two so it’s not overpowering!

    • — Corinne on March 1, 2018
    • Reply
  • One of the best pasta recipes ever! I added more cheese and my entire family loved every bite.
    Please keep these easy make-ahead recipes coming!

    • — Janet on March 1, 2018
    • Reply
  • A question about the heavy cream.. I’m lactose intolerant but I found a wonderful lactose free moz/jack made locally. I also have lactose free cottage cheese in my fridge. Would you use this in place of heavy cream or just L-free whole milk? I know neither is ideal….

    • — Cathy on February 28, 2018
    • Reply
    • Hi Cathy, I think you could get away with the cottage cheese instead of the cream here. Hope you enjoy it!

      • — Jenn on March 1, 2018
      • Reply
      • I did end up using the cottage cheese and it was delicious. Thought about pureeing it, but I just sort of mashed it so it would be smoother.

        • — Cathy on March 3, 2018
        • Reply
  • I mean, seriously. THE best pasta dish I’ve ever made. And it was easy and cheap. Not healthy, but who cares! Everything in moderation.

    • — Colleen on February 21, 2018
    • Reply
  • Absolutely delicious! Another hit Jenn!

    • — Sandy on February 18, 2018
    • Reply
  • Fabulous! Made this dish along with the “Pair With” dishes you suggested – Big Italian Salad and Rosemary Focaccia – for Valentines dinner lastnight fo0r my family. YUMMMMM was the feedback 🙂
    Thanks Jenn!!

    • — Jules on February 15, 2018
    • Reply
  • Hi Jennifer,
    Would it be OK to put this recipe together the day before baking it?

    • — Sheila on February 12, 2018
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on February 13, 2018
      • Reply
  • This is one of my new favorite recipes. We are having a luncheon for the teachers at my son’s school next week, and this is what I signed up to bring. Wondering the best way to serve it in a crock pot so it will stay warm…bake first and then transfer to crock pot, or bake it directly in the crock and keep it warm in the crock pot? Advice appreciated!
    P.S. I find I can’t cook anymore unless I’m using one of your recipes!

    • — Sally on February 7, 2018
    • Reply
    • So glad you like this recipe enough to share it with the teachers at your son’s school! I would suggest baking it first and then keeping it warm in the crockpot. Hope they all enjoy it!

      • — Jenn on February 8, 2018
      • Reply
      • I baked it first in the crock and then put it straight into the crockpot to keep it warm. I’m not sure when it was eaten, but when I picked up the dish 6 hours after I dropped it off, there was a scoop left. The ziti was really big. Didn’t taste it at this point, but I’ll just assume the ziti gets really mushy with this method. In the future, I’d say this is better eaten straight away or even at room temperature over the crock pot method described above.

        • — Sally on March 16, 2018
        • Reply
        • Thanks so much for the follow-up, Sally! Definitely good for other readers to know.

          • — Jenn on March 16, 2018
          • Reply
  • I made this recipe exactly and it was a big hit at the Super Bowl party. I made two casseroles and baked at 450 as written, then baked the 2nd at 425 (because the first had baked/burned bottom and edges. So for my oven this slightly lower temperature was better. And it was an awesome dish. Love it and will make again! Thank you Jen!!

    • — Janie on February 6, 2018
    • Reply
  • Easy and delicious! I’ve been trying to incorporate more veggies into our meals so I added some peeled, diced eggplant that I sautéed in the pan after cooking the Italian sausage. My daughter ate it all up and didn’t even notice the eggplant because it sort of melted into the dish after baking. We are adding this dish to our regular rotation.

    • — Melissa K. on February 6, 2018
    • Reply
  • This was so easy and delicious, in the time it takes to cook the pasta you can do the rest of it. It would be a great weeknight meal or a dish to bring to a party. My whole family enjoyed this.

    • — Lisa P on February 5, 2018
    • Reply
  • This was delicious!! Made this tonight for dinner and my family loved it. I sort of live in the middle of nowhere and was not able to find all of the ingredients. I substituted the romano cheese with parmigiana reggiano and the whole milk mozzarella with part skim. I also used sweet turkey sausage and it turned out great!

    I also want to personally thank you for making mealtime in my home so special. I having been cooking my way through your blog and my husband now knows we don’t question Jenn! I triple love your recipes and can’t wait for your cookbook!!

    • — Shami on February 4, 2018
    • Reply
    • That is so sweet, Shami. So happy your family is enjoying the recipes! ❤️

      • — Jenn on February 4, 2018
      • Reply
  • I love this baked ziti, I usually double the sauce because we like it a little saucier in my house, but it’s delicious!

    • — Christina Lengyel on February 1, 2018
    • Reply
  • The first time I made this dish, I prepared it ahead of time to leave in the fridge for my parents and kids while my husband and I went out of town. My parents raved about it. I also made it for a family who had just lost their father. It’s a perfect dish to make for people who need some support and care. It’s delicous and easy to make.

    • — Brenda on February 1, 2018
    • Reply
  • Thank you, thank you, thank you for creating amazing recipes with ingredients that I have in my kitchen. I never seem to please my whole family but when I make your dishes, they gobble it up! The baked ziti was absolutely spectacular – hubby said it tasted better the next day. Followed your recipe exactly and I can’t wait to make it again.

    • — Joanne on February 1, 2018
    • Reply
  • Am I able to do all the steps up to baking it in the oven and freeze this dish for future use?

    • — Betty Bacque on January 29, 2018
    • Reply
    • Sure!

      • — Jenn on January 30, 2018
      • Reply
  • Hi Jenn,

    Can this be made a day ahead and cooked just before dinner?

    • — Mary on January 28, 2018
    • Reply
    • Sure, Mary, that will work. Enjoy!

      • — Jenn on January 28, 2018
      • Reply
  • Fantastic!!! It’s easy but does take a little time to prepare, although not nearly as long as traditional Ziti recipes. Loved, loved, loved it…. so did my husband. Will definitely make it again. I didn’t change a thing in the recipe. Why would you….it is perfect!

    • — Belinda on January 27, 2018
    • Reply
  • I’m planning to make this tomorrow, but no fresh basil at my store. If I use dried, how much would you recommend? Thank you!

    • — Carol on January 26, 2018
    • Reply
    • Hi Carol, I’d probably just use a teaspoon in the sauce. Hope you enjoy it!

      • — Jenn on January 26, 2018
      • Reply
      • Came out great!

        • — Carol on January 27, 2018
        • Reply
  • Made this tonight and was a huge hit with my husband… it’s only the two of us so l divided it up into two casserole dishes and froze the other for another night. Followed the recipe and was not disappointed… I used 1/2 spicy Italian sausage and 1/2 regular Italian sausage so I skipped the red peppers and it was perfect.

    • — Kimberley on January 25, 2018
    • Reply
  • Hi Jen,
    A dear friend passed away and I am anxious to support his family with some home cooked meals that are either heated up easily or frozen–with delicious results. This seems like a good one. Which of your recipes fit this bill the best and what directions would you provide for the family for thawing/ heating? You are the best, by the way!

    • — Norah on January 25, 2018
    • Reply
    • Norah, I’m sorry to hear about the loss of your friend! Yes, the Baked Ziti is a good candidate for freezing; I’d suggest that you assemble and freeze it unbaked. Let your friends know that when they’re ready to cook it, to defrost the fridge for 24 hours, then proceed with the baking instructions in the recipe. Some other good options for freezing are: Salmon Cakes, Thai Butternut Squash Soup, and Italian Meatloaf. Each of these recipes has guidance for freezing in the recipe instructions. Hope that helps!

      • — Jenn on January 28, 2018
      • Reply
  • My husband and I love your recipes. I could never get him to eat chicken until I found your recipes. I can’t wait for your book to come out. I would love to make this recipe but we do not eat pork. Do you have any suggestions? I would really like to make this.

    • — Stacey A. on January 23, 2018
    • Reply
    • Hi Stacey, so glad you and your husband are enjoying the recipes and that he is now officially a chicken eater! You can use either chicken or turkey sausage in place of the pork. Please LMK how it turns out!

      • — Jenn on January 24, 2018
      • Reply
  • So delicious. This will be added to my recipe collection.

    • — Anna Fashinell on January 16, 2018
    • Reply
  • I Made this for my family tonight, and it was delicious. I agree that using cream rather than ricotta is the way to go. All of the baked ziti I’ve made in the past dried up and flaked because of the ricotta. I think stirring mascarpone into the tomato mixture instead of cream would also be delicious. The fresh basil really made this dish. I tucked fresh mozzarella pearls in as I was layering and added slices of fresh mozzarella to the top instead of whole milk mozzarella, and it melted beautifully. This will definitely be added to my regular recipe rotation. Thanks for a great recipe!

    • — Robyn on January 12, 2018
    • Reply
  • Jenn,
    You’ve done it again! Super easy.super great!. I liked the substitution of cream for ricotta and it produced the expected results. Much creamier.
    Funny story. I was making this for a family get together. Mom asked if I had made it before as she wanted everything perfect for the family. I told, Mom it’s from once upon a chef. She knew of the other 5 things I’ve made from your recipes. Enuff said. She was in.

    Thanks again
    P.S I’ve been posting all this to your Instagram page @onceuponachef

    • — Eric Dawson on January 8, 2018
    • Reply
    • Glad you enjoyed it (and thanks for the confidence both you and your mom have in my recipes)! 🙂

      • — Jenn on January 8, 2018
      • Reply
  • This has earned a spot in our regular dinner rotation-my suspicious, casserole fearing boys love it! Thank you once again.

    • — Lily on January 7, 2018
    • Reply
  • Hi there- can i use a different pasta besides ziti? such as rigatoni? Is there any downside? Thanks!

    • — Tanya on January 7, 2018
    • Reply
    • Sure, Tanya – no downside. Enjoy!

      • — Jenn on January 7, 2018
      • Reply
      • thank you 🙂

        • — Tanya on January 7, 2018
        • Reply
  • Made recipe as is – exception of the fresh mozzarella as my local store was out. But even though you were right about the texture of the pre-shredded cheese it was still a big hit. I did a mix of the sweet and spicy Italian sausage and it was just the right amount of kick. Thanks so much for sharing this recipe it’s a keeper for sure! As there are only two of us in our house I froze half of that dish – do you recommend thawing before reheating and do you recommend repeating at the same original temperature and in the oven?

    • — Piper on January 4, 2018
    • Reply
    • Glad you enjoyed it, Piper! Yes, I would recommend putting the frozen ziti in the fridge the night before you plan to serve it. Assuming the frozen ziti is already baked, you can likely bake it for the same amount of time if not a bit longer. (I’d keep it covered, though, so it doesn’t’ dry out too much.

      • — Jenn on January 5, 2018
      • Reply
  • Wow – a real hit with my family!
    Put it into 2 pans – one to bake right away and one to bake a couple days later. Both delicious. Followed the recipe to a ‘t’.

    • — Margaret on January 3, 2018
    • Reply
  • Jenn, would this work with seasoned ground beef? Thanks for your website, I am so glad I discovered it

    • — Olga on December 23, 2017
    • Reply
    • Hi Olga, I think it’s best with sausage but it should also work with well-seasoned ground beef.

      • — Jenn on December 23, 2017
      • Reply
  • So yummy! By far the favorite pasta dish in my house! Thank you! You always share the best.

    • — Liz M on December 22, 2017
    • Reply
  • We’ve made this a few times now and really love it. Made a triple batch for a party recently and it was a hit. Froze a little pan for later but haven’t eaten that yet, so I can’t speak to how that will turn out. Can’t see any reason it won’t be great though. Takes a little time, but definitely worth it.

    • — David on December 22, 2017
    • Reply
  • Lovely flavors and very satisfying. The fresh basil really enhances this dish.

    • — Niki on December 21, 2017
    • Reply
  • I don’t normally review BUT this was so good. The sauce was very good. Very much enjoying your recipes

    • — Jim on December 20, 2017
    • Reply
  • I made this with the sausage and it was spectacular. What changes should I make if I were to make this without the sausage? Vegetarian coming for dinner (not vegan.)

    • — Jayce Griffin on December 14, 2017
    • Reply
    • Hi Jayce, Unfortunately I don’t think this dish would be nearly as good without the sausage since that’s where most of the flavor comes from. You might try this vegetarian lasagna recipe instead.

      • — Jenn on December 14, 2017
      • Reply
    • I made this vegetarian using frozen Boca crumbles sautéed with a few dried herbs (dried basil, oregano, etc) and it was INCREDIBLE! My young kids and my meat-eating husband loved it. I froze leftovers in small kid-sized portions and it is still fantastic from the freezer. By far our favorite *vegetarian* pasta dish. Thank you!

      • — Abbie on January 7, 2018
      • Reply
  • PS — for spaghetti I would use 50 % ground beef.

  • Hi Jen — Would you ever use this sauce as a meat sauce for spaghetti? Suggestions?

    • Hi Dory, Definitely (and I do!).

      • — Jenn on December 14, 2017
      • Reply
  • I don’t dislike many foods, but Italian pasta dishes and sausage are not items I generally crave or seek out. It’s like the two things I don’t really care for were put into a dish, but I made it anyhow. I’m so glad I did! This seemed simple, pretty inexpensive, and soul-warming during the cold and dark winter months that we are experiencing. I made this last week and am making it again tonight. I’m from Iowa, but I was still taken aback by the amount of cream at first. However, it’s a large dish and the cream helps with the reheating factor (this dish makes great leftovers, which I am picky about). I definitely recommend fresh basil because it adds a freshness and flavor pop against the heavier flavors of cheese, pasta, sausage, etc. However, my local grocery store was out of fresh basil last time I made it and it still was delicious!

    • — Hannah on December 11, 2017
    • Reply
  • This recipe is a total keeper, YUM! I used hot Italian sausage meat (from 4 sausages) so left out crushed pepper flakes, otherwise followed the recipe exactly.

    • — Marg on December 9, 2017
    • Reply
  • This recipe was fairly easy to make and, wow, was it ever delicious! I made it just as the recipe called for and am in awe at how good it is without a lot of work. My family loved it and said it’s a “make again”.

    • — Shellie on December 7, 2017
    • Reply
  • Delicious! This tastes like it came from a restaurant. I can’t wait to use the sauce again for many other dishes. We have a small family so I split the mixture into 2 pans. One went into the freezer for Christmas Eve dinner.

    • — Mindy on December 7, 2017
    • Reply
  • I made this last night along with the big Italian salad (recipe from this site). Wow was it perfect. The only substitution I made was that I had a ground pork/beef to use up but it was only about a pound and thankfully had some honey-garlic sausages. The husband said he would love the sausages cut into medallions in it. So that’s what I did. Everything else I followed spot on. The kids took leftovers for lunch and are actually excited to have it for dinner again as well. Yay. I truly didn’t think one pound of noodles was going to be enough but with the sauce and meat it fit the 9×13 dish perfectly. The family believes this meal has to happen weekly. It is so easy I wouldn’t have a problem with that. Thanks Jennifer. A+ recipe.

    • — Jill U on December 6, 2017
    • Reply
  • I am a huge fan of Once Upon a Chef but was a little apprehensive to a try a baked ziti recipe without riccotta cheese. I decided to try it anyway because so far this site has never let me down, and boy am I glad I did! The sauce was delicious andeven though its a simple recipe its packed with flavor! I cut the sugar in half and used mild spicy sausage, it was perfect!

    • — Judit on December 6, 2017
    • Reply
  • Very easy and very delicious. My son loved it. Will make again.

    • — Maria Carver on December 5, 2017
    • Reply
    • Oh my! Simple, straight-forward ingredients all come together easily for an elegant comfort dish. I used a spicy organic chicken sausage made right here in our home town, and it was delicious. Thanks for another trustworthy, successful dish.

  • My entire family is in love with this recipe. And I love it especially because– in addition to being delicious every single time– it is also really simple to put together and so convenient on nights when everyone is busy. I’ve made it quite a few times by now, and have had just as much success when I use half and half (which we usually have on hand) instead of heavy cream (which we usually do not). The tip about the mozzarella was especially useful to me, as I’d attempted similar recipes with fresh mozzarella, which just doesn’t work very well. Thank you for a family favorite!!

    • — Christine Jackson on December 4, 2017
    • Reply
  • We really enjoyed this dish! Less time consuming than lasagna, but tastes just as good! I always enjoying reading your recipes. Most of the indredients you use are already in my fridge or pantry. Thanks!

    • — Annie on December 4, 2017
    • Reply
  • It seems that I am only cooking from your recipes lately. This one was one of our favourite’s! It was quick and delicious. I didn’t change a thing and made it with your big Italian salad. Will be making again for my next dinner party! Thank you 😀

    • — Tara Hill on December 4, 2017
    • Reply
  • This dish was delicious! Quick, easy to make and perfect for a weekday dinner. The kids loved this pasta dish too. This will become a go to recipe for our family for sure!!

    • — Liz Clark on December 4, 2017
    • Reply
  • Hi Jenn, since I found your website recently I’ve cooked the Peruvian style chicken with the green sauce, the carrots, big italian salad, mashed potatoes and baked ziti they were delicious! It’s the first time I follow a recipe exactly and have wonderful results, my family say thank you, looking for your book next spring 😉

  • Made this dish three times. Each time it was perfect. The third time I forgot to buy heavy cream but had half and half and mascarpone cheese on hand and used those. Could not tell the difference. I am making it again for new mom. Leftovers are wonderful!

    • — Vivian on December 4, 2017
    • Reply
  • Hey Jenn-
    When you make this, do you prefer sweet or spicy sausage? And,have you ever tried it with chicken sausage?
    Thanks!
    Barbara Marietta, GA
    Just found your site and I’m already a fan!!

    • — Barbara on December 3, 2017
    • Reply
    • Hi Barbara, I use spicy because my family prefers it but both work well. I haven’t tried this recipe with chicken sausage but I think it’d be good.

      • — Jenn on December 4, 2017
      • Reply
  • This is a keeper!

    • — Sue Montgomery on December 3, 2017
    • Reply
  • What a wonderfully easy pasta recipe! Hearty and satisfying to the end. This recipe will become one of my top pasta recipes for sure! Thanks Jenn!! Your recipes never disappoint me, nor my family!

    • — Dawn Antrim on December 2, 2017
    • Reply
  • We absolutely love this dish. It was made with no modifications and has quickly become a family favorite. The tomato sauce is so easy and so delicious.

    • — Jim Bolton on November 30, 2017
    • Reply
  • Absolutely perfect. I am not big on Italian Sausages so substituted that with 85% lean ground beef and otherwise followed the recipe.

  • Easy and a hit with the whole family!

    • — Amanda Malone on November 30, 2017
    • Reply
  • This recipe is fantastic! It even surpasses the lasagna recipe I’ve honed over 40 years!

    • — Amy on November 30, 2017
    • Reply
  • I host thanksgiving very year with my immediate family. And every year on the Sat night after thanksgiving I host a second event for my father’s side extended family. We are Italian so of course I have pasta each year. So this year I made the Baked Ziti and Sausage. It was FABULOUS!! I doubled the recipe for the number of people and actually made it the
    Day before and then baked it the day of. Everyone loved it. And the leftovers where even better the second day. I love your recipes. They are easy for the everyday cook. Thank you.

    • — Jamie on November 30, 2017
    • Reply
  • I made this for my family and they loved it – haven’t had a recipe we didn’t love from your site! Thank you!

    • — Debbie on November 30, 2017
    • Reply
  • The baked Ziti is fabulous – my new go to for potlucks, new neighbors….
    Easy to make and transport. Full of flavor.

    • — Tami on November 30, 2017
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  • I made this recipe to take to a friend whose son had an accident. It was easy to make and transport to their home. I added a green salad and a loaf of Italian bread. They said the casserole was “fabulous”. Will definitely be making this again.

    • — Janice M. on November 30, 2017
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  • A delicious recipe and definitely a keeper.

  • WOW, this was fantastic!! I wasn’t certain it would be a hit because it has quite a bit of sausage, and I worried it would not be well received, but I served it at a family dinner and they all loved it! My mom said it was the best baked ziti she’s ever had. I agree!! Again, it does have a lot of sausage meat in it, but it brings so much flavor, so I wouldn’t cut back.

    • — Laura on November 30, 2017
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  • We have always loved baked ziti but this is the only recipe to use from now on. Perfect in every way.

    • — Debby on November 30, 2017
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  • My Italian husband LOVED this dish as did all 3 of my kids. I always Follow the recipe exactly then make changes, if necessary, for the next time. No changes needed! This dish is perfection.

    • — Maggie on November 30, 2017
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  • I can’t eat really spicy so I left out the pepper flakes and added Mrs. Dash Italian instead. It was really good.

  • I made this soon after you posted it. It was easy, delicious, and got a big thumbs up from my family. I have a family member who does not care for ricotta cheese and this is perfect. The flavor of the sauce is just so rich and good I could just eat it as is! I will be making this again and again and it freezes well too. This recipe moved to the top of my favorite ziti recipes!

    • — Karen T on November 30, 2017
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  • My husband and loved this recipe! Since I didn’t have heavy cream, I substituted organic half and half, and it was still creamy and delicious.

    • — Stephanie Oskie on November 30, 2017
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  • I have made this dish numerous times and when someone asks for the recipe I give your website. It is so easy, simple yet awesome flavors.

    • — Sylvia Mashaw on November 30, 2017
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  • This has become a favorite in our small household. I love dividing the recipe into two 8×8 glass dishes and freeze one portion. I defrost over night in the refrigerator and bake it on a busy day. I use turkey sausage often to save calories. Great recipe! I have never been disappointed in Jann’s recipes.

    • — Maria Roberts on November 30, 2017
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  • Made this for a family dinner this past weekend and it got rave reviews. I made two casseroles, one exactly as written and one with gluten free pasta and seasoned ground turkey and both were amazing! Thank you for another “keeper” recipe!

    • — Barbara on November 27, 2017
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  • Your recipes are fantastic Jen! I am going to a dinner tonight and was going to make two of your “nice” lasagnes, but I think I will do one lasagne and this instead. Question: can I sub creme fraiche for the heavy cream here? Thanks so much for your terrific site!

    • — Cate on November 25, 2017
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    • I think that’ll work, Cate. The sauce will just be a bit tangier. Enjoy!

      • — Jenn on November 25, 2017
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    • Made this and Julia’s nice lasagna for a potluck. The only sub I did on this one was to use creme fraiche instead of heavy cream and mild turkey sausage instead of pork. It was a huge hit! The flavours are amazing together and both kids and adults enjoyed it. Thanks for another winner!!

      • — Cate on November 26, 2017
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  • Hi Jenn. This dish is outstanding! I made it last night for my husband and we both couldn’t get enough. I’ll be making it again very soon! Thanks for another great recipe!

    • — Evann on November 20, 2017
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  • We’ve made this a couple times now and really love it. Takes a little time to put together but not too bad (I had to triple it yesterday for a party). Really great flavor for so few ingredients. I used San Marzano tomatoes which are better quality but more expensive. Also added some onion the second time. This is definitely a keeper that we will make again and again.

    • — David on November 20, 2017
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  • Sooooooo delicious!!! Doubled up extremely well for a large family gathering. Yet another staple. Thanks Jen!!

    • — Kristen on November 16, 2017
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  • Will this work in individual ramekins?

    • — Pamela on November 13, 2017
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    • Sure!

      • — Jenn on November 14, 2017
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  • Thanks for another great recipe! I don’t always have fresh basil available. Could I substitute dried and if so how much?

    • — Dawn C on November 11, 2017
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    • Hi Dawn, The fresh basil really makes the flavors pop here, but you can use dried; I’d suggest 1 1/2 – 2 Tbsp. Hope you enjoy!

      • — Jenn on November 11, 2017
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  • I just made the baked ziti with sausage and let me say it’s DELICIOUS !! My kids love it and they are very picky eaters.

    • — Paula Echavarria on November 10, 2017
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  • This ziti dish is absolutely the best Italian recipe of anything that I have ever made or tasted. It is rich and savory. I divided the recipe into two pans since we are empty nesters. Put the second pan in the freezer for an easy meal in the future month. Jenn, your recipes are always so satisfying and yummy. Your directions are easy to follow and make great cooks out of us ammateurs.

    • So glad you’re enjoying the recipes, Diane! 😊

      • — Jenn on November 4, 2017
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  • It was just awesome!

    • — Joan Arvan on November 1, 2017
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  • I made this tonight, and while delicious, it was a little heavier than our usual fare. I would make it again but definitely save it for a special occasion. I’m always excited to try your recipes, and am looking forward to the new book!

    • — Karen Johnson on October 31, 2017
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  • I made this for a track pasta party and the mom picking up my son sent me a text about how delicious it smelled!When I picked up the whole thing was gone and the boys were raving about how great it was-impressive from 15 year old boys!!! Thank you yet again for another fantastic dish!!!

    • — Melissa Kellogg on October 30, 2017
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  • This recipe is comfort food perfection. I am always looking for great make ahead recipes and this is a keeper!

    • — Amy on October 29, 2017
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  • Delicious!

    • — Amy on October 22, 2017
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  • Hi Jen,
    I’ve never cooked more & been more satisfied with every dish as much as I have since receiving your emails! I don’t have any fresh basil on hand. Is there an alternative you can suggest?
    Again THANKS!

    • — Loree on October 22, 2017
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    • That’s so nice to hear, Loree – so glad you’re enjoying the recipes! You could use thyme, rosemary or sage but definitely reduce the amount or to just a few teaspoons. Or you can just make it without the herbs – it’ll still be delicious.

      • — Jenn on October 22, 2017
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  • Jen,
    We are a small family. Can I assemble the recipe and freeze half of it for another day?
    I made the big portion for neighbors that have a very sick mom. They LOVED it. I had a taste as well. YUMMY!
    Thanks

    • — Maria Roberts on October 21, 2017
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    • Sure, Maria, that will work. Sorry to hear your neighbor is sick– glad to hear that the family enjoyed the dish!

      • — Jenn on October 21, 2017
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  • Jennifer,
    Another wonderful, foolproof recipe! I never would have thought that a sauce that was this simple could taste so good. Thanks for another great recipe!

    • — Jim Orvis on October 20, 2017
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  • We absolutely loved this! My husband actually had seconds, something he hardly ever does then took leftovers to work the next day! Will definitely make this again

    • — Judi Richardson on October 20, 2017
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  • Yet another great recipe from once upon a chef! I made this with half sweet/half spicy sausage, and bought sausage patties so I wouldnt have to take them out of the casing, which worked well. I assembled the dish in 2 smaller pans, and froze one before baking. The one I baked immediately was delicious and filling and was great as leftovers as well. Next time I might try leaving out the heavy cream as the sauce tasted great before adding it, but was great as is! Will definitely make again.

    • — Raquel on October 19, 2017
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  • Can this dish be prepared and assembled on Friday and finished in the oven on Sunday?

    • — Victoria on October 18, 2017
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    • Yes, that’ll work. Hope you enjoy!

      • — Jenn on October 18, 2017
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      • As I was reading your directions I saw the note. Lol sorry for the stupid question. But…I’m excited! It’s assembled and waiting to go in the oven!! Sunday’s are the only days I don’t cook. So to have an actual homemade meal means a lot. Thank you Jenn! I’ll be back to rate the final product 😊

        • — Victoria on October 20, 2017
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  • I made this with ground beef instead of sausage (family preference) and it was absolutely delicious. It was just as good–maybe even better!–leftover for work the following days. Simple and a hit with the kids–definitely a keeper.

    • — Rebecca on October 18, 2017
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  • Awesome recipe! Made it tonight. Question on freezing. Before or after final bake? Having an event coming up. Thanks.

    • — Vivienne on October 17, 2017
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    • You really can go either way, but I’d probably freeze it unbaked; when you’re ready to cook it, defrost in the fridge for 24 hours, then proceed with the baking instructions in the recipe.

      • — Jenn on October 18, 2017
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  • Just made your baked ziti. Turned out amazing. I love all your recipes and easy to folow instructions.

    • — maria kish on October 16, 2017
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    • 😊

      • — Jenn on October 16, 2017
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  • Once again, Jenn hits it out of the park with this keeper! Perfect with a good salad and bread. Easily serves 10 people.

    Jenn, I want to make this ahead of time for Thanksgiving week. My question is, can I make the tomato/meat mixture several weeks from Thanksgiving, freeze that and then just make the pasta and add the cheeses the day of? Sincerely, Your biggest fan!

    • — Tissa Loehr on October 16, 2017
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    • So glad you enjoyed it, Tissa! You can definitely make the sauce ahead – just leave out the cream and add it when you combine the pasta and sauce the day of.

      • — Jenn on October 16, 2017
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      • Great advice and so glad I asked!

        • — Tissa Loehr on October 17, 2017
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  • Hi Jenn,
    Since we’re not huge sausage fans, I was wondering if I could substitute 1/2 of the meat for beef or turkey? If so, what adjustments would I need to make?
    Thank you so much for your awesome step-by-step recipes! I’ve tried many & every one makes me look like a better cook than I actually am! Can’t wait for the cookbook!!!
    Thanks,
    Kelly

    • — Kelly Goodman on October 16, 2017
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    • Hi Kelly, yes you could substitute half the sausage with ground beef or turkey. I would suggest adding a few tablespoons of olive oil before browning it and also lots of extra herbs and spices to mimic the sausage flavor (onion powder, fennel seeds, crushed red pepper, black pepper, oregano, salt, etc). And glad you like the recipes!

      • — Jenn on October 17, 2017
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  • I made this yesterday and it was by far the best ziti of many recipes I have tried. The tip to swap heavy cream for ricotta is brilliant as well as using the spicy sausage. I will definitely be making this again!

  • Just finished eating this wonderful ziti dish. Other than boiling my ziti a little longer than Jenn suggested, using the already shredded low moisture part skim mozzarella that I had in the fridge, and sweet Italian sausage I followed her directions and wha lah dinner was served.

    The fresh basil really made the flavors pop!

    Thanks Jenn!

    • — Delfina Scirocco on October 15, 2017
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  • What would the equivalent spicy italian sausage be? Johnsonville Hot or Mild? I noticed your recipe calls for adding crushed red pepper flakes. This makes me think using the Mild italian sausage is preferred? No one mentioned this being too spicy in the reviews. Thanks for your help. Rhonda

    • — Rhonda Geoffrey on October 15, 2017
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    • Hi Rhonda, You can buy either variety depending upon whether or not you like your food spicy. You can always sprinkle more red pepper flakes between the layers before baking if you use sweet sausage and want to up the heat a bit. Enjoy!

      • — Jenn on October 15, 2017
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  • I made this for my husband and in laws. They LOVED it! And so did I. Creamy goodness! Hubby puts it at the top of my list. I wonder if it could be a tad healthier with fat free Half and Half instead of heavy cream?

    • — Christie on October 13, 2017
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    • Hi Christie, So glad you all enjoyed it! I think you could get away with half & half but not fat-free. Sorry!

      • — Jenn on October 13, 2017
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  • Oooh, loved this! Yum. Turned out perfectly.

  • Really delicious. The whole family loved it!

    • — Heather H on October 12, 2017
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  • I made this dish last night and it was DELICIOUS!!! I will definitely be making this again!

  • What’s the best way to re-heat the leftovers?

    • — Diane on October 12, 2017
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    • Hi Diane, You can cover with foil and reheat in a 325°F oven until hot – or the microwave works, too.

      • — Jenn on October 12, 2017
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  • Excellent casserole, and so easy to make. I showed the recipe to my twenty-something son, who made it for dinner when his girlfriend joined us. All seven of us loved this recipe; the fresh mozzarella was a great addition. I like the way you explain things about ingredients and cooking methods in a very straightforward way. My son said the baked ziti reheated well in the microwave for his lunch the next day, so next time we hope to have more leftover.

    • — Janet Hamilton on October 12, 2017
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  • I could eat Italian food four or five nights a week; my wife; not so much, once or twice a month is plenty for her. Until now that is. We loved this recipe and since I am the cook we will be having this at least once a month! Thank you Jenn.

  • My husband does not like pasta dishes, this one he actually loved. It was very good. Usually when I cook pasta he goes to get fast food. 5 stars for this easy recipe

    • — Sharon Jackson on October 10, 2017
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  • LOVED this! I subbed half and half for the heavy cream (because it’s what I had in the fridge) and only used half the cheese (again, what I had in the fridge), and it was still rich and wonderful. Much easier AND tastier than my old baked ziti recipe, which is saying something! Thanks again for a wonderful recipe.

    My only question–how do you get your cheese to grate so neatly? I’ve tried the freezing trick and have tried both a hand grater and food processor, yet my cheese always looks clumpy. Still tastes great, but doesn’t look neat. Any hints/tricks?

    • — ali on October 10, 2017
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    • Hi Ali, Glad you liked the ziti! Mozzarella can definitely get clumpy when grated. Make sure you buy a brand that specifies that it’s for grating/shredding. The one I buy is Galbani and it says “great for shredding” right on the package.

      • — Jenn on October 10, 2017
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  • Has anyone tried freezing this before cooking it? If so, how did you adjust the cooking times?

    • — Jenny on October 9, 2017
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  • delicous, used only a 1/2 cup of cream and was a hit!

    • — taryn on October 9, 2017
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  • This was delicious – creamy and full of flavor! I’m looking forward to leftovers 🙂 Thank you for another wonderful recipe!

    • — Kelly S on October 9, 2017
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  • This is a keeper for sure! Love it! I have a clear box in my fridge into which we put food that is ‘a little tired’. So, when I made this ziti/penne I added some cauliflower to the pasta towards the end of cooking. Because it is harvest season I also used about 12 plum tomatoes coarsely chopped as I didn’t have canned on hand and then found about a cup of mashed squash in the fridge. With a good glug of red wine and some simmer time, the sauce was wonderful, if I say so myself! It is a super recipe. Love this and also am a fan of your Shrimp curry and Pad Thai and spinach quiche. Thank you for this great website. Use it a lot!

    • — Celia on October 9, 2017
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  • Just my personal opinion I thought the heavy cream was over kill too rich. I would maybe next cut the cream to 1/4 c and add red wine to scrapping of sausage and garlic

    • — Sue M on October 8, 2017
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  • This is one killer recipe, Jenn. Sometimes the sauce one makes for baked pasta dishes gets dried out and sticky once cooked. But this one does not do that. Even using the sweet Italian sausage, the red pepper flakes added just the right amount of kick. Continued kudos to you for knocking out consistently good recipes that make me look like a trained chef!

    • — Tom Hilterbrant on October 8, 2017
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  • Absolutely awesome!!! I made a half portion following the recipe right down to using the wooden spoon and finished baking the pan in my toaster oven. Heavenly result. I was SO impressed with this technique. Well done! No ricotta ever again! Thank you very much

    • — Libby on October 8, 2017
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  • Made this last night and it was a big hit with the family. Easy and delicious! I couldn’t find ziti as well so I used penne instead and it worked just fine. Leftovers are great too!…if you have any left. I made the Big Italian Salad from this site to go with it. Perfect combo with a glass of red wine 🙂 Will definitely add to the rotation. Thanks Jenn!

    • — Theresa on October 7, 2017
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  • Made for supper tonight. Awesome!!!! No ziti in store so used penne Thanks for a great recipe.

    • — Lee on October 6, 2017
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  • Wow. Our baked ziti has been a strictly vegetarian affair, but I think we might want to work a little variation into the rotation. And this looks just great. Agreed about the Ricotta. Besides, most store-bought Ricotta is abysmal. Filled with gums and other ‘wierd’ stuff (carageenan?), it’s truly a food abomination. I recall when I was a kid, mom brining home a tallish tin (quart size) of fresh Ricotta. It had a plastic wrap over the top, which was held on by a rubber band! It was so creamy and delicious. This gooey stuff they sell in the markets now – no thanks. Oh, thanks for the recipe. This is getting made in the next menu rotation!

    • — Al on October 6, 2017
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  • YUM!
    Thanks for sharing this recipe. My husband and I loved it.

    • — Marcia on October 6, 2017
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  • Delicious!!

    • — Roberta on October 5, 2017
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  • Delicious! I used half spicy Italian sausage and half sweet Italian sausage. Followed the recipe to a T and it was wonderful. I had trouble to find whole milk mozzarella as most of the cheese bricks are made with partly skimmed milk. I paired it with a Caesar salad (dressing from this site also) and garlic bread. The whole family devoured their meal. Thank you for sharing.

    • — Lyne G. on October 5, 2017
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  • I made this for dinner tonight. It is absolutely fabulous!!!! Thanks for a new family favorite.

    • — Dana on October 5, 2017
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  • I have some leftover kale – would it work to add that in? Raw or sauteed? THANKS!

    • — Sally on October 5, 2017
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    • Sure Sally; I would saute it first to soften it up. LMK how it turns out!

      • — Jenn on October 5, 2017
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      • I sautéed about half a bunch of kale before sautéing the sausage. We absolutely loved the entire dish. I couldn’t find turkey sausage in my whole foods, so used sweet chicken sausage which was perfect and probably a little lighter. Perfect to make ahead of time

        • — Sally on October 8, 2017
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  • How long will this keep in the fridge after being baked? Thanks!

    • — Dina Herron on October 5, 2017
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    • I’d say it would be fine for 2 – 3 days. Enjoy!

      • — Jenn on October 5, 2017
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  • Jen, I have a ton of tomatoes from the garden. Could I use fresh tomatoes in this recipe?

    • — Marilyn Fisher on October 5, 2017
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    • Sure, Marilyn – I think fresh tomatoes would work well. Please LMK how it turns out!

      • — Jenn on October 5, 2017
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      • I used fresh tomatoes. I cut them up and cooked them down while waiting for the pasta water.

        • — Marcia on October 6, 2017
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  • Jen, could I make this ahead and bake it 1 or 2 days later? Looks delicious! Thanks,

    Elizabeth

    • — Elizabeth on October 4, 2017
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    • Hi Elizabeth, You can assemble and refrigerate the dish up to 2 days in advance. Since it will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 450°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. Hope you enjoy and please LMK how it turns out!

      • — Jenn on October 5, 2017
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      • When making this ahead, would you recommend letting both the pasta and sauce cool a bit before assembling so the pasta doesn’t absorb too much liquid?

        • — Lorraine on October 5, 2017
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        • Hi Lorraine, you could do that, but it’s really not necessary. Hope you enjoy!

          • — Jenn on October 5, 2017
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      • I tried these suggestions for assembling ahead of time, and I baked the next day, pulling the pan straight from fridge to oven. The pasta was on the “well done” side so if you prefer a little more bite may think about decreasing the time baking w foil on top. There will be no issues finishing the pan as it is, though, make no mistake.

        The recipe overall was fabulous! I love how your recipes are so dependably tasty and easy to follow.

        I did cut back on cream to 3/4 cup (all I had left after another recipe) and it was still quite filling and rich. Probably personal preference-i might even try 1/2 cup next time to see if I miss it.

        • — Melinda on October 8, 2017
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