Baked Ziti
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Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Photo by Johnny Miller, (Clarkson Potter, 2021)
This baked ziti is a MAJOR crowd-pleaser. Whether I’m hosting a family gathering or cooking a meal for my 20-year-old son’s friends (I usually double the recipe in that case!), this dish always delivers. In fact, I love it so much that it’s featured proudly on the cover of my second cookbook! The secret to its uniqueness lies in using Italian sausage, which is a shortcut to incredible flavor, and skipping the ricotta cheese, which tends to have a grainy texture in traditional baked ziti. The recipe is doable on a weeknight yet special enough to serve to company, and it’s also a fantastic option for a make-ahead potluck dish.
If you’re looking to save time, you can opt for pre-shredded mozzarella cheese from a bag; just make sure it’s the whole milk version (the low-fat version isn’t nearly as good). As the baked ziti works its magic in the oven, throw together a big Italian salad and warm some foccacia, and you’re ready to feast!
Table of Contents
“Simply outstanding…I made the ziti for a huge birthday party I hosted for a member of my family. Everyone (ages 5 to 91) devoured it.”
What You’ll Need to Make Baked Ziti
- Ziti Noodles: The main pasta component of the dish; rigatoni or penne can used as well.
- Italian Sausage: Bulk sausage is ideal as it can be easily crumbled, but you can also use sausage with casings, removing them before cooking.
- Garlic: Enhances the overall flavor of the sauce.
- Canned Crushed Tomatoes: Form the base of the tomato sauce, providing a rich and tangy flavor.
- Salt, Sugar, Red Pepper Flakes: Seasonings that balance the flavors of the sauce.
- Heavy Cream: Adds creaminess and richness to the tomato sauce.
- Pecorino Romano: Offers a sharp and salty flavor. Parmigiano Reggiano cheese can be substituted if needed.
- Fresh Basil: Provides a fresh and aromatic flavor.
- Mozzarella Cheese: Contributes to the cheesy, gooey, and indulgent texture of the baked ziti.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil. Cook the 1 lb of ziti noodles according to the package instructions until a few minutes shy of 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.
Step 2: Make the Sauce
Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan.
Cook the sausage, 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 4 cloves minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Stir in the 28-oz can crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer for 10 minutes.
Add the 1 cup heavy cream, 1/3 cup of the pecorino Romano, and 1/3 cup 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.
Step 3: Assemble & Bake
Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons).
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons).
Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes.
Frequently Asked Questions
Whole milk mozzarella is best. You can purchase a plastic-wrapped brick of mozzarella (usually 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, it’s perfectly fine to use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads.
Yes, the dish can be assembled, covered, and refrigerated for up to 2 days in advance. Bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Absolutely! Baked ziti is a great candidate for freezing, and it can be frozen for up to 3 months before or after baking. If you freeze before baking, thaw the dish in the refrigerator overnight and bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout. To freeze after baking, let the dish cool completely, then cut it into individual portions or leave it whole. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in an airtight container. To reheat, simply thaw in the refrigerator overnight and bake until heated through.
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Video Tutorial
Baked Ziti
Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Ingredients
- 1 lb ziti noodles
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
- ⅓ 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. Add the 1 lb of ziti noodles and cook 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 1½ lbs of 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 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup 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 (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). 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/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
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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This recipe is absolutely wonderful!
I’ve made it a few times now. A few modifications is that I typically will use whole canned tomatoes, and then “crush” them myself with my potato masher. I’ve found that this seems to add a little more moisture to the sauce, which carries over well through the baking process. This is actually the recipe that convinced me that I no longer need to buy jar spaghetti sauce, so it’s helped inspire other “upgrades” to different recipes as well!
I have made this dish a few times. Its easy to follow recipe was simple enough my 9 year old was able to do everything except add it to the oven. We made a couple of changes like using black pepper instead of red pepper flakes, smidgen less heavy cream & added a little bit more mozzarella cheese. It was so good my cousin thought we bought it. Thanks so much for creating a recipe that my child could make on her own (with a little momma supervision).
I made this meal for my family & it was a huge hit! Even my picky son loved it! I would def make this again! Thanks for another great recipe to add to my collection!
Made this for a group of friends who came over for a Harry Potter Marathon night! Fed 8 people with leftovers and was absolutely delicious. Perfect comfort food to please everyone.
Easy, feeds a crowd. The only problem I have is there are rarely any leftovers! I’ve used standard pork sausage as well as venison/elk/pork sausage for a slightly stronger flavor without tasting ‘gamey’. Family loves this one.
OUTSTANDING!!!!!!
One of our go-to recipes. This is what I use for all my meal train sign-ups. I sometimes just use a pound of sausage depending on our audience, instead of the 1.5lbs. I will also buy two pounds and freeze the unused half-pound to use the next time I make this dish. Couldn’t recommend more!
I have a Dad that doesn’t eat red meat, and I didn’t have any chicken sausage in the house, so I substituted ground chicken in the recipe. It was delicious. I love making my own sauce. I must admit, before I found Jen’s website, I really didn’t like to cook. Just the same old things. These recipes seem easy, quick and tasty. The only thing I did wrong was letting this cook too long. A few ziti got burned in the carnage, but all and all, the family approved. This is a keeper!
Wow! This recipe is so delicious as are all of your recipes! I substituted with Turkey sausage because I don’t eat pork. Other than that, I made it exactly as written. It’s a great dish to serve company because it can be made ahead of time. Everyone loves it! Thank you for another wonderful dish. I’m so grateful I found your web site!
This recipe is a family favorite! I love that the prep doesn’t take too long. On nights where I want a delicious meal but don’t have the time, it’s nice to be able to make this up quick and throw it in the oven. My husband especially loves this recipe because it’s not bland… it has a good kick to it! I am pretty sensitive to spices and it is just right for me. Highly recommend!
My grandchildren love when I make this for them! This recipe is one of the reasons my grandchildren think I am the best cook they know and for that I thank you very much Jenn! I love that I can feel confident preparing and serving your recipes without having to try them out first before serving them to guests, something I’ve never done before. You always have the perfect balance of flavors!
Wonderful and easy dinner for friends or family. Use this recipe all the time.
This is my go to Baked Ziti recipe from now on, Absolutely delicious! Made it exactly as directed. Try it you will not be disappointed.
This comes out so good! I follow the recipe to a “t” and everyone *loves* it. It has become part of our rotation and have also used it for a “take them a meal” and that family loved it too. It is so easy to pull together. I definitely support using a block of mozzarella and shredding rather than buying pre-shredded—it will melt SO much better. And, I have chopped up a handful or two of fresh spinach and added to the mix; and I generally only use about 3/4-1 pound of sausage as that is how I buy bulk sausage.
So, I realize I don’t actually follow it to a “t” if I’m not using as much sausage and sometimes add spinach…oops. Feel free to amend my comment, Jenn!!!
I made this recently for my husband and I. He does not tolerate cream. I used Fairlife whole milk which is lactose free. The recipe was still very yummy and made my list of repeats. I love to cook and have a list of nearly 100 recipes that I have tried since the stay-home began last March.
So quick, easy and delicious! Everyone in my house loves this dish!
Hands down family favorite! We use spicy italian sausage, and it is perfection. I took this in a disposable foil pan for a recent ski weekend—it was the perfect meal with a side of broccoli and garlic bread.
I love great Italian flavors and this baked pasta makes meets every level of my taste demands and makes me happy. Match with a great salad and crusty bread and your family, or your friends, will also be happy.
This recipe is wonderful. My only regret is that I can’t have company over right now, or I’d have company over weekly to be able to make this dish for them! It is so tasty and there are plenty of leftovers for my boyfriend and me. I’ve made this three or four times in the last few months and he’s disappointed if there’s a week I don’t make this baked ziti.
Tip: I like dishes that are lighter on meat, and I have found that this dish is forgiving if you have a little less than the amount of meat called for in the recipe.
Ziti absolutely delicious! Instructions clear and easy to understand.
I just made this recipe for my partner’s parents (92 and 85) for the 4th time. They request it frequently, and have made modifications for the elder palatte (though its great as is). I’ve found that depending on the brand of Italian sausage, it can be quite salty. So I recommend tasting before adding additional salt to adjust if needed. If I can’t find mild sausage, I often add some lean ground beef for part of the sausage – or increase the meat to 1 lb each sausage and grd beef. I would also scale up the sauce ingredients by 50%. I usually bake, portion out, then freeze in meal size portions for the in-laws. Having extra sauce really helps. Do follow Jen’s suggestion to undercook to almost al dente the pasta. It is a wonderful recipe — I’ve been asked many times for it. It’s great that the sauce is so easy to make, and don’t skip the fresh basil – it shines.
This ziti recipe is amazing. Ziti has always been a favorite go-to for me when I’m feeding a crowd, but I got bored of it and was looking for something new. When I stumbled across this recipe, I figured it was worth a try. And oh my goodness is this delicious!!! Absolutely nothing like the boring pasta recipe on the back of a box. I’ve made it half a dozen times now (my kids keep asking for it), and every time we are wowed by the tastiness of it. Thank you for breathing new life into an old favorite!!
This is by far a family favorite! I’ve made it for friends on numerous occasions and everyone always asks for more AND the recipe!Thank you Jenn for another great recipe!
I’ve been hooked on Jenn’s recipes ever since I found her site a couple of years ago. Every dish is delicious and family approved!
I made the baked ziti two nights ago and yet again the family was impressed! I love how simple and delicious she makes her dishes – she doesn’t over complicate the recipes and they’re very straight forward. She is affectionately known by my foodie husband as “your girl” here at home as in, “Mmm this is great! Another recipe by your girl?” Thanks Jenn! You’ve made my cooking life a lot easier!
I made this a couple weeks ago and it was DELICIOUS!!! I can’t wait to make it again! One full recipe makes plenty – I ended up with two trays – 1 large, 1 small – and froze the smaller tray for later in the week. True to the recipe instructions, it froze beautifully and baked well. There were no leftovers!
This is so good and also very easy to make. Everyone in the family liked it. I used the Spicy Italian sausage and it was delicious. Another winner from Jenn. Thank you!
I made the recipe exactly as directed including the shredding of the whole milk mozzarella. It was delicious and has been added to my recipe file to enjoy again. My husband had two helpings as it was that good.
Hi,
I do not have heavy cream. is there something I can use instead?
Thanks,
Renee
Hi Renee, I prefer heavy cream here, but you can replace it with half & half. Enjoy!
My family is a bunch of seriously picky eaters and they all gave this recipe a 10, and even asked for it to be added to the weekly rotation! It turned out so delicious. Can’t wait to make it again.
Such a tasty recipe. My husband and I loved it, but it ended up being kind of dry and couldn’t figure it out why at first. I know it wasn’t Jenn’s fault though. Her recipes are flawless. I’ve tried quite a few of them and, thanks to Jenn, I feel like I am such an accomplished cook 😉
My store didn’t have ziti pasta, so I grabbed rigatoni instead. They look similar – tubular, with ridges – but it is definitely a larger noodle.
So I ended up with a lot of pasta and not enough sauce.
I have some sausage left, thankfully.
Jenn, can I make more sauce (and sausage) and add to the dish? How would I do it without ruining it, and especially not overcooking and turning the pasta into mush?
Love you to pieces x0x
Hi Gabriela, so glad you like the recipes! Sorry to hear you found the dish to be a bit dry. BTW, as long as you used the same amount of pasta, the shape really shouldn’t matter, but if you’d like to add more sauce, I would recommend just serving the dish and spooning the additional sauce on top of each serving. Hope that helps!
I made this dish for my family tonight for dinner. It was just delicious! I was very surprised how well it turned out for the first try. Happy to have found it, going in the recipe binder for sure! Thank you Jenn!
Wow, another winner of a recipe! I make it with gluten free penne (can’t find gf ziti) and it turns out perfectly. It is absolutely delicious!
After reading all the reviews for this recipe I had to try it. I followed the directions totally and it was as everyone else agreed outstanding. my guests loved every bite they had and I will definitely make this again
will high moisture/soft mozzarella work? looks delish!
Hi Bridget, for the best results, I’d stick with the mozzarella called for in the recipe.
Hi Jenn,
Wishing you and your family a Happy and Healthy New Year. I love ALL your recipes and I’m slowly getting to make a lot of them. You’re very talented! Please tell me what I can substitute for the cream in this baked ziti with sausage recipe. Many thanks
So glad you like the recipes and happy new year to you and your family! While I prefer heavy cream here, you could replace it with ricotta or cottage cheese. Hope you enjoy!
Hi, Jen!
I cannot get fresh basil. What can I substitute? I have fresh spinach and dried basil…
Thanks!
Peggy
It will have a slightly different flavor, but I’d go with the fresh spinach. Hope you enjoy!
Can you make vegetarian ziti?
Hi Emily, Several readers have commented that they’ve made vegetarian versions of this and have added 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. You may want to consider this lasagna recipe instead. Hope that helps!
Excellent recipe. I followed it with the following exceptions: used two extra cloves of garlic and 1/2 tsp of red pepper flakes. Otherwise the recipe as stated. Lovely and delicious and I’ll definitely be making it again.
Absolutely delicious! Fresh mozzarella, instead of the pre-shredded, is the best! However, we have a heck of a time shredding it. First time, put it in freezer for about 1/2 hr and it turned to mush while shredding. Second time (Christmas day dinner) left it in freezer for 2 days. The ball of mozzarella was so hard that my husband could barely shred it! Going to have to come up with something else next time I make this cuz I am determined to use fresh mozzarella!
I have made recipes where I take the whole mozzarella and slice it thin and lay right on top and bake. Heavenly!
Carrie! I’m just now seeing your comment/reply! Wow. Great idea! Thank you! Missy
This recipe is what my family requested for dinner tonight- Christmas Eve. It is that delicious and that easy to make. It is also what my son requests when he comes home from college. He actually asks me to make 2, so he is guaranteed left overs! We like a combination of hot and mild sausage. Thank you, Jenn, and Merry Christmas!
Is there any way to make this without an oven? Like in a skillet?
Hi Karen, This would be a tough one to make without an oven. That said, the sauce is delicious mixed with the pasta. You could serve it that way — it wouldn’t be baked ziti but it would still be wonderful.
I only have heavy whipping cream instead of heavy cream is that ok?
Yep that’s fine.
This recipe is amazing. Ate leftovers 3x and still wanted more. Smoked sausage on the Traeger instead of pan. Added mushrooms cooked in butter with thyme. Maybe a little aggressive, but it was Saturday. This recipe is going into the Family cook book
This recipe was absolutely delicious!! The only change I made was rigatoni instead of ziti, but the sauce was perfection. I will definitely be making this again!!
This dish is fantastic! So tasty and easy to make. Actually I am now a big follower of Jenn Segal’s work. We have made about 5 different recipes and they are all great!
Yup, yup, yup. ***** (Five Stars)
This is my favorite baked ziti recipe. I love the sausage! I do it with mild italian or with hot. Sometimes I do half and half. I prefer the hot to add a little somethin-somethin, but my little kids prefer the mild. Before this recipe I had never made ziti with the cream and crushed tomatoes. Legit wayyyyy better than using jarred tomato sauce. I use this recipe every time I make ziti now….maybe a dozen times now. It’s yummy, but not overly complicated to make. This is my first time leaving a review, I enjoy it so much I wanted to thank Jenn by offering her a review!
This is the third time I’ve made this delicious dish. It’s great for family or friends. It’s December, and there was no basil to be found. I added two heaping tablespoons of pesto, and it worked nicely. I only had one pound of sausage. It still worked with not a single complaint, but the 1 1/2 pounds is tastier. During this time we need to be flexible!
My husband ate three servings the first time that I made this a few weeks ago. I have never seen him do such a thing. Anyway, it’s on the menu again this week and I am really looking forward to it. Great meal!
OMG!!! This was delicious!! I make recipes I find on the internet all the time, but I’ve never left a review for one. Made this last night for my family and it was AMAZING!!! Did make a few tweaks. Couldn’t find fresh basil at the store so used basil herb paste. Added 8 oz block of cream cheese to the noodles and added a little more red pepper flakes because we like spicy stuff. This was SOOOOOOOOOOO GOOD!!! Thank you for sharing! We will definitely be making this again and again.
I’ve made this 1000 times. It’s incredible. But I have a question. Once I transfer the meat to a plate, a lot of fat accumulates on the bottom of the plate, so do I add the meat with the accumulated fat back to the pan, or should I drain the fat? Thanks Jenn! Can’t wait for cookbook # 2!
So glad you enjoy it, Chad! This is one of the blog recipes included in cookbook #2. 🙂 You can discard the fat on the plate.
Hi Jenn,
I have been following your website for years, your emails, your cookbook etc. YOU have brought a lot of joy into my household and I have shared accolades and your recipes with friends. Not only do you deserve all of your five star reviews, but you deserve and extra five stars because you have designed your recipes to be easy to understand and follow so we can achieve five stars with our friends and families.
I have made this Ziti w Sausage many times over and it is awesome just as it is written. I wanted to ask you if you had a variation of this recipe (ingredients and preparation) that makes the sauce a “Vodka Sauce”. Not that I want to change this recipe but I am looking for the variation to be “an addition” to my toolkit. Thanks for everything you do!
Hi Lawrence, Thanks for your note and nice words about the recipes – so glad you’ve been able to enjoy them with friends and family! I don’t have a version of this recipe that contains a vodka sauce but I will email you separately with a vodka sauce that will be appearing in my upcoming cookbook. Please LMK how it turns out if you incorporate it into this recipe!