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 better than my Italian uncles!! It really is so yummy and satisfying. The instructions are easy to follow and it makes a large casserole that’s perfect for leftovers the next day. Anytime I need to make a meal for someone I make this and get so many compliments!
This is so good!
Outstanding comfort food! The pasta, cheese and sauce are everything a home cooked meal should be.
Great comfort food dish that everyone loves! Snuck in some baby spinach (just stirred in right before popping in the oven) and still got rave reviews. Less fussy than lasagna, will definitely make again.
Great comfort food dish that everyone loves! Snuck in some baby spinach (just stirred in right before popping in the oven) and still got rave reviews. Less fussy than lasagna, will definitely make again.
The ziti is 5 stars wonderful. Creamy, delicious, and the perfect size to make! A family favorite!
This recipe is a crowd pleaser! I have always used sweet Italian chicken sausage in place of pork sausage and it is delicious.
This is one if my favorite make-ahead recipes. My husband and kids love it too, and my parents and in-laws have all asked for the recipe. Easy to make and assemble then put in the oven when you are ready to eat it. The addition of the sausage is what makes it really tasty!
So delicious and easy to prepare! I like to keep all of the ingredients for this recipe stocked in my pantry/freezer for a last minute dinner idea. I’ve even tried it with Trader Joe’s shelf stable heavy cream and it turned out great. The addition of heavy cream really keeps the dish moist, unlike many other ziti recipes. If you have teenage boys you need this recipe!
Kids dig in when I make this recipe…easy to put together, and reheats well!
Love love love this recipe. Simple, delicious and frequently requested by my family. Once more it’s an incredible balance of flavors and your choice of sausage, sweet or hot never intercession with a great outcome. Feeds a crowd and easy to pull together. Thanks Jenn!
This dish is a WINNER. The cream (an ingredient I wouldn’t have anticipated) adds a wonderful unctuousness, and no matter now many times I make it, my family gobbles it up and asks for more. I recently made a double batch, half to take to church member who had suffered a bereavement and half for us. This freezes beautifully and I find it works well with penne and rigatoni as well as ziti.
LOVE THIS RECIPE! I made this baked ziti for probably the fifth time this past Sunday. It is a crowd pleaser (I’ve never had anyone dislike it; in fact, most people request the recipe after I make it!). It is easy to make and is oh so good with a rich creamy sauce, sausage, and fresh basil.
So easy yet so delicious. I’ve made every mistake you can in this recipe while balancing a chaotic evening and it still tastes delicious.
My family loves this ziti so much! I make 2 batches every 2 weeks when we go to visit my brother for socially distant outdoor dinners. I use Jimmy Dean Italian sausage and only fresh basil. Delicious!
This is my go to Sunday dinner. My kids love this dish. I have three kids and one is a vegetarian so I split the dinner up into 2/3 with meat and 1/3 without meat in a separate smaller baking dish. It’s an easy dinner that makes the crew happy and sets us into the week with a smile!
Thanks again Jenn! : )
Thiswas absolutely delicious and easy to make. It is a keeper.
This dish is a favourite of our family’s. Real comfort food. Thanks Jenn for another great recipe!
whole family loved it, please do not skip the fresh basil!
This is a go-to recipe in my house. My daughter likes it so much that she says it is almost better than her #1 favorite food, mac and cheese! I often make it vegetarian and it is still just as hearty and delicious. It is also a great use for abundance of basil I get from my garden each summer. And leftovers are wonderful, it stays nice and moist when reheated. Perfect for a busy work week!
This is my go-to recipe for family gatherings. It always gets rave reviews, and there is rarely a morsel left over. I pretty much make it according to the recipe but add extra of the cheeses. It doubles beautifully. Make it. You won’t be disappointed!
Have made this at home and twice for Women’s Programs at my church(200+ women) and everyone enjoyed it. Leftovers freeze well. One if my go to recipes.
Easy to make and so good.
Would rate this 10 stars if I could!! I loved the recipe as-is the first time I made it, but made a few small updates based on personal taste the second time around, which took it to the next level for me. I mixed 0.75 lbs of sweet sausage and 0.75 lbs of spicy sausage, since my family likes spice. I also added a bit more garlic to the recipe, which I do for most recipes since I love the taste. However, my biggest update was adding both sautéed fennel bulb and fennel seed. After browning the sausage and removing from the pan, and before cooking the garlic, I sautéed about 1/2 of a large fennel bulb, with the green fronds cut off, the core removed, and sliced into thin half moons. I cooked the fennel bulb for about 5-7 minutes (until softened and just becoming translucent), then added the garlic for 1 more minute and moved on to the step with the crushed tomatoes. Once the tomatoes were simmering, I added 1 teaspoon of crushed fennel seed, which I did in a mortar and pestle, but you can easily chop these with a kitchen knife or put in a baggie and crush with a rolling pin. I let this simmer along with the tomatoes to soften the fennel seeds, then followed the rest of the steps as-is. This has immediately become a weekly rotation in the family dinner menu, and is easy enough for weeknights but delicious enough for company. If you’re looking for a great, hearty, comforting dinner recipe, look no further!
This is my go to baked ziti recipe it is absolutely delicious! My family and friends loved it. Jenn’s recipes never fail to please . Thanks Jenn
This dish is always a crowd pleaser! It is perfect for doing individual or two meal portions to freeze and have in a pinch. I added a bit more sauce as the kids like their pasta saucy. I also added a bit more spice. Such a wonderful, comforting dish. Doesn’t break the bank either!
This Baked Ziti was the best I have ever made. I served it on New Years Eve to my family of 8 and it was devoured! I used sweet sausage from my local butcher and followed the directions as written. It was not heavy, flavors blended perfectly, and was enough to satisfy us with just a side salad. A week later my daughter asked for the recipe as her husband wanted it again! Definitely a keeper!
Best baked ziti recipe ever! I am NOT a fan of ricotta in lasagna and ziti and the addition of heavy cream to give this the creamy’ish texture made this the perfect recipe for me and my family. This makes a LOT! I made a double batch and my son ate it 2 meals a day every day until it disappeared and immediately asked me when I would be making it again. Highly recommend!
This recipe is a family pleaser and pure comfort food. I thought I would freeze some for later, but it was all gone before I had a chance. Easier than lasagne!
This is a family favorite. I have made this more than half a dozen times and it is filling and delicious. I’ve served it as a dinner for guests( pre pandemic) and the recipe was requested and shared. It’s creamy and crunchy with the baked cheese.
my husband loves this dish… and he rarely eats sausage! I am a sausage eater, so I wanted to try it. This freezes really well. I also used half and half instead of heavy cream (because I had it in the house), and it was still delicious and creamy. I make this regularly now. It’s a gem!
This Ziti is amazing! Everyone I make it for ask for the recipe. Love it!
This is one of my family’s favorite recipes! I swap out turkey or chicken sausage to make it a bit lighter and less greasy, and it comes out great!
This was the very first recipe of yours that I made. We went for dinner to someone’s house and they had made this for dinner, and shared the recipe with me. I can not say enough about how delicious this dish is and really how easy it is to make. It is a favorite in my house and is made at least once a month. I have teenage boys and they can not get enough. The only alteration that I have made when making this is that I use brown rice noodles. I find that they are not as heavy as the traditional pasta, and they work really really well in this recipe. Here is the link to the noodles I use incase you are interested. But over all this is 100% a 5 STAR dish and the dish that started off my food journey following your blog. I have since made a number of other recipes of yours and NONE have disappointed me. You are definitely a go to chef for me when looking for a recipe.
Forgot to include the link to the noodles I use – http://tinkyada.com/ and I use the brown rice ones 🙂
Hey Jen,
I can only find mild Italian sausage here. Any suggestions as to how to use ? I prefer a some spice at times but wasn’t sure if this type of sausage would work solo or what to add for a little kick. Any help would be much appreciated.
Thanks, Staci
It’ll work well, Staci, but if you want to add some heat, you can add 1/2 teaspoon red pepper flakes to the sausage.
I’ve made this dish twice so far and my family loves it…the second time I made it with ‘spicy’ Italian sausage and it was fabulous!
Great comfort food ‘stile Italiano!’
This is the perfect family dish! Quick, easy and delicious. I used sweet sausage and omitted the red pepper when preparing for our young grandsons and it was enjoyed by all.
Two words: comfort food. This was the first recipe I ever made from Segal’s recipes and I was hooked! I’ve made it with different types of noodles and it all turns out great.
This recipe is one of my family’s favorites and appear in our rotation quite frequently by request. My younger daughter has a family recipe book she is putting together and she is extremely picky about what recipes to add – this one was immediately added! Thanks for the fantastic meals!
This is such a family favorite. My son-in-law is a picky eater but loves your baked ziti recipe. I pull it out when I need an good and easy recipe to make for company also!
We prepped this a couple of hours ahead of our company arriving the first time, then just baked when they arrived. I sometimes make half batches in an 8×8 pan as there are only two of us. Works like a charm!
This has become a family favourite. My fussy grandsons hoover this up and ask for seconds, and I get the rare compliment, “Gran you are a good cook!” Jenn definitely nailed it with this casserole.
This!!!!! Was absolutely delicious! My family loved it. My family knows when I make a recipe from “Jenn” it’s going to be great tasting.
I also delivered some to my elderly neighbor and she really thought it was delicious also. I made it exactly as stated except I added in “cut up” chunks of mozzarella cheese and just inserted into the pasta. I increased the sauce amount also
Thank you so much Jenn! This is an absolutely Devine dish and will be added to our favorites 💥
The absolute best ziti I’ve ever made! This is the first recipe I tried from this site and I fell in love ! I usually make this when I have family gatherings and every one is happy.
A family favorite! My kids know it as “baked elbows” since I always make it with elbow macaroni. It freezes well too, so I often divide into 2-8x8s or 11x7s and freeze one when I don’t want leftovers.
This is a family favorite. I also serve it if I’m having guests.
I just love this quick and easy meal. Great to make ahead for the next day or to freeze for a later date. Don’t miss this one, it’s a keeper.
Hi Jenn! I’ve made this many times exactly as written to RAVE reviews, and am wondering now if there’s any reason I couldn’t sub ground beef for the sausage. And if so, would any other modifications be needed. I have 80/20 beef in the fridge that I need to use up and happen to have all of the other ingredients as well. Would love your thoughts on it!
Glad you like it! You can get away with using ground beef here; just make sure it’s well seasoned as the sausage has a lot of seasoning.
Thanks so much Jenn, I realized after-the-fact that I posted this question during the giveaway so it was so very kind of you to take the time to reply in the midst of a gazillion comments being posted! I did use the ground beef and it was AMAZING!
My family loves anything made with sausage. Like some other reviewers, I use a combination of hot and mild Italian sausage. The first time I made it the family gave it five stars. My daughter makes it was her family now too. We do not make any changes to the recipe. It perfectly turns out for our taste buds.
I discovered this recipe last summer and we absolutely love it. The sauce is so flavorful, it’s creamy, cheesy, and delicious. I did sub 1 tbsp dried basil and 1 tsp oregano for the fresh basil.
We really enjoyed this. I used hot local Italian sausage to change it up. It may replace my recipe labeled Jill’s best baked ziti. That’s all you need to know! Everyone will like it and sometimes its hard to find that meal.
A standard weeknight recipe for our family. My husband bought me Jen’s cookbook last year and I have used it constantly. I get super-excited to get the Once Upon a Chef feeds into my inbox and print out the recipes. This is a favorite. Creamy and flavorful