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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Can I use fresh tomatoes (I have so many from the garden) instead of canned? If so, should I mash them with or without the seeds, and use all of the juice? I LOVE your recipes!!!
Hi Terry, I think fresh tomatoes would work here and it’s fine to include the seeds and juices. Another reader commented that she used fresh tomatoes, diced them, and cooked them down while waiting for the pasta water to boil. Please LMK how it turns out!
This is the best baked ziti ever! Our kids are in college, so now cooking for two, I split the ziti into 3 small disposable pans and freeze them so I can pull out and thaw for an easy and delicious meal whenever. Question: could I bake this in a crockpot if I’m taking it to a potluck dinner?
So glad you like it, Jen (and I love how you’re dividing it up for 3 different dinners now)! I don’t have experience with a slow cooker, but because of the pasta, I don’t think this would be a good candidate for one. Sorry
Hi Jenn! After reading so many rave reviews, I plan to use your recipe to serve at my son’s HS team meal. I will be serving 30 boys with big appetites. I was planning to double the recipe (3x) to have a total of three catering sized (20 x 13) aluminum pans. Would you suggest baking in smaller aluminum pans to bake more evenly? I will prepare each recipe a day in advance and bake the following day. If reheated, per the instructions, I will baked tightly covered x 25 minutes and then uncover for an additional 10-15 minutes. With an oven full of pasta, should I expect an increase in the baking time? If so, by how much? I have a reliable convention bake oven. I just want to be sure to time this properly to arrive at the school at 3:30 with hot dishes! Thanks for your additional input.
Hi Ali, I think you can get away with the larger pans, especially since everything is already cooked once it goes into the pans. I do think you’ll need to increase the baking time though; it’s hard to say by how much but I’d keep the pans tightly covered for about 35 minutes, then uncover for the remaining time, keeping an eye on it. It’s done when the cheese is melted and golden brown.
This is the very best Baked Ziti I’ve ever made. I had a pot luck and it was the biggest hit of the night. 5 stars for sure.
An absolute favorite. I just saw your recipe for homemade tomato sauce. This baked ziti recipe calls for 28 ounces of crushed tomatoes. Could I sub in the tomato sauce? Or would it affect the liquid content? Thanks so much.
Hi Vicki, so glad you like the ziti! I do think you could use the homemade tomato sauce and that it would not impact the liquid content. Keep in mind though that it will be a bit fattier because of the oil and butter used in my tomato sauce recipe. Also, it may not taste quite as intensely tomatoey because crushed tomatoes have a pretty strong tomato flavor. If you try it, I’d love to hear what you think!
Hi Jenn!!! You never fail me. Your instructions are so clear and you even told me what aisle to get the anchovy paste on for the Ceasar salad!!!! The baked ziti was terrific. Next time I will add a little extra sauce on the table for serving. Otherwise delicious. Made it exactly as instructed. Perfect!
This is my first time having Baked Ziti so I have nothing to compare it to however this was delicious. My sauce turned out more orange than red, however not a big deal the flavor was lovely. Be careful with overcooking it in the oven, my top was dried out a bit, I should have listened to Chef Segal.
I’m really excited to make this for a friend of mine who just had a baby! Do you think it’d be better with mild or hot Italian sausage?
I think it’s great either way, but if she’s breastfeeding, maybe I’d go with sweet. Hope she enjoys!
Cooked this recipe last week. Proceeded that same night to casually talk to my husband about spending $500 for a knife sharpener and a good chef’s knife. It arrived 2 days later. Thanks Jen!!!
SO YES! COOK THE ZITI!!!!
Perfection! I initially came across this recipe when searching for a meal to make ahead for a friend as part of a “meal train.” I wanted to try it in our household before making a prepared one for our friend. This was two years ago, and this meal has been the “go to” in our household ever since! I’m married with 3 boys: 7, 5 and 1. This is one of the few meals ALL of us gobble up as a family. A true family favorite! Because I have small kids who don’t care for “spiciness,” I omit the pepper. Other than that I follow the recipe to a T- and my oldest says “this tastes like it’s from a restaurant!!” Serve with garlic bread and enjoy the family time at the dinner table. Thank you for making my family think I know how to cook! 🙂
Hi Jen, what can i use instead of pecorino? Can I just use parmesan?
Sure, J, that will work. Enjoy!
I was skeptical making this recipe, as I never used heavy cream in tomato sauce. I’m not much of a cook either, but trying to get better so I thought I’d give it a try. I used chicken sausage as I’m not much for pork. Well, this recipe was a HUGE success. It looked exactly like the photos, but most important it was full of flavor! Thank you Jenn! I will look forward to making more of your recipes! Perhaps there’s hope for me. 🙂
I’m hoping to make this for a dinner party this weekend and am wondering if the same mirepoix you use for your Classic Lasagna could be mixed in with the sausage? Or do you think that would make the dish to liquid-y? Honestly, all of your recipes are A+ in my book so I’m sure it’s perfect as-is (I just happen to have a full veggie bin). 🙂 Thanks!
Hi Sarah, I think it would be fine to add the mirepoix; please LMK how it turns out if you try it!
Absolutely DELICIOUS….will be making this again and again for sure!
Big hit with the boys in the house.
Looking for a simple pasta dish that has simple ingredients in a very short time. Saw Jenn’s website. Once Upon a Chef. Her Baked Ziti with is perfection. Easy to make and very delicious. I usually cook a recipe and taste it first before serving to group of friends. Everybody loved it, right amount of cheese and cream, not overwhelming at all. We paired this Italian wine along with other Italian dishes. Can’t wait to try other recipes.
This recipe is so good and easy to scale down for 2 people. I don’t often have cream on hand so I decided to try Trader Joe’s shelf stable cream. Comes in 8oz boxes. It’s perfect for this recipe. Thanks again for giving us recipes that always work. Love your latest cookbook, too.
I love TJ’s “pantry cream”. Always two in my pantry!
It has saved me many trips to the grocery store.
Love love love this dish. The heavy cream makes it so much better than the ricotta cheese. Everyone loved it at my house.
When making ahead to freeze, instructions say to assemble dish and cover. Does this mean cook pasta, sauce/meat, etc and layer with cheese, then freeze? Or bake as directed and then freeze? Probably a dumb question but I was unsure. Thank you 🙂
Hi Lauren, Not a dumb question! I’d freeze it unbaked. 🙂
I’ve loved this recipe! I’m debating on cooking it for our family beach week but my sister-in-law has a gluten allergy. Will this taste just a good using gluten free pasta?
Hi Erika, Glad you like it! I’ve never made it with gluten-free pasta but a number of readers have commented that they have and have been happy with the results. Have fun on you week at the beach!
This was delicious!! Do you think using hamburger would make a big difference in taste? Thank you
Hi Shell, You can use ground beef here; I’d just make sure it’s well seasoned as the sausage has a lot of seasoning. Enjoy!
Great recipe…also cooked some fennel seeds and ital seasoning with the meat; browned some onions and then garlic…heavy cream over ricotta a hit..added good basil marina too…they loved it..
This is a favorite at our house. Taught the 18 year old how to make it tonight. Came out great. Hoping she’ll make in her own apartment during college 1350 miles away from home!
Hi! If I’d like to make this in an 8×8 pan for 2 person family, would I just cut the amount of ingredients in half and the cooking time in half as well?
Hi Amanda, I’d cut the ingredients in half, but the bake time will be about the same if not just a touch shorter. Hope they enjoy!
I enjoyed the sauce but I wish there was a healthier option for this recipe!
I am anxious to try this recipe. Can I use a tomatoe basil sauce in place of the crushed tomato, basil and sugar. I forgot to buy basil. Thanks
Hi Shell, it will taste slightly different, but it will work. Hope you enjoy!
I made this for my half-Italian husband who has always talked about baked Ziti – he said this one is “one of the best” he’s ever had. I am not a leftover gal but I gobbled this up day 2 and 3 happily. I am always blown away by how flavourful Jenn’s recipes are considering how simple they are! This baked Ziti was incredible and definitely one of my new go-to recipes that I will be making when I have to drop off dinner for someone.
Hello. This looks amazing. Can I substitute half & half for the heavy cream?
Hi Gail, I like heavy cream in this, but you can use half and half — hope you enjoy!
What a wonderful recipe! Absolutely delicious. I used turkey and chicken sausage since that’s what I had on hand… And added in some carrots celery onion to the garlic, since it needed to be used up. It made a big batch enough so that I’ve put away two dishes in the freezer for later or in case my neighbor needs
one 🙂
Thanks again Jen for a wonderful recipe! You’re amazing!
Seriously delicious!
Baked Ziti, in general, requires more time than I have to spend in the kitchen especially if making time-intensive sides alongside it, which was my mistake. It’s probably not even a big deal for other people, but I have difficulty managing more than one recipe at once and this felt like it took me a long time. That being said, I LOVED this recipe when I finally got to sit down and eat it. It was so hearty and filling and it made a huge batch – we had leftovers for two for several days.
I would definitely make this again and next time I’ll use the recommended side, which sounds like it would be much easier to throw together.
This is a great recipe! I have made it several times and it has become my family favourite. It is delicious!
Absolutely delicious. I followed it exactly and it came out amazing! Perfectly saucey and cheesy. Adding this to the rotation!
This is my maiden voyage with Jennifer’s website. I’m a Cook’s Illustrated subscriber and almost always gravitate towards their recipes. I came across this website in preparation for an easy Saturday night dinner party. I purchased spicy Italian sausage at Whole Foods and followed the recipe as written. Absolutely outstanding dish with expertly written instructions. The only change I will make when I revisit this recipe will be to up the protein content. I can’t emphasize enough how pleased I was with this recipe and the accompanying photos. Five stars all around.
I made this and really liked how it came out. I think I would combine it differently next time, because I like cheese in every bite, but the recipe was otherwise a winner for us. I omitted the parsley and added some pasta water to give the flavor a bit more depth, but no complaints here.
(I meant to say that I omitted the basil, which I didn’t have on hand, but would use in the future.)
Hearty and satisfying! All the flavors of a traditional lasagna – half the work!
I had whole milk ricotta on hand, so I substituted one cup of it for the cream. I think mixing it with the sauce, sausage, etc. kept it from getting dry and clumpy. This is a phenomenal recipe—a real keeper.
Loved this recipe! I made this for a dinner for a couple friends and I loved that I could make it in advance and then just pop it in the oven! My friends were going back for 2nds and thirds! Love your recipes ! I have not had a bad meal yet !
I did make this recipe and it is delicious. We were going to Florida for the winter in a horse trailer with living quarters. I divided it into several containers and froze it for later but had it for dinner out first evening out. Will make it again when I return home and have a big oven..
As with all the recipes of Jenn’s I have tried, this one is also a winner!!
Thanks, Jenn!
OMG. I am also going to Florida in a horse trailer and was wondering if this recipe would work out – what a coincidence!
Your comment was so helpful!
Can I double this? Do I need a bigger pan or can I use one pan? Would cook time be longer?
Yes, you can definitely double this! For the most even cooking, I’d bake it in two separate pans. It may take a few extra minutes to bake because the oven will be more crowded. Hope that helps!
easy to prepare, everyone loved it!
Delicious, this recipe will be added to my collection. After making it once I would alter the recipe slightly as I have Celiac Disease and require it to be gluten free. Adapting recipes to gluten free some times call for some adjustments. I used Barilla gluten free penne pasta as it is hard to find GF ziti pasta. Instructions said to cook for 10 minutes, I cooked for 6 minutes but next time I would cook for 4 minutes and would use 12 ounces of pasta verses 16 ounces. Open to other tips in adapting to gluten free.
Thanks Jenn
What would you recommend to replace the sausage with veggies? I’m hosting a party and want to make one with and one without meat. I was thinking maybe zucchini or mushrooms. However I wasn’t sure if certain veggies would add too much moisture to the dish and make it watery. Thanks!
Hi Jen, Several readers have commented that they’ve made a vegetarian version of this and have added sauteed veggies including bell peppers, mushrooms. I would just make sure to season them well and cook them very thoroughly to get the moisture out of them. Please let me know how it turns out!
Absolutely amazing. This is restaurant quality meal but super easy.
The ultimate savory, tasty, comfort food, pasta dish. So much quicker than lasagna. Thank you!
Hi Jen,
If I assembled the ziti today (Tuesday) would it be ok to refrigerate and cook Friday? It said 2 days, but wondered if it would make it to Friday so that I don’t have to freeze it?
Best,
Terry
Hi Terry, I guess I’m weighing in too late to be helpful, but I think 3 days may be pushing it.
This is delicious!! I loved it!
so i made this for a potluck last night and it was a huge hit! i used ground beef instead of sausage and a good portion of tomato paste as the beef rendered (idk if it did anything, but i always use tomato paste as a foundation for my sauces lol) and it worked out really well!
i also made a vegan version that was actually really really good too. i added garlic to a pan, let it shimmer, before adding tomato paste and then the tomatoes. i seasoned the sauce and let it cook before adding coconut creme, nutritional yeast, and the basil. i replaced the mozzarella with vegan mozz + parm and my vegan friends really liked it!
Made this today. It was wonderful!
This recipe is hands down one of the best and most delicious. Not to mention how EASY it is to throw it all together. You will fool your guests! It’s a staple in our household.
Delicious, I froze half of it as we are only two people. I also
Cut down on the cheese when layering the pasta: probably by half for the whole recipe.
Very good.
Absolutely superb and so easy to make! Thank you for sharing.
… I added some yellow bell peppers, onion, and and more pepper flakes.
I will certainly be looking at your site for more recipes to try out.
Cheers!
This was delicious and so easy to make. Everyone loved it. I used some hot sausage for some heat. The only change I made was to use more cheese and not a whole pound of pasta. Will definitely make it again. I usually make baked ziti with ricotta but didn’t miss it at all.
I made this for a work potluck only to find out it was an appetizer party. This yummy dish sat among the hummus and dip and didn’t last long. So freakin’ tasty. I used a half spicy Italian ground sausage and half mild Italian. Gave it a little kick, yumo!