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Baked Ziti

Tested & Perfected Recipes Cookbook Recipe

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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!

baked ziti in baking dish.

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!

“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.”

Leslie

What You’ll Need to Make Baked Ziti

ingredients for 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.

boiling the ziti

Step 2: Make the Sauce

Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan.

adding sausage to 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.

browned sausage in skillet.

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.

cooking the garlic

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.

Adding the crushed tomatoes, salt, sugar and red pepper flakes.

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

adding cream, cheese, and basil to sauce

Then stir in the cooked sausage.

adding sausage to baked ziti sauce

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

baked ziti sauce in pot

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).

layering baked ziti in baking dish

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons).

finished layered baked ziti

Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes.

baked ziti in baking dish.

Frequently Asked Questions

What is the best type of mozzarella to use for baked ziti?

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.

Can I make baked ziti ahead of time?

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.

Can I freeze baked ziti?

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!

Servings: 8 to 10
Prep Time: 40 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 30 Minutes

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

  1. 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.
  2. Preheat the oven to 425°F and set the oven rack in the middle position.
  3. 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.
  4. 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.
  5. 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

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.

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Comments

  • Hands down the best baked ziti I ever made! The only additional step I did was after cooking my sausage I put it in my food processor and pulsed it a couple of times. TY Jenn for another fabulous recipe!

    • — Justine on December 26, 2022
    • Reply
  • Can you substitute the heavy cream for half and half?

    • — Nancy on December 26, 2022
    • Reply
    • I prefer heavy cream in this, but half and half is fine. Enjoy!

      • — Jenn on December 26, 2022
      • Reply
  • One of those dishes that you have to have one more bite! Hands down, the best baked ziti.

    • — Robin on December 20, 2022
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  • This ziti recipe is fantastic! I’ve made it a couple of times now. Would it be possible to cook the sauce (with or without the sausage) in advance and then assemble the ziti at a later date? Can the sauce be frozen? Thank you!

    • — Theresa on December 19, 2022
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    • So glad you like it! Yes, it would b fine to freeze the sauce.

      • — Jenn on December 22, 2022
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    • Hi Theresa, I have made the meat sauce ahead by 1 -2 days .But I do not add the cream yet. When ready to make the baked penne, I just heat up the sauce. Then add in the cream, fresh basil, & 1/3 C fresh grated parmesan. Then proceed with rest of the recipe..
      BTW have you tried Jenns Pasta Bolognese yet. It is awsome !

      • — GMJ on December 31, 2022
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    • I have assembled the entire recipe, eaten half and frozen the other and it does fantastic. Only thing I leave off is the mozzarella. I thaw out and then add it and bake as usual.

      • — Carrie Butler on January 4, 2023
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  • This pasta dish is so delicious! I use light cream and have used fat free half and half. It still has a great flavor with these substitutes.

    • — Mary on December 18, 2022
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  • This has been added to our rotation. Everyone loves it, and they always get to the table on time when I make it! Made the mistake of inviting my daughters boyfriend on a night this was served… between him and my son, there were NO leftovers!

    • — Tanya on December 17, 2022
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  • Made this tonight and it was wonderful! To save time and the extra steps I cooked the sausage in a large sauce pan and just added the rest of the ingredients right to that pan. My husband has already requested this for Christmas dinner. Thanks again for the recipe!

    • — Alicea on December 16, 2022
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  • Made this last night and it was so, so delicious! I followed the recipe exactly and it came out perfect. I’m excited to use it over the Christmas holidays when we have family coming to visit. Everything I’ve tried on this site is wonderful….thank you for another delicious recipe Jenn!

    • — Whitney on December 13, 2022
    • Reply
  • I’m making two pans for Christmas Eve. Should I assemble and bake ahead of time and reheat? Or should I assemble (two days prior) and then bake in oven? Thank you!

    • — Hope on December 4, 2022
    • Reply
    • Hi Hope, I’d assemble it ahead and then bake prior to serving. Hope everyone enjoys!

      • — Jenn on December 5, 2022
      • Reply
    • Hi! Can I use turkey sausage to make this? Will it still taste as good? Also, the bolognese…is it a problem to double it for 8 people?

      Thanks for making me look like a good cook!
      Mitzi

      • — Mitzi Schullet on January 26, 2023
      • Reply
      • Hi Mitzi, turkey sausage is fine and it’s also fine to double the bolognese. Hope you enjoy both!

        • — Jenn on January 26, 2023
        • Reply
  • Hello Jenn! I am so grateful for your recipes…but this one I made twice and followed your instructions exactly and both times found it to be very dry with very little sauce…if any at all. Am I missing something? I feel like I need to double the amount of tomatoes and cream to make it saucy.

    • — Gail on November 25, 2022
    • Reply
    • Hi Gail, sorry that this has come out dry for you! You could make more sauce and spoon it over individual servings. Alternatively, next time you make it, try reducing the baking time to 10 minutes and then pop it under the broiler for a minute or two just to brown the top.

      • — Jenn on November 28, 2022
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    • My first time around I too thought it too dry. I’ve since added a can of diced tomatoes or another small can of crushed tomatoes 🍅 or marinara sauce and it’s delish!

      • — John on December 10, 2022
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  • Fantastic and easy. One of the few dishes where everyone went back for seconds. I added the sausage at the end so I could keep 1/4 the dish vegetarian for my daughter. Good for groups.

    • — KatN on November 24, 2022
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  • Easy to make and delicious! I made this for girls night and they loved it so much they asked for the recipe. I’m also making this for Thanksgiving side dish!

    • — Leticia on November 20, 2022
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  • Ten Stars!! So good! I initially thought it would need some Italian seasoning but the spicy sausage and fresh basil were perfect! The sauce is superb! I used extra fresh mozzarella (b/c we love it). I used half regular Ziti and half Gluten Free Brown Rice Penne (Tinkyada brand), each in their own 8 X 8 pans, then divided the sausage/sauce mixture and cheeses between the pans. Definitely worth the extra effort.

    • — Eileen on November 20, 2022
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    • Thank Jen !! I ended up buying the crushed tomatoes anyway B/C I needed the whole . mozzerella . Turned out awsome!! Next time I MIGHT add in a handful of fresh baby spinach if I have some that needs using up.

      • — GMJ on November 23, 2022
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      • Glad it came out nicely! 🙂

        • — Jenn on November 23, 2022
        • Reply
  • Do you think a a can of Centro San Marzano whole tomatoes in puree would replace the crushed tomatoes IF I pulsed the whole tomatoes in a food processor or blender ? Or would that be too thick?

    • — GMJ on November 19, 2022
    • Reply
    • I think it’d be fine. Enjoy!

      • — Jenn on November 19, 2022
      • Reply
  • Hi Jenn, I love your recipes and I have made this many times as is. I am planning to make this for a family function but two members do not like sausage ( I try to sneak it in and they always know!). What would you recommend as an alternative? Thank you!

    • — Marie Y on November 18, 2022
    • Reply
    • Hi Marie, So glad you like the recipes! You could make a vegetarian version of this. A number of readers have commented that they’ve done that by adding sauteed veggies (like bell peppers, mushrooms, etc.) instead of the sausage. You can use ground beef here; I’d just make sure it’s well-seasoned as the sausage has a lot of seasoning. Enjoy!

      • — Jenn on November 18, 2022
      • Reply
      • Hi Jenn, I’ve made this many times and it’s always incredibly delicious. For an upcoming potluck I need to substitute beef for the sausage and you mention here “well-seasoning” the beef. Is it possible for you to list the specifics for this (type and amount to add to the beef)? I always follow your recipes to the “t” and am a huge fan! Thanks!

        • — Sara on December 4, 2022
        • Reply
        • So glad you like the recipes! 🙂
          This will guide you a bit in seasoning your sausage. (You don’t have to follow this exactly — it just provides some seasonings that are found in Italian sausage). Hope it’s helpful!

          • — Jenn on December 5, 2022
          • Reply
  • This was amazing! I could not find ziti noodles so I googled the next best thing…rigatoni it was! We don’t have “sweet” sausage here in Canada but we do have honey garlic. I used 3 honey garlic sausages and 3 mild Italian sausages. I added one medium diced onion (while cooking the garlic) and I had some fresh spinach that needed to get used up so I roughly chopped it and added it to the pan with the sauce just before combining everything. This is definitely going to be a “repeat” dish! Thank you for sharing

    • — Jackie on November 14, 2022
    • Reply
  • What temperature should the oven be when making this fresh (425 as with frozen)?

    • — Karen B on November 10, 2022
    • Reply
    • Correct – enjoy! 🙂

      • — Jenn on November 10, 2022
      • Reply
  • Recently made this for large family gathering (I made two trays) and it was absolutely delicious and a definite crowd pleaser!! I did not change a single thing! Several guests asked for the recipe & I was happy to print it for them. This recipe is a keeper & I will be making it for Thanksgiving instead of my usual lasagna.

    • — Liz on November 9, 2022
    • Reply
  • Ended up quite dry. Didn’t have ziti so used fusilli pasta. Would that make a difference? I expected it to be creamier.

    • — Bette on November 8, 2022
    • Reply
    • Hi Bette, I’m sorry this came out dry for you! The fusilli shouldn’t have made a difference assuming you used the same amount. Did you make any other adjustments to the recipe?

      • — Jenn on November 9, 2022
      • Reply
      • No I didn’t. Added some marinara sauce to it tonight and it was delish!

        • — Bette on November 9, 2022
        • Reply
        • Got it – I’m sorry it was a bit dry, but glad the marinara helped!

          • — Jenn on November 10, 2022
          • Reply
          • Made this recently and absolutely loved it!! Amazing!! I’m planning on making this for a dinner party, could I make the sauce the day before? Then add pasta the following day?

            • — Mel on August 26, 2023
          • Definitely! Enjoy 🙂

            • — Jenn on August 26, 2023
  • This just a beautiful recipe. I have used it now for years and it is a gathering meal every time. I have of course tweaked it, but not by much.
    Equal parts shredded carrots and onions softened, then the sausage, a little red wine, and proceed Thanks for this recipe!

    • — Scott on November 8, 2022
    • Reply
  • Okay, listen; I was *extremely* suspicious about the use of cream in a ziti, but I too find baked ricotta to be unpleasantly gritty so I figured, eh, lemme give it a try.

    This was *fantastic*. I used crumbled mild Italian sausage and cubed hot Italian sausage and it was so flavorful. Next time I might try leaving out the sugar. It neutralized the acid beautifully but I think a little acid would lift the flavors a bit. I might even experiment with adding in some asiago!

    • — Jennifer on November 7, 2022
    • Reply
  • Loved it, a hit with everyone🤩

    • — Karen on November 5, 2022
    • Reply
  • Five stars! We loved this. It takes a bit of prep but its worth every minute. Served it with a caesar salad. Looking forward to the “leftovers” tonight.

    • — Kathie on November 2, 2022
    • Reply
  • I made this with vegan sausage. Cooked the sausage in some oil and wine then followed the rest of the recipe as is. It was delicious!

    • — Marie on October 31, 2022
    • Reply
  • Terrific recipe, and one that is wonderfully flexible once you get a hang of it. Now, before y’all start groaning about, “OMG… it’s THAT person…”, I want to say that, in fact I have made this recipe as written, and it’s very, very good. I have also made it with Jen’s Bolognese sauce recipe as the sauce (takes a little longer, but probably my favorite version, and a HUGE crowd-pleaser for movie night). BTW, Jen’s Bolognese sauce is OUTSTANDING.

    Because of dietary restrictions, time available, and what I had on hand, I took the basic concept and did a vegetarian version for a party recently, with sauteed vegetables and a good-quality, jarred marinara sauce. To add a little more body, I spread a layer of ricotta instead of using the cream. I know, I know… this basically deconstructed the original recipe, but it really did come out incredibly well as a lighter, vegetarian version of the recipe. So yes, the recipe works! You can’t destroy it! 😉

    • — Lisa on October 31, 2022
    • Reply
  • This is the best baked ziti I’ve ever had. The sauce is perfect and just the right proportion. We finished all leftovers, which rarely happens. I’ll definitely make this again.

    • — GPB on October 30, 2022
    • Reply
  • The double batch came out perfect and was a huge hit at our party. One of our guests can’t eat dairy, so we microwaved a smaller non-dairy portion for her (since we forgot to put it in the oven with the other pans). That portion was also a hit, even though it never made it to the oven. Another keeper – thank you, Jenn!

    • — SF Ana on October 30, 2022
    • Reply
  • I plan to prepare this dish the day before and refrigerate until ready to bake. The directions are unclear as to how long to bake (and if it needs to be covered) if preparing ahead of time. I only see instructions for how to bake if frozen. Can you please clarify?

    • — Melinda on October 29, 2022
    • Reply
    • Hi Melinda, Sorry if it wasn’t clear. You don’t need to bake it with foil and you can remove it from the fridge about an hour ahead of time to take the chill off; if not, it may take a few extra minutes in the oven to get hot throughout. Hope you enjoy!

      • — Jenn on October 31, 2022
      • Reply
      • Do you need to increase the fluid in the original recipe in case the pasta absorbs moist in the fridge over night? Or do you add extra fluid before reheating? What would you add? Note will be using Catelli gluten free penne. I am preping this the night before for a potluck dinner. Thanks

        • — Dora-Lynn Davies on November 20, 2022
        • Reply
        • Hi Dora-Lynn, You shouldn’t need to add any additional liquid when making this ahead. Enjoy!

          • — Jenn on November 20, 2022
          • Reply
  • Fantastic dish! It’s now part of our family’s regular meal rotation. I’ve also served it to several of my children’s friends; they all love it! Great recipe. Thank you.

    • — Allison on October 29, 2022
    • Reply
  • This is a delicious recipe for a make-ahead dinner for family or guests. I used 1 pound of Italian sausage and 1 pound of spicy Italian. Other than that I followed the recipe. I was able to fit it all into a smaller white casserole that made a pretty presentation. I thought it looked better heaped up, then spread out in a 13 X 9. I served it with a big salad. It was a hit.

    • — JB from Bloomington IN on October 28, 2022
    • Reply
  • I’ve made this recipe more than once, with regular pasta and with gluten-free pasta. It’s excellent and truly is a crowd-pleaser! Also it’s just so easy and tasty, but with so few ingredients. I have a busy weekend ahead, doing end-of-the year yard clean-up and prepping for a business trip next week and I still have time to make this dish, so I can enjoy some this weekend and freeze some for when I return from my trip. Perfect!

    • — KDizzle on October 28, 2022
    • Reply
  • I’m unsure of whether to bake this covered with foil or not. I made this early in the afternoon and refrigerated it to bake about an hour or so later. Covered or uncovered?

    • — Mary Wilson on October 26, 2022
    • Reply
    • Hi Mary, I may be weighing in to late to be helpful, but you bake it uncovered. 🙂

      • — Jenn on October 27, 2022
      • Reply
  • This looks so good!!! My husband prefers a smooth tomato sauce, could I use tomato purée instead of the crushed tomatoes? How big of a can? Thanks!!

    • — Erin T on October 26, 2022
    • Reply
    • Yes, I think you could get away with it. I’d love to hear how it turns out!

      • — Jenn on October 27, 2022
      • Reply
      • It turned out amazing! My husband loved it (as did I). So good! I will definitely make this again. Thank you.

        • — Erin T on October 29, 2022
        • Reply
    • Just a note for next time : I found that Centro brand San Marzano CRUSHED tomatoes turned out smooth and no need to switch to tomato puree.

      • — GMJ on November 23, 2022
      • Reply
  • This recipe goes great with a knee replacement! I had a total knee replacement 4 weeks ago and had to plan for meals during my recovery stage. Having previously made Jenn’s baked ziti, this was the first recipe I chose to make in advance.

    I made it, froze it and later pulled out of freezer to prepare for the first of several servings. So helpful and delicious – especially when making my recovery process easier.

    • — GrandBob Moylan on October 26, 2022
    • Reply
    • Hope your recovery is going smoothly!

      • — Jenn on October 26, 2022
      • Reply
  • I rarely have red sauce pasta recipes turn out well for me, but this is the exception. So good! Thanks for the easy and super-tasty recipe. Will absolutely make again.

    • — Lyn Pessemier on October 25, 2022
    • Reply
  • I have been asked by friends for my Baked Ziti recipe. Not anymore! Even my 11 year old grandson prefers your recipe over Nonna’s. Great recipe, great flavor. Thanks Jenn!

    • — Patti R on October 24, 2022
    • Reply
  • I have made this recipe so many times!! Never disappoints. There are only two of us, but this freezes exceptionally well.

    • — Janice on October 23, 2022
    • Reply
  • Hi Jenn,

    Can I safely double the recipe? I may use a bigger pan, or will divide between 2 pans. I’m making this for 20+ people this week. LOVE your recipes. Thank you!

    • — SF Ana on October 23, 2022
    • Reply
    • Yes, it’s fine to double the recipe. For the most even cooking, I’d suggest two pans.:)

      • — Jenn on October 24, 2022
      • Reply
  • It was amazing. Possibly the tastiest baked pasta I have made and I was skeptical using heavy cream instead of ricotta. I rarely post comments.

    • — Marie R on October 17, 2022
    • Reply
  • Not enough sauce

    • — Bev on October 15, 2022
    • Reply
  • Not to be a brat but your pasta is rigatoni. I made this tonight for dinner, I can’t wait to eat it. Thanks for the recipe!

    • — Jen on October 12, 2022
    • Reply
    • Rigatoni is a pasta type, while Ziti is pasta itself. Rigatoni is larger as compared to Ziti, slightly curved but not as curved as elbow macaroni. Rigatoni is a little bigger than Ziti pasta, while some brands of Rigatoni and Ziti might look identical.

      • — Mary Beth M on October 12, 2022
      • Reply
    • In the photo it says “ziti” right on the bag.

      • — KDizzle on October 28, 2022
      • Reply
  • Vraiment délicieux! WOW! We really loved it. I think that my spicy italian sausages from my Italian butcher made a great difference.

    This is the first of your recipes that I made. An American friend recommend your blog to me and I see why. You have so much great meals that just need to be experienced.

    Voilà. I would have liked to send you a picture of the dish, but I’m not in to Instagram.

    • — Louise L. on October 5, 2022
    • Reply
  • AMAZING! I’m not a fan of many pasta dishes but this was amazing! My husband demolished it and said it’s one of his new favorite dishes now lol. Thank you for the recipe.

    • — Mikel on October 5, 2022
    • Reply
  • It’s perfect.

    • — Alex on October 3, 2022
    • Reply
  • I would like to make one without any meat. Suggestions on what I should add or omit? Making for a group of teenagers so not sure about adding additional vegetables. I would like to make one with meat and one without. Thank you!

    • — Heather on October 2, 2022
    • Reply
    • Hi Heather, A number of readers have commented that they’ve made a vegetarian version of this and have added sauteed veggies (like bell peppers, mushrooms, etc.) instead of the sausage. That said, I really prefer this with sausage because it adds a ton of flavor. You may want to consider this lasagna recipe instead. Hope you enjoy whatever you try!

      • — Jenn on October 3, 2022
      • Reply
      • Hi! Why not replace with a vegetarian sausage, eg, Impossible or Beyond Meat? I think that vegetarian ground beef would work as well!

        • — Diana H. on October 23, 2022
        • Reply
        • Hi Diana, that’s also a good alternative — please LMK how it comes out if you try it!

          • — Jenn on October 24, 2022
          • Reply
      • I enjoy using a plant based Italian Sausage product (made by Morning Star Farms) — all the flavor and texture of real sausage. You might not want to publicize product names, but there are probably other brands…. also, consider adding a touch of fennel to veggies if you go that route

        • — Carol on October 24, 2022
        • Reply
    • I made this tonight and just made the sauce for my vegetarian teen. Basically started at the step with the garlic and added everything but the meat. She loved it. I halved the recipe for her and then made the whole for the rest of us (with sausage). Soooo good.

      • — Elizabeth on November 5, 2022
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  • Best baked penne (my kids prefer penne to ziti) I’ve ever made. This recipe is amazing!

    • — Leslie on October 1, 2022
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  • A tried and true go-to!

    • — Terri H on September 26, 2022
    • Reply
    • Can I substitute turkey sausage?

      • — Bev Cromer on October 8, 2022
      • Reply
      • Yep definitely 🙂

        • — Jenn on October 9, 2022
        • Reply
      • Yummy and easy. Still had some basil in the garden so that tasted fresh.

        • — Abbie on October 11, 2022
        • Reply
  • Hi Jenn, I’m going to leave out the meat (sadly) for a vegetarian friend this Friday night. Any changes to any other ingredients? Thanks!

    • — Vicki on September 13, 2022
    • Reply
    • Hi Vicki, Several readers have commented that they’ve made a vegetarian version 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 a ton of flavor. You may want to consider this lasagna recipe instead. Hope that helps!

      • — Jenn on September 14, 2022
      • Reply
  • hi! im a little confused about the cook time. at the top of the recipe it says 50 mins cook time and 40 mins prep. But then only says 20 mins top for baking it .. is that right? only 20 mins bake time? where does the other 30 mins cook time come from?

    • — Laurie on September 13, 2022
    • Reply
    • Hi Laurie, the cook time includes the time it takes to cook the pasta and sausage/sauce. Hope that clarifies and that you enjoy the ziti!

      • — Jenn on September 14, 2022
      • Reply
  • This is a fantastic recipe!

    • — Julie O on September 4, 2022
    • Reply

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