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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The best baked ziti recipe! Everyone who tastes it asks for the recipe.
Hi Jenn! I’m looking forward to making this recipe this weekend for a family party. I plan to double it, one with Turkey sausage and one without sausage at all. What changes, if any, would you recommend for the meatless Ziti? Thank you for your help!
Hi Lauren, I’d taste the sauce for the vegetarian one and season it a bit more if necessary (the sausage adds lots of flavor). Hope everyone enjoys!
I love this recipe and want to make it for my co-workers, but some can’t eat pork. What is the best tasting non-pork sausage / brand?
Thank you!
I really like Premio. I hope your co-workers enjoy!
Another good non-pork version is Italian sweet or hot Turkey Sausage. Casings off. To make it much easier to get the casings off, I freeze the links for 35 to 45 min. Then run a thin bladed sharp knife down the center of the link & peel off casings. Not a huge deal if you miss a small piece or 2. .Then crumble into the pan, Keep breaking it up as it cooks. We like Shady Brook Farms.
Hi Jenn,
I have made this a million times. Love it so much. Question: We are having a Christmas party at my house and will need to make two. I am making them both a day in advance. I have only one oven. When reheating, what adjustments will I need to make here? More time? More heat? Thanks!
Hi Chad, I think what you’re saying is that you will just be assembling them? If so, 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. If you’re just reheating an already baked one, I’d cover with foil and reheat in a 300-degree oven til hot in the center. Also, so glad you like it!
Yes, just assembling. My concern is regarding two pans of ziti in one oven. I wasn’t sure if having double the ziti in my only oven meant I would need to add more time in the oven, if that makes sense.
Got it – thanks for clarifying! Because the oven will be more crowded, the zitis may take a few more minutes but not significantly more.
This baked ziti is the best we have ever had and is a regular in our family dinner rotation! I am preparing it for a large party of about 35 people soon. Can I triple the recipe and bake it in a large catering pan? Or does it need to be split into smaller 9 by 13 pans? If the larger works, any idea of how to adjust the baking time? Thank you for such a wonderful recipe – we won’t ever make baked ziti another way again.
Hi Heather, so glad you like the ziti! While splitting it into three 9 x 13“ pans would ensure that it would bake evenly, I think you can get away with putting it in a large catering pan. Not sure how it will impact the baking time though, so just keep a close eye on it. Hope everyone enjoys!
This ziti is DELICIOUS!!! It’s relatively easy to prepare and feeds a crowd. I loved that I could make it ahead of time and then just pop it in the oven when my guests arrived, which left me time to entertain and interact with my company! The only change I made was to add more mozzarella cheese on top because I love gooey, cheesy goodness!
Great. recipe. I’ve made it a handful of times….. use or not use the cream- great both ways. Can add or not add mozz cheese but add plenty of fresh parmesan. I add lots of fresh basil, parsley, oregano and about 3-4 TBSP pestle crushed fennel seed. And most important is to halve the amount of pasta (1/2 box/lb.) to get sauce/pasta ratio right (IMO)- Wonderful rescipe. I also like it better baked in a deeper dish so sauce comes into better contact w pasta. Dryer in a shallow 9×13
Hi – making for my son who just had surgery and needs comfort food. His girlfriend is vegetarian so I’m wondering if impossible sausage will work just as well or perhaps subbing in spinach? Any thoughts would be great!
Hi Carolyn, I’ve never tried impossible sausage, but from what I’ve read, I think it should work and is a better choice than spinach. If you’re looking for a comforting vegetarian pasta dish, you might also try this lasagna or spinach manicotti. Hope that helps!
Was excellent!!!
We have been making this for a year or more on a weekly basis. It’s a firm favorite in a house of picky eaters, have passed it on to lots of people who all love it too. Thank you
This is one of my favorite pasta recipes! Easy to make, and so very tasty! If you’re not making it for a large family you’ll have leftovers for the next night, and it will be just as tasty the second time! I really like this recipe – thank you!
If I assemble this the night before and put in fridge, do I follow the frozen instructions? Or bake at 425 uncovered like normal?
Hi Elizabeth, Follow the baking instructions in the Make-Ahead/Freezer-Friendly section. Hope you enjoy!
Jenn, Kudos to you once again! This recipe just got the highest compliment from my son: He said it was better than the pasta dish he always gets from our favorite (amazing) Italian restaurant!!
I made it for a dinner party this weekend and doubled it, so we had lots of leftovers. My family has voluntarily eaten it three days in a row now! Thanks again for the great recipes!
Is it best to cook this right after you make it and then freeze the entire ziti? Or assemble, cover and then freeze until you take it out to thaw in fridge? Or it doesn’t matter? Thanks!
You can go either way, but I usually freeze it before baking.
This is our go to recipe for baked pasta. And we use the sauce preparation for EVERYTHING pasta related! So thank you for introducing is to a new, absolutely delicious way of making pasta. The BEST.
Hi Jenn,
I have made this recipe many times and LOVE IT. A friend of mine just had a baby and I’d like to make one for her but she doesn’t eat sausage and only eats beef. I saw that you said beef is ok to use as long as it is well seasoned. Should I adjust the cook time or add anything for more moisture?
Hi Lindsay, Glad you like it! Other than seasoning the ground beef, you don’t need to make any other modifications. Hope your friend enjoys!
Boy was this a hit last night! I actually grilled the sausage separately only because 1 guest is vegetarian. It was still fantastic! The sauce! This was the 1st time that I ever made ziti with a sauce like that and without ricotta. Everyone loved it. My son cooks in a restaurant and he said it was perfect. The leftovers were grabbed up in an instant. Will definitely make again. I paired it with your Caesar Salad which is another family favorite. Thanks for such an easy, delicious recipe that feeds a crowd.
That was unexpectedly delicious!
This was amazing, and my husband raved about it! Made enough for leftovers for the two of us, as well as a batch to freeze! Thank you for a wonderful meal!
I made this recipe for the first time for my Family Reunion. I made a triple batch added a little more Pecorino cheese. Everyone loved it! Rave reviews. It’s a keeper! Excellent!
Such a great recipe! I am facing major surgery so am stocking up on freezer dishes. I had some “all day meat sauce” made in advance to freeze and used that in this recipe and added the basil and the cream. I cooked the pasta and put it all in the baking dish with the cheeses per the instructions. I had enough left over for dinner tonight as I was preparing a pan for the freezer, and it was nothing short of spectacular. This is getting added to my very favorite recipes. I have to add I’m not a big fan of pasta dishes but this one is a keeper. Thank you for creating such a lovely recipe!
Glad you liked it and good luck with the surgery! 💗
A little trick for the ricotta I noticed that if I put in 50-75% of the ricotta with 25-50% sour cream it stops the ricotta from getting crumbly because I hate that too… but still like the ricotta.
Really wanting to try this recipe, but have not been able to find full fat mozzarella, only part skim. What should I do?
Hi Jennifer, it won’t be quite as creamy and rich, but if you can’t find the full fat mozzarella, I’d go ahead and use the part skim. It will still be good. 😊
Hi! If I were to make this in several 8.5″ by 4.5″ disposable foil pans (so I can freeze it and bake as needed), do I need to adjust the cooking time? If so, how much time would you recommend?
Hi Sarah, It should take about the same amount of time. Hope you enjoy!
This is a wonderful recipe. There’s just two of us at home now, so I make this and divide it among three or four foil pans. Before I had a hip replacement and then a knee replacement, or to help friends, I’d make this recipe and have ready-made meals in the freezer. Everyone I’ve ever given it to has loved it, including my two-year-old granddaughter after her mom gave birth to her baby brother.
I was looking for a baked ziti recipe that did not include ricotta cheese (not a fan at all of ricotta cheese) and I found it here! My husband and I loved it and I definitely plan to make it again.
Just thought I would share this with you and your many devotees.
I had made this dish as written on many occasions always to rave reviews. Recently I prepared the sauce a day-in advance of making your classic lasagna. Feeling lazy on “game day” I used the lasagna sauce in the ziti recipe, but did include the fresh basil. Small but significant change elevated this dish from wow to outstanding.
Absolutely 💯 sauce mixture. Couldn’t really find Italian sausage in Ireland, so subbed a small pack of something similar and padded out with @supervalu pork sausage.
Made a few of these in my last month of pregnancy and froze. So glad I did! My husband and I are loving them, so comforting and heats up nicely.
The BEST baked ziti recipe! I do not miss the ricotta AT ALL. So much better with the cream! The sauce is delicious … simply PERFECT!
I’m having trouble finding whole milk mozzarella cheese. Could I substitute havarti?
Hi Lynda, Havarti has a stronger flavor than mozzarella, but it will work. Hope you enjoy!
Oh my goodness. I just made this. According to recipe. And it is so creamy, rich and delicious – it’s hard to believe how simple the ingredients and recipe are. *chef’s kiss*
Jenn,
I have made this recipe for a couple of years now. My family absolutely loves it. Would not change a thing.
Hi Jen
What brand of crushed tomatoes do you prefer to use?
Thanks
Donna
Hi Donna, my favorite brand is San Marzano. 🙂
This is a huge family favourite! We are having a big gang for thanksgiving weekend – early in Canada!!- and wanted to make a few ahead of time. It freezes so beautifully. A couple of friends coming are vegetarian and I thought I’d make a smaller version and just eliminate the sausage in theirs. Any thoughts or suggestions on this plan?
Hi Pauline, Glad you enjoy it! It should work but taste the sauce for the vegetarian version and season it a bit more if necessary – the sausage adds a lot of flavor.
Yum! I followed recipe exactly. Froze 1/2 and looking forward to having it again.
Comfort food perfection! Thank you Jenn for another great recipe!
Easy and oh so good!!
This dish was so easy to make and incredibly tasty! Thank you
I have made this recipe a number of times and it’s always a big hit! I want to make it again and am wondering if substituting a 28oz jar of Rao’s marinara sauce for the tomatoes would change it too much? I have two big jars that I would like to use up. I would still add the cream and the basil as directed.
Hi Tess, I think that’s doable, but you may want to cut back on the added salt and sugar a little. I’d love to hear how it turns out!
I do that all the time, it works perfectly!
I used a 32 oz of Raos Marinara sauce no salt or sugar added from recipe and it came out so good!
I made this yesterday for my husband’s birthday dinner, and he and all of our guests went crazy for it. My husband commented that it was better than any pasta dish he has had in a restaurant. And our 15-year-old grandson had 3 servings. I think that says something, too.
This is the best pasta dish I’ve ever made at home. I made it for a small dinner party yesterday and it was a hit. My husband said he prefers this over any of the pasta dishes at our favorite Italian restaurant. Really? Yes.
Wowers! Super easy and delicious! Definitely making it again!
Absolutely delicious! Easy recipe to follow. My husband doesn’t like leftover pasta and he liked it better the second day. This one is a keeper – sooooo good!
Magnifico!
Hi I love your casserole dish. Which brand is this and what size? If i were to double the recipe is it best to use 2 pans or can I use one big size ( what size?)
Hi Marie, That dish is really old and I’m not sure where I got it/what brand it is, but you can find something similar here. It’s a 9 x 13-inch dish. If you’re doubling it, you’ll get the most even baking by using two 9 x 13’s. Hope that helps!
2 pans
I’ve made this multiple times and it is always a hit with everyone! It is both a family favorite and my go to recipe for when I need to prepare a dinner for helping a neighbor. All they have to do is heat it up! Thanks Jen!
After making and enjoying your chicken cacciatore recipe in the Epoch Times yesterday, I found your blog, and made this for dinner tonight…it did not disappoint! Excellent and delicious!
Easy and delicious. I did add an extra 15oz can of crushed tomatoes as I found making it the first time it was too dry. Highly recommend for a family or a group gathering.
We’ve actually DOUBLED the tomatoes, but it’s great either way! We often use fresh mozzarella (torn, not grated) instead of shredded. Makes it a bit creamier.
Quick, easy and oh so delicious! I love Baked Ziti but have always used ricotta and wondered why it was dry. I actually started adding milk to it before I baked it but it really didn’t help much. When I read the comment in the recipe about ricotta drying out and getting grainy it made perfect sense. I made this exactly as written except I minced a shallot I had to use and it to the garlic. I will definitely make this again and will never use ricotta or part skim mozzarella in Ziti again!
Wonderfully delicious and so easy!! KEEPER. Made this with half the noodles and 1# bulk Italian sausage. Kept same amount of other ingredients. That worked for us. I have so many recipes flagged from the library cookbook copy that I purchased the cookbook this was in. Yes, I can get some recipes from the website but with so many recipes I had to own a clean copy. I also believe in supporting the author by purchasing it. I’ll print from the website to cook from and keep my treasured cookbook clean. Very happy with the results.
A must try recipe ! 2 family members have digestive issues with soft cheeses. So the cream works much better. Plus it is easier too.
I make this very close to as written. A local chef told us that he had to switch out his beloved Parmigiano Reggiano for something less expensive due to huge inflation. After lots of trial runs he now uses Grana Padano with equal success. Some of his regular customers commented by saying ” glad to see you went back to your original recipe” So being that he has kept the quality up & reduced this cost, that is his choice parmesan now. I tried it both ways in 2 different casseroles. BOTH worked out really well. Once or twice the dish turned out a bit drier than I liked. So now I add in 1 Cup of Rao’s regular marinara. It always works out well now. The rest of the recipe is the same. It has become a family favorite. Use her tip about freezing the fresh mozzerella for 15 to 25 min to make grating easier.
I was not able to find whole milk mozzarella at the store and now have part-skim instead. Will that make a huge difference (eg, should I go out and search for whole milk)? Thank you!
Hi Trisha, It won’t be quite as creamy/melty with the part-skim, but I definitely wouldn’t bother to go out and search for the full-fat. Hope you enjoy it!
I have made this once before and went right back to your recipe today. It is a great recipe. We love it. Will be enjoying it tomorrow night for New Years Eve! Thank you for sharing + Happy New Year!
Try looking in the separate cheese section located close to the deli. It is often near the blocks of parmesan cheese.