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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Comments
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Hi Jenn, made this dish several times for my husband and myself – it is always very good. Fast forward I made it for friends and was told it was really “ too rich” with the heavy cream. Can I skip the heavy cream or substitute something else and if so what? Thank you so much, Cora.
Hi Cora, You can replace the cream with half and half.
Ok Jenn, I will definitely try that! Thank you for you swift reply. Cora
What is the best method for freezing this dish?
I’d assemble and freeze it unbaked. See the bottom of the recipe for Make-Ahead/Freezer-Friendly instructions.
I like this with a bit more sauce but I am making it for just 4 people. Rather than increasing the sauce, can I simple use the recipe as is but decrease the amount of noodles to 12 oz? Also, I use linguini instead of ziti, does that change how much sauce gets absorbed?
Hi Joni, It’s fine to use 12 ounces of pasta instead of 16 ounces, but I wouldn’t use linguini. If you can’t find ziti, I’d recommend rigatoni or penne.
This recipe is fantastic. Easy to make. I prepped it the day before then brought it to room temperature and baked. It turned out great. My guest loved it. I used the spicy sausage. Put some pecorino cheese on the table for my guest to add more cheese. It was great. We both loved it. Now I have leftovers for my lunch this week. Delicious. I highly recommend this recipe.
We liked this recipe a lot, but our small family didn’t finish it last night, and I covered it tightly and stored in the refrigerator. Today I put some on a microwavable plate and reheated on a medium power. I was surprised to find the pasta to be very chewy/tough/leathery. I have stored and reheated spaghetti, lasagna and macaroni this way and found it to be very good. This is my first time to buy and use ziti. Do you have any suggestions? Wondered if I should have added liquid before reheating, or…? I did not microwave for too long, and it was definitely covered well in the refrigerator, although not vacuum-sealed.
Hii Judy, sorry to hear you didn’t enjoy this after microwaving. For any additional leftovers, I’d reheat them in a 300° oven, covered with foil until heated through.
I made this delicious pasta recipe and we loved it. But Jenn, we only ate about a third, and the rest is in my fridge, covered with foil. Since it’s already cooked, how would you recommend to reheat it? I was thinking of heating 2 portions at about 325 for about a half hour or until it’s hot?
Glad you liked it! That sounds good. I think I’d opt for a 300-degree oven (and I’d cover it with foil).
This pasta dish is amazing. The crushed tomatoes, heavy cream, and shredded mozzarella came together to make a simple, elegant sauce. It’s perfect for a fireside supper at home with lots of leftovers, or to serve at a refined dinner party any time!
Jenn Segal has done it again!!
This baked ziti is delicious. I would like to 11/2 the sauce.
along with the tomatoes would I double the grated cheese, cream, basil and seasonings.
I will be cooking for a large group and using big pans so I don’t want it to dry out.
Only reason I want to add more sauce. It is really the best baked ziti and the only one I’ve ever liked. My go to.
Glad you like it! If you’d like to make 1.5 times the sauce, yes, I’d increase everything else aside from the pasta. Hope everyone enjoys. 😊
Hi Jenn,
I have made this several times and everyone loves it. I was going to make it tomorrow for friends, but one does not eat pork. What would be a good substitute?
Thank you,
Susan
Hi Susan, Glad it’s been a hit. You can use turkey sausage in place of the pork sausage.
Hi Jenn. A quick question that I shouldn’t ask a chef! My family doesn’t like tomato pieces and I’m hoping to sub in a Rao’s Marinara sauce for the crushed tomatoes. I know it won’t be the same! Suggestions? Thought I would omit most of the seasonings then?
If I puree the crushed tomatoes and follow the recipe I’m thinking there will tiny tomato pieces thru out. Help.
Hi Susan, I’d go with pureeing the crushed tomatoes. Once you purée them, I believe that you won’t be able to detect any tomato pieces.
Crowd pleaser! Easy to make and absolutely delicious
WOW!!! What a dish!! A BIG HIT!!! Paired beautifully with a BIG Tuscan red wine and your Big Italian Salad recipe!!!
I LOVE your recipes!!
Hey Jenn! I’ve made your baked ziti before & it was amazing!! Is this the same recipe? I notice it says “new”.
There are no changes to it – when I highlight a recipe again in a newsletter, it shows up again in the “New“ category. Hope that clarifies (and glad you like it)!
This was a great recipe! My Husband loved it 🙂 I did make 1-1/2 x of the sauce after reading comments and it was perfect. Added a bit of oregano, and less sugar. Thank you!!
Hi Jenn, I made a double batch which I am freezing, what adjustments to cooking time will I need to make please and thanks?
Hi Lisa, I’d defrost in the refrigerator overnight and then 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. Enjoy!
ziti came out great loved that there was no ricotta.
If I’m going to triple the recipe, do you think baking time should be adjusted? Thank you!
Hi Barbara, Are you going to be baking it in 3 separate pans?
Jenn, This baked ziti recipe was a show stopper. It was so flavorful with a hint of a kick. It was great being able to make a head and then bake the next day. I paired it with a salad and warm crusty bread. It was the perfect cold weather comfort meal.
Hi Jenn, I am making this for a large group. A few of the guests do not eat pork, so I would like to make one pan a sausage-free version. Would you use ground beef instead? Any specific seasonings I could add?
Thanks, Susie
Hi Susie, Would you be open to using turkey sausage?
Sure! I can try it and report back.
Hi Jenn,
Thank you for this recipe it was an awesome dish and will now be a regular at our table. I made it yesterday for a friends birthday gathering and didn’t have much left to bring home.
Is there something to substitute sausage with to make it vegetarian that still taste great?
Hi Steve, 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. Just make sure they’re well-seasoned as the sausage has a lot of seasoning. Enjoy!
Excited to try this tonight! I did not see when to add the basil. I assume it is just on top as a garnish, but wanted to double-check.
Hi MaryDee, Not sure if you’ve already made this, but if not, the 1/3 cup basil gets added to the sauce, and additional basil is sprinkled on top after baking. Hope that clarifies, and that you enjoy the dish!
Delicious dish! It made the best sauce with the cream and fresh basil. The grocery was out of bulk sweet sausage so I removed it from the casing. For some reason it just wouldn’t break up into smaller pieces which I think would have been better. I’ll try again when I can get the bulk. If using ground beef instead, what would you recommend other than salt and pepper to season it? Thanks for another hit recipe!
Glad you enjoyed it! If you’re using ground beef, I’d season it with a bit of oregano, Italian seasoning, whole or ground fennel seeds, paprika, and red pepper flakes.
Thank you so much, Jen. I’m going to try chicken sausage too. I followed your advice on whole milk mozzarella and fresh basil. It makes a huge difference! This dish definitely deserves to be on the cover!
Hi Jenn, I am traveling for a month and would like to do some meal prepping for my husband, is it possible to freeze a portion after it’s completely cooked?
Sure, Maureen, you can get away with freezing it after baking. Enjoy your travels!
Made this recipe twice. The first time was to make it to sample before Christmas brunch for 15. This was sooooo good! Made it for Christmas brunch and everyone loved it. Thank you for a wonderful recipe. I have found all your recipes delicious.
This is my “go to” dish for a group. I have made this many times and received many compliments. I especially like that you can prepare ahead.
This is absolutely the most delicious Baked Ziti recipe ever. Every time I make it, people ask for the recipe. I make it for people who are housebound, recovering from surgery, new mothers, etc. – they all love it.
Do you have a recipe for pasta Primavera? Before 2020 we ate at a restaurant in Gatlinburg, TN that was run by true Italians and we have never eaten such wonderful Italian food anywhere else. Unfortunately it’s no longer open. I would live a true recipe for this dish.
Hi Priscilla, I have a pasta primavera recipe (that’s really best during the summer) that you can take a peek at.
What would be a substitutes for mozzarella cheese? I find it tasteless
Marjory🇨🇦
Hi Marjory, I’d go with either provolone or fontina. Hope you enjoy!
I love this recipe and make it frequently for guests. I have a friend who is having surgery and will need some freezer-friendly meals as she recovers. Your baked ziti definitely fits the bill, but she doesn’t eat sausage. Could I sub ground beef?
Thanks for all your wonderful recipes! I will be relying on your Italian meatloaf, lasagne, and roast chicken!
Hi Alex, So glad you like it enough to share with a friend! You can use ground beef here; I’d just make sure it’s well seasoned as the sausage has a lot of seasoning. Hope she enjoys!
I just wanted to report back that the ground beef substitution turned out really well! I seasoned it with Penzy’s Italian herb mix (oregano, thyme, rosemary, basil, and marjoram), granulated onion powder, and a good amount of salt. I also added extra garlic—six cloves total. I still prefer your original with the sausage, but I’ll keep this in my back pocket in case I run into other people who have a sausage aversion. Hopefully this will also help some of your other readers who may be looking for a good sausage substitute.
Happy that it came out well – thanks for reporting back! 😊
You could also try chicken Italian sausage.
I have made this sooo many times now…it’s become a staple in our home. I do a couple of things differently though. I use about 3/4 or 7/8 of the amount of pasta, it makes for a “saucier” dish that we prefer. Also, I divide the contents into two separate small/medium baking dishes and top each one with the cheeses. I put one in the freezer for a rainy day and cook the other. Thank you so much for sharing this recipe!
I may have missed it but, I find everything I need to know about this recipe except how many it is to serve.
Hi John, It serves 8 to 10. Hope you enjoy!
Simply outstanding! Made a double batch the first time to “test it out” with co-workers and they loved it. (One of them has already made the recipe for her own family.) Then I made the ziti for a huge birthday party I hosted for a member of my own family. Everyone (ages 5 to 91) devoured it. It freezes beautifully as per Jenn’s directions. Another winner!
Best baked ziti I’ve ever had!
Made this for Christmas Eve and it fed eight with leftovers. I did add about a half cup of ricotta at the end and it didn’t get too grainy and added more red pepper. It was such a hit and delicious.
Wow. I follow the recipe to the word. So good. Made it today for the second time. Thanks
Wow! If I could give 10 stars, I would!!! What a delicious, stress free recipe. I doubled the recipe for company and served it with a big Italian salad, garlic bread and a flourless chocolate torte. The meal was served family style which was perfect for a hearty Italian dinner. The ziti was moist, looked fabulous and was out of this world delicious. I received raving compliments! My husband was so proud. Thanks Jenn!
💕
I’ve never been that impressed with Baked Ziti until I tried this recipe, WOW! I followed the directions with one exception, I had some Gruyere that I needed to use so I did a handful of that. This was perfect, the texture was very good. I’ve noticed baked ziti I’ve had in the past was dry but this was the complete opposite. Cant say enough good things about this recipe, it will be made many times.
Hi Jenn – I am having a couple of guests over who do not eat pork. Do you recommend using a turkey sausage or would be good as a vegetarian dish and leaving sausage out altogether?
Thanks
I’d definitely go with the turkey sausage as the sausage adds a ton of flavor to the dish. Hope you enjoy!
Amazing! I added freshly grated Parmesan cheese & only used 3/4 of the pasta recommended. I made it in the morning and baked it the same day for dinner. We hosted friends for the holidays & this was a hit, Everyone loved it!! I served it with dinner rolls & salad. It was easy to make & inexpensive. Will definitely make it again!
Absolutely winner!!! Third time making it this month, for an office holiday party. No guessing whether everyone will like it or not.
The flavor is out of this world delicious!!!
Can I make this and divide it between 2 smaller pans so I can freeze one?
Sure!
I can’t find ziti pasta in our grocery stores. Could I substitute some other variety of pasta?
Sure! Penne or rigatoni would both work nicely. Hope you enjoy!
I was excited to try this, but found it to be pretty dry. I’ll make again, but with extra sauce.
This is an amazing recipe. We hurt ourselves last night. The only reason I gave it a 4, is needs more sauce. I used 2 15.8oz canned crushed tomatoes, and it still needed more sauce. With that being said, this recipe is bookmarked and will be made again in our home. Just next time, I think I do 3 cans vs the two.
What a wonderful recipe! Everything I make from you site is extremely reliable. My family loved the flavors. Very delicious comfort food with nuanced flavors. Good presentation, also.
I did make one tweak knowing my family’s tastes and that I wanted to freeze some (and have enough moisture). I simmered the contents of a small can of tomato paste with water and good quality red wine for about 8 – 10 minutes. I did not measure the liquid – maybe 6-8 oz max if I had to guess,with more emphasis on the wine. I added this mixture to the meat/sauce mixture and decided the added moisture might be more to my family’s taste and stand up better for freezing knowing that some would go into the freezer. This is probably a personal preference and not a criticism of the recipe. Otherwise, I followed the recipe.
It looks good before baked and out of the oven and holds together well. I baked at 400 degrees for about 10 minutes and then turned the oven down to 375. Any higher and it would have burned in my oven. Will definitely make this again!
In the picture of ingredients, there is a small bowl of what appears to be cottage cheese. Is that supposed to be in the ingredients. Thanks! I looking forward to making this recipe!
Hi Catherine, it does look kind of like cottage cheese because of the clumps in the bowl, but that’s actually the pecorino Romano. Hope that clarifies, and that you enjoy the ziti if you make it!
In the future, if fresh basil is not available may I substitute dried? If so, how much?
Thank you.
Kelly
Hi Kelly, I’m not a huge fan of dried basil, but a few readers have commented that they’ve used it and have gotten a good finished dish. You’ll need just shy of 2 tablespoons. Please LMK how it turns out if you try it!
Everyone loves this dish when I make it. It makes the dinner rotation a least once a month. I also love that there is enough for lunch leftovers for my two sporty teenage boys.
I’ve done the recipe exactly as instructed but added a bit more to make more marinara sauce as some wanted more of that. When I’m short on time or exact ingredients, I have opted to add Rao’s homemade marinara sauce (sorry Jenn if this is offensive!). This way, I can add more sauce since my family likes it this way.
I love the heavy cream texture and flavor. I use one New York Style Co. hot Italian sausage 16oz package and one NY Style Co. mild Italian sausage. This gives it the perfect heat even with the extra red pepper flakes. My family loves our food to have a bit more kick, so this recipe can be adjusted to your tastes.
Fabulous! Married over 40yrs and this is the one ziti that was bringing me confidence on Italian dishes, not soupy but firm and tasty! Thank you!
So yummy and decadent!!! Followed the recipe exactly except didn’t want it to become burned or crunchy so set my oven to 375 and the result was so delicious! Thank you for another five star recipe Chef Jenn!