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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Thanks for the great recipe! I used ground beef (since I do not eat pork) doubled the mozzarella, and added a teaspoon of red pepper flakes. It was perfect! Thanks again.
Gave this a try and loved it. The sauce was really good and simple. The prep work was minimal. Do use the fresh cheeses, I think it makes a difference. Next time I may add a bit more mozzarella.
My entire family loved this and that rarely happens. It was easy to make and super good. Another great recipe.
I made this recipe and shared half the recipe with my son’s family. Apparently all the kids, four of them, went back for seconds. My granddaughter, who is 6, said this is going on her list of favorite meals! We loved it too!
Just made this tonight and wanted to tell you how yummy it is, and so quick and easy too!
Thanks for another delicious recipe.
Made this tonight for casual company. As always, delicious. I used fresh mozz because that’s what I had. Next time I’ll either use more, or get the block whole milk. Served with a salad. Everyone had multiple helpings.
Fabulous recipe! I was out of town and made this for a group. I was not able to find whole milk mozz so I cheated and used shredded mozz in the bag. It’s not as good of course but it still turned out fine and the group loved it. I make it often, thank you!
Wow! I made this tonight for dinner and it’s so delicious and as always your recipes are a 5 stars! Thank you so much Jenn.
Jenn, first of all, I love your cook book and my family loves the food I make from it. In my family, I am the “dedicated cook” and my wife is the baker. I will be making this recipe later today on a cold and damp Wisconsin day. One tip you may want to consider communicating to your readers/followers: I put my mozzarella cheese, typically a one pound “brick”, in the freezer for 15 to 20 minutes prior to shredding. The cheese firms up, thus mitigating “gumming up” when shredding it by hand, or in a food processor. Thank you and take care.
Great tip, Scott – have added above. Thank you!
Sounds delish, I will make it this weekend. I wonder if you could also make this with tuna?
Hi DJO, I’d stick with the sausage here as it adds a lot of flavor.
My family thoroughly enjoyed the baked ziti with sausage. I appreciated how easy it was to prepare. Due to product availability, I made some small swaps that didn’t impact the outcome. For the sausage, I browned sweet Italian chicken sausage in the casing, and cut them into small pieces for the casserole. I used light cream, and the sauce still came out rich and creamy. I had difficulty finding Pecorino Romano, so I used Parmigiano Regiano instead. Delicious. Will definitely be making again. Thank you very much for the recipe.
This tastes amazing! I wasn’t sure about not using ricotta, but the textures and flavors are wonderful. I added a bit more red pepper. Thanks for sharing a new twist on an old favorite. My daughter just cleaned her plate.
It’s true that this is a major family pleaser! I made it first for my grown kids and their little kids and they all loved it so I started bringing it for friends who needed meals. A new mom, with a four-year-old at home, recently told me that even her picky four-year-old loved it so much that he kept asking for it for days, even after it was long gone. That’s a winner!
I invited a work team over for dinner to review a business plan….why? Why dinner? I’m not that confident of a cook and we have stuff to talk about and I don’t know if it’ll be 3 or 8 people…well, it was over-the-top successful because of this easy recipe. Much better than my usual ricotta cheese recipe, much easier than the ones that layer some canned sauce, then noodles, then this or that. Followed the recipe exactly. Perfection.
My sons “most favorite pasta ever” which is amazing because I am not a stellar cook 🙂 It’s definitely a crowd pleaser and super easy.
This recipe is definitely a keeper! Not only is it easy to follow, but it tastes delicious! My boyfriend and I made a huge tray to bring to our friend’s housewarming/pot luck and it was wiped clean! We received nothing but compliments throughout the night. A few people even asked us for the recipe!
I’m super excited to make this again for our family gathering on Christmas Eve hehe.
This was delicious and quick if you prep your ingredients first. I will say that it was milder than I expected, and probably because I used Parmesan instead of the bolder Pecorino, and I used a bit less basil. Don’t, unless you’re making this for kids! 🙂 Also, next time I will go for the spicy sausage. Still, we really enjoyed it, and with the correct ingredients we will enjoy it even more the next time.
HI Jenn — We LOVE this dish and are making this for a large group, and want to complement it with another dish. Do you have any suggestions? We were thinking the slow roasted salmon with herbs or the panko crusted salmon, but welcome any thoughts you have. Ideally, we would do something that didn’t require us to use the oven. Thanks so much for your help!
Hi Eve, I like the sound of either of the salmon dishes with this. Some other options to consider: Crab Cakes, or for another pasta option Linguine with Clams. Hope you enjoy whatever you choose!
Thanks Jenn! Happy Holidays!
Great recipe and easy to make. It was a big hit at the dinner party!
Hi Jenn,
I am having trouble finding ziti pasta. Would you recommend rigatoni or penne pasta if I cannot find ziti.
Thank you.
Marta
Sure, Marta, either one of those will work. Enjoy!
Outstanding recipe. So fun to make and so delicious.
I make this once every few weeks! It’s fabulous when you make the sauce – and still darn delicious when I cheat and use jarred sauce. Leftovers are a dream and go fast in our house. Thanks!
This recipe has become a go-to for our family and when we have guests. Everyone always loves it!
Delicious! I made this last night for 6 adults – it was devoured. Everyone loved it. I used a roll of Bob Evans Italian sausage, it worked very well. Also, I could not find a ball of whole milk mozzarella but I did find a bag of shredded whole milk mozzarella, it worked very well and saved me some time. I will definitely pass this recipe on and make again. Thanks!
I have to tell you that my 16 year old son has not stopped talking about this pasta! I am getting him to make it tonight. I fear my husband will gain weight because I am off work right now and have made at least 15 of your recipes. 🙂 Thanks!
This is seriously the best Italian dish I have ever made for my family. Perfect amount of savory, richness, spice and cheese. This completely replaces the need to ever make lasagna.
Can this be made one day ahead and if so should I just assemble and actually bake it the day of or should I cook it and then refrigerate over nite?
Hi Celeste, I’d recommend assembling and refrigerating it and then baking it right before serving. Hope you enjoy!
If you do make a day ahead, do you still slightly undercook noodles?
Yep!
This is delicious! I doubled the recipe and took one to the family of a friend recovering from surgery, and kept one for us. It was a hit with both families. A question: the directions say it’s preferable to use a nonstick skillet, but the photos show a stainless skillet, so which is preferable? It doesn’t matter that much, but just curious. I used stainless and that worked well.
Thanks!
Hi Jenn,
I love this recipe and so does my son-in-law since he asked me to make it for his office party pot luck luncheon. He won’t have access to an oven so I’ll bake it ahead of time. Do you have any advice on how to reheat it using a microwave oven?
Much appreciated.
Maureen
Hi Maureen, you’re a nice mother-in-law to make this for son-in-law’s potluck lunch! I don’t have any specific guidance regarding warming this up in the microwave with the exception of maybe letting the dish sit out on the counter for about an hour to take the chill off before microwaving it. Hope everyone enjoys it! 🙂
I’ve made this multiple times for my very picky boyfriend and it’s a huge favorite! Like many of the recipes on this site, it’s easy to adjust for our non-beef/meat tastes – I sub spicy Italian turkey sausage for the pork sausage and everyone loves it! Better than any of my lasagna recipes for freezing ahead unbaked as well. Making it again tonight and as usual, will divide into two pans for an easy dinner to pull out of the freezer next month!
Hi
I tried this dish and it was fabulous. In Edinburgh I couldn’t find the noodles so used wholewheat penne. I like it a bit spicy so added a diced chilli, some oregano, a diced pepper and my home made umami. I used a mix of spicy and plain sausage. The family love it. Your recipes look delicious. I’m going to make the blueberry muffins now. Thanks for making this inspiring blog.
Best wishes
Mohini Gray
Glad you enjoyed it Mohini (and hope you like the muffins too)!
The blueberry muffins were amazing🤗
Hi Jenn, I would like to make this but without meat. Can I follow the recipe as is? Thank you!
Hi Lauren, several have made vegetarian versions 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 so much flavor. You may want to consider this lasagna recipe instead. Hope that helps!
I missed your reply and went ahead without the meat and it was still a HUGE hit! I can’t imagine it gets tastier but I’ll have to try the original with the sausage for the next time 🙂 Thank you!
Hi Jenn, by using cream instead of ricotta does the dish take on a pink color instead of red sauce color. I know this is a strange question but my husband asked it, for me I don’t care what color it is. Thanks
Hi Maria, I suppose it gives the sauce a slightly pink hue while it’s cooking, but the finished dish definitely doesn’t look pink. 🙂
Hi Jen,
I never thought to write a review for a recipe but your recipes are amazing and have never let me down!!!! This is just one of several I have tried and it is the best as is everyone I have tried! I have served it countless times and it is always a hit! Thank you when I need to find a new recipe you are my go-to person! Or as my daughter and son in law say my “homegirl!” Thank you so much!
So glad you enjoy the recipes! xoxo
This was a big hit with me, because I could make it a day ahead. It was a big hit with my six guests the next night, and the leftovers just kept getting better. I didn’t change a thing, and it was delicious. I’m looking forward to making it again. I served it with Jennifer’s Big Italian Salad and Garlic Bread.
I have no idea how this recipe has such good reviews. It’s seriously the nastiest thing I’ve ever tasted. I made the recipe as written with the exception that I used hot Italian chicken sausage instead of pork sausage. Now, I admit it may be a personal taste thing but even my boyfriend really didn’t prefer it although he didn’t have the contempt for it that I have. I really don’t understand, it’s not because I’m an inexperienced cook, I just really didn’t like this recipe at all I guess. The flavor is not good.
No need to be rude Alison! Especially when you didn’t follow the recipe.
Obviously you’re not a good cook! If you follow the recipe it’s delicious.
Hello! Can I substitute the can of tomatoes for a jar or two of store bought butternut squash sauce? If so, do I follow the recipe the same? Thanks!
Hi Susie, yes, I think it’s possible to use an equal amount of butternut squash sauce in place of the crushed tomatoes but the finished dish will definitely have a different flavor. No other modifications necessary to the recipe if you go the butternut squash route. Please LMK how it turns out!
I am looking for a dish to make for a crowd (80 people) and think this may be it. Do you think it is easily adaptable for a large group (recipe times 8)? I will have a commercial size kitchen to work in and extra hands in the kitchen. Any special advice for a large batch?
Hi Deborah, I do think this would work nicely for a crowd. I’m assuming you’ll be making these in separate baking dishes? (I don’t think these will cook as evenly as you’d like if made in baking dishes that are too large.) Hope that helps and that everyone enjoys!
Thank you! Yes, probably double batches in each baking dish. Looking forward to trying this. Thanks for the recipe.
I would love to hear how it goes making this for a crowd. I’m planning to make this to feed the cast of my daughter’s high school musical during their last week of rehearsal.
my family loved it. making it again tonight!
Awesome dish!!
Hi Jenn — this is my second time making this most scrumptious dish, but I made a boo boo! I used chopped tomatoes instead of crushed, and the sauce (including cream, romano, etc), which I have not combined with the pasta yet, looks a bit soupy. Should I pour some of the liquid off before combining, or just put it together with the pasta and hope for the best? Thanks for any advice you can offer!
All best,
Eve
Hi Eve, If you have a blender or large food processor, I’d give it a whirl to thicken the sauce a bit; otherwise I’d just mix it with the pasta (the extra liquid should get absorbed by the noodles). Hope that helps!
I am such a fan of your recipes! I have made this dish several times and wonder if I can add the cream and cheese to the sauce and freeze until a later date when I can add the ziti and bake.
Hi Linda, So glad you like the recipes! I’ve never made and frozen just the sauce portion of this so I can’t say for sure, but I know that the whole dish freezes nicely, so I suspect you might be able to get away with it.
Wow! Great recipe. You are right. Adding heavy cream instead of ricotta makes this dish more moist, especially when heated back up. Thanks for sharing. Oh, and I decided to cook my sausage whole (casing removed), then cut it up after it’s cooked because I like bigger chunks of meat.
We LOVED it! I’ll definitely be making it again and I’m so excited you can do it as a freezer meal too. My kids love pasta dishes and this is a perfect one!
Making this for Sunday dinner today and having my parents over too. I told my mom they could come over, but I’ve never made it before. She said, oh if it’s a once upon a chef recipe, her stuff always is delicious! 😉
😊
This has become a staple meal at my house. I make it with chicken sausage and it is divine!
Can you freeze this?
Yes (and if you scroll down to the bottom of the recipe, there are freezer-friendly instructions). Hope you enjoy!
Would this be okay for a family with a peanut allergy?
Hi Danielle, None of these ingredients contain peanut products, but you may want to double-check the packaged items you buy to make sure none of them are produced in a plant that also has peanut products.
This looks delicious! I’m making and taking this to a friend who is recovering from surgery. Cold from the refrigerator (but already baked), what would be the best way to reheat? Thank you!
Hi Aimee, Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout. BTW, these make-ahead instructions are also at the bottom of the recipe. Hope your friend enjoys! 🙂
Thanks, Jenn. I thought the make-ahead instructions were if it hadn’t yet been baked. If it’s already baked, the instructions to reheat would be the same?
Oh sorry, Aimee – I misread your original question! I’d remove it from the fridge about an hour before it needs to go in the oven. Then reheat it, covered with foil, in a 325°F oven until hot in the center.
Thank you again, Jenn! It was a huge hit with my friend’s family. She said her two-year-old (who would not previously touch pasta dishes) loved it! I also took a caesar salad and your recipe for Blondies, which were also a huge hit. Thank you again for your always delicious recipes!
So glad everyone enjoyed! 🙂
This was amazing! It was rich, but very satisfying. Just don’t over brown it like I did. I was assembling the veggies for the Big Italian Salad, and the time got away from me. It was still amazing! You won’t be disappointed.
Followed this recipe last night, except I only had 1 lb meat and dried basil, and it was fabulous. Instead of freezing leftovers, the family asked for it tonight! That’s a great endorsement.
Love the baking dish you used, where’d you get it??
I honestly don’t recall, Nina– sorry! I think you could find something very similar at Sur La Table.
Super easy and fast. Family loved it, had second servings, and was GONE in no time! Thanks Jenn!
Hi Jenn, your recipes are delish! I was wondering if it would be ok to cut the heavy cream down to 1/2 cup of half and half? I’m concerned that the sauce will be too rich and too pink.
That should be fine, Linda. Enjoy!
This pasta dish was delicious! My husband even loved it. I was looking for a spicy, creamy pasta dish and this was perfect. I also love how easy it was to make. The only change I made was to use 1 pound of the cooked sausage. 1.5 pounds looked like way too much and if I had used all of it the meat would have absorbed all the sauce and it wouldn’t have been saucy enough for the noodles. I’ll definitely be adding this to my dinner rotation.