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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Having a very small gathering and would like to make this recipe but put in individual serving size baking pans. Can that be done?
Sure, Michelle, that should work. Baking time will be significantly shorter so keep a close eye on them!
I’m making this again per my son’s request. I first made it for a high school hockey banquet this winter. There were a few similar dishes brought by other families but this one was DEVOURED within the first half hour. I was the only one to bring home an empty dish. Some boys asked their moms to get the recipe (that rarely happens). Thank you for continuing to offer amazing recipes – I’ve made so many now over the years and they’re always perfection!
I needed something to take to a friend who was in an car accident, Maybe something to freeze for later and I found this recipe. Of course I had to try it before giving it to her and her family, As always, I’m never disappointed with your recipes!
She also loves your German Potato salad, so I made that too.
This is a keeper, so easy to make.
Stay healthy!
Glad you enjoyed it and I hope you’re friend recovers quickly!
Great dish. I followed the instructions exactly. I may have added a little more cheese than called for 🙂 My only mistake was not under cooking my pasta enough. The pasta will continue to cook after you rinse it and when you mix it with the sauce, in addition to the oven. My instructions said 12-13 for al dente so I cooked it for 10. I should have done it for 7 as the recipe states.
This is from a reliable Italian website: Drain the pasta, but never rinse it: you want to keep the starches on its surface, to help the sauce stick to it.
Can you please clarify how much Romano cheese is required for this dish? Directions state to add 1/3 cup of cheese to cream, sausage and basil and then sprinkle half on top?
Thanks, Staci
Hi Staci, you’ll need a total of 1/2 cup. 1/3 of that will be added to the pan with the heavy cream and cooked sausage. Then you’ll divide what remains of that 1/2 cup between the two layers of pasta. Hope that clarifies and that you enjoy!
I am wanting to make this but dont have Ziti on hand. Any reason I couldn’t use something like Farfalle? Not ideal I know.
While this won’t be bad with farfalle, I’d suggest something else that’s tubular (like ziti) — penne and rigatoni would both work well.
I have made this in the past and it is the most fantastic ziti recipe I have ever come across! The flavor profile is fantastic and it’s super easy to make. I think the heavy cream really finishes the dish. I will be making this again but for a vegetarian crowd. Would the measurements change without the sausage? Thank you.
Hi Phyllis, Glad you like it! Several readers have commented that they’ve 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!
This has become a staple in our household. I have made this numerous times and the whole family loves it! Will continue to make this dish for years to come!
To the one and only chef that I have EVER left reviews on… wow! Just, wow! My 7 year old son saw the recipe, and kept pronouncing it as “Zit…” and then saw crushed tomatoes (which he apparently doesn’t like). Instant turn off in his head… I assured him it was for make ahead supper for Father’s Day, so he went outside and rode his bike.
This was such an incredibly easy meal to throw together! I followed it exactly (except had bought 2 lbs of sausage, so threw it all in).
My child came in, raved about how good the house smelled and ate two massive bowls (very atypical of him 😂) and asked if he could have some before bed as a bedtime snack. His only suggestion (and I’m not kidding you) was to add a little less sausage the next time. 😂🤣😂 Maybe he is a Chef Jenn in the making! ❤️
Thank you so very much for yet another AMAZING recipe (that threw my low carb diet out of whack, but so worth it!)
You make me feel like a professional Chef with every single recipe of yours that I have tried! ❤️
So glad it was a hit, particularly with your 7-year-old food critic! 🙂
Hilarious! 😂Your 7 yr old knew how it was suppose to be done!! 👍🏾 But, like you I’m thinking what boy/girl child wants less meat in his pasta??
Made this last night and it’s a huge hit with the family… They’re requesting to have it again next week!
There are other recipes that I prefer on this site but the men in my house loved this recipe.
I would like to change my review . I took some Baked Ziti with Sausage to my son and he just texted me that it is “so so good”. He likes food but he usually doesn’t text me such nice comments.
LOL – glad it was a hit! 🙂
I live in Austria and we don’t have the ground sausage as they do in the US. So I could use either a mix of ground steak and pork, or simply ground pork. What spices would you recommend? Many thanks! Anna
I’d probably go with the ground pork and you can use this recipe as a guideline. (Keep in mind that the ratios there are for 2 pounds of ground pork so you can cut all the amounts by ¼.) Hope that helps and that you enjoy! 🙂
This recipe turned out great!! Plenty of compliments from hubby and son. I used half and half because I didn’t have heavy cream. At first I thought sauce was to thin but it was fine. Only thing I did different was sauté some mushrooms, peppers and shallots before adding the garlic. Will definitely make again. Thanks for the recipe.
Whole family loved this easy and quick recipe!
I’ve made it per the recipe and it’s the best ziti recipe ever. And so simple! I’ve also made it with modifications to accommodate what I’ve got in the fridge/pantry and they’ve turned out pretty darn good too. Those modifications include: substituting a jar of marinara sauce for the crushed tomatoes/salt/sugar/basil; and using half smoked and half regular mozzarella (adding some smoked mozzarella was really good!).
Seriously the BEST baked ziti recipe out there. It has become a special occasion staple in our house – so easy to make and so SO good!
We loved it! Can’t wait for leftovers.
This was a huge hit. My son said that he wanted me to make this at least once a month and he said he would never get sick of it.
Also easy to make. I made one with pork sausage and one with Trader Joe’s chicken sausage.
This recipe was fantastic! I was looking for a good ziti recipe to make for family members who are out there right now working long, exhausting hours in the healthcare and grocery store fields. It couldn’t have been easier or more delicious. It got huge raves. I can’t wait to make it again and for other family/friends currently at home with young children. Even my husband, who is not a fan of ziti, asked when I will make it again. It was that good – and then some. Thank you so much for sharing it with us.
Very delicious! Made for me and my family everyone enojoyed your thanks! 💕 – CharlotteNc
Hi Jen, I never leave reviews but wanted to say thank you! I have 4 boys and since six found you we all have been eating so good!!! I’ve made this ziti, your chicken Marsala, beef stew, cheesecake bars so far-every recipe has turned out perfect. Even my pickiest one has not complained once but gobbled everything down. I bought your cookbook now and have been enjoying reading through it and looking at the beautiful pictures. Thank you from one mama to another so much. Britt
💗
I’ve been making this recipe for 2 years now, it’s the perfect ziti! I’ve done so many variations-leaving out the parm if I don’t have it, substituting whole milk for cream. It’s always good but best when the recipe is followed exactly. Also, I leave out the red pepper flakes and always use sweet Italian sausage. The fresh basil is a must!
This was an amazing dish and so easy to pull together. We used a sweet italian chicken sausage from Trader Joe’s, and it was amazing.
This was so delicious. I made a few substitutes due to what I had. I used ground beef and added lots of dried basil and Italian seasoning as Jenn suggested. Then I mixed in ricotta that I made instead of cream.. It was the best we ever had. My husband wants me to make it again soon.
Just made this. Two of us (plus MIL, Who fixes her own plate) just about finished this, in one sitting. Do I need to say more? Wonderful, really wonderful and comforting.
I made this for dinner and it was good but felt like something was missing. Next time I’ll try a little tomato paste and see if that does it. Again, it was good and hubby liked it too.
Love your recipes and have made this one. Since I don’t have any crushed tomatoes, would jarred marinara work as a substitute? Thanks! Barb
I think that’s doable, but you may want to cut back on the added salt and sugar just a bit. Please LMK how it turns out!
I need to preface this by saying that I am NOT a fan of baked pasta so that when I say that THIS RECIPE WAS FREAKING AMAZING you realize how much I REALLY liked it! Typically I find that baked pastas are a soggy, overcooked, unappealing, unappetizing hot messes. Not the case here, folks. Perfectly cooked pasta, just enough sauce at the end of baking time to not be dry or overly wet, the amazingly crispy golden top. It hit every high note to make the most perfect baked pasta dish. I can guarantee I’ll be making this again. And again. And again!!
Hi I am wanting to make this tonight to bring to my sons tomorrow, however I do not have heavy cream. Any substitutes? I have almond milk and 2%milk. Thank you
Hi Sheryl, Not sure how well milk will work here — do you happen to have ricotta or cottage cheese? If so, I’d use one of those.
Made this several times. Best sauce ever! Always a favorite! I split it and freeze half since there are only 2 of us at home most of the time.
Hi Jenn! I made this dish for the family tonight and they wiped the baking dish clean. 🙂 I’ve been making many of your recipes over the past 3 weeks and this might be one of their favorites. As I’ve found with many of your recipes, the ingredients are simple, and the recipe easy to follow, but it is rich in the taste department. The sausage and sauce just bring everything together so nicely. My husband and brother said they could eat this every day. Thanks!
Made this tonight and it was a hit! Husband ate 1/3 of it! I’m wondering if I can sub it with any other sausages since I’m not a fan of Italian sausages?
Glad it was a hit! Yes, feel free to use your favorite sausage here. 🙂
Jenn we loved this dish, very tasty! I find myself turning to your blog often, your recipes I’ve made have all turned out delicious. Your pumpkin muffins are the best, bar none. I have so many of your recipes lined up to make, I’m excited to have found you, & now you’re my top go to out of five top favorites. I bought your cookbook, please do another one!! And put some of your Highest rated recipes in it. Thanks for sharing your love of cooking gift with us.
So glad you enjoyed this and that my blog has become a go-to for you — thanks for your very kind words!
Hi Jenn
With everyone staying home right now I can’t find Ziti. I found Rigatoni but they look really big. Could you recommend another pasta? Rotini maybe?
Thank you
Sure, you could get away with rotini. Penne would also work well. Hope you enjoy!
How about Tortiglioni?
Sure!
Hello!!
This has been my go-to website for recipes for the last 5 years! I have not tried one thing I didn’t like! And tonight was no exception! My whole family loves this very delicious baked ziti and they kept asking for more! Thank you so much for making our two college boys happy! God bless your family, stay happy and healthy!!
I made a double recipe to feed the amazing team at my local Emergency room to thank the doctors and nurses for their incredible work. It was such a hit! I used 1/3 spicy sausage and 2/3 sweet and it was perfect. Many thanks for a great recipe to feed a crowd!
How lovely that you did that — so nice to give a comforting meal to those who are sacrificing so much for us! Hope they enjoyed it. 💗
Hello, I will love to do the cooking class. Who do I send the money into?
Hi Jessica, I’m flattered that you’d ask, but unfortunately, I don’t offer cooking classes — sorry!
I made this Baked Ziti and it was absolutely delicious! I shared with people from my office and froze about half a pan. I also took pictures because it turned out so beautiful but the pictures didn’t do the dish justice! My next recipe to try is the pulled pork.
Can’t wait.
Would using the johnsonville original sausage work? or does have to be spicy/Italian sausage?
Hi Vee, that will work. Hope you enjoy!
Hey Jenn love your recipes! Cant seem to find spicy or sweet sausage here. any suggestions how can I make Mild sausage spicy or sweet?
Hi Staci, I’d probably just add a few pinches of crushed red pepper flakes to the garlic/crushed tomato mixture. Hope you enjoy!
Hi, I made this and the family LOVED it! Since sausage comes in 1 lb usually that’s what I used and it was plenty. I added merlot wine and sun dried tomatoes to the sauce. It was amazing. Thanks so much!
Super yummy!!! I used a combination of sweet Italian and fennel sausage since that’s what I had in my freezer. Excellent dish and very easy to prepare. The flavors develop more the next day or two which is a bonus. Froze a portion for later as well.
Another fabulous recipe!! Thanks Jen for sharing. ❤️
This recipe, exactly as written, is perfect. I did not make any substitutions and used all spicy Italian sausage. It was so easy to prepare and came together very quickly. I love so many of your recipes and have been working my way through your book, thank you for another hit. Will be making this again.
So glad you enjoy the recipes! ❤️
My husband and I absolutely loved this dish. I baked half and froze half uncooked. I am making it again, but with roasted chicken because my friend can’t eat pork or beef. I am wondering what I can add to give it extra flavor since chicken is bland.
Glad you enjoyed it! You can get away with using chicken here; just make sure it’s well seasoned as the sausage has a lot of seasoning. Some spices I would add — a pinch of oregano, parsley, and garlic powder, whole or ground fennel seeds, salt, and pepper.
I tried this recipe and absolutely loved it…Thanks so much!!!
Just made this again today to serve tomorrow. It’s always a hit. I find a half sweet- half hot Italian sausage mix tastes best. I serve a big Italian salad with it with a simple dressing of a Greek olive oil, wine vinegar, minced garlic clove, salt and pepper.
I do appreciate your providing suggested amounts for salt and pepper….love your recipes!
Made this last night for dinner and we loved it. Thought I would miss the ricotta but didn’t. Definitely will be making this again. Thank you!
Could you tell me how far in advance this could be made
Thanks
Hi Anne, this can be made up to 2 days in advance. (See the bottom of the recipe for make-ahead instructions.) Hope you enjoy!
Hi Jen,
Can I use chicken sausage and marinara sauce? Thanks
Sure, Janelle. Enjoy!
This recipe was easy to make and very delicious. My family loved it and most important I loved it.
Thank you.
Can I sub dried basil? With everything going on in the country right now I can’t find fresh.
Hi Stacey, I really don’t love dried basil, but a few readers have commented that they’ve used it here and have gotten a good finished dish. Please LMK how it turns out if you try it!
So I read the reviews before doing this type of bake ziti. The only thing I did differently was that since I didn’t have crushed tomatoes I did diced tomatoes in a blender with paste in a blender. It gave it the same consistency and I did extra heavy cream to make more sauce so it wasn’t dry when cooking it. My family loved. Making it again soon. And I did cayenne red pepper instead of red pepper flakes to give it a kick.
Hi Jenn. I have made lots of your dishes and almost always they were met with rave reviews so with your outstanding recommendation for this dish I decided to try it. I would have to say I was very disappointed. I felt like it had way too much pasta and not nearly enough sauce. I used your recipe exactly as written and would have to say we were all very disappointed. The flavor of the sauce was good but it just got lost in the pasta. I did serve it with your Big Italian Salad which was wonderful!
What would you recommend to season the ground beef if I were to use it in place of the sausage?
Hi Israel, I’d season it well with salt, pepper, and a pinch of Italian seasonings like oregano, parsley and fennel if you have it on hand. Enjoy!