Why You’ll Love Baked Ziti Recipe
- A comforting, cheesy pasta dish that everyone loves.
- Perfect for family dinners, gatherings, and special occasions.
- Combines creamy tomato sauce with flavorful Italian sausage.
- Easy to prepare with simple pantry-friendly ingredients.
- The baked cheese topping creates a delicious golden crust.
- Feeds a crowd with generous portions.
- Can be prepared ahead of time for easier meal planning.
- Offers the perfect balance of richness, spice, and freshness from basil.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb ziti noodles
- 1½ lbs ground spicy or sweet Italian sausage, removed from casings if needed
- 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
- 1/3 cup plus 3 tablespoons grated pecorino Romano or Parmigiano Reggiano cheese, divided
- 1/3 cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Directions
- Bring a large pot of salted water to a boil. Add the ziti noodles and cook according to the package directions until very al dente, about 7 minutes. The pasta should be slightly undercooked since it will continue cooking in the oven. Drain the pasta and return it to the pot.
- Preheat the oven to 425°F (220°C) and position the oven rack in the middle.
- Heat a large sauté pan over medium-high heat. Add the Italian sausage and cook while breaking it apart with a wooden spoon until lightly browned and cooked through, about 5 to 6 minutes. Transfer the sausage to a plate using a slotted spoon.
- Drain excess fat from the pan, leaving about 1 tablespoon. Reduce the heat to low and add the minced garlic. Cook while stirring constantly until softened but not browned, about 1 minute.
- Add the crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes, allowing the flavors to blend.
- Stir in the heavy cream, 1/3 cup pecorino Romano, cooked sausage, and basil until everything is evenly combined.
- Pour the sauce mixture into the pot with the cooked ziti and gently stir until the pasta is fully coated.
- Spread half of the pasta mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining pecorino Romano.
- Add the remaining pasta mixture on top, then finish with the remaining mozzarella and pecorino Romano.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted, bubbly, and lightly browned.
- Garnish with additional fresh basil and serve warm.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
Variations
- Replace Italian sausage with ground beef, ground turkey, or a combination of meats.
- Make it vegetarian by adding roasted vegetables such as zucchini, mushrooms, spinach, or bell peppers.
- Use penne, rigatoni, or another short pasta shape if ziti is unavailable.
- Add extra mozzarella between layers for an even cheesier baked pasta.
- Mix in ricotta cheese for a more traditional layered baked ziti texture.
- Add more crushed red pepper flakes for extra heat.
- Use fresh oregano along with basil for additional Italian flavor.
- Prepare it with marinara sauce instead of homemade tomato sauce for a quicker version.
Storage/Reheating
Store leftover baked ziti in an airtight container in the refrigerator for up to 4 days.
To reheat individual portions, microwave until warmed through, or place in an oven-safe dish and cover with foil before reheating at 350°F (175°C) until hot.
Baked ziti can also be frozen for up to 3 months. Allow it to cool completely before storing in a freezer-safe container. Thaw overnight in the refrigerator before reheating for the best texture.
FAQs
Can I make baked ziti ahead of time?
Yes. Assemble the baked ziti, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if it is chilled.
Can I freeze baked ziti?
Yes. Baked ziti freezes well. Store it in a freezer-safe container and thaw before reheating for the best results.
What type of sausage works best for baked ziti?
Both spicy and sweet Italian sausage work well. Spicy sausage adds heat, while sweet sausage provides a milder flavor.
Can I use a different type of pasta?
Yes. Short pasta shapes such as penne, rigatoni, or mostaccioli can be used instead of ziti.
Why should the pasta be cooked al dente?
Cooking the pasta slightly less than fully done prevents it from becoming mushy while it finishes cooking in the oven.
Can I make this recipe without meat?
Absolutely. You can leave out the sausage and add vegetables or extra cheese for a vegetarian version.
What cheese can I substitute for pecorino Romano?
Parmigiano Reggiano works well as a substitute and provides a similar salty, nutty flavor.
How do I keep baked ziti from drying out?
Using enough sauce, covering it properly when storing, and avoiding overbaking will help keep it moist and flavorful.
Can I add ricotta cheese to baked ziti?
Yes. Ricotta can be mixed into the pasta or layered throughout the dish for extra creaminess.
How do I get a golden cheese topping?
Bake the ziti uncovered so the mozzarella has a chance to melt, bubble, and develop a lightly browned top.
Conclusion
Baked Ziti is a timeless comfort food that brings together tender pasta, flavorful sausage, creamy tomato sauce, fresh herbs, and plenty of melted cheese. It’s easy enough for a weeknight dinner but impressive enough for gatherings and celebrations. Whether served fresh from the oven or enjoyed as leftovers, this cheesy pasta bake is a satisfying meal that the whole family will love.
Baked Ziti
This baked ziti is a comforting Italian-inspired casserole packed with savory sausage, creamy tomato sauce, herbs, and layers of melted cheese. It is a hearty family-style meal perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian
- Diet: Low Fat
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
- 1/3 cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano cheese), divided
- 1/3 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 ziti noodles and cook according to package directions until very al dente, about 7 minutes. Drain and return the pasta to the pot.
- Preheat the oven to 425°F (220°C) and place the oven rack in the middle position.
- Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking it apart with a wooden spoon, until lightly browned and cooked through, about 5 to 6 minutes. Transfer the sausage to a plate using a slotted spoon.
- Drain all but 1 tablespoon of fat from the pan. Add the minced garlic and cook over low heat, stirring constantly, until softened but not browned, about 1 minute.
- Add the crushed tomatoes, salt, sugar, and red pepper flakes. Simmer uncovered for 10 minutes.
- Add the heavy cream, 1/3 cup pecorino Romano, cooked sausage, and basil to the sauce. Stir until combined.
- Pour the sauce mixture into the pot with the pasta and gently stir to combine.
- Spoon half of the pasta mixture into a 9 x 13-inch baking dish. Top with half of the mozzarella and half of the remaining pecorino Romano.
- Add the remaining pasta mixture and top with the remaining mozzarella and pecorino Romano.
- Bake uncovered for 15 to 20 minutes, until the cheese is melted and browned. Garnish with additional basil before serving.
Notes
- For a milder dish, use sweet Italian sausage and reduce or omit the red pepper flakes.
- You can substitute Parmigiano Reggiano for pecorino Romano.
- Cook the pasta slightly under al dente because it will continue cooking in the oven.
- Leftovers can be refrigerated and reheated for easy meals.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 105 mg
