Baked Ziti
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My baked ziti skips the ricotta for a silkier, creamier sauce that never bakes up dry or grainy. Made with Italian sausage, it’s easy enough for a weeknight and hearty enough for a crowd.
Photo by Johnny Miller, (Clarkson Potter, 2021)
This baked ziti is a MAJOR crowd-pleaser, whether I’m hosting a family gathering or cooking for my son’s college friends (I usually double the recipe in that case!). In fact, I love it so much that it’s featured proudly on the cover of my second cookbook. The Italian sausage does a lot of the heavy lifting here, giving the sauce deep flavor without a long ingredient list. It’s doable on a weeknight yet special enough to serve to company, and it’s also a fantastic make-ahead potluck dish.
What really sets this version apart from most baked ziti recipes is what’s not in it: ricotta. I know that’s the classic approach, but after lots of testing, I landed on a cream-based sauce instead—and I think it makes for a better dish. More on why below.
As the baked ziti works its magic in the oven, throw together a big Italian salad and warm some garlic bread, and you’re ready to feast!
“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.”
Why I skip The Ricotta
Most baked ziti recipes call for dolloping in ricotta, but baked at high heat, it tends to dry out and turn grainy—exactly the texture problem people worry about with baked ziti. So instead, I build the sauce with heavy cream and grated cheese. Stirred into the whole dish rather than dolloped throughout, it coats every piece of pasta evenly and keeps the ziti moist, down to the last leftover bite.
What You’ll Need to Make Baked Ziti
- Ziti noodles – Rigatoni or penne work fine too; look for a ridged shape that holds onto sauce.
- Italian sausage – Bulk sausage is easiest to crumble, but links work if you remove the casings first. Sweet or spicy, your call.
- Garlic: Adds savory depth to the sauce.
- Canned crushed tomatoes – The base of the sauce.
- Salt, sugar, and red pepper flakes – The sugar balances the acidity of the tomatoes; don’t skip it.
- Heavy cream – Stands in for ricotta here (see above).
- Pecorino Romano – Parmigiano Reggiano works as a substitute if that’s what you have.
- Pecorino Romano: Lends a sharp and salty flavor. Parmigiano Reggiano cheese can be substituted if needed.
- Fresh Basil: Adds a fresh, aromatic finish.
- Mozzarella Cheese: 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, use pre-shredded mozzarella; just be sure it is made from whole milk, not part-skim.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the noodles. Since the ziti finishes cooking in the oven, boil it a few minutes short of al dente on the stovetop—it’ll continue cooking in the casserole dish and won’t turn mushy by the time it’s done baking.
Step 2: Make the sauce. Brown the sausage first, then use the same pan (with just a bit of the rendered fat left behind) to soften the garlic and simmer the tomatoes. Finish the sauce with cream, cheese, and basil.
Step 3: Combine the sauce and pasta. Pour the sauce into the pot with the drained pasta and stir gently until every piece is coated—this is what keeps the ziti from baking up dry in spots.
Step 4: Assemble and bake. Spread half of the pasta mixture in the baking dish, then sprinkle with half of the mozzarella and pecorino. Top with the remaining pasta mixture and the rest of the cheese. Layering it this way—rather than stirring all the cheese in at once—gives you a stretchy, melted layer running through the middle of the dish, not just on top. Bake until bubbling and browned.
Baked ziti can be assembled, covered, and refrigerated for up to 2 days before baking. It can also be frozen before or after baking, for up to 3 months. See the recipe card notes below for freezing and reheating instructions.
More Classic Italian Dishes You’ll Love
Video Tutorial
Baked Ziti
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 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 (220°C) and set the oven rack in the middle position.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 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 can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the cream, ⅓ cup (33 g) of the pecorino Romano, cooked sausage, and 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 (23 x 33-cm) baking dish. Sprinkle with half of the shredded mozzarella (1 cup/113 g) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup/113 g) 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.
Notes
Pair with
Nutrition Information
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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I just don’t understand how people making anything with TOMATOES skips on the good stuff, and that’s SAN MARZANO PLUM’s!!! They make ANY dish BETTER!
Not everyone has access to SAN MARZANO PLUMS. I live in a large metro area and even in our large grocery stores they are sometimes very limited. You can bet that when I travel to my mom’s rural town their little grocery they don’t carry anything other than the standard national brands and store brands. Real SAN MARZANO PLUMS are delicious, authentic AND rather expensive. I appreciate that Jenn uses or offers subs for ingredients that everyone can find and afford to use. BTW, the recipe is delicious and I make it often. Just the way it’s written.
Amazon carries Centro Brand San Marzano 28 oz cans. They also carrie DOP San Marzano tomatoes. Those are packed in juice as opposed to puree.
Hi Jenn,
I’m going to make this delicious dish for company. I’ll make your caesar salad (dressing) and focaccia bread and tiramisu for dessert. I feel like I need a vegetable or fruit dish or something else to go along with it. Do you have any suggestions? I’m at a loss to find the right fit…or do you think it’s unnecessary and I don’t need to stress about it? 🙂
Thanks so much!
Hi Rose, that sounds like a well-rounded meal and in my opinion, you really don’t need to add anything else. If you feel strongly, you could offer a fruit salad along with the tiramisu come dessert-time. This strawberry and orange salad would be nice.
Accidentally bought Silk ( heavy cream substitute) to use in your Baked Ziti recipe, which my family loves. Do you think it will work?
Sure, that will work – enjoy!
Incredible! Best I’ve ever had!
This was AMAZING! I am providing my son’s volleyball team with a meal this week and I decided to do a trial run of this baked ziti before doing a large amount. I was blown away at how good it was. I only used 1 pound of sausage and while it would have been delicious with more, 1 pound was sufficient and will be cheaper when making 4 batches. I think I’ll also just use all the mozzarella/parmesan on top rather than a middle layer because I wanted more mozzarella on the top. Best Baked Ziti recipe ever!!
I’ve made this twice, once for company. So rich and good! Thanks for your reliably delicious recipes!
Hi Jenn,
You are my all time favorite chef! I am going to make the Baked Ziti recipe for six, so the recipe posted is perfect and I don’t need to increase it. I want to buy a nice dish (instead of my usual pyrex glass) to cook it in. I see that 9 x 13 cassorole dishes have two depth sizes…regular and a deep dish. Which would you recommend?
Thanks so much!
Hi Rose, thanks for your kind words – so glad you like the recipes! My 9 x 13-inch casserole dishes are between 2.5 and 3 inches deep. Either of which are fine and will totally meet your needs. Hope everyone enjoys the ziti!
Wow! Great recipe! The whole family was talking about how good it was!
Hello- I plan on making this dish but can the ground Italian sausage be substituted with ground beef?
Hi Mariam, Sure, but because sausage has a lot of flavor, make sure it’s well-seasoned. Some spices I would add — a bit of oregano, Italian seasoning, whole or ground fennel seeds, paprika, red pepper flakes, salt, and pepper. Hope you enjoy!
Delicious! I add onion and red bell pepper. I used ground Italian seasoned turkey and 3/4 lb of ziti for a saucier dish.