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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No other seasonings like Italian seasoning or oregano or anything? Seems like it might be bland with crushed tomatoes and what little seasonings are included
Hi Lexi, the Italian sausage has a lot of flavor so additional seasoning really isn’t necessary other than the fresh basil. That said, feel free to add more seasonings of your choice.
New cook here! (Very beginner question) – What brand Italian sausage did you use lol
Hi Janey, My favorite is Harris Teeters’ store brand, but if you don’t have a Harris Teeter near you, I also really like Premio brand. Hope you enjoy the ziti!
Love this recipe! I would like to double this but I’m terrible with doubling measurements. Any suggestions?
Hi Linda, I took a look at the recipe, and although math is (definitely!) not my strong suit, this one looks pretty easy to double, so I’d encourage you to give it a try. If you’re uncertain about any ingredient amount, LMK and I’m happy to help. And so glad you like the recipe!
Thanks, Jennifer. I was concerned about baking time but I will try it.
I like this recipe, but I noticed that other Ziti recipes add onion. Could I add a yellow onion somewhere in the recipe? And at what point during the cooking could I add it?
Hi Lupe, sure, you can add finely diced onion. After browning the sausage and removing it from the pan, I’d sauté the onions until soft and translucent. After that, keep the onions in the pan and proceed to the step of adding the garlic. Hope you enjoy!
excellent, I used mild italian sausage and the fennel in it perfectly complemented the cream and basil.
If I make this the night before and it’s been refrigerated, do I bake it for 20 minutes uncovered or do I have to let it sit out for a little bit before I put in the oven. By the way, this dish is so delicious! I have made this before but I usually make and bake the same day. Thank you for the wonderful recipe.
Hi Connie, Glad you like it! You can let the dish sit out at room temperature for 30 to 60 minutes before baking, and it should take the same amount of time. Or you can bake it directly from the fridge; it will just take a few extra minutes in the oven.
I didn’t measure anything other than the sauce, noodles and cream. I just eyed the salt, red pepper flakes, garlic, cheese etc . I added a bit more salt and red pepper flakes then added just a little bit of Italian seasoning. I already had shredded mozzarella but not much so I had bought a cube of it to slice and put on top which turned out perfect. I only had enough shredded mozzarella for a bit of a layering and I loooved the thicker melted pieces on top instead of shredded. And instead of the other cheese (cuz Walmart didn’t have it) I used fresh shredded parm that I already had in the house and once again just eyed it. I felt like all my measurements were pretty darn close to the recipe! The basil is an absolute must! Idk how much I put in there (wasn’t too much. Maybe 8-10 leaves all together cut up and split for topping and sauce) but it added such a great flavor! My husband said this is probably one of his new favorite recipes. So delicious!!
I made your Baked Ziti tonight. I used 2 8X8 pans so I could take dinner to two couples. I just got messages from both families with rave reviews! They said it was better than a restaurant. I’m going to make it again this weekend so I can enjoy it.
Thank you!
I can adopt trial and error, but what oven temp do you use for the baking?
Hi Phil, this gets baked at 425°F (220°C). Enjoy!
Absolutely delicious!
Wonderful flavor.