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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This was quite good–I didn’t find it bland, but I used a really flavorful spicy Italian sausage I get from the local farmer’s market. I also didn’t remove the sausage, but I did cook it with the other sauce ingredients and didn’t drain the fat–all those things might add calories, but they also add a lot of flavor. I also was probably a little heavy handed with cheese–I think I did a bit more than 8 oz. My husband and son said it is a keeper.
I served this for Bunco and everyone loved it. This is a five star recipe and is not only a wonderful dinner option, but would also be a great dish to make for a friend or neighbor in need of some love.
Made this exactly as written (except I only had 1 lb. of sausage). Made a batch for me and one for a neighbor. Both households said it was delicious! Thank you for this.
Fabulous, and easy. I used 1/2 mild, 1/2 hot sausage, that seemed to add a small bit of spice. I’ve done this twice now, and first time I used 2 lbs sausage, made it a substantial meal.
My fussy 2nd generation Italian nephew loved it, so this passes the ‘test’ :).
Thanks Jennifer, I bought your book, “Weekend, Weeknight”. Excellent!
I agree with the review that said this was bland. Tasted like a Hamburger Helper dish. My 4 high school and college age kiddos appreciate good food, and they agreed that this was meh. I will not be making this again.
If you think this was bland you made it wrong. Full stop. Maybe you omitted the basil and garlic? This is an awesome recipe.
This recipe was kind of bland as written. I think the problem is that using SO MUCH cream dulls the brightness and tanginess of the tomato, so you can’t taste that bright tangy tomato flavor anymore. Moreover, 1/4 tsp of crushed pepper flakes added no discernible amount of kick whatsoever. I used mild Italian sausage, and so that didn’t add any spice either. Also found the basil seemed to be doing nothing. If I were to make this recipe again, I would reduce the cream by a third or even more, and add another 1/2 cup or more crushed tomato to brighten and tang it up a bit more. I would add a pinch or so more salt than specified. I’m kind of aiming for the tangier flavor of Trader Joe’s Rosatella sauce, since this recipe seems like the sauce is supposed to be in that neighborhood.
This ziti recipe was such a hit with my husband that he suggested I make it for an upcoming dinner party! I made it exactly as the recipe stated and it was delicious! Thank you, Jenn!
I cooked the ziti, on 12/27, but plans changed and I don’t need until 12/28. What would be the best way to reheat?
Thanks!
Hi Pat, I’d reheat them in a 300° oven, covered with foil until heated through.
I was really impressed with the flavor. I will be making it again soon!
I really like this recipe Jen but I struggle with the Mozzerella cheese. I bought Tre Stelle deluxe mozz ball (Canada) but it clumps up in my grater. I notice yours says shredding – maybe that’s the issue but I’m not sure if I can get that here – I’ll need to double check next time I’m out. Can I use a block of mozz chesse for grating, and if so, what would the fat content need to be? I don’t love the pre-grated bagged cheese. I hope to make it for New Years:) In the meantime I’m making many of your sides for Christmas! Thank you and Happy Holidays!
Hi Kathy, sorry you struggle with the mozzarella! If you can get Galbani brand mozzarella, it shreds nicely. If Galbani isn’t available to you, just look for something that’s whole milk and low moisture. This profile provides a firmer texture, which makes it ideal for shredding. Hope that helps!
Another tip I picked up along the way, is too put the fresh mozzerella in the freezer for about 30ish minutes. It makes shredding a whole lot easier. I put mine in when I start the recipe.