Baked Ziti
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have made this many times. It’s easy and delicious. I like that it is a little different than the usual ziti recipe. The flavor is excellent, and the house smells wonderful when it’s baking. It’s a perfect dish for fall.
Made this while at a rented home on holiday. It was quick & vacation friendly because. Just basic cooking tools needed. It was delicious and more importantly kid approved. It’s become a part of our meal rotation at home ever since we tasted it. Great how you can control spiciness through your sausage choice and spices. We paired it with a Caesar salad and baguette.
I made this recipe last night and not only was it easy but wonderful too. I did add mushrooms and sautéed them in the pan with the garlic. The leftovers were enough for dinner the next night and the entree was just as delicious. I served the meal with a Caesar salad (your dressing) and a crusty french baguette. Next time I’m going to try a vegetarian option with sautéed zucchini, peppers and mushrooms just for fun.
I was looking for an easy but special main dish to bring to an little weekend getaway with friends and settled on this Baked Ziti because it could be fully assembled at home but baked at the cabin. It was so good! I made it exactly as stated in the recipe except I used turkey Italian sausage. I wouldn’t change a thing. I paired it with Jenn’s Big Italian salad which was also a big hit (we especially enjoyed the dressing) and focaccia bread.
I love this site and return to it often because the recipes are always delicious and I am confident in the results. Thanks Jenn.
5 Stars! This is my favourite baked ziti recipe. It’s creamy, cheesy and so flavourful! I’ve made many baked pasta recipes and have come up disappointed – usually because of them being dry and lacking a certain something. I do like the traditional ricotta in baked ziti however, so I ended up doing half and half: half ricotta, half cream and it turned out perfectly. Thank you for another fantastic 5 star recipe.
Delicious!! This recipe is a regular in our house, and leftovers are great for lunch the next day!
Fantastic recipe Jen! I have had many baked ziti’s over the years but this one is for sure my favorite. I love the flavor that the sausage brings! I blend a mix of ground Angus and mild Italian sausage. I just like the balance it has. I also tend to use creme fraise in place of heavy cream for many of my dishes. I am a bit sensitive to dairy and I tolerate that better.
My family LOVES this recipe! And my college freshman son appreciates that he can make a batch and have lunch for the entire week! I am frequently sending him links from your blog.
This one is a keeper for sure!
Made this for my family. My husband loved it. He ate it for 2 days! The kids loved them sausage but for some reason was not into the baked pasta. I omit the sugar as I typically do when I make tomato sauce and added a bit more red pepper. Yum!
Delicious pasta dish – and easy to prepare. I have fixed it on multiple occasions for friends and family because it is freezer-friendly. (When preparing for my family, I use hot Italian sausage, because it adds a little extra something.) I have also divided the recipe into 2 8-inch disposable aluminum pans for giving to singles. Thanks, Jenn, for another great recipe!
Another big hit, Jenn! I made this for a dinner party (after having a trial run for the family) and it was perfect for preparing a day ahead. I put it completely made into the fridge and then let it come to room temp. before the guests came. A large onion and a bell pepper (the second time I made it) gave it a little extra flavor. To prevent tough or burnt noodles on the edges, I poured a little extra tomato sauce around the whole perimeter.
Btw, the recipe really reminded me of my university days: my roommate’s mom used to make us baked ziti to take with us when we drove back to school after any holiday. Thanks for the memories.