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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Having a very small gathering and would like to make this recipe but put in individual serving size baking pans. Can that be done?
Sure, Michelle, that should work. Baking time will be significantly shorter so keep a close eye on them!
I’m making this again per my son’s request. I first made it for a high school hockey banquet this winter. There were a few similar dishes brought by other families but this one was DEVOURED within the first half hour. I was the only one to bring home an empty dish. Some boys asked their moms to get the recipe (that rarely happens). Thank you for continuing to offer amazing recipes – I’ve made so many now over the years and they’re always perfection!
I needed something to take to a friend who was in an car accident, Maybe something to freeze for later and I found this recipe. Of course I had to try it before giving it to her and her family, As always, I’m never disappointed with your recipes!
She also loves your German Potato salad, so I made that too.
This is a keeper, so easy to make.
Stay healthy!
Glad you enjoyed it and I hope you’re friend recovers quickly!
Great dish. I followed the instructions exactly. I may have added a little more cheese than called for 🙂 My only mistake was not under cooking my pasta enough. The pasta will continue to cook after you rinse it and when you mix it with the sauce, in addition to the oven. My instructions said 12-13 for al dente so I cooked it for 10. I should have done it for 7 as the recipe states.
This is from a reliable Italian website: Drain the pasta, but never rinse it: you want to keep the starches on its surface, to help the sauce stick to it.
Can you please clarify how much Romano cheese is required for this dish? Directions state to add 1/3 cup of cheese to cream, sausage and basil and then sprinkle half on top?
Thanks, Staci
Hi Staci, you’ll need a total of 1/2 cup. 1/3 of that will be added to the pan with the heavy cream and cooked sausage. Then you’ll divide what remains of that 1/2 cup between the two layers of pasta. Hope that clarifies and that you enjoy!
I am wanting to make this but dont have Ziti on hand. Any reason I couldn’t use something like Farfalle? Not ideal I know.
While this won’t be bad with farfalle, I’d suggest something else that’s tubular (like ziti) — penne and rigatoni would both work well.
I have made this in the past and it is the most fantastic ziti recipe I have ever come across! The flavor profile is fantastic and it’s super easy to make. I think the heavy cream really finishes the dish. I will be making this again but for a vegetarian crowd. Would the measurements change without the sausage? Thank you.
Hi Phyllis, Glad you like it! Several readers have commented that they’ve made vegetarian versions of this and have added sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. That said, I really prefer this with sausage because it adds so much flavor. You may want to consider this lasagna recipe instead. Hope that helps!
This has become a staple in our household. I have made this numerous times and the whole family loves it! Will continue to make this dish for years to come!
To the one and only chef that I have EVER left reviews on… wow! Just, wow! My 7 year old son saw the recipe, and kept pronouncing it as “Zit…” and then saw crushed tomatoes (which he apparently doesn’t like). Instant turn off in his head… I assured him it was for make ahead supper for Father’s Day, so he went outside and rode his bike.
This was such an incredibly easy meal to throw together! I followed it exactly (except had bought 2 lbs of sausage, so threw it all in).
My child came in, raved about how good the house smelled and ate two massive bowls (very atypical of him 😂) and asked if he could have some before bed as a bedtime snack. His only suggestion (and I’m not kidding you) was to add a little less sausage the next time. 😂🤣😂 Maybe he is a Chef Jenn in the making! ❤️
Thank you so very much for yet another AMAZING recipe (that threw my low carb diet out of whack, but so worth it!)
You make me feel like a professional Chef with every single recipe of yours that I have tried! ❤️
So glad it was a hit, particularly with your 7-year-old food critic! 🙂
Hilarious! 😂Your 7 yr old knew how it was suppose to be done!! 👍🏾 But, like you I’m thinking what boy/girl child wants less meat in his pasta??
Made this last night and it’s a huge hit with the family… They’re requesting to have it again next week!