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.
This recipe really surprised me. I’ve made many versions of this throughout my life, but this was far superior. Part of what surprised me was that the ingredients were pretty close to what I had always used. The difference is swapping the ricotta for cream. Aso, I believe layering the cheese and adding the pecorino enhanced the flavor. Because I made this on a whim and didn’t want to go to the grocery store, I used what I had at home, but I will definitely follow EXACTLY the recipe next time. I used a good quality store marinara so cheated on the sauce which I believe would be better. I also did not have fresh basil, but again, that would have made it that much better. I also got lazy and didn’t use all the garlic in the recipe, but next time will. My version was still a 5 star, so the next time I make this correctly, an additional 6th star will need to be added to the recipe rating! Thank you for always providing thorough, excellent, exact directions.
This was absolutely delicious! I made exactly as written with sweet Italian sausage. I always look for San Marzano tomatoes if I can find them. I made this meal for another family as part of a meal train and I got a text shortly after I delivered it that it was devoured by their family of five to rave reviews. This is a definite crowd pleaser and travels well. Thanks Jenn! Your website is my go-to place to look for recipes!
This is the only baked ziti I use anymore- easy and delicious! Since we haven’t been able to use our gym for the last 9 months, I’m trying to make our favorites a little lighter. Last night I made this with spicy poultry sausage and “Skim Plus” milk and we barley noticed a difference. The true sign of a great recipe 😊
Hands down just the best, it is GOOD! The cream makes it. This is a great dish for potlucks, and company. Easy, simple, and not all that expensive to make. Several people have asked for the recipe, then they tell me how much they like this site.
So easy, tastes great, and freezes well. This has made several easy meals for me, and I haven’t gotten tired of it.
Just made this tonight for dinner, randomly found on Pinterest! I liked that it didn’t have ricotta cheese because my husband doesn’t really like it! We loved it. Served with a side of homemade garlic bread. Soo good and pretty easy to make!
I have made this several times and really love it, it’s kind of like a lasagna but easier to put together. I cut it in half and bake it in a 9″ x 9″ pan, and some changes I’ve made over time is to use only .5 lb. of sausage for the half recipe (instead of 1.5 lb) and also I like spicy pork or chicken sausage so I cut back slightly on the red pepper flakes (which are really needed, but can be too much for my family if the sausage is very spicy). I sometimes add sliced mushrooms when cooking the sauce and they go very well with this dish. Love the fresh basil! Grateful for this recipe.
Love this recipe. The fresh mozzarella and basil elevate the dish – both are a must. I use spicy Italian sausage and cut it chunks. Having used Chef’s recipes for the last 3 years, it’s no surprise to me now that following Jenn’s well crafted and perfected recipes has everyone now asking me how I became such a good cook in the last few years. And so many more recipes to explore.
Took a chance and made this recipe for the first time for friends we invited for dinner. I really wasn’t sure if it would work without the ricotta, but so many great reviews convinced me to try and I’m glad I did. Everyone loved it! It was both hearty and refined. The heavy cream added silky, lucious sauce and the sausage added hearty fare. I made garlic bread and our friends brought salad!! Delish!
This is one of my favorite Pasta recipes, I make this for my Grandchildren ,and they Love it. ,and good for them !1Easy to make. and makes me Happy to see them Happy !!Thanks Once upon A Chef !!