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 dish was absolutely delicious. So flavorful and overall pretty straightforward to make. Plus, you can’t go wrong with Jenn’s helpful step by step instructions. I wasn’t sure about the “no ricotta” part, but I didn’t miss it at all! I used half spicy sausage and half mild because I was worried it might be too spicy for my taste, and that worked out perfectly for me. It was also so convenient to assemble this in the morning, put in the frig, and then pop it in the oven at dinnertime! I had to bake mine about 15 minutes longer than what the make ahead recipe stated to be sure it was fully heated through. I am a huge lasagna fan, but this was 100 times better. Immediately printed this recipe out and put it in my copy of Jenn’s cookbook! Fantastic!!!!
This recipe is so easy and delicious. I’ve made this several times now and actually have never deviated from the ingredients or instructions. Ziti is my favorite pasta and this recipe just makes a good thing better.
This recipe is an absolute MUST if you’re craving pasta and want something quick and easy. I typically enjoy my food a little spicier so I add extra red pepper flakes, but other than that I followed everything to a T! This ziti reheats quite well in the toaster oven as leftovers as well. This recipe has become a staple in my cooking routine.
I’m known for my lasagna- it’s the dish people always ask me to make. No more! I’ve made this baked ziti over and over, and everyone LOVES it. I’ve even made it a number of different ways (turkey Italian sausage, different mixes of Italian cheeses, even – gasp – bottled sauce once in an emergency.) and it’s still good!
Everytime I ask my family what they want for their special day (birthdays, graduating from 4th grade, etc.) they always say Baked Ziti. I’ve made it dozens of times by now, and there is nothing to change. There are many other OUAC recipes I’ve made and many second places, but Baked Ziti is still #1.
I love this Ziti recipe…it is the only Ziti recipe that my husband and sons will eat. I don’t mind riccotta cheese, but everyone else don’t like it. It’s the texture I think that they don’t like, so when I made this recipe, they went nuts over it. I love the creaminess of it and have never added any dairy product before to other recipes, so was really pleasantly surprised at just how moist and good it was! One thing too is that I have never tried fresh basil, and I”m 66 years old! I have never known the “deliciousness” of using it…OMG what a difference in taste it makes!!!
I always make us a pan for dinner and then my kids take home the leftovers…they say it’s even better the next day! I can’t send a photo because I have a flip-phone and although it can take pictures, I can’t get them into the computer, so sorry bout that! Anyhow, great recipe thanks for sharing! Sharon C.
This recipe is one of my “go to” ones when I’m craving something Italian. It’s the perfect comfort food, and easy to make, freezes well and great for company. Don’t let the heavy cream calories make you think twice, we only live once!
This recipe is a keeper! The intensity of the flavor can be managed by your choice of sausage (I like Johnsonville Hot Italian). In case the mixture isn’t quite as moist as you’d like, add a little of the pasta cooking water before baking.
We had to move it off the table to stop eating it. Delicious recipe and I love that it did not include ricotta. Used my pressure cooker to make the noodles and dried oregano in replacement of basil since I was out. I’m a huge fan of making noodles in the pressure cooker since they are ready in a fraction of the time. Perfect balance of creamy goodness and sausage.
This is an awesome potluck or meal train recipe. I made it for a neighbor yesterday and she texted me how much her family appreciated the “comfort food.” It’s so delicious and transports well. Another keeper recipe from Jenn.