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.
Delicious! I followed the suggestion of others & didn’t use the full amount of pasta (penne) & my husband said, “This is nice & juicy!” We both liked it. Next time I’ll use Half & Half as the cream made it a bit heavy (for me). I used turkey Italian sausages & lots of seasonings. Great recipe ❤️🤍💚
I also don’t usually comment on recipes as some stated, but this was just incredible. I thought, “It’s so simple, how can it be that good?” Then we ate it, then I devoured the leftovers for two days, and I can’t wait to make it again. I measured the fresh grated Romano and shredded mozzarella with my heart, and I upped the garlic with my heart as well to about 6 or 7 cloves. I also just went crazy on the basil. I also used 2lbs of sausage (a mix of sweet and spicy) because I wanted to be sure each bite had the meats. But I stuck with 1lb ziti and the 28oz of crushed tomatoes, 1 cup heavy cream, etc. If I ever have to bring somebody a prepared dish to cook or reheat later, this would be the one. Can’t wait to look through this site’s other recipes!
Hi Jenn, how would I make this without the sausage or vegetarian?
Thanks,
Hi JT, A number of readers have commented that they’ve made this vegetarian by adding sauteed veggies (like bell peppers, mushrooms, etc.) instead of the sausage. Just make sure they’re well-seasoned as the sausage has a lot of seasoning. Enjoy!
I just made this recipe tonight, and WOW! It was the best baked ziti I’ve ever had!! I only added more garlic as we love it. This is a keeper in my books forever!! Thank YOU for a delicious recipe!!
Our kids and grandchildren love this recipe and I make it often when all of us get together. When my husband requested it for Valentine’s Day I thought it was a bit much for two people. But he suggested we share it with our 80 year old neighbor whose wife is in rehab due to shoulder surgery (he can share the meal with her), and I agreed. I’ll make the love of my life his favorite dinner, then share it with friends who found love late in life. ❤️❤️
❤️
I’m wondering if this can be made without the sausage. I have vegetarian friends and was going to out the sausage on the side. Still trying to get 8-10 servings. Thanks!
Hi Jocelyn, I haven’t tried it, but some readers have mentioned they’ve made this vegetarian by using sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. Just make sure they’re well-seasoned b/c the sausage has a lot of seasoning. Hope everyone enjoys!
Hi Jenn. I’ve made this recipe many, many times following the recipe exactly and everyone loves it. I have a quart of marinara sauce from my local Italian restarant. Would that be the same as one 28-ounce can of tomatoes? Thank you.
Glad everyone likes it! Using marinara sauce is different – I think it’s doable but you may want to cut back on the added salt and sugar a little (also, you’ll only need 28 ounces of the 32 unless you want it a bit saucier). I’d love to hear how it turns out!
This was fabulous! I don’t normally post reviews, but I didn’t think it would be fair to use this recipe, because it’s so good, without saying thank you for sharing this with us! So thank you!!!!
This was a little more time intensive than I normally like but the results were worth it. My nephew was in town to interview for residencies post medical school with a friend. Made this and they both loved it. It is a massive quantity. I ended up splitting the left overs up in two and freezing them for my husband and myself for the future. I think the thing that makes it special is the use of the heavy cream instead of ricotta cheese. What a genius idea!
OMG! THis is my favorite new pasta recipe. Served it to guests a couple of nights ago to rave reviews. As good as lasagna. Love the home made sauce. You cannot go wrong with this one. It is rich so go light on the accompaniments.
Having made this recipe I will never go back to the traditional kind made with ricotta. The only down side is that I ate way too much of it!