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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Loved it! I passed over this recipe so many times because I wasn’t a fan of boring, bland baked Ziti. Decided to give it a whirl when my son wanted lasagna for dinner and I had no time. We liked this better and it came together so quickly. It’s rich, delicious and flavorful. Thank you!
I was tired of trying to read my “kindle” version of your cookbook (weeknight/weekend) as Amazon was not being very friendly about it…so I ordered the hard copy and it was delivered today. Lucky me!
I had some hot Italian sausage that needed to be cooked and was without a plan. I saw the cover of your cookbook and decided, “hey, if this recipe is on the cover…it’s got to be fabulous!” So, I took a look at it – and was thrilled that it called for sausage. So, I set about to cobble this recipe together. I only had 13 oz of an interesting pasta that I picked up at Home Goods…and fortunately, I had everything else.
It just came out of the oven, bubbly and gorgeous! My husband just loves it…and is so excited about having freezer-friendly portions for future lunches/dinners.
As always, thank you, so much!
PS. While I was writing this, my husband said, “That was really good! I went back for seconds. I never do that! I’m starting to gain weight!” 😉
Hi Karen, thanks for your kind words about the recipes and support of the cookbook – I hope you find lots of new favorites in there! Also so happy to hear that the ziti was hit and that both you and your husband enjoyed. 😊
Help! Really, no ricotta?!?!
I need a creamy baked ziti for Easter… seems other recipes suggest 1 cup.of heavy cream… and all call for Ricotta, except yours… ..could you clarify for me (as yours looks the best). Thanks!!
Hi Ann Marie, I omit the ricotta intentionally as it tends to add a grainy texture to bake ziti. I’d suggest trying it this way – I think you’ll be pleased with the different texture. 😊
I have made this many times, most often for my participation in a great volunteer organization called Lasagna Love, to great reviews! I am now making it for my neighbors and want to pack some veggies in there too. Can I put fresh baby spinach in with the basil at that step? And/or can I saute some other veggies and add into the sausage? Thanks very much!
Hi Joanne, I’ve heard of Lasagna Love – what a great organization! Yes, you can add spinach with the basil; just make sure to cook it first and squeeze out any excess liquid. And for the veggies, season and sauté them and drain off any excess liquid before adding to the mixture. Hope your neighbors enjoy!
This was excellent!!! Flavorful and cheesy.
I love and trust Jen’s recipes, but having learned from a seasoned cook, and a true Italian, how to make “ gravy” the old fashioned way….using tons of pots, tons of ingredients , and simmering at least three hours, I hesitated…what a mistake! This came together so quickly, stayed tucked in the fridge for two days, and drew RAVES from the 9 people I served it to! I used both sweet and spicy sausage, and strongly recommend doing that…..this recipe is beyond good! Anytime I have a crowd to feed, this will be served! Do yourself a favor, and make this!
I made this recipe for Christmas dinner. I made it exactly with the exception of using Italian Turkey sausage. My family loved it!
Hello Mrs. Segal, I am a sigle man who has never left a review of a recipe. I made your recipe and could not find fresh basil. Also used whole milk mozzarella and provolone mix. Added onion and orange bell pepper with Italian seasoning. Apologize for altering your recipe but what I ended up with is absolutely delicious! Thank you! Mr. Segal is a very lucky man!
Made this. Fabulous taste. This recipe works. Made a beautiful presentation. Sliced sausages instead of using ground; used low-fat mozzy and coconut-almond heavy cream (because that’s what I had), and it was still good. Next time I may have to go get the full fat and give it another try to see how different it might be. But this was really GOOD!
I have made this twice, using gluton free ziti/penne. It is now my favorite pasta dish! (and others love it too) The sweet Italian sausage package wasn’t quite enough, so I added some mild sausage. Also, I didn’t have the fresh basil but I had bottled. Delish!! Thanks so much for sharing!!