Nothing says comfort like a bubbling dish of baked ziti straight from the oven. With its golden, cheesy top and layers of rich sauce and pasta, this cozy classic is a guaranteed crowd-pleaser. It’s a go-to for busy weeknights, yet special enough for casual gatherings when you want to serve something warm, hearty, and deeply satisfying.
Ingredient Breakdown
At the heart of this baked ziti is a harmonious combination of just a few key ingredients, each contributing something essential to the final flavor and texture.
Start with a quality sausage. Sweet Italian sausage lends a mild, herby richness that pairs beautifully with the tomato-based sauce. Removing the casing allows it to brown and crumble evenly, releasing its oils into the pan to flavor the rest of the dish.
Pasta acts as the base, and it’s important to cook it just shy of al dente. This means stopping the boiling process two minutes early so the noodles remain slightly firm. They’ll finish cooking in the sauce and absorb flavor along the way, avoiding the mushiness that can come from overcooked pasta.
A trio of cheeses brings complexity and indulgence. Mozzarella offers that gooey, satisfying melt. Parmesan sharpens the overall profile with its nutty bite. Ricotta, added just at the end, creates creamy contrast in every forkful without overpowering the dish.
The aromatics—dried oregano, garlic powder, and a hint of red pepper flakes—are modest but powerful. They enhance the sausage and sauce without requiring fresh herbs or complicated prep. A dash of salt and freshly cracked black pepper ties it all together.
For dietary adjustments, swap in turkey sausage for a leaner option, or use plant-based sausage for a vegetarian spin. Gluten-free pasta also works well if undercooked slightly less than usual to hold up through baking.
Step-by-Step Preparation Guide
Begin by warming olive oil in a sauté pan over medium-high heat. Add the sausage and break it into small crumbles as it cooks. Season with oregano, garlic powder, red pepper flakes, salt, and pepper. Stir frequently and let the sausage brown evenly, allowing the spices to bloom in the heat and coat the meat with flavor.
Once the sausage is golden and cooked through, pour in a jar of high-quality tomato basil or marinara sauce. Swirl a little water in the jar to capture any leftover sauce and add it to the pan. Stir thoroughly, lower the heat, and let it simmer gently. This short simmer melds the meat and sauce into a cohesive, savory blend.
Meanwhile, bring a pot of salted water to a boil and cook your pasta 2 minutes less than the package instructs. This undercooking is intentional—the pasta will absorb more flavor and reach perfect doneness in the oven. Reserve a bit of the cooking water before draining.
Taste the sauce and adjust seasoning if needed. Fold the pasta into the sauce and stir gently. Allow it to simmer for 3 to 4 minutes, which gives the pasta a chance to soak up the richness of the sausage-infused tomato sauce.
In your baking dish, layer half the pasta mixture and top it with half of the grated mozzarella and Parmesan. Repeat with the remaining pasta and cheese. Place the dish in the oven and bake for just over 20 minutes, or until the cheese is melted and golden, and the sauce is bubbling at the edges.
After baking, rest the dish for a few minutes. Just before serving, add dollops of ricotta on top and scatter slivers of fresh basil to brighten the entire dish.
Recipe Tips
How to avoid overcooked pasta in baked dishes:
Always boil the pasta for 2 minutes less than the suggested time on the package. It finishes cooking in the sauce and oven, absorbing flavor without becoming too soft.
Why freshly grated cheese makes all the difference:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own ensures a creamier texture and better melt.
The key to a balanced sauce-to-pasta ratio:
Use just enough sauce to coat the pasta generously without overwhelming it. A slightly saucy consistency before baking ensures the final result is moist and flavorful.
Make-ahead and reheating strategies for busy nights:
Assemble the dish up to one day ahead and refrigerate. To reheat, cover with foil and bake at 350°F until hot throughout. Add fresh ricotta and basil after reheating.
What to Serve With This Recipe
Baked ziti pairs beautifully with a variety of sides. For soaking up extra sauce, serve it alongside buttery garlic knots, warm slices of crusty ciabatta, or toasted focaccia brushed with olive oil and herbs.
To balance the richness of the dish, include a crisp salad. Peppery arugula with a lemon vinaigrette, a classic Caesar, or an Italian chopped salad with olives and salami all complement the flavors without competing.
For beverages, a medium-bodied red wine like Chianti or Zinfandel is a natural fit. If you prefer non-alcoholic options, sparkling water with citrus or a bold iced tea brings a nice contrast.
Creative Variations
If you’re looking to switch things up, try using spicy Italian sausage for a bold kick or lean turkey sausage for a lighter version. Plant-based sausage crumbles work well for vegetarians without sacrificing that hearty texture.
For a veggie-packed twist, stir in sautéed spinach, mushrooms, or zucchini just before assembling the layers. These additions add nutrients and an extra dimension of flavor.
Feeling adventurous with cheese? Swap in fontina for a creamier melt, provolone for a smoky bite, or add burrata on top after baking for an extra luscious finish.
Frequently Asked Questions
Can I freeze baked ziti with sausage?
Yes, baked ziti freezes well. Let it cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is it okay to use store-bought sauce?
Absolutely. A high-quality jarred sauce like Rao’s delivers excellent flavor and saves time. If using a basic sauce, you can enhance it with sautéed garlic, herbs, or a splash of wine.
What’s the best way to reheat leftovers without drying them out?
Cover the dish with foil and bake at 350°F until warmed through. Add a spoonful of water or sauce before reheating to keep it moist. Individual portions can be microwaved with a damp paper towel cover.
Can this recipe be doubled for a larger crowd?
Yes, it doubles easily. Use a 9×13-inch dish and adjust the baking time as needed—typically 25 to 30 minutes. Check that the center is hot and cheese is bubbling before serving.
This baked ziti with sausage is the kind of no-fuss dish that always delivers. It’s comforting, flavorful, and layered with familiar ingredients that come together in the most delicious way. Whether you’re feeding your family on a weeknight or sharing a meal with friends, this hearty pasta bake deserves a regular place on your table.
Ingredients
½ pound pasta, cooked until just shy of al dente and drained
32-ounce jar of high-quality tomato basil or marinara sauce (such as Rao’s)
½ pound sweet Italian sausage, casings removed
6 ounces mozzarella cheese (preferably low-moisture, coarsely grated)
½ cup ricotta cheese
½ cup finely grated Parmesan cheese, plus more for serving
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of red pepper flakes
Kosher salt and freshly cracked black pepper
Fresh basil, finely sliced for garnish
Instructions
Preheat your oven to 400°F and prepare a 1.5-quart baking dish by lightly greasing or spraying it.
In a large sauté pan set over medium-high heat, warm the olive oil until shimmering. Add the sausage, using a spoon or spatula to break it apart into crumbles. Cook the meat with the oregano, garlic powder, red pepper flakes, about 1 teaspoon of kosher salt, and ½ teaspoon black pepper. Stir frequently and cook for 5 to 6 minutes, or until the sausage is browned and cooked through.
Pour the tomato sauce directly into the pan with the sausage. Add a splash of water to the empty jar—about 2 tablespoons—shake to loosen any remaining sauce, and pour it into the pan as well. Stir the mixture thoroughly, reduce heat to medium-low, and let it simmer gently for around 7 minutes to deepen the flavors.
While the sauce simmers, cook the pasta 2 minutes less than the package’s recommended cooking time. The pasta will continue to soften later in the oven. Once done, reserve ½ cup of the pasta water and drain the rest.
Taste the sauce and adjust seasoning if needed. Fold the undercooked pasta into the sauce and allow everything to simmer together for 3 to 4 minutes, gently stirring to ensure the pasta is coated and begins to absorb the sauce.
Spoon half of the pasta and sauce mixture into the baking dish, spreading it evenly. Sprinkle half of the mozzarella and Parmesan over the top. Layer the remaining pasta on top, followed by the rest of the cheese.
Place the baking dish into the preheated oven and bake for 20 to 23 minutes, or until the cheese is fully melted and the sauce is bubbling along the edges.
Remove the dish from the oven and let it rest for about 5 minutes. Just before serving, dot the top with spoonfuls of ricotta cheese and scatter fresh basil slivers across the surface. Serve warm with an extra sprinkle of grated Parmesan cheese on the side.
Baked Ziti with Sausage Recipe
Ingredients
- ½ pound pasta cooked until just shy of al dente and drained
- 32- ounce jar of high-quality tomato basil or marinara sauce such as Rao’s
- ½ pound sweet Italian sausage casings removed
- 6 ounces mozzarella cheese preferably low-moisture, coarsely grated
- ½ cup ricotta cheese
- ½ cup finely grated Parmesan cheese plus more for serving
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Pinch of red pepper flakes
- Kosher salt and freshly cracked black pepper
- Fresh basil finely sliced for garnish
Instructions
- Preheat your oven to 400°F and prepare a 1.5-quart baking dish by lightly greasing or spraying it.
- In a large sauté pan set over medium-high heat, warm the olive oil until shimmering. Add the sausage, using a spoon or spatula to break it apart into crumbles. Cook the meat with the oregano, garlic powder, red pepper flakes, about 1 teaspoon of kosher salt, and ½ teaspoon black pepper. Stir frequently and cook for 5 to 6 minutes, or until the sausage is browned and cooked through.
- Pour the tomato sauce directly into the pan with the sausage. Add a splash of water to the empty jar—about 2 tablespoons—shake to loosen any remaining sauce, and pour it into the pan as well. Stir the mixture thoroughly, reduce heat to medium-low, and let it simmer gently for around 7 minutes to deepen the flavors.
- While the sauce simmers, cook the pasta 2 minutes less than the package’s recommended cooking time. The pasta will continue to soften later in the oven. Once done, reserve ½ cup of the pasta water and drain the rest.
- Taste the sauce and adjust seasoning if needed. Fold the undercooked pasta into the sauce and allow everything to simmer together for 3 to 4 minutes, gently stirring to ensure the pasta is coated and begins to absorb the sauce.
- Spoon half of the pasta and sauce mixture into the baking dish, spreading it evenly. Sprinkle half of the mozzarella and Parmesan over the top. Layer the remaining pasta on top, followed by the rest of the cheese.
- Place the baking dish into the preheated oven and bake for 20 to 23 minutes, or until the cheese is fully melted and the sauce is bubbling along the edges.
- Remove the dish from the oven and let it rest for about 5 minutes. Just before serving, dot the top with spoonfuls of ricotta cheese and scatter fresh basil slivers across the surface. Serve warm with an extra sprinkle of grated Parmesan cheese on the side.
