Y’all, let’s talk about the ultimate crowd-pleasing, soul-warming, Italian-American comfort food that’s basically a warm hug in casserole form. This Baked Ziti with Sausage is what happens when you take tender pasta, rich marinara sauce, savory Italian sausage, and enough melted cheese to make your heart sing, then bake it all together until it’s bubbly, golden, and irresistible. It’s the kind of dish that Italian grandmas have been perfecting for generations, and now you get to make it in your own kitchen without needing years of experience. We’re talking layers of flavor and texture that’ll have everyone coming back for seconds (and thirds), plus it feeds a crowd without breaking the bank. This isn’t just dinner — it’s the kind of meal that brings people together around the table.
Why You’ll Love This Recipe
- Classic Italian-American comfort food at its finest
- Feeds a crowd and perfect for potlucks
- Make-ahead friendly for stress-free entertaining
- Uses simple ingredients with maximum flavor impact
- Kid-approved but sophisticated enough for adults
- Freezes beautifully for future dinner emergencies
- That golden, bubbly cheese on top is pure heaven
The Good Stuff You’ll Need
For the Pasta Base:
- 1 lb ziti pasta (or penne if that’s what you have)
- 1 lb Italian sausage (mild or spicy, your choice), casings removed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Sauce:
- 1 jar (24 oz) marinara sauce (or use homemade if you’re feeling ambitious)
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/2 cup red wine (optional but recommended)
- 2 tsp dried Italian seasoning
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp sugar (to cut the acidity)
- Salt and pepper to taste
For the Cheese Layers:
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (or 1 tbsp dried)
- 3 cups mozzarella cheese, shredded (divided)
- 1 cup Parmesan cheese, grated (divided)
- Salt and pepper to taste
For Finishing:
- Extra fresh basil for garnish
- Crusty Italian bread
- Red pepper flakes for sprinkling
Let’s Do This
Step 1: Prep That Oven and Pasta
Preheat your oven to 375°F.
Grease a 9×13 baking dish (or use two smaller dishes if meal prepping).
Cook ziti in salted boiling water until just shy of al dente (about 2 minutes less than package directions).
Drain and set aside — it’ll finish cooking in the oven.
Step 2: Brown That Sausage
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Add Italian sausage, breaking it up with a spoon as it cooks, until browned and crispy, about 8-10 minutes.
Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Step 3: Build That Sauce
If using wine, pour it in now and let it reduce for 2-3 minutes.
Add marinara sauce, crushed tomatoes, tomato paste, Italian seasoning, basil, red pepper flakes (if using), and sugar.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce is thick and flavorful.
Season with salt and pepper to taste — this should be rich and savory.
Step 4: Make the Ricotta Mixture
In a medium bowl, mix together ricotta cheese, egg, parsley, basil, 1 cup mozzarella, 1/2 cup Parmesan, salt, and pepper.
Stir until well combined — this creamy mixture is what makes baked ziti special.
Step 5: Combine Pasta and Sauce
Add the cooked ziti to the pot with the sauce and toss to coat every piece.
Remove from heat and fold in the ricotta mixture gently — you want creamy pockets throughout.
Step 6: Layer and Top
Transfer half the pasta mixture to your prepared baking dish and spread evenly.
Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
Add the remaining pasta mixture on top.
Top with the remaining mozzarella (1 cup) and Parmesan (1/4 cup).
Step 7: Bake to Golden Glory
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 15-20 minutes until the cheese is melted, bubbly, and golden brown on top.
Let it rest for 10-15 minutes before serving — this helps it set up and makes serving easier.
Serving Suggestions
Garnish with fresh basil and a sprinkle of Parmesan just before serving.
Serve with garlic bread or crusty Italian bread for soaking up the sauce.
A simple green salad with Italian vinaigrette balances the richness perfectly.
Pair with a nice Chianti or Sangiovese for the full Italian experience.
Switch It Up
Different Proteins: Try ground beef, Italian turkey sausage, or a mix of both.
Veggie Power: Add sautéed mushrooms, spinach, zucchini, or bell peppers to the sauce.
Extra Cheese: Add cubed mozzarella throughout for melty cheese pockets.
Spicy Version: Use hot Italian sausage and add extra red pepper flakes.
Meat-Free: Skip the sausage and add extra vegetables or make it with mushrooms for umami.
Make-Ahead Magic
Assemble completely and refrigerate for up to 2 days before baking.
Add an extra 15-20 minutes to baking time if starting from cold.
This freezes beautifully for up to 3 months — thaw overnight in the fridge before baking.
Leftovers keep for 4-5 days and somehow taste even better the next day.
Questions People Actually Ask
Q: Can I use a different pasta shape? A: Absolutely! Rigatoni, penne, or mostaccioli all work great. Just use a tube shape that holds the sauce well.
Q: Do I have to use ricotta? A: Ricotta makes it extra creamy, but you can skip it or substitute cottage cheese (drained well) in a pinch.
Q: My baked ziti seems dry — help! A: Make sure your sauce is on the thinner side before baking, and don’t overcook the pasta initially. You can also add a splash of broth before baking.
Q: Can I make individual portions? A: Yes! Use ramekins or small baking dishes and adjust cooking time to about 20-25 minutes.
Q: What’s the difference between baked ziti and lasagna? A: Baked ziti is way easier! No layering required, and it’s more casual and forgiving. Plus, tube pasta holds the sauce better.
Q: How do I know when it’s done? A: The cheese should be melted and bubbly, with golden brown spots on top. A knife inserted in the center should come out hot.
Print
Baked Ziti with Sausage
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
Y’all, let’s talk about the ultimate crowd-pleasing, soul-warming, Italian-American comfort food that’s basically a warm hug in casserole form. This Baked Ziti with Sausage is what happens when you take tender pasta, rich marinara sauce, savory Italian sausage, and enough melted cheese to make your heart sing, then bake it all together until it’s bubbly, golden, and irresistible. It’s the kind of dish that Italian grandmas have been perfecting for generations, and now you get to make it in your own kitchen without needing years of experience. We’re talking layers of flavor and texture that’ll have everyone coming back for seconds (and thirds), plus it feeds a crowd without breaking the bank. This isn’t just dinner — it’s the kind of meal that brings people together around the table.
Ingredients
For the Pasta Base:
- 1 lb ziti pasta (or penne if that’s what you have)
- 1 lb Italian sausage (mild or spicy, your choice), casings removed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Sauce:
- 1 jar (24 oz) marinara sauce (or use homemade if you’re feeling ambitious)
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/2 cup red wine (optional but recommended)
- 2 tsp dried Italian seasoning
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1 tsp sugar (to cut the acidity)
- Salt and pepper to taste
For the Cheese Layers:
- 15 oz ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (or 1 tbsp dried)
- 3 cups mozzarella cheese, shredded (divided)
- 1 cup Parmesan cheese, grated (divided)
- Salt and pepper to taste
For Finishing:
- Extra fresh basil for garnish
- Crusty Italian bread
- Red pepper flakes for sprinkling
Instructions
Preheat your oven to 375°F.
Grease a 9×13 baking dish (or use two smaller dishes if meal prepping).
Cook ziti in salted boiling water until just shy of al dente (about 2 minutes less than package directions).
Drain and set aside — it’ll finish cooking in the oven.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Add Italian sausage, breaking it up with a spoon as it cooks, until browned and crispy, about 8-10 minutes.
Add diced onion and cook until softened, about 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
If using wine, pour it in now and let it reduce for 2-3 minutes.
Add marinara sauce, crushed tomatoes, tomato paste, Italian seasoning, basil, red pepper flakes (if using), and sugar.
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce is thick and flavorful.
Season with salt and pepper to taste — this should be rich and savory.
In a medium bowl, mix together ricotta cheese, egg, parsley, basil, 1 cup mozzarella, 1/2 cup Parmesan, salt, and pepper.
Stir until well combined — this creamy mixture is what makes baked ziti special.
Add the cooked ziti to the pot with the sauce and toss to coat every piece.
Remove from heat and fold in the ricotta mixture gently — you want creamy pockets throughout.
Transfer half the pasta mixture to your prepared baking dish and spread evenly.
Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
Add the remaining pasta mixture on top.
Top with the remaining mozzarella (1 cup) and Parmesan (1/4 cup).
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 15-20 minutes until the cheese is melted, bubbly, and golden brown on top.
Let it rest for 10-15 minutes before serving — this helps it set up and makes serving easier.
Notes
Garnish with fresh basil and a sprinkle of Parmesan just before serving.
Serve with garlic bread or crusty Italian bread for soaking up the sauce.
A simple green salad with Italian vinaigrette balances the richness perfectly.
Pair with a nice Chianti or Sangiovese for the full Italian experience.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~46g
- Protein: ~28g
