If you’re looking for the ultimate crowd-pleaser, this baked ziti recipe is about to become your new family favorite! With layers of hearty sausage, velvety cream sauce, and ooey-gooey cheese, it’s the kind of comfort food that brings everyone running to the table (even the picky eaters!).
This is a hearty, crowd-pleasing dish that’s just right for feeding a hungry crew after soccer practice or making a cozy Sunday dinner everyone will love. No, it’s not the easiest, throw-together dinner. But it’s also not the hardest. And as a bonus, it’s easy to double the recipe and freeze one pan for later.
Why you’ll love this recipe
- Layers of comfort in every bite: From the savory sausage sauce to the creamy ricotta and gooey cheese, this baked ziti is like a warm hug on a plate. It’s the kind of dish my family asks for over and over!
- A dinner table win for everyone: Whether it’s my picky eater or my always-hungry pre-teen, this recipe has something everyone loves – no complaints, just clean plates.
- Busy mom approved: I love that I can prep it ahead, freeze it, and still serve a dinner that feels homemade (without the last-minute chaos). This one is a lifesaver on busy nights!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ziti pasta: I love using ziti because those little tubes hold all the saucy goodness, but if I’m out, penne or rigatoni work just as well. Just make sure to cook it al dente so it doesn’t get mushy while baking!
- Ground Italian sausage: The sausage is what gives this dish its big, bold flavor. I like using mild or sweet Italian sausage for my kids, but you can go spicy if that’s your family’s style. For a leaner option, I’ve swapped it with ground turkey or chicken, and it still turns out delicious.
- Soft cheese: I often choose cream cheese here because it’s cheaper and more readily available. If I want to go all out, I use ricotta! You can also do ½ ricotta, ½ cream cheese.
- Tomato basil sauce: A good jar of tomato basil sauce makes life easier, but if you’ve got a homemade marinara, feel free to use it! I always check the ingredient list to make sure the sauce isn’t loaded with extra sugar.
- Shredded mozzarella: Freshly shredded mozzarella melts like a dream – way better than the pre-bagged kind. If I’m feeling fancy, I’ll splurge on fresh mozzarella and slice it thinly for those extra-gooey cheese pulls.
- Grated parmesan: Parmesan is the finishing touch that brings all the flavors together. Sometimes I swap it with Pecorino Romano or Grana Padano for a slightly different flavor, and it’s always a hit.
How to make baked ziti
Let’s make this baked ziti together! I’ll walk you through every step, so you feel confident and excited about getting this on the table.
1. Cook the pasta: First things first, bring a big pot of salted water to a boil and cook the contents of a 16 ounce box of ziti until it’s just al dente. Trust me, you don’t want to overcook it – the pasta will finish cooking in the oven later.
Once it’s done, drain it, but don’t forget to save about ½ cup of that starchy cooking water. It’s going to come in handy for the cream sauce. Spread the pasta out a bit so it can cool while you move on to the sauce.
2. Make the tomato sauce: Grab your largest skillet. Heat it up over medium-high heat, crumble in 1 pound Italian sausage, and cook until it’s nicely browned. I usually don’t need any extra oil because the sausage has enough fat, but if yours is lean, go ahead and add a little drizzle to get things going.
Once the sausage is browned, toss in one diced onion, 2 cloves minced garlic, 1 finely diced carrot, and 1 finely diced stick of celery. These veggies are the secret to adding incredible depth and a touch of sweetness to the sauce.
Cook everything over medium heat for about 8 minutes, stirring occasionally, until the veggies start to soften.
Now stir in 2 tablespoons tomato paste and 2 teaspoons Italian seasoning – this step makes your kitchen smell absolutely amazing. Then pour in 2 (14-oz) jars tomato basil sauce, give it all a good stir, and let it simmer on low heat for 5-10 minutes.
You’ve just made a rich, hearty tomato sauce that’s full of flavor!
3. Whip up the cream sauce: In a medium bowl, mix together 1 cup ricotta cheese (or whatever you’re using) with a little salt and pepper.
This is where that reserved pasta water comes in. Start by adding a couple of tablespoons, stirring until the sauce is smooth and creamy. You can add a little more water if you need to thin it out, but don’t go overboard – you want the cream sauce to hold its own in the ziti layers.
4. Preheat the oven and prep your casserole dish: Set your oven to 350°F and grab a 9×13-inch casserole dish. Spread a thin layer of the meat sauce on the bottom – this keeps the pasta from sticking and starts building those layers of flavor.
5. Assemble the ziti: Here’s where it gets fun! Start by adding half of the cooked ziti to the dish. Sprinkle ½ cup of shredded mozzarella over the pasta. Next, spread all of the cream sauce evenly over the cheese layer – I like to use a spatula to get it nice and smooth.
Now spoon on half of the meat sauce, spreading it evenly across the cream sauce. Add the rest of the ziti on top, followed by another ½ cup of the mozzarella. Finish it all off with the remaining meat sauce, a generous ½ cup of parmesan, and the last ½ cup of mozzarella.
6. Bake it to perfection: Pop the casserole into your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheeses are melted and bubbly, and your kitchen smells absolutely irresistible.
7. Serve and enjoy: Let the baked ziti sit for about 5 minutes before serving – I know, it’s hard to wait! This gives the layers a chance to settle so it holds up beautifully.
Scoop it onto plates, serve it with a side salad or some garlic bread, and watch everyone dig in.
There you have it! A baked ziti recipe that’s as easy to make as it is to enjoy. Now, wasn’t that fun?
Recipe tips
- Don’t overcook the pasta: Trust me, mushy pasta is not the vibe here, as the cool kids would say. Cook the ziti just to al dente – it will soak up all those amazing sauces while baking and come out perfectly tender.
- Veggies: I recommend dicing the vegetables fairly small, otherwise you’ll end up with huge chunks in the bake – not very pleasant to eat.
- Save that pasta water: I’ve forgotten this step before and had to start boiling water again… don’t be me. Scoop out about ½ cup before draining the pasta. It’s liquid gold for making the cream sauce just the right consistency.
- Use freshly shredded cheese: I know the pre-shredded stuff is tempting, but it doesn’t melt as well because of those anti-caking agents. Freshly shredded mozzarella gives you that dreamy, ooey-gooey topping that’s totally worth the extra few minutes.
- Season as you go: Taste each layer – the meat sauce, the cream sauce – and adjust the seasoning as needed. A pinch of salt and pepper here and there makes all the difference in bringing out the flavors.
- Layer with love: Take your time building the layers. Think of it as crafting a masterpiece, one cheesy, saucy layer at a time. And don’t skimp on the cheese – this is no time to count calories. But don’t worry if you get the layering mixed up. At the end of the day, you just have to cram everything into your baking dish, cover it in cheese and shove it in the oven!
- Let it rest before serving: I know it’s hard when the smell is filling your kitchen, but letting the ziti sit for 5 minutes after baking helps the layers set. Plus, no one wants molten cheese burns (ask me how I know).
- Double the recipe and freeze half: This dish freezes like a dream, and having a backup baked ziti in the freezer is mom-goals. Perfect for those nights when you just can’t.
Recipe FAQ
Yes, it’s just what I personally like best. You can use ground beef, turkey or pork, or you can make a meatless dish by using chopped mushrooms in place of the sausage.
Yes, pasta bake can go into the oven from frozen. It’s preferred to keep it covered with aluminium foil. Please make sure to remove any clingfilm before baking and add about 20-30 minutes to the total cooking time.
Yes. Same as with freezing, assemble the casserole fully, but do not bake it. Cover and keep in the fridge for up to 24 hours.
You can bake it straight from the fridge, adding about 10-15 minutes to the total baking time.
Helpful recipe hints
Recipe variations
- Veggie-packed ziti: Sneak in extra veggies by adding diced zucchini, mushrooms, or spinach to the tomato sauce. It’s a great way to get those greens in – even my picky eater doesn’t complain when it’s all tucked under layers of cheese!
- Spicy kick ziti: Love some heat? Swap the sweet Italian sausage for spicy sausage and add a pinch of red pepper flakes to the tomato sauce. It’s ziti with a little sass!
- Cheesy overload ziti: Mix things up by adding shredded provolone, fontina, or even gouda to your mozzarella and parmesan combo. Because is there such a thing as too much cheese? I think not.
- Protein-packed ziti: Not a sausage fan? Use ground beef, turkey, or chicken instead. Or, go fancy with shredded rotisserie chicken for an easy upgrade.
- Mini ziti bakes: Divide the recipe into smaller ramekins for individual portions. My kids love having their own little dish, and it’s perfect for portion control (for adults, too – if you’re into that).
- Meatless ziti: Skip the sausage and load up on hearty vegetables like eggplant, bell peppers, and mushrooms. It’s still satisfying, and even the meat-lovers in my house enjoy this version.
Leftovers and make-ahead tips
Make ahead magic: Life gets busy, so I love prepping this ziti in advance.
Assemble the whole casserole, cover it tightly with foil, and stash it in the fridge for up to 24 hours before baking. When you’re ready to cook, pop it straight into the oven (you might need an extra 5-10 minutes of bake time).
Storing leftovers: If you’re lucky enough to have leftovers (my family devours this!), let the ziti cool completely, then store it in an airtight container in the fridge. It’ll keep for up to 3 days and reheats beautifully in the microwave or oven.
Pro tip: Add a splash of water or tomato sauce before reheating to keep it from drying out.
Freezer-friendly win: This baked ziti is the perfect freezer meal!
Assemble the casserole but don’t bake it. Cover it tightly with one layer of plastic wrap and two layers of aluminum foil, sealing the edges to keep it fresh.
It’ll keep in the freezer for up to 2 months. When you’re ready to bake, just remove the plastic wrap, cover loosely with foil, and bake from frozen at 350°F for about 50-60 minutes, or until bubbly and heated through. You can remove the foil for the last 10-15 minutes to get the top nicely browned.
Serving ideas
When I’m planning a meal around baked ziti, I love creating a whole experience – something that feels special but isn’t complicated to pull together.
Here are some of my go-to combos that always get rave reviews from my family (and make me look like I’ve got this whole dinner thing totally under control – even when I don’t).
- Classic Italian dinner: Picture this – a big pan of cheesy baked ziti in the center of the table, a crisp salad with balsamic vinaigrette on the side, and warm, buttery garlic bread ready for dipping. Finish it off with creamy tiramisu for dessert, and you’ve basically transported everyone to a little Italian trattoria (minus the airfare).
- Cozy comfort meal: This one is a favorite on chilly nights. Pair the ziti with a warm bowl of tomato soup or some sautéed green beans for a little extra veggie power. For dessert, whip up a batch of simple chocolate chip cookies – because nothing says comfort like gooey, melty chocolate.
- Weeknight feast: When things are busy but you still want dinner to feel special, this is my go-to. Add a fresh, herby salad with white balsamic vinaigrette. Wrap it up with a fruit salad – it’s easy, light, and makes me feel like I’ve got this mom thing down.
- Casual family-style spread: This one’s all about fun and ease. Serve the ziti with cheesy garlic knots (my kids are obsessed), a big platter of air fryer roasted veggies, and a make-ahead dessert like ice cream sandwiches. It’s relaxed, delicious, and everyone leaves the table happy.
These meal ideas are tried-and-true in my house for Italian night – or at least pretend-Italian, I didn’t consult any Italians when I made this recipe 😉
More pasta casserole recipes
Other pasta recipes to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Baked Ziti with Sausage
Recipe details
Ingredients
For the pasta:
- 1 (16-oz) box ziti cooked, drained (reserve ½ cup cooking water!) and cooled
For the tomato sauce:
- 1 pound ground Italian sausage
- 1 large onion finely chopped (about 1 cup)
- 2 cloves garlic minced
- 1 large carrot finely diced (about 1 cup)
- 1 stick celery finely diced (about ½ cup)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 (14-oz) jars tomato basil sauce
- salt + pepper to taste
For the cream sauce:
- 1 cup ricotta cheese OR softened cream cheese OR a mix
- salt + pepper to taste
- 4-8 tablespoons reserved cooking water from the pasta
For the cheese:
- 1 ½ cups shredded mozzarella
- ½ cup grated parmesan
Instructions
Make the tomato sauce:
- Brown the sausage: Heat a large, deep skillet over medium-high heat. Add 1 pound ground Italian sausage and cook until browned. Add oil if needed (sausage usually has enough fat to cook without, but if using a lean sausage you may need to use oil).
- Sauté the vegetables: Reduce heat to medium. Add 1 large onion (finely diced), 2 cloves garlic (minced), 1 large carrot (finely diced) and 1 stick celery (finely ficed) to the skillet. Cook until they're starting to soften, about 8 minutes.
- Cook the sauce: Stir 2 tablespoons tomato paste and 2 teaspoons Italian seasoning into the sausage/vegetable mix. Add 2 (14-oz) jars tomato basil sauce, stir well, and simmer on low heat for 5-10 minutes.
Make the cream sauce:
- In a medium bowl, stir together 1 cup ricotta cheese with salt + pepper to taste. Stir in pasta water – start with 2 tablespoons pasta cooking water and add the extra spoonfuls as needed to make a thick, smooth sauce.
Prep:
- Preheat the oven to 350°F. Spread a spoonful of the meat sauce on the bottom of a 9×13 inch casserole dish.
Assemble the casserole:
- Layer 1: Add half of the pasta.Layer 2: Top with ½ cup of shredded mozzarella.Layer 3: Spread all of the cream sauce on top.Layer 4: Top with ½ of the meat sauce.Layer 5: Add the remaining half of the pasta.Layer 6: Sprinkle with ½ cup shredded mozzarella.Layer 7: Top with the remaining meat sauce.Layer 8: Sprinkle with ½ cup grated parmesan and the remaining ½ cup mozzarella.
Bake the casserole:
- Bake the casserole for 25-30 minutes, or until the cheeses are melted and the casserole is bubbly. Serve hot.
Notes
Ingredient notes
- Ziti pasta: Use ziti for the best texture, but penne or rigatoni work too. Cook al dente to avoid mushiness.
- Ground Italian sausage: Adds bold flavor; swap for sweet sausage, turkey, chicken, or mushrooms for variety.
- Ricotta cheese: Use ricotta, softened cream cheese, or a mix for the creamy layer.
- Tomato basil sauce: Choose high-quality jarred or homemade for rich flavor; avoid sauces with a lot of added sugar if you can.
- Mozzarella and parmesan: Freshly shredded melts best; Pecorino Romano or Grana Padano are great substitutes for the parmesan.
Recipe tips
- Save pasta water: Use ½ cup for the cream sauce – it’s key for the perfect consistency.
- Season as you go: Taste and adjust salt and pepper in each layer for the best flavor.
- Layer carefully: Build even layers for a casserole that slices and serves beautifully.
- Let it rest: After baking, let the ziti sit 5 minutes to help the layers set.
Storage tips
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake with an extra 5-10 minutes if chilled.
- Leftovers: Cool, store in airtight containers, and refrigerate for up to 3 days. Reheat with a splash of water.
- Freezer-friendly: Assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 350°F for 50-60 minutes.
Nutrition
More recipe information
I first published this recipe in 2018. Updated with new photos 09/23/2020 and updated again with new photos and improved text on 12/19/2024.
Sue says
My go-to recipe with the following changes: ground Italian sausage, my own home-canned pasta sauce, no carrots, no celery, lots more Italian spice, and lots more cheese.😁 As with any recipe, the cook needs to adjust to the families preferences.
Carly says
It would have been nice to explain how to make the cream sauce.
Nora says
“Make the cream sauce:
In a medium bowl, stir together all ingredients for the cream sauce. Start with 2 tablespoons pasta cooking water and add the extra spoonfuls as needed to make a thick, smooth sauce.”
It’s right there in the recipe card, Carly.
Patty says
Love this recipe!