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overhead view of baked ziti in casserole dish with wooden spoon stuck in
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4.34 from 12 votes

Baked Ziti with Sausage

This baked ziti is the ultimate comfort food, loaded with layers of savory sausage, creamy ricotta, and melty cheese. It’s an easy, family-friendly dinner that’s perfect for busy weeknights or cozy Sunday meals – a guaranteed crowd-pleaser!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Traditional
Difficulty: Medium
Servings: 8 servings
Calories: 680kcal
Author: Nora from Savory Nothings

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 9x13 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.

Video

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

Serving: 1serving | Calories: 680kcal | Carbohydrates: 58g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 1151mg | Potassium: 755mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2538IU | Vitamin C: 9mg | Calcium: 275mg | Iron: 3mg