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This baked ziti recipe stands out as a comforting, crowd-pleasing classic that balances rich flavors with hearty nutrition.
Featuring Italian sausage for a robust protein boost, it delivers about 25 grams of protein per serving—making it satisfying and muscle-friendly.
The addition of fresh basil and garlic adds a fragrant, fresh touch, while the combination of creamy heavy cream and cheeses (mozzarella and pecorino Romano) provides luscious, good-quality fats.
Though indulgent, the dish offers fiber from the pasta and tomatoes, supporting digestion.
It’s perfect for everyday meals thanks to its straightforward preparation and make-ahead option, making it ideal for meal prep, weeknight dinners, or feeding a hungry crowd.
Plus, its adaptable nature means you can swap in turkey sausage or a lower-fat cheese to lighten it up without sacrificing taste.
Must-Have Tools for Perfect Results
Large Pot
Essential for boiling the ziti noodles to the perfect al dente texture.
A sturdy, large pot ensures even cooking and prevents sticking, a versatile kitchen staple for soups, pasta, and more.
Nonstick Sauté Pan
Perfect for browning the Italian sausage and gently cooking garlic without burning.
Its easy-release surface simplifies cleanup and is invaluable for searing meats and sautéing vegetables.
Wooden Spoon
Ideal for breaking up sausage and stirring sauces gently.
Its sturdy design prevents scratching cookware and offers excellent control when cooking.
9 x 13-Inch Baking Dish
The ideal size for layering and baking the ziti evenly.
Durable baking dishes are multipurpose for casseroles, lasagnas, and roasted veggies, making them a kitchen essential.
Cheese Grater
Needed to grate pecorino Romano and mozzarella freshly, unlocking full flavor and meltability.
A good grater is indispensable for prepping fresh cheese, zesting citrus, or grating spices.
Baked Ziti
Equipment
- 1 Large Pot – for boiling pasta
- 1 Nonstick Sauté Pan (for cooking sausage and sauce)
- 1 Wooden Spoon (for stirring and breaking up meat)
- 1 9 x 13-Inch Baking Dish (for assembling and baking)
- 1 Cheese Grater (for fresh cheese preparation)
Ingredients
- 1 pound ziti pasta
- 1½ pounds Italian sausage sweet or spicy, casings removed
- 4 garlic cloves finely minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons granulated sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated Pecorino Romano cheese divided
- ⅓ cup fresh basil leaves chopped, plus extra for garnish
- 8 ounces whole milk mozzarella cheese shredded (about 2 cups)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a rolling boil. Add the ziti noodles and cook them just until they are very al dente—about 6 to 7 minutes—since they will continue softening in the oven. Drain thoroughly and return the pasta to the pot. Set aside for later.
- Cook Sausage: Place a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, stirring frequently, until browned and fully cooked through, about 5 to 6 minutes. Use a slotted spoon to remove the sausage onto a plate, leaving behind any rendered fat except about 1 tablespoon. If there isn’t enough fat, add 1 tablespoon olive oil.
- Sauté Garlic and Simmer Sauce: Reduce the heat to low and add the minced garlic to the skillet. Stir constantly for about 1 minute until fragrant but not browned. Pour in the crushed tomatoes and stir in salt, sugar, and red pepper flakes. Let this simmer gently, uncovered, for 10 minutes to meld flavors.
- Finish Sauce: Stir in the heavy cream, half of the Pecorino Romano cheese (⅓ cup), the cooked sausage, and chopped basil into the tomato sauce. Mix well and remove from heat.
- Combine Pasta and Sauce: Pour the creamy sausage sauce mixture into the pot with the cooked ziti noodles. Gently fold the sauce into the pasta, ensuring even coating without breaking the noodles.
- Assemble the Casserole: Preheat your oven to 425°F (220°C). Lightly grease a 9 x 13-inch baking dish. Spread half of the pasta mixture evenly into the dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano (about 1½ tablespoons). Layer the remaining pasta on top, followed by the rest of the mozzarella and Pecorino Romano cheeses.
- Bake Until Golden: Place the baking dish on the middle oven rack and bake uncovered for 15 to 20 minutes. The cheese should melt fully and develop a light golden-brown crust.
- Garnish and Serve: Remove the baked ziti from the oven and sprinkle fresh basil over the top. Let it rest for a few minutes before serving warm.
Notes
- Make Ahead Tip: Assemble the casserole up to 2 days ahead, cover tightly, and refrigerate. When ready to enjoy, bake covered at 425°F for 25 minutes, then uncover and bake an additional 10 to 15 minutes until bubbly and golden.
- Freezing Instructions: This dish freezes well for up to 3 months. Defrost overnight in the refrigerator before baking as above.
- Pasta Cooking: Be careful to undercook the pasta slightly; this prevents mushiness after baking.
- Sausage Options: Swap Italian sausage for ground turkey or chicken for a lighter version.
- Cheese Choices: Using fresh-grated Pecorino Romano and mozzarella elevates the flavor and melting quality compared to pre-shredded varieties.
Chef’s Secrets to Elevate Flavor
To make your baked ziti truly outstanding, start by choosing high-quality Italian sausage—whether sweet or spicy depending on your preference—as it imparts rich, savory depth to the sauce.
Browning the sausage thoroughly develops complex flavors and caramelization, so don’t rush this step.
When cooking garlic, be sure to keep the heat low and stir constantly to avoid burning, which can cause bitterness.
Using freshly grated Pecorino Romano cheese instead of pre-grated adds a sharper, more authentic bite that complements the creamy sauce beautifully.
For perfectly cooked pasta, undercook it slightly since it will finish cooking in the oven, preventing mushiness.
Finally, layering the pasta, cheese, and sauce evenly in your baking dish ensures every bite is balanced and cheesy with a golden top crust.
Serving Suggestions for Memorable Meals
Baked ziti is wonderfully versatile and pairs well with many sides to round out your meal.
A crisp Italian salad with fresh greens, cherry tomatoes, and a tangy vinaigrette provides a refreshing contrast to the rich pasta.
Garlic bread or focaccia adds a comforting crunch and helps soak up extra sauce.
For a lighter option, serve with steamed or roasted seasonal vegetables such as broccoli, asparagus, or green beans.
A glass of medium-bodied red wine like Chianti or Sangiovese perfectly complements the Italian flavors.
Garnish the baked ziti with fresh basil or a sprinkle of extra Pecorino Romano before serving to add a vibrant, fresh note that elevates the presentation.
Storage Tips for Best Freshness
Leftover baked ziti keeps very well and reheats nicely, making it a great dish for meal prep.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, cover the dish with foil and warm it at 350°F for about 20 minutes to keep the pasta moist and the cheese melted evenly.
For longer storage, this dish freezes beautifully for up to 3 months. Freeze in a tightly sealed container and thaw overnight in the fridge before reheating.
Avoid reheating repeatedly, as this can dry out the pasta and reduce flavor quality.
If you want to refresh the top cheese crust after reheating, pop the dish under the broiler for a minute or two.
Frequently Asked Questions Answered
Q1: Can I use other types of pasta instead of ziti?
Yes! Penne, rigatoni, or even macaroni work wonderfully as they hold sauce well and bake nicely in casseroles.
Q2: Is it possible to make this recipe vegetarian?
Absolutely. Simply replace the sausage with sautéed mushrooms, lentils, or a plant-based sausage alternative for a delicious meat-free version.
Q3: Can I prepare this recipe ahead of time?
Yes, you can assemble the baked ziti up to two days in advance and refrigerate it, or freeze it for longer storage. Adjust baking times accordingly when cooking from cold or frozen.
Q4: How can I make this dish lighter or lower in fat?
Use lean ground turkey or chicken sausage instead of pork sausage, substitute half-and-half or whole milk for heavy cream, and reduce the amount of cheese to lower calories and fat.
Q5: What’s the best way to prevent the pasta from getting mushy?
Cook the pasta just until it’s barely al dente before mixing with sauce, as it will continue to cook during baking. Avoid overcooking in the boiling water.
This recipe is inspired by onceuponachef and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.