This Baked Ziti is hearty, cheesy, and packed with comforting Italian flavor. It’s made with layers of pasta, savory Italian sausage, and melty mozzarella and Parmesan. Perfect for a cozy dinner, family gatherings, or when you want a no-fuss meal that feeds a crowd.
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I make this baked ziti when I want something warm, filling, and easy to pull together. It’s rich without being too heavy, and the mix of sausage, garlic, and tomato sauce gives it that classic comfort food flavor. I love serving it on chilly evenings with garlic bread or a simple salad. Everyone always goes for second helpings with this one.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Ziti
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like to keep this baked ziti easy to follow but still full of flavor. Here’s exactly how I make it from start to finish.
Boil the pasta
Start by bringing a large pot of salted water to a boil. Cook the ziti noodles until just al dente, about 1–2 minutes shy of the package time. I use this big stainless steel stockpot so the noodles have plenty of space to move around. It helps them cook more evenly.
Drain and set aside. You can use penne or rigatoni if that’s what you’ve got on hand. To drain everything quickly without burning my hands, I grab my silicone colander—it collapses flat, so it doesn’t eat up drawer space.
Brown the meat
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the Italian sausage and break it up with a spoon. If the sausage has casings, remove them before adding it to the pan. Cook for about 3–4 minutes until browned and no longer pink.
If I’m doing this in my enameled Dutch oven, I can go straight from stove to oven without dirtying another dish, which is a win on busy nights.
To break up the sausage without scratching anything, I use this meat chopper. It’s one of those tools you don’t think you need until you use it once.
Add onion and garlic
Toss in the diced onion and minced garlic. Let them cook with the sausage for another 2–3 minutes until the onion is soft and the garlic smells delicious.
Simmer the sauce
Pour in the chopped canned tomatoes, toss in a few fresh basil sprigs, and add 1 cup of water. Give it a good stir. Bring it to a boil, then reduce the heat and let it simmer, covered, for about 10 minutes. After that, fish out the basil sprigs and season the sauce with salt and black pepper.
I stir everything together with this heat-safe silicone spoon so I don’t have to worry about melting anything halfway through.
Combine with pasta
Add the cooked ziti to the sauce and stir until everything is coated. Don’t worry if it looks saucy; it thickens up as it bakes.
Add the cheeses and bake
Sprinkle mozzarella and Parmesan cheese generously over the top. Cover the pot with a lid and let everything bake for about 30 minutes. The top should be golden and bubbly.
If I’m baking it in a dish, I use this glass 9×13 dish with a lid because it saves me from having to wrestle with plastic wrap later. I shred the cheese using this box grater with a built-in container, less mess, and I don’t lose half of it on the counter.
Let it rest
Once done baking, let it cool for a few minutes before scooping. Then, dig in and enjoy!
If you’re bringing this to a friend’s house or a holiday potluck, I’d slide the baking dish into this insulated casserole carrier; it keeps things hot and snug on the drive.
Recipe Notes and Tips
I always find a few little tips go a long way when making baked ziti. Here are my go-to notes:
- Pasta: Only cook the ziti until al dente, or even a little less. Otherwise it can get mushy in the oven.
- Cheeses: Can’t find mozzarella or parmesan? Try provolone or a little pecorino romano for a sharper flavor.
- Other pasta types: Penne or rigatoni work just as well if you don’t have ziti noodles.
- Mix up the meat: You can use ground beef or even go half beef, half sausage if that’s what’s in the fridge.
- Meat-free: Skip the sausage and add more veggies like mushrooms, zucchini, or spinach.
- Veggie boost: Bell peppers, mushrooms, or chopped broccoli are great add-ins if you want more vegetables.
- Spice it up: A pinch of red pepper flakes in the sauce adds just a little kick.
- Make ahead: You can assemble the whole dish, cover it with foil or plastic wrap, and store it in the fridge until you’re ready to bake.
- Casserole size: If you don’t have a 9×13-inch baking dish, split the mix between two smaller ones.
How to Store Leftover Baked Ziti
Leftover baked ziti keeps really well, which is great if you’re planning ahead or just love a good second helping later in the week. Let the dish cool completely, then transfer it to an airtight container or wrap the casserole dish tightly with plastic wrap or foil. It’ll stay fresh in the refrigerator for up to 4 days.
You can also freeze portions for up to 2 months, just thaw overnight in the fridge before reheating. To reheat, bae it in the oven at 350°F covered with foil for about 20 minutes, or microwave individual portions until warmed through.
What to Serve With Baked Ziti
Baked ziti is a full-on comfort food meal, but a few simple sides can round it out perfectly. I usually serve it with a Caesar salad or some grilled asparagus to lighten things up a bit.
Garlic bread or focaccia bread is always a hit too, perfect for scooping up that extra meat sauce and melted cheese.
More Baked Pasta Recipes You Will Love
I’ve got plenty of cozy, cheesy, and crowd-pleasing dishes like this one. Here are a few more to try next:
- Pizza Casserole
- Marry Me Chicken Casserole
- Ravioli Casserole
- Three Cheese Manicotti
- Baked Spaghetti Casserole Recipe
Baked Ziti
Add Preferred SourceEquipment
Ingredients
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage casings removed
- ¼ cup diced onion
- 3 cloves garlic minced
- 1 (28-ounce) can tomatoes roughly chopped
- A few sprigs of fresh basil
- 1 cup water
- Salt and black pepper to taste
- 1 cup grated fresh mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the ziti until al dente, then drain and set aside.1 pound ziti pasta
- In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook for 3–4 minutes until browned. Stir in the onion and garlic and sauté for another 2–3 minutes until softened.2 tablespoons olive oil, 1 pound sweet Italian sausage, ¼ cup diced onion, 3 cloves garlic
- Add the chopped tomatoes, basil sprigs, and 1 cup of water. Bring to a boil, then reduce the heat, cover, and let simmer for 10 minutes. Remove and discard the basil sprigs. Season the sauce with salt and pepper to taste. Add the drained ziti to the pot and stir to coat the pasta evenly with the sauce.1 (28-ounce) can tomatoes, A few sprigs of fresh basil, 1 cup water, Salt and black pepper
- Sprinkle mozzarella and Parmesan evenly over the top.1 cup grated fresh mozzarella cheese, ¾ cup freshly grated Parmesan cheese
- Bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until hot and bubbly with a lightly golden top.
- Let cool for a few minutes before serving. Enjoy warm with a side of garlic bread or a salad!
Video
Notes
- Pasta: Only cook the ziti until al dente, or even a little less. Otherwise it can get mushy in the oven.
- Cheeses: Can’t find mozzarella or parmesan? Try provolone or a little pecorino romano for a sharper flavor.
- Other pasta types: Penne or rigatoni work just as well if you don’t have ziti noodles.
- Mix up the meat: You can use ground beef or even go half beef, half sausage if that’s what’s in the fridge.
- Meat-free: Skip the sausage and add more veggies like mushrooms, zucchini, or spinach.
- Veggie boost: Bell peppers, mushrooms, or chopped broccoli are great add-ins if you want more vegetables.
- Spice it up: A pinch of red pepper flakes in the sauce adds just a little kick.
- Make ahead: You can assemble the whole dish, cover it with foil or plastic wrap, and store it in the fridge until you’re ready to bake.
- Casserole size: If you don’t have a 9×13-inch baking dish, split the mix between two smaller ones.
Storage and Reheating Instructions
- Fridge: Let the dish cool completely, then transfer it to an airtight container or wrap the casserole dish tightly with plastic wrap or foil. It’ll stay fresh in the refrigerator for up to 4 days.
- Freeze: You can also freeze portions for up to 2 months, just thaw overnight in the fridge before reheating.
- Reheat: To reheat, bae it in the oven at 350°F covered with foil for about 20 minutes, or microwave individual portions until warmed through.
