Baked Ziti with Sausage

Baked ziti with sausage is the ultimate Italian comfort food! Each bite is layered with hearty tomato sauce, creamy ricotta, and gooey melted cheese– all baked to perfection with a bubbling, golden top. It's the kind of dish that makes the kitchen smell amazing and brings everyone to the table. Best of all, it's easy to make!

There's nothing like a warm dish of baked ziti fresh from the oven. With its bubbling layers of savory meat sauce and melty cheese, this comforting classic is a staple in Italian-American homes for good reason. What sets this version apart is special attention to high quality, authentic Italian ingredients and the addition of sausage, which adds incredible depth of flavor!

In my family, baked ziti with ricotta and sausage is more than just a go-to meal. It's the dish we make when everyone's coming over, when we're celebrating something big, or when it's been one of those long days that call for a warm, comforting meal. Baked ziti is a lifesaver when made ahead, and I've pulled a pan from the freezer on a busy week more times that I can count!

I love serving this baked ziti with a fresh side, like spinach arugula salad or caprese salad with burrata. A creamy budino or a slice of chocolate chip ricotta cake make the perfect dessert. And if you love baked pasta, you'll want to check out this hearty pasta al forno and creamy 6 cheese mac and cheese!

Ingredients

Ingredient Notes:

• Italian sausage: you can use sweet, savory, or spicy sausage. I recommend bulk Italian ground sausage (or sausage with the casing removed), made with simple ingredients like pork, salt, and spices. If you want to take it a step further, you can make your own! I make a mild Italian sausage using pasture-raised ground pork, which I find more tender and flavorful than conventional pork. I season it with a mix of spices, like fennel, garlic, oregano, and bit of crushed red pepper flakes, then let it rest overnight in the fridge to develop flavor. It's easy to make with simple ingredients, and the taste is well worth it!
• San Marzano tomatoes: these tomatoes are the secret to a full-bodied and balanced sauce. They come whole in a can, and I crush them with my hands before adding them to the sauce. San Marzanos have a naturally sweet, low-acid profile, and are always my go-to for pasta sauces, like this rigatoni arrabbiata and bucatini pomodoro. For the most authentic flavor, I recommend DOP certified San Marzano tomatoes, which are grown in the volcanic soil of the Agro Sarnese-Nocerino region of Italy and processed according to strict, traditional methods. Authentic products will have the words "Pomodoro San Marzano dell’Agro Sarnese-Nocerino" on the label, along with a red and yellow DOP seal.
• Ziti: this is a short, tube-shaped pasta traditionally used in southern Italian baked pasta dishes. It holds its shape beautifully in the oven, which makes it perfect for baked ziti. For the best results, I recommend using bronze-cut ziti imported from Italy. Bronze-cut pasta has a slightly rough surface that clings to the sauce and makes a more flavorful dish.
• Mozzarella: I recommend using low-moisture mozzarella because it has a lower water content than fresh versions, creating a cheesy dish without turning watery. Whenever I make a cheesy pasta, like my Italian mac and cheese, I always shred the cheese myself for the best results. I avoid pre-shredded, since it often contains anti-caking agents that cause uneven melting.
• Parmigiano Reggiano: salty, nutty, and deeply savory, Parmigiano Reggiano adds a final layer of flavor that brings the whole dish together. Grate the cheese fresh if you can– it melts better and has a brighter taste. For the best flavor, I recommend using Parmigiano Reggiano with a DOP designation. This ensures the cheese was made in Italy according to traditional methods, and aged for a minimum of 12 months. Authentic versions will have a red and yellow DOP seal on the label, along with the words "Parmigiano Reggiano" stamped along the rind.
• Ricotta: this is an Italian whey cheese that adds creaminess to the dish. When making Italian food I always use whole milk ricotta for the best texture and flavor, as seen in my ricotta pesto pasta, chocolate ricotta cake, and whipped ricotta dip. If your ricotta is on the wetter side, drain any excess liquid before adding it to your sauce.

See recipe card for quantities.

Substitutions and Variations

• Use a different kind of meat: you can substitute the sausage with a meat of your choice. Ground turkey, chicken, or beef are great options. You can also omit the meat altogether for a vegetarian option.
• Use a different pasta: you can substitute the ziti with a different pasta shape. Short and sturdy tube-shaped pastas work best because they grab the sauce and hold up well in the oven. Penne or rigatoni are great substitutes.
• Use a different type of tomato: if you don't have San Marzano tomatoes available, you can substitute with San Marzano style tomatoes (grown with a similar seed but in a different region), regular canned tomatoes, or tomato sauce.
• Switch up the cheese: if using different cheeses, be sure to maintain the same ratio of meltiness to sharpness so the texture and overall balance of the dish stay intact. For the melty base, you can use fontina or provolone instead of mozzarella. Parmigiano Reggiano can be substituted with regular parmesan, Pecorino Romano, or Grana Padano.
• Use dried herbs: if you don't have fresh parsley or basil on hand, you can substitute with ⅓ the amount of dried.

Instructions

1. Preheat the oven to 350℉ (177℃) and grease a 9x13-inch broiler-safe baking dish with olive oil (image 1).

2. Heat the olive oil in a large skillet or sauté pan over medium heat (image 2a). Add the onion and sauté for about 5 minutes until soft and translucent. Then add the garlic and sauté for another minute until fragrant (image 2b). Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon or spatula (image 2c). Then stir in the San Marzano tomatoes, dried oregano, and kosher salt (image 2d). Simmer for 15 minutes, stirring occasionally as the flavors develop.

3. Bring a large pot of water to a boil and stir in kosher salt (image 3a). Add the ziti and cook until extra al dente, about 2 to 3 minutes less than the package instructions (image 3b). Just before the pasta is done, reserve 1 cup of pasta water and set aside (image 3c). Then drain the pasta when ready (image 3d).

4. Remove the sauce from the heat. Combine the pasta and the sauce (image 4a). Then mix in the ricotta, chopped parsley, and basil until evenly distributed (image 4b). Add pasta water as needed to achieve your desired consistency. Add more kosher salt to taste.

5. Spread half of the pasta mixture into the prepared baking dish (image 5a). Sprinkle half of the mozzarella and Parmigiano Reggiano evenly across the top (image 5b). Layer the remaining half of the pasta mixture on top (image 5c). Then top with the remaining mozzarella and Parmigiano Reggiano (image 5d).

6. Bake uncovered for 30 minutes until the sauce is bubbling and the cheese is melted and golden (image 6). For an extra crisp top, turn on the broiler during the last 2 minutes of baking. Watch carefully to make sure it doesn't burn. Remove from the oven and let set for 10 to 15 minutes before serving. Enjoy!

Storage and Make Ahead

• Storage: leftover baked ziti with sausage can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If reheating within a couple of days, refrigerate a bit of the pasta water. It helps to freshen up the leftovers.
• Reheating: all leftovers should be reheated until reaching 165°F (74°C) throughout.
  • Oven: I prefer reheating the baked ziti covered in a 350°F (177°C) oven for 20 to 25 minutes, until it reaches temperature throughout. If the leftovers look dry, add a splash of pasta water before baking to loosen them up.
  • Microwave: cover loosely and heat in 30-second increments, stirring in between. Add a splash of pasta water as needed to bring back the saucy consistency.
• Make Ahead: baked ziti is perfect for meal prep! You can prepare the dish up to a day in advance. Follow the recipe as written, but do not bake. Store the dish covered in the refrigerator, and before baking, allow it to sit at room temperature for 30 minutes so it cooks evenly. If making more than a day in advance, I recommend freezing the unbaked dish. It will store well in the freezer for up to 3 months. When ready to enjoy, allow it to thaw overnight in the refrigerator before baking. Ensure the dish reaches 165°F (74°C) throughout before serving.

See the USDA Leftovers and Food Safety guide for more information on how to store leftovers safely.

FAQ

Related

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Pairing

These are my favorite dishes to serve with baked ziti: