Baked Ziti

Why You’ll Love This Recipe

I love this baked ziti because it’s simple yet satisfying. It layers bold Italian flavors in a way that makes every bite irresistible. The combination of Italian sausage and creamy ricotta gives it a perfect balance of richness and spice. I can prep it ahead of time, pop it in the oven when I’m ready, and it comes out hot and bubbling with cheesy goodness every time. It’s great for weeknights, dinner parties, or potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 oz ziti or penne pasta

• 1 tablespoon olive oil (plus more for drizzling over pasta)

• 1 pound Italian sausage

• 32 oz marinara sauce

• 15 oz ricotta cheese

• 1 large egg

• 2 cups mozzarella cheese (divided)

• 3/4 cup shredded Parmesan cheese (divided)

• 2 tablespoons chopped fresh basil

• 1 teaspoon Italian seasoning

• Dash of crushed red pepper flakes (optional)

• Kosher salt and black pepper (to taste)

• Chopped basil for garnish (if desired)

Directions

1. I start by preheating the oven to 375°F and spraying a 9×13 baking dish with cooking spray.

2. I bring a large pot of salted water to a boil and cook the pasta until al dente. After draining it well, I drizzle a little olive oil on the pasta to prevent sticking and place it in a large bowl.

3. While the pasta cooks, I heat olive oil in a large sauté pan and brown the Italian sausage, breaking it up until fully cooked. Then I drain off the excess fat and set the sausage aside.

4. In a medium bowl, I combine the ricotta cheese, egg, 1 cup of mozzarella, ½ cup of Parmesan, basil, Italian seasoning, and crushed red pepper flakes (if I’m using them). I season this mixture with salt and pepper.

5. I stir the ricotta mixture into the cooked pasta, then add the marinara sauce and sausage. I mix everything gently to avoid breaking the noodles.

6. I pour the mixture into the prepared baking dish and top it with the remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese.

7. I bake the ziti for 25 to 30 minutes, until the cheese is melted and golden brown and the dish is bubbling around the edges. After removing it from the oven, I let it rest for 5 minutes before garnishing with fresh basil.

Servings and timing

This baked ziti serves 10 people and takes about 55 minutes from start to finish, including prep and baking time. It’s perfect for large gatherings, potlucks, or meal prep for the week ahead.

Variations

Sometimes I swap the Italian sausage for ground beef or turkey to mix things up. For a vegetarian version, I skip the meat entirely and add sautéed spinach, mushrooms, or zucchini. I also like experimenting with different cheeses—Provolone or Fontina are great melted into the mix, and for extra spice, I’ll add more red pepper flakes or a spicy arrabbiata sauce.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, I cover a portion with foil and bake at 350°F until warmed through, or I microwave individual servings for about 1–2 minutes. This dish also freezes well—I wrap it tightly and store it for up to 2 months. When ready to eat, I thaw overnight in the fridge and reheat as usual.

FAQs

Can I make baked ziti ahead of time?

Yes, I often assemble the whole dish the night before and keep it in the fridge. When I’m ready to bake, I let it sit at room temperature for about 20 minutes, then bake as directed.

What’s the difference between ziti and penne?

Ziti is smooth and cut straight across, while penne has ridges and angled edges. I use either depending on what I have on hand—they both work well.

Can I use store-bought marinara sauce?

Definitely. I use my favorite jarred sauce when I need to save time. I just make sure it’s one with rich, slow-cooked flavor for the best results.

How do I keep the pasta from overcooking?

I always cook the pasta just until al dente, since it will continue to cook in the oven. That way, it stays firm and doesn’t get mushy.

Is it necessary to use both mozzarella and Parmesan?

Yes, I find the mozzarella gives that gooey meltiness while the Parmesan adds sharp flavor. The combination makes the dish more balanced and delicious.

Conclusion

Baked ziti is one of my favorite comfort food classics—cheesy, hearty, and packed with Italian flavor. It’s easy to prepare, great for feeding a crowd, and even better the next day. Whether I’m cooking for a family dinner or stashing leftovers for later, this recipe never lets me down.