Classic Baked Ziti
Add Preferred SourceThere’s nothing quite like a warm, bubbling dish of baked ziti to bring comfort and smiles to the dinner table. Loaded with Italian sausage, a velvety tomato-cream sauce, and layers of rich cheese, this hearty pasta bake is a go-to for family meals, gatherings, or make-ahead dinners. It’s filling, flavorful, and even better the next day—perfect for feeding a hungry crowd.
The beauty of this baked ziti lies in its simplicity; just mix, bake, and enjoy. No need for tedious layering like lasagna. Everything melds into a cheesy, golden casserole that’s satisfying and stress-free. Best of all, you can prepare it in advance and pop it in the oven when ready. It’s comfort food made easy, and it never disappoints.
Ingredients
- Ziti pasta – Penne, rigatoni, or any short pasta will also work.
- Italian sausage – Remove casing if using links, or buy bulk sausage.
- Onion – Yellow or brown onions add a great base flavor.
- Mushrooms – Optional, but they add savory depth.
- Green bell pepper – About half of a large pepper; any color works.
- Tomatoes – Include all the juices from the can.
- Heavy cream – Half-and-half is a lighter alternative.
- Ricotta cheese – Whole milk ricotta makes it extra creamy.
- Parmesan – Freshly grated for the best taste.
- Mozzarella – Freshly shredded melts beautifully.
- Garlic – Always use fresh garlic for maximum flavor.
- Italian seasoning
- Red pepper flakes
- Salt and Black pepper
How To Make Classic Baked Ziti
Boil the pasta in salted water until just under al dente. Drain and set aside. In a large skillet, cook the sausage over medium heat, breaking it up as it browns. Use your favorite meat masher to make quick work of crumbling.
Add diced onion and cook for a couple of minutes until softened. Stir in the mushrooms and bell pepper, and sauté until tender, about 5 minutes. Add garlic and cook for 1–2 minutes until fragrant. Pour in the crushed tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper.
Let the sauce simmer for 10–15 minutes, then stir in the heavy cream and cook for another 5 minutes. In a large mixing bowl with grippy feet, toss the cooked pasta with the creamy sausage sauce, ricotta, and Parmesan until well combined.
Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella. Cover the dish with foil and bake at 375°F for 20 minutes. Remove foil and bake for another 10–15 minutes, until the cheese is melted and golden.
Let it cool for 5–10 minutes before serving to help everything set. Enjoy!
Chef Jenn’s Tips
- Use full-fat ricotta for the richest texture.
- For a crispy top, broil for a few minutes at the end, just watch closely so it doesn’t burn.
- You can assemble the entire dish ahead of time and bake it fresh.
- Not into sausage? Swap it with ground beef, turkey, or a vegetarian substitute.
Make It A Meal
Pair your ziti with crusty garlic bread, a fresh Caesar salad, or roasted green veggies for a balanced plate. A glass of red wine or sparkling water with lemon makes a great pairing.
Storage
Keep leftovers in a sealed container in the fridge for up to 4 days. Reheat in the microwave or oven until warm. For long-term storage, freeze in portions for up to 2 months. Defrost in the fridge overnight before reheating.
Classic Baked Ziti
Ingredients
- 1 lb ziti pasta
- 1 lb Italian sausage
- 1 cup onion diced
- 8 oz mushrooms
- 1 cup green bell pepper chopped
- 28 oz crushed tomatoes
- ½ cup heavy cream
- 1 cup ricotta cheese
- ½ cup Parmesan grated
- 2 cups mozzarella shredded
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- salt to taste
- black pepper to taste
Instructions
- Boil the pasta in salted water until just under al dente. Drain and set aside. In a large skillet, cook the sausage over medium heat, breaking it up as it browns. Use your favorite meat masher to make quick work of crumbling.
- Add diced onion and cook for a couple of minutes until softened. Stir in the mushrooms and bell pepper, and sauté until tender, about 5 minutes.
- Add garlic and cook for 1–2 minutes until fragrant. Pour in the crushed tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper.
- Let the sauce simmer for 10–15 minutes, then stir in the heavy cream and cook for another 5 minutes. In a large mixing bowl with grippy feet, toss the cooked pasta with the creamy sausage sauce, ricotta, and Parmesan until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella. Cover the dish with foil and bake at 375°F for 20 minutes.
- Remove foil and bake for another 10–15 minutes, until the cheese is melted and golden. Let it cool for 5–10 minutes before serving to help everything set.
Notes
Chef Jenn’s Tips
- Use full-fat ricotta for the richest texture.
- For a crispy top, broil for a few minutes at the end—watch closely so it doesn’t burn.
- You can assemble the entire dish ahead of time and bake it fresh.
- Not into sausage? Swap it with ground beef, turkey, or a vegetarian substitute.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
