Baked Ziti
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Whip up my easy, crowd-pleasing baked ziti recipe—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Photo by Johnny Miller, (Clarkson Potter, 2021)
This baked ziti is a MAJOR crowd-pleaser, whether I’m hosting a family gathering or cooking for my son’s college friends (I usually double the recipe in that case!). In fact, I love it so much that it’s featured proudly on the cover of my second cookbook! The secret to its uniqueness lies in using Italian sausage, which is a shortcut to incredible flavor, and skipping the ricotta cheese, which tends to have a grainy texture in traditional baked ziti. The recipe is doable on a weeknight yet special enough to serve to company, and it’s also a fantastic make-ahead potluck dish.
If you’re looking to save time, you can opt for pre-shredded mozzarella cheese from a bag; just make sure it’s the whole milk version (the low-fat version isn’t nearly as good). As the baked ziti works its magic in the oven, throw together a big Italian salad and warm some garlic bread, and you’re ready to feast!
Table of Contents
“Simply outstanding…I made the ziti for a huge birthday party I hosted for a member of my family. Everyone (ages 5 to 91) devoured it.”
What You’ll Need to Make Baked Ziti
- Ziti Noodles: The main pasta component of the dish; rigatoni or penne can used as well.
- Italian Sausage: Bulk sausage is ideal as it can be easily crumbled, but you can also use sausage with casings, removing them before cooking.
- Garlic: Enhances the overall flavor of the sauce.
- Canned Crushed Tomatoes: Form the base of the tomato sauce, providing a rich and tangy flavor.
- Salt, Sugar, Red Pepper Flakes: Seasonings that balance the flavors of the sauce.
- Heavy Cream: Adds creaminess and richness to the tomato sauce.
- Pecorino Romano: Offers a sharp and salty flavor. Parmigiano Reggiano cheese can be substituted if needed.
- Fresh Basil: Provides a fresh and aromatic flavor.
- Mozzarella Cheese: Contributes to the cheesy, gooey, and indulgent texture of the baked ziti.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil. Cook the 1 lb of ziti noodles according to the package instructions until a few minutes shy of al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
Step 2: Make the Sauce
Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan.
Cook the sausage, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.
Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Stir in the 28-oz can crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer for 10 minutes.
Add the 1 cup heavy cream, 1/3 cup of the pecorino Romano, and 1/3 cup basil to the pan.
Then stir in the cooked sausage.
Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.
Step 3: Assemble & Bake
Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons).
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons).
Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes.
Frequently Asked Questions
Whole milk mozzarella is best. You can purchase a plastic-wrapped brick of mozzarella (usually sold in the dairy case) and shred it yourself. To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding. Or, to save time time, it’s perfectly fine to use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads.
Yes, the dish can be assembled, covered, and refrigerated for up to 2 days in advance. Bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Absolutely! Baked ziti is a great candidate for freezing, and it can be frozen for up to 3 months before or after baking. If you freeze before baking, thaw the dish in the refrigerator overnight and bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout. To freeze after baking, let the dish cool completely, then cut it into individual portions or leave it whole. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in an airtight container. To reheat, simply thaw in the refrigerator overnight and bake until heated through.
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Video Tutorial
Baked Ziti
Whip up my easy, crowd-pleasing baked ziti recipe—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Ingredients
- 1 lb ziti noodles
- 1½ lbs ground spicy or sweet Italian sausage (or removed from casings)
- 4 cloves garlic, minced
- 1 (28-oz) can crushed tomatoes
- 1 teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the oven rack in the middle position.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
- Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 613
- Fat: 38 g
- Saturated fat: 18 g
- Carbohydrates: 43 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 25 g
- Sodium: 913 mg
- Cholesterol: 111 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Can I use fresh tomatoes (I have so many from the garden) instead of canned? If so, should I mash them with or without the seeds, and use all of the juice? I LOVE your recipes!!!
Hi Terry, I think fresh tomatoes would work here and it’s fine to include the seeds and juices. Another reader commented that she used fresh tomatoes, diced them, and cooked them down while waiting for the pasta water to boil. Please LMK how it turns out!
This is the best baked ziti ever! Our kids are in college, so now cooking for two, I split the ziti into 3 small disposable pans and freeze them so I can pull out and thaw for an easy and delicious meal whenever. Question: could I bake this in a crockpot if I’m taking it to a potluck dinner?
So glad you like it, Jen (and I love how you’re dividing it up for 3 different dinners now)! I don’t have experience with a slow cooker, but because of the pasta, I don’t think this would be a good candidate for one. Sorry
Hi Jenn! After reading so many rave reviews, I plan to use your recipe to serve at my son’s HS team meal. I will be serving 30 boys with big appetites. I was planning to double the recipe (3x) to have a total of three catering sized (20 x 13) aluminum pans. Would you suggest baking in smaller aluminum pans to bake more evenly? I will prepare each recipe a day in advance and bake the following day. If reheated, per the instructions, I will baked tightly covered x 25 minutes and then uncover for an additional 10-15 minutes. With an oven full of pasta, should I expect an increase in the baking time? If so, by how much? I have a reliable convention bake oven. I just want to be sure to time this properly to arrive at the school at 3:30 with hot dishes! Thanks for your additional input.
Hi Ali, I think you can get away with the larger pans, especially since everything is already cooked once it goes into the pans. I do think you’ll need to increase the baking time though; it’s hard to say by how much but I’d keep the pans tightly covered for about 35 minutes, then uncover for the remaining time, keeping an eye on it. It’s done when the cheese is melted and golden brown.
This is the very best Baked Ziti I’ve ever made. I had a pot luck and it was the biggest hit of the night. 5 stars for sure.
An absolute favorite. I just saw your recipe for homemade tomato sauce. This baked ziti recipe calls for 28 ounces of crushed tomatoes. Could I sub in the tomato sauce? Or would it affect the liquid content? Thanks so much.
Hi Vicki, so glad you like the ziti! I do think you could use the homemade tomato sauce and that it would not impact the liquid content. Keep in mind though that it will be a bit fattier because of the oil and butter used in my tomato sauce recipe. Also, it may not taste quite as intensely tomatoey because crushed tomatoes have a pretty strong tomato flavor. If you try it, I’d love to hear what you think!
Hi Jenn!!! You never fail me. Your instructions are so clear and you even told me what aisle to get the anchovy paste on for the Ceasar salad!!!! The baked ziti was terrific. Next time I will add a little extra sauce on the table for serving. Otherwise delicious. Made it exactly as instructed. Perfect!
This is my first time having Baked Ziti so I have nothing to compare it to however this was delicious. My sauce turned out more orange than red, however not a big deal the flavor was lovely. Be careful with overcooking it in the oven, my top was dried out a bit, I should have listened to Chef Segal.
I’m really excited to make this for a friend of mine who just had a baby! Do you think it’d be better with mild or hot Italian sausage?
I think it’s great either way, but if she’s breastfeeding, maybe I’d go with sweet. Hope she enjoys!
Cooked this recipe last week. Proceeded that same night to casually talk to my husband about spending $500 for a knife sharpener and a good chef’s knife. It arrived 2 days later. Thanks Jen!!!
SO YES! COOK THE ZITI!!!!
Perfection! I initially came across this recipe when searching for a meal to make ahead for a friend as part of a “meal train.” I wanted to try it in our household before making a prepared one for our friend. This was two years ago, and this meal has been the “go to” in our household ever since! I’m married with 3 boys: 7, 5 and 1. This is one of the few meals ALL of us gobble up as a family. A true family favorite! Because I have small kids who don’t care for “spiciness,” I omit the pepper. Other than that I follow the recipe to a T- and my oldest says “this tastes like it’s from a restaurant!!” Serve with garlic bread and enjoy the family time at the dinner table. Thank you for making my family think I know how to cook! 🙂
Hi Jen, what can i use instead of pecorino? Can I just use parmesan?
Sure, J, that will work. Enjoy!