Classic Italian Baked Ziti with Sausage – The Ultimate 5-Star Recipe

This Classic Italian Baked Ziti with Sausage is more than just a pasta bake – it’s a heartfelt family favorite. Alissa first learned to make it from her Italian grandmother, who would bake a big tray for every Sunday dinner. Over the years, Alissa tweaked the recipe to make it her own, adding flavorful Italian sausage and simplifying the cheese mixture. The result is a bubbly, cheesy casserole that brings everyone back for seconds. Each bite of tender ziti, savory sausage, and rich tomato sauce tastes like a warm hug from Nonna. This dish has become Alissa’s go-to for potlucks and cozy weeknight dinners alike, and she’s excited to share the tradition with you.

Beyond its crowd-pleasing flavor, this classic baked ziti is wonderfully practical. It’s easy enough for a weeknight meal yet special enough for company. The secret ingredient is Italian sausage, which infuses the sauce with incredible flavor without a lot of extra work. You won’t find ricotta cheese in this version – Alissa skips it to avoid the grainy texture and instead uses a touch of cream for smoothness. The prep is straightforward, and as it bakes to melty perfection, you can toss together a quick salad and pop some garlic bread in the oven for the perfect Italian-American feast. Let’s dive into the recipe so you can bring this classic to your table!

Ingredients

 

 

• Ziti pasta – 1 pound: The star of this baked ziti. Ziti is a tube-shaped pasta that holds sauce well. You can substitute rigatoni or penne if needed. Boil until just al dente so it doesn’t overcook in the oven.

• Italian sausage – 1½ pounds: Use bulk sweet Italian sausage (or links with casings removed). The fennel and spices in the sausage give the dish a classic flavor. Feel free to mix sweet and hot sausage for a kick, or use turkey sausage for a lighter option.

• Garlic – 4 cloves, minced: Fresh garlic adds robust flavor to the sauce. Sauté it gently so it infuses the dish without burning.

• Canned crushed tomatoes – 1 can (28 oz): Forms the base of the tomato sauce, providing a thick, tangy tomato goodness. If you have homemade tomato sauce on hand, you can use about 3–4 cups of it.

• Heavy cream – 1 cup: A little heavy cream stirred into the sauce makes it lush and creamy (this replaces the traditional ricotta mixture). It binds everything together with a silky texture.

• Pecorino Romano cheese – ½ cup, finely grated: A sharp, salty Italian cheese made from sheep’s milk. Stir some into the sauce for depth and save the rest for topping. You can substitute Parmigiano-Reggiano if you prefer.

• Mozzarella cheese – ~2 cups shredded (about 8 oz): This brings the irresistible melty, cheesy top. Whole-milk, low-moisture mozzarella is best for baked ziti – shred a block yourself for optimum melt. (Pre-shredded cheese is convenient but often coated with anti-caking agents that hinder meltingdelish.com.) Avoid using fresh water-packed mozzarella here, as its high moisture can make the casserole watery.

• Fresh basil – ¼ cup, chopped: Stirring in basil at the end gives the sauce a burst of fresh, aromatic flavor. Save a few leaves for garnish. If you don’t have basil, fresh parsley can also add a pop of color.

• Granulated sugar – 1 to 2 teaspoons (optional): A pinch of sugar balances the acidity of the tomatoes. You may not need it if your tomatoes are on the sweeter side, but it’s a handy trick to achieve that perfect sauce flavor.

• Salt – 1 teaspoon (plus more for pasta water): Enhances all the flavors in the sauce. Remember to generously salt the pasta cooking water as well (about 1 tablespoon salt for every 4 quarts of water) so the ziti is well-seasoned.

• Crushed red pepper flakes – ¼ teaspoon (optional): For a mild heat. This won’t make the dish spicy; it just adds a subtle background warmth. Omit or adjust the amount to your taste.

• Olive oil – 1 tablespoon (if needed): You’ll use the rendered fat from the sausage to cook the garlic, but keep a little olive oil on hand in case your sausage is very lean or to grease the baking dish.

Yield: This recipe makes about 8 servings of classic baked ziti – plenty to feed a hungry family or a small crowd.

Instructions

Step 1: Boil the Pasta

Bring a large pot of water to a rolling boil. Salt the water generously (about 1–2 tablespoons of salt) to season the pasta. Add the ziti pasta (1 lb) and cook until just shy of al dente, usually about 1–2 minutes less than the package directs (around 7 minutes). The pasta will continue cooking in the oven, so slightly undercooking now prevents mushy ziti later. Drain the ziti and return it to the pot. (If it’s going to sit for a while, you can toss the pasta with a drizzle of olive oil to prevent sticking.) Preheat your oven to 375°F (190°C), so it’s ready for baking when the assembly is done.

Step 2: Cook the Sausage and Sauce

In a large sauté pan or deep skillet, cook the Italian sausage (1½ lbs) over medium-high heat. If using link sausage, make sure to remove the casings first. Break the sausage up with a wooden spoon as it browns. Sauté for about 5–7 minutes, until the sausage is cooked through and lightly browned. Drain excess fat, leaving about 1 tablespoon in the pan to cook the garlic (if the pan seems dry, add a drizzle of olive oil). Reduce heat to medium and add the minced garlic (4 cloves). Sauté the garlic for about 30–60 seconds, stirring constantly, until fragrant but not browned (burnt garlic can taste bitter).

Stir in the crushed tomatoes (28 oz can) along with any juices. Add the salt (1 tsp), sugar (1–2 tsp) to balance the acidity, and red pepper flakes (¼ tsp) for a hint of heat. Give everything a good stir. Let the sauce simmer for about 10 minutes on medium-low heat, uncovered, so the flavors meld and the sauce thickens slightly. Stir occasionally to prevent sticking.

After simmering, pour in the heavy cream (1 cup) and add about ⅓ cup of the grated Pecorino Romano (reserve the rest for topping). Tear in or stir through half of the fresh basil (saving the remaining basil for garnish). The heavy cream enriches the tomato sauce, turning it a lovely rosy color and creamy texture. Once the cream and cheese are incorporated, return the cooked sausage crumbles to the pan and stir to combine everything. Taste the sauce and adjust seasoning if needed (add more salt or a pinch more sugar according to your taste).

Now, combine the sauce with the cooked ziti. Pour the sausage-tomato sauce from the skillet into the pot of drained pasta. Gently stir until all the pasta is well coated and the sausage is evenly distributed. This ensures every bite of the baked ziti will have sauce and flavor.

Step 3: Assemble and Bake

Spoon about half of the sauced ziti into a 9×13-inch baking dish (lightly greased or sprayed for easy cleanup). Spread it in an even layer. Layer the cheeses: sprinkle half of the shredded mozzarella (about 1 cup) evenly over the pasta, along with a couple tablespoons of the remaining Pecorino Romano. The cheese will melt into the middle of the casserole as it bakes, making it extra indulgent. Next, spoon the rest of the ziti and sauce mixture on top for the second layer. Finish by sprinkling the top with the remaining mozzarella (another ~1 cup) and the last of the Pecorino Romano.

Bake the assembled ziti uncovered in the preheated 375°F oven for 15–20 minutes, or until the cheese on top is fully melted, bubbly, and starting to turn golden brown. (If your oven runs cool or the dish was assembled in advance and is cold, it may take closer to 25 minutes. On the flip side, if the top isn’t browning, you can switch the oven to broil for the last minute or two – watch carefully so it doesn’t burn!). You’ll know it’s done when the edges are bubbling and the kitchen smells irresistibly like tomato and cheese.

Remove the baked ziti from the oven and let it rest for 5–10 minutes before serving. This brief rest helps the casserole set up a bit so it slices more neatly (and prevents anyone from burning their tongue on molten cheese). Sprinkle the reserved fresh basil on top for a touch of color and fresh flavor. Now get ready to dig in! Scoop generous portions onto plates and enjoy the cheesy, sausage-filled goodness.

Variations and Serving Suggestions

This classic recipe is delicious as-is, but it’s also flexible. Here are some easy customizations and ideas to make it your own:

• Switch up the meat: If you don’t have Italian sausage or prefer a different protein, you can use ground beef or ground turkey (just add an extra pinch of Italian seasoning to mimic the herbs in sausage). For a lighter twist, try a mix of half sausage and half lean ground beef. Even leftover homemade meatballs can be sliced up and used in place of sausage for a fun variation.

• Sneak in veggies: Boost the nutrition (and color) by adding vegetables to your baked ziti. You can stir in a few handfuls of fresh baby spinach or chopped kale when you add the tomatoes (they’ll wilt into the sauce). Sautéed mushrooms, diced bell peppers, or zucchini are great additions too. If you love the combo of spinach and sausage, check out my hearty baked pasta version with sausage and spinach for next time!

• Make it spicy: For those who like heat, use hot Italian sausage or increase the red pepper flakes. You could also add a pinch of cayenne or top the finished dish with red pepper oil. A spicy arrabbiata-style baked ziti is sure to clear the sinuses!

• Add ricotta (the traditional way): While this recipe skips ricotta, you can certainly incorporate it if you miss that layer of creamy cheese. Mix about 1 to 1½ cups of ricotta with one egg, a handful of parsley, and a little salt and pepper. Dollop spoonfuls of this ricotta mixture in between the pasta layers when assembling for a more classic baked ziti experience. (You could also try cottage cheese as a smoother substitute, as it tends to be less grainy than ricotta when baked.)

• Cheese lovers’ upgrades: For an ultra-cheesy bake, feel free to top with extra cheese. In addition to mozzarella and Pecorino, some people layer slices of provolone or add shredded cheddar cheese on top for a sharp finish. A sprinkle of fresh mozzarella (the softer kind) on top can create lovely pockets of gooey cheese – just be mindful it may release a bit more moisture. Customize the cheesiness to your heart’s content!

For serving, you really can’t go wrong pairing baked ziti with sausage with classic Italian sides. A crisp green salad (try a Caesar or simple arugula salad) balances the richness. And of course, warm garlic bread or buttery breadsticks are perfect for mopping up any extra sauce on your plate. For an extra flavor boost, you can even use my homemade tomato sauce recipe in this dish or serve a little on the side. This ziti is a hearty one-pan meal, but these sides and tweaks can make it truly shine for any occasion.

Make-Ahead, Storage, and Freezing

One of the best things about classic baked ziti is that it’s meal prep and freezer-friendly. You can easily make it ahead of time or save leftovers – here’s how:

• Make-Ahead (Refrigerator): Yes, you can assemble the entire baked ziti ahead of time. Put the casserole together (pasta, sauce, and cheese in the baking dish) but do not bake it. Cover it tightly with foil or plastic wrap and refrigerate for up to 24–48 hours before baking. When you’re ready to cook, take it out of the fridge while the oven preheats. Bake it covered with foil at 375°F for about 25 minutes, then uncover and bake an additional 10–15 minutes until hot and bubbly. (Baking it covered first helps heat it through without drying out the top.) This make-ahead method is perfect for entertaining – you get all the messy prep done in advance, and you can pop it in the oven when guests arrive. It’s also a lifesaver for busy weekdays: prep on Sunday, bake on Monday night.

• Storing Leftovers: If you have leftover baked ziti, let it cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days. To reheat individual portions, the microwave works well (heat in 1-minute bursts, stirring in between, until warmed through). For larger portions, you can cover with foil and reheat in a 350°F oven until hot. If the pasta has absorbed a lot of sauce and seems a bit dry when reheating, add a spoonful of water or extra marinara on top before warming.

• Freezing: Absolutely! Baked ziti freezes very well. You can freeze it either before baking or after. To freeze before baking: Assemble the casserole in a freezer-safe dish (aluminum foil pans work great). Let it cool if the sauce was warm, then wrap it tightly in a layer of plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months (southernliving.com). When ready to cook, thaw the ziti overnight in the refrigerator, then remove the plastic wrap, cover with foil, and bake at 375°F for about 25 minutes covered + 10-15 minutes uncovered, as described above. To freeze after baking: Let the cooked ziti cool completely. You can freeze the whole casserole or cut it into individual portions. Wrap tightly (or use airtight containers). Freeze up to 3 months as well. Reheat thawed portions in the oven (350°F until heated through) or microwave. Having a homemade baked ziti with sausage ready in the freezer is like having a gift for your future self – perfect for an impromptu cozy dinner or when you’re craving comfort food but don’t feel like cooking from scratch.

Food safety tip: Always thaw frozen casseroles in the fridge (not on the counter) to keep them in a safe temperature range. And if reheating a previously baked ziti, ensure it hits an internal temperature of 165°F (74°C) for food safety.

Frequently Asked Questions

What is the best type of mozzarella to use for baked ziti?

For the perfect melty topping, whole-milk low-moisture mozzarella is the top choice. It melts smoothly and has a rich flavor. Purchase a block of mozzarella (usually sold in the dairy aisle) and shred it yourself for best results. Why not use the convenient pre-shredded mozzarella? Pre-shredded cheeses are often coated with anti-caking powders, which can prevent them from melting fully. Shredding a block ensures you get that gooey, stretchy cheese pull in your baked ziti delish.com. What about fresh mozzarella? While fresh mozzarella (the kind stored in water) is delicious, it contains a lot of moisture. Using it in baked ziti can make the dish a bit watery or greasy, and it doesn’t brown as nicely. If you love the flavor of fresh mozzarella, you can certainly add a few slices on top, but for the bulk of the cheese, stick with low-moisture. Lastly, always opt for whole milk mozzarella (whether fresh or low-moisture) rather than part-skim or “light” versions. The higher fat content in whole-milk cheese melts better and tastes more luxurious – this is comfort food, after all!

Can I make baked ziti ahead of time?

Yes, you can! Baked ziti is a fantastic make-ahead dish, which is one reason it’s so popular for parties and weeknight dinners. There are two easy ways to make it ahead:

1. Assemble and refrigerate: Prepare the recipe up to the point of baking. Instead of putting it in the oven, cover the assembled ziti tightly and refrigerate it. You can do this up to 2 days in advance. When you’re ready to bake, follow the normal baking instructions, but add a bit of extra time since the dish will be cold. (It helps to start baking it covered with foil, then uncover to brown the top.) This method is super handy – you can build the casserole when you have time, and bake it off later.

2. Prep components in advance: If you don’t want to assemble it completely, you can still get a head start. Cook the pasta and toss with a little oil to prevent sticking, and store it in the fridge. Cook your sausage and sauce and store that separately. When it’s time to eat, simply combine, assemble with cheese, and bake. This can cut down on your hands-on time right before dinner.

Making baked ziti ahead won’t sacrifice any flavor – in fact, some say it tastes even better the next day as the flavors meld. Just be sure to keep it well covered in the fridge so it doesn’t dry out. If your casserole is very cold from the fridge, you might need a few extra minutes in the oven. Bake until it’s hot and bubbly in the center and the cheese is melted. Then serve and enjoy as if it were freshly made!

Can I freeze baked ziti?

Absolutely. Baked ziti is an ideal candidate for freezing, whether you want to freeze leftovers or prep a whole batch for the future. To freeze an entire unbaked ziti, assemble it in a freezer-safe dish and cover it tightly (plastic wrap + foil as mentioned above). It will keep in the freezer for up to 3 months without significant loss of qualitysouthernliving.com. When you’re ready to cook it, thaw it overnight in the fridge, then bake as directed (you may need a touch more time if it’s still a bit icy in the middle). If the top starts getting too brown before the inside is hot, just lay a piece of foil over it and continue baking until heated through.

If you’ve already baked the ziti and have leftovers, you can also freeze those. For convenience, consider slicing the cooked casserole into individual portions and wrapping each tightly in plastic wrap and foil. Then you can pull out one or two servings at a time. Thaw overnight and reheat in the microwave or oven. The pasta may absorb some sauce as it freezes and thaws, so when reheating, you can add a spoonful of extra tomato sauce or a sprinkle of water to keep it from drying out.

Pro Tip: Always label your frozen ziti with the date and contents. Trust me, it’s easy to forget what’s in that foil-covered dish two months down the line! And try to use it within a few months for best flavor and texture. After reheating, your baked ziti will be just as comforting and delicious as the day you made it.

Conclusion

Alissa’s Classic Italian Baked Ziti with Sausage is the ultimate cozy comfort food that never goes out of style. It’s one of those recipes that’s just as perfect for a casual family dinner as it is for serving a crowd. Each pan is loaded with tender ziti, flavorful sausage, and lots of melty cheese – the kind of meal that leaves everyone around the table smiling and satisfied. Plus, it’s forgiving and flexible: you can adapt it, make it ahead, freeze it, and know that it will still come out delicious every single time.

We hope this classic baked ziti becomes a beloved staple in your home, just as it is in Alissa’s. Don’t be surprised if it earns a spot in your regular dinner rotation! If you loved this recipe, be sure to check out our other Italian-American favorites like Classic Lasagna, Italian Meatballs, and cheesy baked pasta casseroles. And for the perfect pairing, serve this ziti with a side of homemade garlic bread and perhaps a drizzle of your own tomato sauce for extra goodness. Mangia and enjoy – here’s to many hearty, happy dinners ahead with this classic baked ziti with sausage !

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