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Crowd-Pleasing Cheesy Baked Ziti

Kathleen R. Coffey
This Easy Baked Ziti combines layers of savory sausage meat sauce, creamy ricotta, and melty mozzarella baked until golden and bubbly.
Packed with protein and comforting flavor, it’s a weeknight dinner winner or make-ahead meal for busy days.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-American
Servings 8

Equipment

  • 1 Large Pot – for boiling pasta
  • 1 Large Skillet – for browning sausage and onions
  • 2 Mixing Bowls – for ricotta mixture and ingredient prep
  • 1 9x13-inch Baking Pan – for baking the layered ziti

Ingredients
  

  • 1 pound Italian sausage mild or spicy, casings removed
  • 1 small yellow onion finely chopped
  • 28 ounces pasta or marinara sauce
  • 14.5 ounces canned diced tomatoes with their juices
  • 2 teaspoons Italian seasoning blend
  • ½ cup water
  • 16 ounces dry ziti pasta
  • 15 ounces ricotta cheese
  • 1 large egg
  • 2 tablespoons fresh parsley chopped (plus more for garnish if desired)
  • 2 cups shredded mozzarella cheese divided
  • ¼ cup grated Parmesan cheese
  • Fresh basil or extra parsley optional, for topping
  • Salt and black pepper to taste

Instructions
 

  • Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside to prevent sticking and ensure easy cleanup later.
  • Cook the Sausage and Onion: In a large skillet over medium-high heat, cook the Italian sausage and chopped onion together.
    Break the sausage into small crumbles using a wooden spoon or spatula.
    Sauté until the meat is fully browned and the onions are soft. Drain excess fat if needed.
  • Make the Savory Tomato Sauce: To the skillet, stir in the pasta sauce, diced tomatoes (with juices), Italian seasoning, and water.
    Mix well, bring to a gentle simmer, and cook uncovered for 10–12 minutes, stirring occasionally.
    Allow the sauce to thicken slightly. Season with salt and pepper to taste.
  • Boil the Pasta: Meanwhile, bring a large pot of salted water to a boil.
    Cook the ziti pasta just until al dente, following the package instructions—this ensures it doesn’t overcook in the oven. Drain well and set aside.
  • Mix the Creamy Cheese Filling: In a medium mixing bowl, combine the ricotta cheese, egg, chopped parsley, 1 cup of the mozzarella, and the Parmesan cheese. Stir until smooth and well-blended.
  • Assemble the Layers: Spread about 1 cup of the meat sauce into the base of the prepared baking dish.
    Add half of the cooked ziti evenly across the sauce. Spoon all of the ricotta mixture over the pasta and spread gently. Layer with half of the remaining sauce.
    Add the remaining pasta on top, then cover with the rest of the sauce. Finish with the remaining 1 cup of mozzarella cheese sprinkled evenly over the top.
  • Bake to Golden Perfection: Place the baking dish uncovered in the oven.
    Bake for 25–30 minutes, or until the cheese is bubbly and lightly golden on top.
    Remove from the oven and let it rest for a few minutes before serving.
  • Garnish and Serve: Sprinkle with additional fresh parsley or basil before serving, if desired. Pair with garlic bread and a crisp salad for a complete meal.

Notes

  • Protein Options: Swap sausage with ground beef or turkey. If doing so, add 2 minced garlic cloves and 1 teaspoon extra Italian seasoning for enhanced flavor.
  • Spice It Up: Add ½ teaspoon red pepper flakes to the sauce for a subtle heat.
  • Make-Ahead Instructions: Assemble the ziti as directed, but reserve the top layer of cheese. Cover tightly and refrigerate for up to 48 hours, or freeze for up to 4 months. If frozen, thaw overnight in the fridge before baking. Let it sit at room temperature for 30 minutes before baking.
  • Baking from Cold: Bake at 375°F for 25 minutes, add the cheese layer, then continue baking for another 20–25 minutes or until heated through and bubbly.
  • Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or rewarm in the oven for best texture.