Baked Ziti with Italian Sausage and Ricotta

Why You’ll Love This Recipe

• All the best parts of baked ziti: creamy ricotta, saucy pasta, and golden, melty mozzarella.
• Built for weeknights and gatherings—easy to assemble, feeds a crowd, and reheats beautifully.
• Balanced flavor: savory Italian sausage, aromatic garlic and onion, bright basil.
• Foolproof technique ensures pasta stays saucy and the edges get perfectly caramelized.

Grocery List

• Produce: 1 medium yellow onion, 4 garlic cloves, fresh basil, fresh parsley (optional)
• Dairy: Whole-milk ricotta (15 oz), shredded low-moisture mozzarella (12 oz), Parmigiano-Reggiano, 1 large egg
• Pantry: Ziti (1 lb), marinara sauce (4 cups), olive oil, kosher salt, black pepper, Italian seasoning, crushed red pepper flakes (optional), Italian sausage (1 lb)

Full Ingredients

Pasta & Assembly

• 1 lb ziti (or penne rigate)
• Kosher salt (for pasta water)
• Olive oil or nonstick spray (for greasing the baking dish)

Sausage-Tomato Sauce

• 1 tbsp extra-virgin olive oil
• 1 lb Italian sausage, mild or hot, casings removed
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 4 cups good-quality marinara sauce (32 oz)
• Freshly ground black pepper, to taste

Ricotta Layer

• 15 oz whole-milk ricotta
• 1 large egg
• 1/2 cup finely grated Parmigiano-Reggiano (about 1.5 oz)
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tbsp chopped fresh parsley (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Cheeses for Layering

• 3 cups shredded low-moisture mozzarella (12 oz), divided
• 1/4 cup finely grated Parmigiano-Reggiano (for topping)

Step-by-Step Instructions

Step 1: Preheat and prepare the basics

Heat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with olive oil or spray. Bring a large pot of well-salted water (2 tablespoons kosher salt per 5 quarts) to a boil for the pasta.

Step 2: Brown the sausage and aromatics

In a large skillet over medium heat, warm the olive oil. Add the onion and 1/2 teaspoon kosher salt; cook, stirring, until softened and translucent, 4–5 minutes. Crumble in the sausage and cook, breaking it into small pieces, until browned and no longer pink, 5–7 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.

Step 3: Build and simmer the sauce

Pour in the marinara sauce and bring to a gentle simmer. Season with a few grinds of black pepper. Simmer 5 minutes to meld the flavors, then remove from heat.

Step 4: Cook the ziti very al dente

Add the ziti to the boiling water and cook until very al dente—about 2 minutes shy of package directions (typically 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain well.

Step 5: Mix the ricotta filling

In a medium bowl, combine the ricotta, egg, 1/2 cup grated Parmesan, basil, parsley (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth and creamy.

Step 6: Toss, layer, and assemble

Spread 1 cup of the sausage-tomato sauce in the bottom of the prepared baking dish. In the pasta pot or a large bowl, toss the drained ziti with the remaining sauce and 1/4 cup reserved pasta water until evenly coated and saucy (add more water as needed to loosen). Layer half of the sauced ziti in the dish. Spoon half of the ricotta mixture in heaping dollops over the pasta and sprinkle with 1 cup mozzarella. Repeat with the remaining ziti, remaining ricotta dollops, and another 1 cup mozzarella. Finish with the remaining 1 cup mozzarella and the last 1/4 cup Parmesan on top.

Step 7: Bake, rest, and serve

Cover tightly with foil (tent it slightly so it does not touch the cheese) and bake for 20 minutes. Uncover and bake 10–15 minutes more, until the edges are bubbling and the cheese is browned in spots. For deeper browning, broil 1–2 minutes, watching closely. Let the casserole rest 10 minutes before serving to set the layers. Garnish with fresh basil and serve hot.

Pro Tips

• Cook the pasta shy of al dente. It finishes in the oven and stays pleasantly toothsome.
• Reserve pasta water. A splash loosens the sauce so the ziti bakes creamy, not dry.
• Use low-moisture mozzarella. It melts stretchy and browns beautifully without watering out the dish.
• Rest before slicing. Ten minutes firms up layers for clean scoops and better flavor.
• Foil for steam, then finish uncovered. This combo ensures a saucy center and browned top.

Variations

• Spicy Calabrian: Use hot Italian sausage and add 1–2 tablespoons chopped Calabrian chiles to the sauce.
• Vegetable Lover’s: Swap sausage for 12 oz sliced cremini mushrooms and 2 cups baby spinach sautéed with the onions.
• Lighter Turkey: Replace pork sausage with turkey Italian sausage and choose part-skim ricotta and mozzarella.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 4 days. Reheat covered at 350°F for 20–25 minutes or microwave individual portions until hot. To make ahead, assemble through Step 6, cover tightly, and refrigerate up to 24 hours; bake an extra 10 minutes if cold from the fridge. For freezing, wrap the unbaked casserole well and freeze up to 3 months; bake from frozen at 350°F, covered, for 60–75 minutes, then uncover and bake 10–15 minutes more until bubbling and browned.

Nutrition (per serving)

Approximate: 670 calories; 31 g fat; 59 g carbohydrates; 34 g protein; 3 g fiber; 980 mg sodium. Values will vary based on brands and sausage type.