Cheesy Italian Sausage Baked Ziti is a hearty, crowd-pleasing casserole that layers tender pasta, rich tomato‑sausage sauce, and loads of melty cheese into one bubbling, golden pan. It delivers all the cozy vibes of lasagna with half the effort: browned Italian sausage and onions simmer in marinara, ziti gets tossed through that sauce, and everything is baked under a stretchy, three‑cheese blanket until hot and irresistible.
Ingredients
- 1 lb (450 g) ziti or penne pasta
- 1 lb (450 g) Italian sausage (mild or hot), casings removed
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano (optional)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 (24–28 oz / 680–800 g) jar marinara or pasta sauce
- 1 cup canned crushed tomatoes or tomato passata
- ½ cup water or beef broth
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 ½ cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella (for mixing)
- 1 ½ cups shredded mozzarella (for topping)
Cooking the Pasta and Sausage
Start by bringing a large pot of well‑salted water to a boil. Add the ziti and cook until just shy of al dente, usually one to two minutes less than the package recommends.
The pasta will continue to cook in the oven, so leaving it slightly underdone keeps it from going mushy later. Drain the pasta, reserving about half a cup of the cooking water in case you need to loosen the sauce, and set it aside.
While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Add the Italian sausage, breaking it up with a wooden spoon as it browns. Cook for about five to seven minutes until the sausage is no longer pink and has some browned, caramelized bits.
Add the diced onion and cook for another three to four minutes, until softened and translucent. Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it doesn’t burn.
Making the Sauce
Sprinkle Italian seasoning, dried oregano, and red pepper flakes (if using) over the sausage and onion mixture. Stir to coat and let the herbs bloom in the fat for a minute. Pour in the marinara sauce, crushed tomatoes or passata, and water or broth. Stir everything together, scraping up any browned bits from the bottom of the skillet.
Bring the sauce to a gentle simmer, then reduce the heat to medium‑low and let it bubble for 10–15 minutes. This reduces and thickens the sauce slightly and allows the flavors to meld. Taste and season with salt and black pepper as needed; remember the cheeses will add a bit of saltiness too.
If the sauce seems very thick, you can splash in some of the reserved pasta water to loosen it to a silky consistency that will coat the pasta.
Mixing the Cheese Layer
While the sauce simmers, stir together the ricotta, egg, grated Parmesan, and one cup of shredded mozzarella in a medium bowl. Mix until smooth and creamy.
This mixture creates pockets of creamy, cheesy richness throughout the bake, very reminiscent of lasagna but with less layering fuss. If you like, you can add a pinch of salt, pepper, or a little chopped fresh parsley or basil to the cheese mixture for extra flavor.
Combining Pasta, Sauce, and Cheese
Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch (23×33 cm) baking dish with olive oil or nonstick spray.
In a large bowl (or the empty pasta pot), combine the drained pasta with most of the sausage‑tomato sauce, reserving about one cup of sauce to spoon over the top later. Toss until the pasta is evenly coated.
Spread half of the sauced pasta in the prepared baking dish. Dollop half of the ricotta mixture over this layer in spoonfuls, then gently spread or leave in pockets. Sprinkle with a handful of shredded mozzarella if you want extra cheese in the middle.
Top with the remaining pasta and the rest of the sausage sauce, spreading it to cover. Spoon the remaining ricotta mixture over the top in small dollops, then finish with the remaining 1½ cups of shredded mozzarella in an even layer.
Baking the Ziti
Cover the baking dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated 375°F (190°C) oven for about 20 minutes, until the casserole is hot and bubbling around the edges.
Remove the foil and bake for another 10–15 minutes, or until the top is melted, lightly golden, and spotted with browned, cheesy bubbles.
Once baked, remove the dish from the oven and let it rest for at least 10 minutes before serving. This resting time lets the sauce thicken slightly and makes it easier to scoop neat portions without everything sliding apart.
Serving and Variations
Spoon generous servings of cheesy Italian sausage baked ziti into shallow bowls or onto plates. Garnish with extra grated Parmesan and a sprinkle of fresh basil or parsley for color and freshness. This dish is rich and filling, so simple sides work best—think garlic bread, a crisp green salad, or roasted vegetables.
You can easily customize it: use hot Italian sausage for more spice, or a mix of sweet and hot. Add sautéed bell peppers, mushrooms, or spinach to the sauce for extra vegetables. Swap some of the mozzarella for provolone or fontina for a different cheesy profile. For make‑ahead convenience, assemble the entire dish, cover, and chill up to a day before baking; just add an extra 5–10 minutes to the covered bake time to account for the cold start.
