This baked ziti is the kind of cozy, crowd-pleasing meal everyone looks forward to.
As it bakes, the sauce bubbles, the cheese melts, and the whole kitchen starts to smell incredible.
Your family will love digging into the hearty layers of pasta, sausage, and rich tomato-cream sauce.
And you’ll love how reliable, comforting, and make-ahead-friendly this dinner is—perfect for busy nights or sharing with company.
For the Baked Ziti
- Ziti Noodles – The pasta base of the dish; cooking them very al dente keeps them from getting too soft in the oven.
- Italian Sausage – Use spicy or sweet; it adds rich flavor and hearty texture. Ground or removed from casings both work.
- Garlic – Minced and sautéed to build aromatic depth in the sauce.
- Crushed Tomatoes – A 28-ounce can forms the main body of the tomato sauce.
- Salt – Seasons the sauce and balances the flavors.
- Sugar – Just a touch to soften the acidity of the tomatoes.
- Crushed Red Pepper Flakes – Adds a gentle heat without overpowering the dish.
- Heavy Cream – Gives the sauce its silky, luxurious texture.
- Pecorino Romano – Sharp, salty cheese that melts into the sauce and layers. (Parmigiano Reggiano works too!)
- Fresh Basil – Brings brightness and freshness to the rich sauce, plus extra for serving.
- Mozzarella Cheese – Shredded, whole milk mozzarella gives the bake its gooey, melty top layer.
Cheesy Delicious Baked Ziti
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 + 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano), divided
- ⅓ cup chopped fresh basil, plus extra for serving
- 8 oz whole-milk mozzarella, shredded (about 2 cups)
Instructions
- Bring a large pot of salted water to a boil. Add the ziti and cook until very al dente—about 7 minutes, or a touch firmer than the package suggests, since it will soften further in the oven. Drain the pasta, return it to the pot, and set aside.
- Preheat the oven to 425°F (220°C). Position the rack in the center of the oven.
- Place a large sauté pan over medium-high heat. Add the sausage, breaking it apart with a wooden spoon as it cooks. When the meat is lightly browned and just cooked through, 5 to 6 minutes, transfer it to a plate using a slotted spoon. Pour off all but 1 tablespoon of the rendered fat. (If needed, add 1 tablespoon olive oil.)
- Reduce the heat to low. Add the minced garlic and stir constantly for about 1 minute, just until softened without browning. Pour in the crushed tomatoes along with the 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes. Let the sauce simmer uncovered for 10 minutes.
- Stir in the heavy cream, ⅓ cup pecorino Romano, the cooked sausage, and the basil. Pour this mixture into the pot with the pasta and fold gently to coat everything evenly.
- Spread half of the pasta mixture into a 9 × 13-inch (23 × 33-cm) baking dish. Top with 1 cup (113 g) of mozzarella and 1½ tablespoons of the remaining pecorino Romano. Add the rest of the pasta on top and finish with the remaining mozzarella and pecorino.
- Bake, uncovered, until the cheese is melted and browned in spots, 15 to 20 minutes. Add more basil just before serving if you like.
You can assemble the dish in advance and refrigerate it for up to 2 days, or freeze it for as long as 3 months.Nutrition Calories: 613kcal | Carbohydrates: 43g | Protein: 25g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 913mg | Fiber: 3g | Sugar: 6g
If frozen, thaw in the refrigerator overnight. When ready to bake, cover tightly with foil and cook at 425°F for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the top is lightly browned and the center is hot.
1. “How do I stop the pasta from turning mushy?”
Cook it just shy of al dente. Trust me—those extra few minutes in the oven finish the job. If you cook it fully on the stovetop, you’ll end up with a soft, sad pasta bake. We want firm, sauce-clinging ziti, not overcooked noodles!
2. “Can I skip boiling the pasta?”
You actually can! A little trick: soak the dry pasta in warm water while you prep the sauce. It hydrates the noodles without turning them soggy, and they cook perfectly in the oven. One less pot to wash—yay!
3. “Why does my baked ziti sometimes come out dry?”
Not enough sauce. Baked pasta drinks sauce as it cooks, so you need more than you think. Make sure everything is generously coated so your ziti stays soft, saucy, and glorious—not dry and crumbly.
4. “Is ziti the best pasta shape to use?”
Ziti is great, but if you want a little upgrade… try rigatoni. Those ridges catch sauce like nobody’s business. But use whatever you’ve got—smooth pasta still works, just make sure it’s well-sauced.
5. “Can I make this ahead or freeze it?”
Absolutely. This recipe LOVES being made ahead. Assemble it, cover it, then refrigerate for a couple days—or freeze for ages. When it’s time to bake, just pop it in the oven until hot and bubbly. Perfect for busy nights or when you need a stash of comfort food ready to go.
