This baked ziti recipe by Jennifer Segal stands out as a comforting yet sophisticated dish perfect for weeknights or entertaining guests.
The blend of Italian sausage and creamy tomato sauce offers a rich source of protein, essential for muscle repair and satiety, while the fresh basil adds antioxidants and flavor without extra calories.
Although indulgent, the use of whole milk mozzarella and pecorino Romano provides a balance of good fats and calcium, supporting bone health.
With pasta providing energy-boosting carbs and the option to use lean or spicy sausage, this meal is both satisfying and versatile.
It’s also meal-prep friendly, as it can be made ahead or frozen, making it ideal for busy lifestyles.
Overall, this baked ziti recipe combines convenience with hearty nutrition, delivering a flavorful, protein-rich dish that’s simple to prepare yet impressive on the table.
Must-Have Tools for Perfect Results
Large Pot
Essential for boiling ziti noodles to the perfect al dente texture. A durable, heavy-bottomed pot ensures even heating and prevents boiling over, making it indispensable for any pasta dish.
Nonstick Sauté Pan
Ideal for browning Italian sausage and sautéing garlic without sticking or burning. This pan’s easy cleanup and even heat distribution make it a versatile staple for searing and sauce preparation.
Wooden Spoon: Perfect for breaking apart sausage and stirring sauces gently. Its sturdy yet gentle design helps protect cookware surfaces and provides control during cooking.
9 x 13-Inch Baking Dish
The go-to vessel for layering and baking the ziti evenly. Durable and oven-safe, this dish also doubles for casseroles, lasagnas, and other baked meals, making it a kitchen essential.
Measuring Cups & Spoons
Critical for precise ingredient portions, ensuring the right balance of flavors and textures. Accurate measuring tools are key for consistent recipe success.
Baked Ziti
Ingredients
Equipment
Method
- Cook the Pasta: Fill a large pot with water, generously salt it, and bring it to a rolling boil. Add the ziti and cook until it’s just shy of al dente, about 7 minutes (it will continue cooking in the oven). Drain the pasta and return it to the pot to keep warm.
- Prepare the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center.
- Brown the Sausage: Heat a large nonstick skillet over medium-high heat. Crumble the sausage into the pan and cook, breaking it up with a wooden spoon, until it’s lightly browned and no longer pink, about 5 to 6 minutes. Transfer the cooked sausage to a plate with a slotted spoon.
- Sauté Garlic and Simmer Sauce: Discard most of the fat from the pan, leaving about 1 tablespoon behind (add a tablespoon of olive oil if there isn’t enough fat). Lower the heat to medium-low and stir in the minced garlic. Cook for about 1 minute until fragrant but not browned. Pour in the crushed tomatoes, then add salt, sugar, and red pepper flakes. Let the sauce simmer uncovered for 10 minutes, stirring occasionally.
- Combine Cream, Cheese, and Herbs: Stir the heavy cream, ⅓ cup of grated Pecorino Romano, cooked sausage, and ⅓ cup chopped basil into the tomato sauce until fully incorporated.
- Assemble the Dish: Pour the sauce mixture into the pot with the pasta and gently toss to coat everything evenly. Transfer half of the pasta mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano cheese. Add the rest of the pasta mixture on top, then finish with the remaining mozzarella and Pecorino.
- Bake Until Golden: Place the baking dish in the oven and bake uncovered for 15 to 20 minutes, or until the cheese is melted and lightly browned on top.
- Garnish and Serve: Remove from the oven, sprinkle with extra fresh basil, and serve warm
Notes
- Make-Ahead Tip: You can prepare the dish up to two days ahead, cover tightly, and refrigerate. Before serving, bake covered with foil at 425°F for 25 minutes, then uncover and bake another 10–15 minutes until bubbly.
- Freezing: This casserole freezes well for up to three months. Thaw overnight in the refrigerator before baking as directed.
- Sausage Options: For a lighter version, substitute turkey or chicken sausage. For extra heat, use spicy Italian sausage or add more crushed red pepper flakes.
- Cheese Variations: Feel free to swap Pecorino Romano for Parmesan or add a sprinkle of ricotta for creaminess.
- Pasta Tip: Be careful not to overcook the ziti before baking; undercooking ensures the noodles finish perfectly tender in the oven.
Chef’s Top Secrets for Success
Achieving perfectly baked ziti starts with attention to layering and timing.
First, cooking the pasta slightly under al dente is key—this prevents it from becoming mushy after baking.
Use good-quality Italian sausage with balanced fat content to enhance flavor without overwhelming the dish.
When browning the sausage, don’t rush; letting it develop a nice golden crust adds depth to the sauce.
Simmering the tomato sauce with garlic, sugar, and a touch of crushed red pepper builds complexity and balances acidity. Incorporate fresh basil toward the end to keep its vibrant aroma.
Finally, layering cheeses throughout ensures every bite has a creamy, savory richness.
Cover the dish tightly with foil during reheating to keep moisture in, preventing dryness.
These tips elevate a simple casserole into a restaurant-worthy comfort meal
Perfect Pairings and Serving Ideas
Baked ziti pairs beautifully with light, fresh sides to balance its richness.
A crisp green salad with lemon vinaigrette cuts through the creamy sauce, refreshing the palate.
Roasted or steamed seasonal vegetables like broccoli, asparagus, or green beans add texture and nutrition.
Garlic bread or focaccia is a classic accompaniment—perfect for mopping up extra sauce. For drinks, a medium-bodied red wine such as Chianti or Sangiovese complements the tomato and sausage flavors nicely
If you prefer non-alcoholic options, sparkling water with a splash of citrus provides a clean, palate-cleansing contrast.
Serving baked ziti family-style encourages a warm, communal dining experience that’s both satisfying and inviting.
Best Practices for Storing Leftovers
Leftover baked ziti stores well both in the refrigerator and freezer, making it ideal for meal prepping.
To refrigerate, allow the dish to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. It will stay fresh for up to 3-4 days.
When reheating, cover with foil to retain moisture and heat evenly, baking at 350°F until warmed through.
For longer storage, portion the casserole into airtight containers and freeze for up to 3 months.
Thaw overnight in the fridge before reheating. Avoid microwaving large portions as it can dry out the pasta and cheese unevenly.
Label your containers with dates to ensure freshness and enjoy convenience on busy days.
Common Questions About Baked Ziti
1. Can I substitute the sausage with another protein?
Yes! Ground beef, turkey, chicken sausage, or even plant-based meat alternatives work well. Adjust cooking times slightly depending on the protein used.
2. Is it necessary to use heavy cream in the sauce?
Heavy cream adds richness and smoothness, but you can substitute with half-and-half or whole milk for a lighter version. The sauce may be less creamy but still flavorful.
3. How can I make this recipe vegetarian?
Skip the sausage and add sautéed mushrooms, zucchini, or lentils for texture and umami flavor. Use vegetable broth if needed to deepen the sauce.
4. What’s the best way to prevent pasta from sticking before baking?
Undercooking pasta and tossing it immediately with the sauce helps prevent sticking. Avoid rinsing the pasta so the sauce adheres better.
5. Can I prepare the dish entirely ahead of time?
Absolutely! Assemble the dish, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Adjust baking times when reheating from cold or frozen.
This recipe has been adapted and simplified from the original version by onceuponachef. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.