Baked Ziti
Updated October 01, 2026
Quick Summary
Baked Ziti is the kind of dinner everyone gets excited about. Ziti pasta is tossed with marinara sauce, Italian sausage, creamy ricotta, mozzarella, and Parmesan, then baked until hot, bubbly, and golden on top. This easy pasta bake makes a big 9×13-inch pan, so it’s perfect for family dinner, feeding a crowd, or making ahead for an easy meal later.
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Pin ItEasy Baked Ziti with Sausage and Ricotta
Baked pasta is always a favorite at our house, and this easy Baked Ziti is one of the recipes I turn to when I want a hearty dinner that everyone will enjoy. It has all of the flavors of classic lasagna—savory Italian sausage, rich marinara sauce, creamy ricotta, mozzarella, and Parmesan—but it comes together with much less layering and fuss.
The pasta is tossed with the sausage, marinara, and a creamy ricotta cheese mixture, then everything goes into a 9×13-inch baking dish and gets topped with more mozzarella and Parmesan. After a short time in the oven, the cheese is melted and bubbly and the edges get deliciously golden.
This baked ziti is a great weeknight dinner, but it is also perfect for Sunday dinner, feeding a crowd, taking to a friend, or making ahead for a busy day. Serve it with garlic bread and a simple salad and you have a dinner everyone will love.
Table of Contents
Ingredients (with Helpful Notes)
You’ll find the full list of ingredients in the recipe card below, but here are a few notes to keep in mind before you get started.
- Ziti or penne: Ziti is traditional, but penne works just as well. Cook the pasta just until al dente since it will continue cooking in the oven. You can also use gluten-free pasta if needed.
- Olive oil: You’ll use a little for cooking the sausage and a little to keep the cooked pasta from sticking together.
- Italian sausage: Italian sausage gives the baked ziti lots of savory flavor. I usually use mild Italian sausage, but hot Italian sausage works if you like a little heat.
- Marinara sauce: Use your favorite marinara sauce. My homemade Easy Marinara Sauce is my favorite, but a good store-bought marinara works too.
- Ricotta cheese: Ricotta makes the baked ziti creamy and adds those delicious pockets of cheesy goodness throughout the pasta. I recommend whole-milk ricotta for the creamiest texture.
- Egg: The egg helps bind the ricotta mixture so it holds together nicely as the ziti bakes.
- Mozzarella cheese: Mozzarella gives you that classic melty, cheesy topping. Freshly shredded mozzarella melts especially well.
- Parmesan cheese: Parmesan adds a salty, nutty flavor and helps create a golden top.
- Fresh basil: Fresh basil adds a pop of freshness and is the perfect finishing touch.
- Italian seasoning: A little dried Italian seasoning adds extra herb flavor to the cheese mixture.
- Crushed red pepper flakes: Optional, but I like adding a pinch for a little heat.
Tips for Making Baked Ziti
Don’t overcook the pasta. Cook the ziti just until al dente. It will continue cooking in the oven, so you don’t want soft pasta going into the baking dish.
Use plenty of sauce. The marinara helps keep the baked ziti saucy while it bakes. Make sure the pasta is well coated before it goes into the pan.
Use whole-milk ricotta. Whole-milk ricotta makes the cheese mixture extra creamy. If your ricotta looks particularly watery, you can drain off some of the excess liquid before using it.
Shred your own cheese if you can. Freshly shredded mozzarella melts beautifully and freshly grated Parmesan has much better flavor than the pre-shredded varieties.
Stir gently. Once you add the ricotta mixture, marinara, and sausage to the pasta, gently stir everything together so you don’t break up the pasta.
Let it rest before serving. Give the baked ziti about 5 minutes to rest after it comes out of the oven. This makes it easier to scoop and gives the cheese a chance to settle.
How to Make Baked Ziti
- Cook the pasta. Cook the ziti in a large pot of salted water until just al dente. Don’t overcook it because the pasta will continue cooking in the oven. Drain well and toss with a little olive oil to keep it from sticking.
- Brown the sausage. While the pasta is cooking, brown the Italian sausage in a large skillet, breaking it up into small pieces as it cooks. Once it’s cooked through, drain any excess grease.
- Make the ricotta mixture. In a bowl, stir together the ricotta, egg, mozzarella, Parmesan, basil, Italian seasoning, and crushed red pepper flakes. Season with salt and black pepper.
- Bring everything together. Add the sausage, marinara sauce, and ricotta mixture to the cooked pasta. Gently stir until everything is coated and combined.
- Assemble the baked ziti. Transfer the pasta to a greased 9×13-inch baking dish and spread it into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake until bubbly. Bake at 375°F for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden. Let the baked ziti rest for about 5 minutes before serving. Garnish with basil and serve!
How to Store and Reheat Baked Ziti
- Make ahead: You can assemble the baked ziti up to 2 days ahead of time. Cover the unbaked ziti tightly and refrigerate until you’re ready to bake. When you’re ready to bake, remove it from the refrigerator and bake as directed, adding a few extra minutes to the baking time since the pasta will be cold.
- In the refrigerator: Store leftover baked ziti in an airtight container in the refrigerator for up to 5 days.
- In the freezer: Baked ziti freezes really well. Let it cool completely, then transfer it to an airtight freezer-safe container or wrap the baking dish tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Reheat individual portions in the microwave until hot. You can also cover the baking dish with foil and reheat in a 350°F oven until warmed through.
Baked Ziti
Ingredients
- 16 oz ziti or penne pasta
- 1 tablespoon olive oil, plus more for drizzling over pasta
- 1 pound Italian sausage
- 32 oz marinara sauce
- 15 oz ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese, divided
- 3/4 cups shredded Parmesan cheese, divided
- 2 tablespoons chopped fresh basil
- 1 teaspoon Italian seasoning
- Dash of crushed red pepper flakes, optional
- Kosher salt and black pepper, to taste
- For garnish: chopped basil, if desired
Instructions
- Preheat oven to 375°F. Spray a 9×13-baking dish with cooking spray and set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Use a colander to drain well. Drizzle pasta with a little olive oil and stir so it doesn’t stick together. Pour the pasta into a large bowl and set aside.
- Meanwhile, in a large sauté pan, heat the oil over moderate heat. Add the Italian sausage and cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 5 to 7 minutes. Discard the excess fat and set aside.
- In a medium bowl, mix together the ricotta, egg, 1 cup mozzarella cheese, ½ cup Parmesan cheese, basil, Italian seasoning, and crushed red pepper flakes, if using. Season with salt and pepper.
- Add the ricotta mixture to the pasta. Add the marinara sauce, cooked sausage, and stir until combined, stirring gently to not break up the pasta noodles.
- Pour the pasta into the prepared pan and top with the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
- Bake for 25 to 30 minutes or until cheese is golden brown and the pasta is bubbly. Remove from the oven and let sit for 5 minutes. Garnish with fresh basil, if desired, and serve warm.
Notes
- Pasta: You can use ziti or penne for this recipe. Cook the pasta just until al dente since it will continue cooking in the oven.
- Sausage: I use mild Italian sausage, but hot Italian sausage can be used if you like a little heat.
- Make ahead: Assemble the baked ziti up to 2 days ahead, cover tightly, and refrigerate. Bake as directed, adding a few extra minutes to the baking time.
- Freezing: Baked ziti can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Storage: Store leftover baked ziti in an airtight container in the refrigerator for up to 5 days.
Nutrition
Have you tried this recipe?
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Baked Ziti Variations
This recipe is easy to customize depending on what you have on hand.
- Make it vegetarian: Leave out the sausage and add sautéed mushrooms, spinach, zucchini, or bell peppers.
- Make it spicy: Use hot Italian sausage and add extra crushed red pepper flakes.
- Use ground beef: Substitute lean ground beef for the Italian sausage.
- Use ground turkey: Ground turkey works well if you prefer a lighter meat option.
- Change the pasta: Penne, rigatoni, or another short pasta can be used in place of ziti.
- Make it extra cheesy: Add a little extra mozzarella to the top before baking.
What to Serve with Baked Ziti
Baked ziti is a hearty meal on its own, but I love serving it with a few simple sides.
- Garlic Bread
- Simple Arugula Salad
- Easy Green Salad
- Simple Kale Salad
- Caesar Salad
- Caprese Salad
- Roasted Broccoli
- Simple Skillet Green Beans
- Bruschetta
And don’t forget dessert! A batch of cookies or brownies makes the perfect finish to an Italian dinner.
More Pasta Recipes
If you love easy, comforting pasta dinners, here are a few more recipes to try:
Mrs. Maria Thank you very much for this absolutely delicious recipe ! Quit honestly it is one of, if not the most delightful pasta dishes I have ever had. I am thinking to use it for stuffed shells or Manicotti. I omitted the sausage and used gluten free pasta, no red pepper either, will add next time. After I put it in the oven I started to wonder that since there is no garlic and only a teaspoon of seasoning it might be rather tasteless but after the 5 minute cooling and basil garnish such was not the case, just fabulous ! Four stars because I omitted the sausage otherwise 5 stars.
Glad you enjoyed the recipe!
Can you assemble this recipe a day ahead and bake it the next day?
Yes!
Can you make this 24 hours in advance and leave in the fridge until ready to bake?
Ps I love all your recipes!!!
Yes and thank you!
Hi Maria…
I’m making your baked Ziti for our Sunday dinner! I’m absolutely sure my family will love it! It looks delicious!! Thank you for sharing!!
You are welcome!
We loved this, but recommend adding extra marinara. We like ours to be a little more saucy.
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I want to divide this recipe, freezing half for later and bake the other half. Would the baking instructions be the same or should I bake the half portions for a shorter amount of time?
You can divide it up in 2 pans. It will take a little less time!
This is cheesy and delicious. We like this just as well as lasagne. It is easy to make. I use a 48 ounce jar of sauce, no meat, and some extra cheese on top.
Perfect!
Made this today and it was a hit everyone loved it. Next time I will add red pepper flakes but I did the recipe as instructed.
Yay!
My new favorite ziti recipe. Made it exactly as written and it was
Did divide it between 2 8” square pans and froze one. It goes a long way!
So smart to save some for later. I am so glad you loved the recipe!
Hello! I am making this to split into 2 – 8×8 pans to freeze – noted to thaw in the fridge the night before cooking but when ready to cook to eat, would you cook covered or uncovered and still for 25 minutes at 375? Thanks!
It might take a little longer if the dish is cold. You can cover for the first 25 minutes and then remove and bake until the cheese is a little golden and the ziti is bubbly.
Delish! My whole family loved it and the only time I’ve ever seen my husband eat Ricotta cheese! First time a dish has made it onto the weekly rotation in a while.
I am so happy your family loved this one!
Hello Maria,
Thank you for your recipe. I have already cooked this baked ziti recipe several times and it is delicious every time!
God bless you!
I am glad you love this recipe. It’s a winner!
If I do not use the sausage, do I need to add something else to give it more flavor? We do not eat meat or mix meat with cheese
Any suggestions?
Thanks
You can add in your favorite veggies.
We make this quite often and it’s delicious! I don’t use any meat and add a teaspoon of garlic powder. Definitely a quick and easy dish that is in our rotation at least once a month!!
I am glad you love it! It’s a staple at our house too!
Do you think cottage cheese could be substituted for the ricotta?
Yes!