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Baked ziti is one of those dinners that earns its place fast. It’s hearty, easy to assemble, and makes enough to feed a hungry table without much fuss. This recipe uses Italian sausage, marinara, ricotta, sour cream, and plenty of mozzarella, so it comes out rich, saucy, and worth turning the oven on.
Here’s Why This Baked Ziti Pasta Recipe Works
The sauce stays creamy: Ricotta and sour cream get stirred into the sauce, so the pasta bakes up rich and cheesy instead of dry.
Italian sausage adds plenty of flavor: It gives the sauce a solid savory base without needing a long ingredient list.
The pasta is coated before baking: Tossing the ziti right into the sauce helps every piece stay covered.
The cheese topping does its job: Mozzarella gives you that gooey layer on top, and Parmesan adds better flavor and browning.
For another baked pasta recipe, take a look at my three cheese manicotti.
Ingredient Notes
Ziti: Classic for this dish, but penne or rigatoni work just as well. You want a sturdy, tubular shape that holds sauce.
Italian sausage: Use bulk mild or hot sausage, depending on your preference. Pork adds richness, but turkey or chicken sausage works for a lighter version.
Ricotta: Full-fat ricotta gives the best texture. Avoid part-skim if you can. You can also make your own homemade ricotta.
Sour cream: This adds a tangy richness to the sauce.
Mozzarella: Shred it yourself from a block for better melt and texture. Pre-shredded tends to be drier and coated in anti-caking agents.
Parmesan: Freshly grated Parmesan adds sharpness and helps brown the top. Skip the shelf-stable kind, it won’t melt the same.
Marinara sauce: A good marinara gives the whole dish its base flavor, so use one you actually like. Homemade marinara works great here, but a good store-bought sauce is perfectly fine too.
Recipe Tips
Undercook your pasta slightly: It finishes in the oven and soaks up the sauce without going mushy.
Use whole-milk ricotta: The texture holds up better than part-skim and gives a richer flavor.
Don’t skip the rest: Letting the ziti sit before serving helps it set up and makes scooping neater.
Broil with caution: Watch closely during the final broil—cheese can go from golden to scorched fast.
Baked Ziti with Italian Sausage
If you need a dinner that feeds people well and still gives you leftovers worth keeping, this baked ziti gets the job done. It’s saucy, cheesy, and baked until the top turns golden around the edges.
Serve it with my chopped Italian salad and a loaf of homemade French bread for an easy dinner that covers the fresh, the cheesy, and the carb situation.
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Baked Ziti with Sausage
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Ingredients
- 16 ounces ziti pasta
- 2 tablespoons vegetable oil
- 1 ½ pounds ground Italian sausage
- 1 onion, chopped
- 3 to 4 garlic cloves
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, optional
- 6 cups marinara sauce, homemade or store-bought
- 15 ounces ricotta cheese, or cottage cheese
- ¾ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces Mozzarella cheese, shredded (2 cups shredded)
- 2 ounces parmesan cheese, grated (½ cup grated)
Instructions
- Heat the oven to 400°F and grease a 9×13 baking dish, set aside.
- Bring a large pot of salted water to a boil, add the pasta and cook until almost al dente. Drain well and set aside.
- Heat a large, deep skillet over medium. Add the sausage and cook for 3–5 minutes, breaking it up with a wooden spoon. Add the chopped onion and cook for 2 minutes, until softened. Stir in the garlic, oregano, and red pepper flakes (if using), and cook for 30–60 seconds, just until the garlic is fragrant.
- Stir in the marinara sauce and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
Meanwhile:
- In a bowl, combine the ricotta, sour cream, salt, pepper, and 1 cup of the mozzarella. Remove the sauce from the heat and stir in the ricotta mixture until fully combined.
- Drain the cooked ziti and add it to the sauce, tossing well to coat. Transfer the pasta to the prepared baking dish.
- Combine the remaining 1 cup of Mozzarella cheese with the Parmesan cheese and distribute evenly over the top.
- Place the dish, uncovered, on a rimmed baking sheet and transfer to the oven. Bake for 20-25 minutes until bubbly around the edges. Remove from the oven and allow it to rest for 5-10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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