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Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Photo by Johnny Miller, (Clarkson Potter, 2021)
This baked ziti is a MAJOR crowd-pleaser. Whether I’m hosting a family gathering or cooking a meal for my 20-year-old son’s friends (I usually double the recipe in that case!), this dish always delivers. In fact, I love it so much that it’s featured proudly on the cover of my second cookbook! The secret to its uniqueness lies in using Italian sausage, which is a shortcut to incredible flavor, and skipping the ricotta cheese, which tends to have a grainy texture in traditional baked ziti. The recipe is doable on a weeknight yet special enough to serve to company, and it’s also a fantastic option for a make-ahead potluck dish.
If you’re looking to save time, you can opt for pre-shredded mozzarella cheese from a bag; just make sure it’s the whole milk version (the low-fat version isn’t nearly as good). As the baked ziti works its magic in the oven, throw together a big Italian salad and warm some foccacia, and you’re ready to feast!
Table of Contents
- What You’ll Need to Make Baked Ziti
- Step-by-Step Instructions
- Frequently Asked Questions
- You May Also Like
- Video Tutorial
- Printable Recipe
- Reviews
“Simply outstanding…I made the ziti for a huge birthday party I hosted for a member of my family. Everyone (ages 5 to 91) devoured it.”
What You’ll Need to Make Baked Ziti
- Ziti Noodles: The main pasta component of the dish; rigatoni or penne can used as well.
- Italian Sausage: Bulk sausage is ideal as it can be easily crumbled, but you can also use sausage with casings, removing them before cooking.
- Garlic: Enhances the overall flavor of the sauce.
- Canned Crushed Tomatoes: Form the base of the tomato sauce, providing a rich and tangy flavor.
- Salt, Sugar, Red Pepper Flakes: Seasonings that balance the flavors of the sauce.
- Heavy Cream: Adds creaminess and richness to the tomato sauce.
- Pecorino Romano: Offers a sharp and salty flavor. Parmigiano Reggiano cheese can be substituted if needed.
- Fresh Basil: Provides a fresh and aromatic flavor.
- Mozzarella Cheese: Contributes to the cheesy, gooey, and indulgent texture of the baked ziti.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil. Cook the 1 lb of ziti noodles according to the package instructions until a few minutes shy of al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
Step 2: Make the Sauce
Heat a large sauté pan over medium-high heat, and crumble the 1½ lbs sausage into the pan.
Cook the sausage, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.
Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Stir in the 28-oz can crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar, and ¼ teaspoon red pepper flakes and simmer for 10 minutes.
Add the 1 cup heavy cream, 1/3 cup of the pecorino Romano, and 1/3 cup basil to the pan.
Then stir in the cooked sausage.
Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.
Step 3: Assemble & Bake
Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half of the remaining pecorino Romano (1½ tablespoons).
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons).
Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes.
Frequently Asked Questions
What is the best type of mozzarella to use for baked ziti?
Whole milk mozzarella is best. You can purchase a plastic-wrapped brick of mozzarella (usually sold in the dairy case) and shred it yourself. To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding. Or, to save time time, it’s perfectly fine to use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads.
Can I make baked ziti ahead of time?
Yes, the dish can be assembled, covered, and refrigerated for up to 2 days in advance. Bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Can I freeze baked ziti?
Absolutely! Baked ziti is a great candidate for freezing, and it can be frozen for up to 3 months before or after baking. If you freeze before baking, thaw the dish in the refrigerator overnight and bake, covered tightly with aluminum foil, in a 425°F (220°C) oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout. To freeze after baking, let the dish cool completely, then cut it into individual portions or leave it whole. Wrap the portions tightly in plastic wrap or aluminum foil, or place them in an airtight container. To reheat, simply thaw in the refrigerator overnight and bake until heated through.
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Video Tutorial
- Recipe
- Comments (1379)
- Add Comment
Baked Ziti
Metric Cup Measures
By Jenn Segal
Whip up my easy, crowd-pleasing baked ziti—it’s perfect for cozy weeknights yet special enough for company, and an absolute superstar at potlucks!
Servings: 8 to 10
Prep Time: 40 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 30 Minutes
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 plus 3 tablespoons grated pecorino Romano (or Parmigiano Reggiano) cheese, divided
- ⅓ cup chopped fresh basil, plus more for serving
- 8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Instructions
- Bring a large pot of salted water to a boil. Add the 1 lb of ziti noodles and cook according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
- Preheat the oven to 425°F and set the oven rack in the middle position.
- Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the 1½ lbs of sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the 4 cloves of minced garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the 28-oz can of crushed tomatoes, 1 teaspoon salt, 1½ teaspoons sugar and ¼ teaspoon red pepper flakes and simmer, uncovered, for 10 minutes.
- Add the 1 cup cream, ⅓ cup of the pecorino Romano, cooked sausage, and ⅓ cup basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella (1 cup) and half the remaining pecorino Romano (1½ tablespoons). Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella (1 cup) and pecorino Romano (1½ tablespoons). Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
- Make-Ahead/Freezer-Friendly Instructions: The dish can be assembled, covered, and refrigerated for up to 2 days in advance, or frozen for up to 3 months. (If frozen, defrost in the refrigerator overnight.) Whether refrigerated or frozen and defrosted, bake, covered tightly with aluminum foil, in a 425°F oven for 25 minutes. Then uncover and bake for another 10 to 15 minutes, until the cheese is lightly browned and the pasta is hot throughout.
Pair with
- Big Italian Salad
- Focaccia
Nutrition Information
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- Per serving (10 servings)
- Calories: 613
- Fat: 38 g
- Saturated fat: 18 g
- Carbohydrates: 43 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 25 g
- Sodium: 913 mg
- Cholesterol: 111 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
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Comments
Is there anything I need to change if I would like to make this for a huge crowd….40+ people?
If I use one of those large aluminum roasting pans?- — Jeanette on July 12, 2024
- Reply
No, you don’t need to change anything other than the quantities. The one thing to keep in mind is with big pans like that, they likely take longer in the oven.
- — Jenn on July 12, 2024
- Reply
Hi Jenn
I love the baked ziti recipe and made it several times. We’re having 15 ppl for dinner and I would to serve the ziti along with another one of your main dishes. Can you suggest what else to serve?
Thank you Jenn!- — Cindy on June 23, 2024
- Reply
Hi Cindy, So glad you like it! If you’re looking for something that’s not pasta, a few other options that come to mind and stick with the Italian theme: grilled chicken, chicken cacciatore, Italian meatloaf, or grilled pesto shrimp. Also, you can check out all of my Italian recipes here. Hope you find something that works for you!
- — Jenn on June 24, 2024
- Reply
Thanks so much Jenn! I always tell my friends you have the very best recipes and you’re so helpful and quick at answering questions!❤️
- — Cindy on June 26, 2024
- Reply
💜
- — Jenn on June 26, 2024
- Reply
Never put sugar in the sauce and ricotta cheese not heavy cream
- — Frank on June 19, 2024
- Reply
This is a winner. I made yours and I’ve made a meatless version and they are both fantastic. I gave this to a sick friend and they loved it. The meatless version was for my grandkids who go in and out of eating meat. What do they know?!
- — Christina M Gibson on June 14, 2024
- Reply
Made this evening and it was delicious!!! I did make some adjustments. I added a small onion, shallots and instead of all sausage I did ground beef and spicy turkey sausage. I also chopped fresh parsley and added in the baking process. This will be a new staple.
- — Lesley on June 9, 2024
- Reply
This recipe is fabulous! Easy to put together and delicious. You can’t go wrong with this meal.
Thanks!- — Sara Dolan on June 6, 2024
- Reply
1st few times I made this as written and you can’t go wrong with that! Now I take 1 extra step by dicing up 1 med-lg onion, 1 med- lg carrot,& 1 lg rib of celery. ( I just rough chop& pulse them in a 3 to 3&1/2 C. Mini food processor ( Amazon $35.00 ish)
When diced up fine or pulsed, even the veggie haters do not notice. I usually saute those right after the meat. I also add in a few good sized handfuls of torn up Baby Spinach just before adding in the tomatoes & letting them wilt a bit. The rest of the recipe is the same. One tip: IF using gluten free, Penne worked best. But be sure to cook it aldente’ or it could fall apart.- — GMJ on May 27, 2024
- Reply
Once again, I’m going to make your awesome ziti for a big crowd—of 16 people! At least one is a vegetarian, and I wanted your advice on what I might sub for the sausage. I was thinking a combo of zucchini, summer squash, and eggplant. What do you think?
Thanks, as always, for your amazing recipes!- — Alex S. on May 24, 2024
- Reply
Hi Alex, Glad you like the ziti! I haven’t tried it, but some readers have mentioned they’ve made this vegetarian by using sauteed veggies (the ones you’re suggesting sound great) in place of the sausage. Just make sure they’re well-seasoned b/c the sausage has a lot of seasoning. Hope everyone enjoys!
- — Jenn on May 25, 2024
- Reply
How did the vegetarian version turn out? Curious as I am a vegetarian.
- — Sandy on June 3, 2024
- Reply
This baked ziti is wonderful. I am making it for company and wondered if there is an appetizer and dessert you recommend. Thanks so much.
- — Elaine on May 16, 2024
- Reply
Glad you like it! I always serve it with a salad – my big Italian salad or arugula salad both work well. My grilled shrimp with pesto would work well as an app. It’s wonderful with my For dessert a few things come to mind: double chocolate biscotti, tiramisu, or olive oil cake. Hope that helps and you enjoy whatever you make!
- — Jenn on May 16, 2024
- Reply
I’ve made this dish several times as written and with turkey sausage as well. I was wondering if using just plain ground beef would work? May require more spices ( that sausages have) and what fat % would you recommend? I’m thinking it may result in an alternative to a version of Beef Lasagna. Thank you always for sharing such incredible and varied recipes!!!
- — Janio on May 7, 2024
- Reply
Hi Janio, So glad you like the recipes! Yes, you can use ground beef here; just make sure it’s well seasoned. I’d go with 90/10 ground beef. Other than that, you don’t need to make any modifications. Please report back if you try it!
- — Jenn on May 7, 2024
- Reply
Followed the recipe to a T and it was a hit! Definitely recommend and will make an again. Thank you so much!
- — Jenny on April 27, 2024
- Reply
This was delish! I used mezza rigatoni instead and it was perfect! The sauce gets into the pasta and makes it really flavorful!
- — Cindy B on April 22, 2024
- Reply
Fantastic, so easy to put together and delicious.
- — Amy on April 22, 2024
- Reply
Absolutely delicious! Will definitely make again and again and again!
- — Cindy on April 12, 2024
- Reply
I love this so much. I made it pretty much as written the first time I made this and then I switched out the sausage for ground beef thereafter. (about seven times). The whole family loves this so much; something this simple and straightforward shouldn’t taste this good!
- — Jane on April 8, 2024
- Reply
Loved it! I passed over this recipe so many times because I wasn’t a fan of boring, bland baked Ziti. Decided to give it a whirl when my son wanted lasagna for dinner and I had no time. We liked this better and it came together so quickly. It’s rich, delicious and flavorful. Thank you!
- — Kathleen on April 8, 2024
- Reply
I was tired of trying to read my “kindle” version of your cookbook (weeknight/weekend) as Amazon was not being very friendly about it…so I ordered the hard copy and it was delivered today. Lucky me!
I had some hot Italian sausage that needed to be cooked and was without a plan. I saw the cover of your cookbook and decided, “hey, if this recipe is on the cover…it’s got to be fabulous!” So, I took a look at it – and was thrilled that it called for sausage. So, I set about to cobble this recipe together. I only had 13 oz of an interesting pasta that I picked up at Home Goods…and fortunately, I had everything else.
It just came out of the oven, bubbly and gorgeous! My husband just loves it…and is so excited about having freezer-friendly portions for future lunches/dinners.
As always, thank you, so much!
PS. While I was writing this, my husband said, “That was really good! I went back for seconds. I never do that! I’m starting to gain weight!” 😉
- — Karen on April 7, 2024
- Reply
Hi Karen, thanks for your kind words about the recipes and support of the cookbook – I hope you find lots of new favorites in there! Also so happy to hear that the ziti was hit and that both you and your husband enjoyed. 😊
- — Jenn on April 8, 2024
- Reply
Help! Really, no ricotta?!?!
I need a creamy baked ziti for Easter… seems other recipes suggest 1 cup.of heavy cream… and all call for Ricotta, except yours… ..could you clarify for me (as yours looks the best). Thanks!!- — Anne Marie H on March 25, 2024
- Reply
Hi Ann Marie, I omit the ricotta intentionally as it tends to add a grainy texture to bake ziti. I’d suggest trying it this way – I think you’ll be pleased with the different texture. 😊
- — Jenn on March 26, 2024
- Reply
I have made this many times, most often for my participation in a great volunteer organization called Lasagna Love, to great reviews! I am now making it for my neighbors and want to pack some veggies in there too. Can I put fresh baby spinach in with the basil at that step? And/or can I saute some other veggies and add into the sausage? Thanks very much!
- — Joanne on March 25, 2024
- Reply
Hi Joanne, I’ve heard of Lasagna Love – what a great organization! Yes, you can add spinach with the basil; just make sure to cook it first and squeeze out any excess liquid. And for the veggies, season and sauté them and drain off any excess liquid before adding to the mixture. Hope your neighbors enjoy!
- — Jenn on March 26, 2024
- Reply
This was excellent!!! Flavorful and cheesy.
- — Jill on March 21, 2024
- Reply
I love and trust Jen’s recipes, but having learned from a seasoned cook, and a true Italian, how to make “ gravy” the old fashioned way….using tons of pots, tons of ingredients , and simmering at least three hours, I hesitated…what a mistake! This came together so quickly, stayed tucked in the fridge for two days, and drew RAVES from the 9 people I served it to! I used both sweet and spicy sausage, and strongly recommend doing that…..this recipe is beyond good! Anytime I have a crowd to feed, this will be served! Do yourself a favor, and make this!
- — Gayann on March 18, 2024
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I made this recipe for Christmas dinner. I made it exactly with the exception of using Italian Turkey sausage. My family loved it!
- — Fannie LaGreca on March 5, 2024
- Reply
Hello Mrs. Segal, I am a sigle man who has never left a review of a recipe. I made your recipe and could not find fresh basil. Also used whole milk mozzarella and provolone mix. Added onion and orange bell pepper with Italian seasoning. Apologize for altering your recipe but what I ended up with is absolutely delicious! Thank you! Mr. Segal is a very lucky man!
- — Scott on March 1, 2024
- Reply
Made this. Fabulous taste. This recipe works. Made a beautiful presentation. Sliced sausages instead of using ground; used low-fat mozzy and coconut-almond heavy cream (because that’s what I had), and it was still good. Next time I may have to go get the full fat and give it another try to see how different it might be. But this was really GOOD!
- — SuziCat on February 29, 2024
- Reply
I have made this twice, using gluton free ziti/penne. It is now my favorite pasta dish! (and others love it too) The sweet Italian sausage package wasn’t quite enough, so I added some mild sausage. Also, I didn’t have the fresh basil but I had bottled. Delish!! Thanks so much for sharing!!
- — Janie on February 28, 2024
- Reply
Delicious! I followed the suggestion of others & didn’t use the full amount of pasta (penne) & my husband said, “This is nice & juicy!” We both liked it. Next time I’ll use Half & Half as the cream made it a bit heavy (for me). I used turkey Italian sausages & lots of seasonings. Great recipe ❤️🤍💚
- — AnnZ on February 26, 2024
- Reply
I also don’t usually comment on recipes as some stated, but this was just incredible. I thought, “It’s so simple, how can it be that good?” Then we ate it, then I devoured the leftovers for two days, and I can’t wait to make it again. I measured the fresh grated Romano and shredded mozzarella with my heart, and I upped the garlic with my heart as well to about 6 or 7 cloves. I also just went crazy on the basil. I also used 2lbs of sausage (a mix of sweet and spicy) because I wanted to be sure each bite had the meats. But I stuck with 1lb ziti and the 28oz of crushed tomatoes, 1 cup heavy cream, etc. If I ever have to bring somebody a prepared dish to cook or reheat later, this would be the one. Can’t wait to look through this site’s other recipes!
- — Tyler on February 26, 2024
- Reply
Hi Jenn, how would I make this without the sausage or vegetarian?
Thanks,- — JT on February 25, 2024
- Reply
Hi JT, A number of readers have commented that they’ve made this vegetarian by adding sauteed veggies (like bell peppers, mushrooms, etc.) instead of the sausage. Just make sure they’re well-seasoned as the sausage has a lot of seasoning. Enjoy!
- — Jenn on February 26, 2024
- Reply
I just made this recipe tonight, and WOW! It was the best baked ziti I’ve ever had!! I only added more garlic as we love it. This is a keeper in my books forever!! Thank YOU for a delicious recipe!!
- — Jkelee on February 14, 2024
- Reply
Our kids and grandchildren love this recipe and I make it often when all of us get together. When my husband requested it for Valentine’s Day I thought it was a bit much for two people. But he suggested we share it with our 80 year old neighbor whose wife is in rehab due to shoulder surgery (he can share the meal with her), and I agreed. I’ll make the love of my life his favorite dinner, then share it with friends who found love late in life. ❤️❤️
- — Deborah C McLean on February 12, 2024
- Reply
❤️
- — Jenn on February 13, 2024
- Reply
I’m wondering if this can be made without the sausage. I have vegetarian friends and was going to out the sausage on the side. Still trying to get 8-10 servings. Thanks!
- — Jocelyn Sims on February 26, 2024
- Reply
Hi Jocelyn, I haven’t tried it, but some readers have mentioned they’ve made this vegetarian by using sauteed veggies (like bell peppers, mushrooms, etc.) in place of the sausage. Just make sure they’re well-seasoned b/c the sausage has a lot of seasoning. Hope everyone enjoys!
- — Jenn on February 26, 2024
- Reply
Hi Jenn. I’ve made this recipe many, many times following the recipe exactly and everyone loves it. I have a quart of marinara sauce from my local Italian restarant. Would that be the same as one 28-ounce can of tomatoes? Thank you.
- — Vivian on February 12, 2024
- Reply
Glad everyone likes it! Using marinara sauce is different – I think it’s doable but you may want to cut back on the added salt and sugar a little (also, you’ll only need 28 ounces of the 32 unless you want it a bit saucier). I’d love to hear how it turns out!
- — Jenn on February 13, 2024
- Reply
This was fabulous! I don’t normally post reviews, but I didn’t think it would be fair to use this recipe, because it’s so good, without saying thank you for sharing this with us! So thank you!!!!
- — Bev on February 12, 2024
- Reply
This was a little more time intensive than I normally like but the results were worth it. My nephew was in town to interview for residencies post medical school with a friend. Made this and they both loved it. It is a massive quantity. I ended up splitting the left overs up in two and freezing them for my husband and myself for the future. I think the thing that makes it special is the use of the heavy cream instead of ricotta cheese. What a genius idea!
- — maude kandula on February 6, 2024
- Reply
OMG! THis is my favorite new pasta recipe. Served it to guests a couple of nights ago to rave reviews. As good as lasagna. Love the home made sauce. You cannot go wrong with this one. It is rich so go light on the accompaniments.
- — Judy E Puckett on February 4, 2024
- Reply
Having made this recipe I will never go back to the traditional kind made with ricotta. The only down side is that I ate way too much of it!
- — Enid McKitrick on February 3, 2024
- Reply
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