Baked Ziti

This amazing Baked Ziti recipe is layered with Italian sausage, ricotta cheese, sweet marinara sauce, and plenty of mozzarella. It is just as decadent as lasagna without all the fuss. It is an easy friend and family favorite and serves quite a crowd. No worries if you don’t have a big crowd to feed because leftovers heat up like a dream.

It is a full meal in and of itself! But if it is a special occasion or I am entertaining an extra-large crowd, I like to serve it with Italian Chopped Salad with Fresh Italian Dressing and Cheese Garlic Bread.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Italian Sausage: Purchase good-quality Italian sausage. If desired, you can substitute ground beef or ground turkey. Just add 1 teaspoon of Italian seasoning.
• Marinara Sauce: I use my favorite jarred marinara, but any good-quality red pasta or tomato sauce will work as well. If you have the time, homemade marinara sauce is even better.
• Pasta: Rigatoni or penne can be substituted for ziti.
• Ricotta Cheese: Use full-fat for flavor and texture.
• Parmesan Cheese: Use freshly grated Parmesan Cheese for the best flavor.
• Mozzarella Cheese: Use freshly grated mozzarella cheese.

How to make Baked Ziti

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Bring a large pot of salted water to a boil. In a large skillet over medium-high heat, brown the ground Italian sausage. Toss in the chopped onion and cook.
2. Reduce the heat, add in garlic, dried oregano, and basil, and cook for a minute. Drain any excess grease and add the marinara. Simmer for 10 minutes.
3. Once the water boils, cook the pasta and drain well.
4. In a medium bowl, mix the ricotta, Parmesan, ½ cup mozzarella, parsley, black pepper, and egg.
5. In a large baking dish, spread a thin layer of the sauce, top with half of the ziti pasta, top with half the sauce and ricotta, top with the remaining pasta and the rest of the sauce, and sprinkle with the remaining mozzarella.
6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for 10 minutes.

Preparation Tips

• Cook the ziti pasta al dente, which means slightly firm. Pasta packaging includes cooking times for firm noodles. The pasta is baked, and no one wants soggy noodles.
• Drain any excess grease from the sausage.  It takes just a minute, and it is healthier.
• Vegetables to consider adding are sautéed mushrooms, broccoli, kale, or spinach.
• Do not overbake the pasta, as you do not want to dry it out.  Cook just until the cheese is melted and lightly browned.

Recipe Variations

• Chicken Baked Ziti: Substitute cooked ground or cooked cubed chicken for the Italian sausage. Rotisserie chicken is excellent for this because it is flavor-packed.
• Vegetarian Baked Ziti: Omit the sausage and add a can of fire-roasted tomatoes and 10 ounces of thawed frozen spinach (well-drained and chopped) to the sauce. Sautéed zucchini and or yellow squash is also a delicious addition.
• Baked Ziti with Meatballs: Substitute 1-1½ pounds of fresh or frozen meatballs in place of the Italian sausage. Brown them in the skillet, then add the onion and other spices as directed. Simmer in the marinara.

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