This easy baked ziti with spicy Italian sausage is a cheesy, bubbling crowd-pleaser that comes together with simple pantry ingredients. Al dente ziti is tossed in a zesty sausage and tomato sauce, layered with creamy ricotta and mozzarella, then baked until golden and irresistible. Perfect for weeknight dinners, potlucks and feeding a hungry family, and easy to make ahead.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Oven
- Cuisine: Italian-American
Ingredients
- 1 lb (450 g) ziti or penne
- 1 lb (450 g) spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 jar (24 oz / 680 g) marinara sauce, or 1 can (28 oz / 800 g) crushed tomatoes
- ½ cup (120 ml) water or reserved pasta water
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for extra heat)
- 1½ cups (360 g) whole milk ricotta
- 1 large egg
- ½ cup (50 g) freshly grated Parmesan, divided
- 3 cups (340 g) shredded low-moisture mozzarella, divided
- ¼ cup (15 g) chopped fresh basil or parsley, plus extra for serving
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
- Bring a large pot of generously salted water to a boil. Cook the ziti 2 minutes less than the package directions, since it will finish cooking in the oven. Drain.
- While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage and break it into small crumbles. Cook for 6 to 8 minutes until browned and cooked through.
- Add the onion and cook for 4 minutes until soft. Add the garlic and tomato paste and cook for 1 minute until fragrant.
- Stir in the marinara, water, oregano and red pepper flakes. Simmer gently for 10 minutes until slightly thickened. Season with salt and pepper.
- In a medium bowl, mix the ricotta, egg, ¼ cup of the Parmesan, 1 cup of the mozzarella, the basil, and a pinch of salt and pepper.
- In the baking dish, toss the drained ziti with about two-thirds of the sausage sauce. Spoon the ricotta mixture over the top in dollops and gently swirl it in, leaving some pockets of ricotta.
- Top with the remaining sauce, then sprinkle with the remaining 2 cups mozzarella and ¼ cup Parmesan.
- Cover with foil and bake for 20 minutes. Remove the foil and bake 15 to 20 minutes more, until the cheese is melted, golden and bubbling at the edges.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- Undercook the pasta slightly so it doesn’t turn mushy after baking in the sauce.
- Use hot Italian sausage for a spicy kick, or mild sausage and red pepper flakes if you want to control the heat.
- Don’t skip the egg in the ricotta mixture. It helps the filling set so it holds together when sliced.
- For extra browning, finish under the broiler for 1 to 2 minutes, watching closely.
- Make ahead: assemble, cover and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time.
- To freeze, wrap the unbaked or baked ziti tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
- Use fresh mozzarella only if well drained. Low-moisture mozzarella melts better and keeps the dish from becoming watery.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F (175°C) until warmed through.
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 610 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
