My homemade baked ziti combines a flavorful from-scratch tomato sauce, Italian sausage, and gooey, bubbly cheese. It’s comforting, easy to make, and includes a how-to video.
The BEST Baked Ziti Recipe
This baked ziti stands out for its melty cheese, creamy ricotta layer, and zesty Italian sausage. The component that elevates everything is the sauce: a simple, one-pan, from-scratch tomato sauce that gives complete control over flavor. Yes, a store-bought sauce will work in a pinch, but taking a few extra minutes to make your own is well worth it.
What’s to love:
- From-scratch sauce: A simple marinara made in one pan that brings bright, homemade flavor.
- Make-ahead friendly: Assemble ahead for potlucks, meal trains, or busy nights. Instructions for make-ahead and freezing are in the notes section.
- Packed with flavor: Fire-roasted tomatoes, seasoned Italian sausage, and fresh basil create depth without extra fuss.
- Comfort food for weeknights: Serve with a big salad and crusty bread or garlic knots for a satisfying dinner.
Ingredients
Classic, straightforward ingredients. Below are a few notes on key items.
- Italian sausage: Use sweet, mild, or hot depending on your preference. Bulk sausage is easiest to crumble; remove casings if needed.
- Fire-roasted diced tomatoes: They add smoky depth without heat—great for the sauce.
- Cheese: Ricotta, mozzarella, and parmesan. Freshly grated mozzarella and parmesan melt and brown better than pre-shredded varieties.
- Fresh basil: Adds brightness. If unavailable, substitute 1 tablespoon + 1 teaspoon dried basil, but fresh is preferred.
- Sugar: A small amount helps balance tomato acidity and deepen the sauce flavor.
SAM’S TIP: Mince fresh garlic for the best flavor—it makes a noticeable difference.
Scroll to the recipe card below for the full ingredient list and exact measurements.
How to Make Baked Ziti
Cook the pasta
Boil pasta in salted water until al dente. Drain and rinse with cool water to stop cooking and keep the noodles firm. Toss with a little olive oil to prevent sticking while you finish the sauce.
If you can time everything precisely, you can skip the rinse and oil—just stop the pasta slightly short of al dente. For most home cooks, rinsing and adding oil is a reliable approach that prevents clumping.
Make the sauce
Sauté onion in olive oil until softened, then add garlic and cook briefly. Add the Italian sausage and crumble it while browning. Once mostly browned, add Italian seasoning, onion powder, garlic powder, salt, pepper, and optional red pepper flakes, then finish browning the sausage. Stir in tomato sauce, fire-roasted diced tomatoes, and a touch of sugar. Simmer until slightly thickened, then remove from heat and stir in fresh basil.
Assemble & bake
Lightly grease a 9×13 baking dish and spread a few spoonfuls of sauce on the bottom. Layer half the noodles, top with half the sauce, then dollop ricotta evenly over the sauce. Repeat with the remaining noodles and sauce. Sprinkle mozzarella and parmesan over the top. Cover with greased foil and bake at 350°F for 20 minutes, then uncover and bake another 5–10 minutes until the cheese is melted and bubbly.
SAM’S TIP: Grease the foil before covering so the melted cheese won’t stick to it.
Frequently Asked Questions
Yes. Ground beef or a blend of beef and sausage both work. If using all ground beef, increase seasonings slightly to boost flavor.
Yes. Assemble, cover, and refrigerate for up to 2 days before baking—allow it to sit while the oven preheats and add a little extra baking time. To freeze, wrap tightly with plastic wrap and foil and freeze up to 3 months. Bake from frozen covered for 60–75 minutes, then uncover and bake 15 minutes more, or thaw overnight and bake as directed.
Absolutely. Penne or most other short pasta shapes work well if you can’t find ziti.
Looking for more cozy dinners? Try a creamy potato soup or shepherd’s pie for other comforting options.
Enjoy!
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Baked Ziti
Equipment
- 13×9 ceramic or glass baking dish
- Large saucepan
Ingredients
- 1 lb (455 g) ziti or penne noodles
- 2 Tablespoons + 2 teaspoons extra virgin olive oil, divided
- 5 cloves minced garlic (about 1 heaping Tablespoon)
- 1 onion, finely chopped (about 1 cup)
- 1 lb (455 g) Italian sausage (sweet or mild)
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 29 oz (822 g) tomato sauce
- 14 oz (400 g) fire-roasted diced tomatoes, undrained
- 1 Tablespoon granulated sugar
- 1/4 cup thinly sliced fresh basil, loosely packed
- 1 heaping cup (280 g) ricotta cheese
- 1 1/2 cups (170 g) shredded mozzarella cheese
- 1/3 cup (25 g) grated parmesan cheese
Instructions
- Preheat oven to 350°F. Lightly butter a 9×13 casserole dish and set aside.
- Cook pasta according to package directions until al dente. Drain, rinse under cold water, and toss with 2 teaspoons olive oil.
- Make the sauce: heat 2 Tablespoons olive oil in a large saucepan over medium heat. Cook onion until translucent (3–5 minutes), then add garlic and cook 30 seconds until fragrant.
- Add Italian sausage and crumble while cooking until mostly browned. Add Italian seasoning, onion powder, garlic powder, salt, pepper, and red pepper flakes; continue cooking until sausage is fully browned.
- Stir in tomato sauce, fire-roasted diced tomatoes, and sugar. Bring to a simmer and cook, stirring frequently, until slightly thickened. Remove from heat and stir in basil.
- Spoon a small amount of sauce to lightly cover the bottom of the prepared casserole dish.
- Layer half the noodles in the dish, spread half the remaining sauce over the noodles, then dollop ricotta evenly over the sauce.
- Add the remaining noodles and sauce. Top with mozzarella and parmesan.
- Lightly grease a piece of foil and cover the dish. Bake for 20 minutes, uncover, and bake another 5–10 minutes until the cheese is bubbly and lightly browned.
- Serve warm and enjoy.
Notes
Storing
Cover tightly and refrigerate for up to 5 days. To prep ahead, assemble through the final layer, cover tightly, and refrigerate for up to 2 days before baking; you may need to bake a bit longer.
Freezing
Freeze before or after baking for up to 3 months. For unbaked ziti: cool, wrap tightly with plastic wrap and foil, then freeze. Bake covered from frozen for 60–75 minutes, then uncover and bake another 15 minutes until hot and bubbly. Alternatively, thaw overnight and bake as directed.
Nutrition
Serving: 1 | Calories: 634 kcal | Carbohydrates: 69 g | Protein: 32 g | Fat: 27 g | Saturated Fat: 11 g | Sodium: 1576 mg | Fiber: 6 g
Nutrition information is an approximation.
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This recipe was originally published January 2019. Photos and the post were updated; the recipe remains the same.
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