Baked Ziti with Sausage: A Classic Italian-American Comfort Dish
Baked Ziti with Sausage is a hearty, cheesy, and flavorful casserole that combines tender pasta, savory Italian sausage, rich tomato sauce, and gooey melted cheese. It’s the ultimate comfort food for family dinners, potlucks, or meal prep.
Equipment
- Large pot
- Large skillet
- Mixing bowl
- 9x13 inch baking dish
- Wooden spoon
Ingredients
- 1 pound ziti pasta or penne/rigatoni
- 1 pound Italian sausage mild or spicy
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups marinara sauce store-bought or homemade
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional
- to taste salt and pepper
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley chopped, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook ziti pasta until al dente, about 8–10 minutes. Drain and toss with a drizzle of olive oil. Set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon.
- Add diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds.
- Add marinara sauce, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 10–15 minutes.
- In a medium bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, egg, and parsley until well combined.
- Preheat oven to 375°F (190°C). Spread a thin layer of sausage sauce on the bottom of a 9×13-inch baking dish.
- Layer half the cooked ziti, half the ricotta mixture, half the remaining sauce, and a layer of mozzarella. Repeat layers, finishing with mozzarella on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more, until cheese is melted and bubbly.
- Let rest 5–10 minutes before serving. Garnish with extra parsley if desired.
Notes
For a vegetarian version, omit sausage and add sautéed mushrooms, spinach, or zucchini. Use gluten-free pasta for a gluten-free option. Let the casserole rest before serving for easier slicing.
