Classic Baked Ziti
Add Preferred SourceClassic Baked Ziti is the kind of cozy, family-style comfort food that never goes out of style. It’s hearty, cheesy, and packed with flavor thanks to Italian sausage, a creamy tomato sauce, and three types of cheese. Perfect for Sunday dinner, potlucks, or meal prep, this dish feeds a crowd and tastes even better the next day.
What I love most is how everything bakes together into one bubbly, golden pan of cheesy goodness, no fancy layering required, just big flavor and simple steps. You can also totally prep this dish ahead of time. It’s a pasta casserole that cooks up perfectly, and everyone always loves it!
Ingredients
- Ziti pasta – You can also use penne or really any other shape of pasta.
- Italian sausage – Use bulk sausage or remove it from the casing first.
- Onion – I like using regular yellow or brown onion in this dish.
- Mushrooms – You can skip the mushrooms if you like, but they add tons of flavor.
- Green pepper – You can use any kind of bell pepper, so use what you have on hand.
- Tomatoes – Juice and all.
- Heavy cream – You can use half and half if you prefer.
- Ricotta cheese – I like using extra smooth ricotta.
- Parmesan cheese – Use the good stuff for this beef casserole!
- Mozzarella cheese – You can use pizza cheese, too. Just shred it yourself so it melts all nice and ooey gooey.
- Garlic – Fresh garlic is a must. Don’t even touch the jarlic.
- Italian seasoning
- Pepper flakes
- Salt and pepper
How To Make Classic Baked Ziti
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by boiling the ziti in a large stockpot of salted water until it’s just shy of al dente. Drain it and set it aside while you make the sauce.
In a large skillet, brown the crumbled Italian sausage over medium heat. Use your handy dandy meat masher to crumble the sausage. Once it starts to brown, stir in the diced onion and sauté for 2 to 3 minutes until softened. Add the mushrooms and green pepper and continue cooking for about 5 minutes, stirring occasionally, until everything is tender.
Add the minced garlic and sauté for 1 to 2 minutes, just until fragrant. Pour in the crushed tomatoes and season with Italian seasoning, red pepper flakes, salt, and pepper. Simmer the sauce for about 10 to 15 minutes, then stir in the heavy cream and simmer for another 5 minutes to make the sauce extra rich.
In a large mixing bowl with grippy feet (so it doesn’t slide around), combine the cooked pasta, creamy meat sauce, ricotta cheese, and grated Parmesan. Mix everything well so that every bite is cheesy and flavorful.
Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly. Sprinkle the shredded mozzarella over the top, covering the surface generously.
Cover the dish with foil and bake at 375°F for 20 minutes. Then remove the foil and bake for another 10 to 15 minutes until the top is melted, bubbly, and lightly golden. Let the ziti rest for 5 to 10 minutes before serving so it sets up nicely.
Chef Jenn’s Tips
- Use whole milk ricotta for a richer, creamier texture.
- If you want extra crisp edges, broil the ziti for 2 to 3 minutes after baking; just watch it closely.
- You can prep everything the day before and bake it fresh when ready to serve.
- Swap the sausage for ground beef or a plant-based alternative if you prefer.
Recommended
Make It A Meal
Serve this ziti with garlic bread, a Caesar salad, or roasted broccoli for a complete dinner. It’s also great with a glass of red wine or sparkling water with lemon.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. You can also freeze portions of the ziti for up to 2 months—just thaw overnight before baking or reheating.
Classic Baked Ziti
Ingredients
- 1 lb ziti pasta
- 1 lb Italian sausage
- 1 cup onion diced
- 8 oz mushrooms sliced
- 1 cup diced green pepper about ½ a large green pepper –
- 28 oz crushed tomatoes
- ½ cup heavy cream
- 1 cup ricotta cheese
- ½ cup Parmesan cheese freshly grated
- 2 cups mozzarella cheese shredded
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Boil the ziti in a large pot of salted water until just shy of al dente. Drain, rinse under cold water to stop the cooking, and set aside.
- Brown the sausage in a large skillet over medium heat until no longer pink, then add the diced onion and sauté for 2 to 3 minutes until it starts to soften.
- Stir in the mushrooms and green pepper. Cook for 4 to 5 minutes until softened, then add the garlic and sauté for 1 to 2 minutes until fragrant.
- Pour in the crushed tomatoes. Season with Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 10 to 15 minutes.
- Stir in the heavy cream and simmer for 5 more minutes.
- In a large mixing bowl, combine the cooked pasta, tomato-sausage sauce, ricotta cheese, and Parmesan cheese. Mix until well combined.
- Transfer the pasta mixture to your prepared baking dish, then top with shredded mozzarella. Cover with foil and bake for 20 minutes.
- Uncover and bake for another 10 to 15 minutes, or until bubbly and golden.
- Let the baked ziti rest for 5 to 10 minutes before serving.
Notes
Chef Jenn’s Tips
- Use whole milk ricotta for a richer, creamier texture.
- If you want extra crisp edges, broil the ziti for 2 to 3 minutes after baking; just watch it closely.
- You can prep everything the day before and bake it fresh when ready to serve.
- Swap the sausage for ground beef or a plant-based alternative if you prefer.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
