Best Baked Ziti with Sausage and Ricotta – Easy Comfort

There are some dishes that just feel like a warm hug on a plate, and for me, that's baked ziti. It's the kind of meal that brings everyone to the table, even on the busiest of weeknights. I remember the first time I made this for my own kids—they were skeptical of the ricotta, but one bite and they were hooked. Now it's a regular in our dinner rotation.

This version is loaded with savory Italian sausage, creamy ricotta, and plenty of gooey mozzarella. It's the ultimate comfort food that's surprisingly easy to pull together. Whether you're feeding a hungry family or meal-prepping for the week, this baked ziti is a winner.

So, tie on your apron, pour a glass of wine, and let's make some magic happen in the kitchen. Trust me, the aroma alone will have everyone asking, 'What's for dinner?'

About the Ingredients

1 lb (450g) ziti pasta

Use any short tube pasta like penne or rigatoni. Gluten-free? Use your favorite GF pasta—just cook al dente.

1 lb (450g) Italian sausage (casings removed)

Use sweet or hot sausage depending on your heat preference. If you can't find Italian sausage, use ground pork and add 1 tsp fennel seeds and 1 tsp red pepper flakes.

1 tablespoon olive oil

For browning the sausage. Use any neutral oil if you prefer.

1 medium onion, chopped

Adds sweetness and depth. Use a yellow or sweet onion.

3 cloves garlic, minced

Fresh garlic is best, but in a pinch, use 1 teaspoon garlic powder.

1 (28 oz / 800g) can crushed tomatoes

Choose a good-quality brand like San Marzano for the best flavor. You can also use tomato puree.

1 teaspoon dried oregano

Use 1 tablespoon fresh oregano if you have it. Adds classic Italian flavor.

1/2 teaspoon salt, plus more for pasta water

Kosher salt is best. Adjust to taste.

1/4 teaspoon black pepper

Freshly ground is best.

15 oz (425g) ricotta cheese

Whole-milk ricotta is creamiest. You can substitute cottage cheese for a lighter option.

2 cups (200g) shredded mozzarella cheese

Low-moisture mozzarella melts best. Buy a block and shred it yourself for superior melt.

1/2 cup (50g) grated Parmesan cheese

Freshly grated Parmesan adds the most flavor. You can use Pecorino Romano for a sharper kick.

1 large egg, lightly beaten

Helps bind the ricotta mixture. If you're avoiding eggs, you can omit it—the dish will still be good.

Tips & Tricks

Don't overcook the pasta

Cook it 1-2 minutes less than the package directions, as it will continue cooking in the oven. You want it al dente with a little bite.

Let it rest

After baking, let the ziti rest for 10 minutes before serving. This helps it set and makes for cleaner slices.

Use full-fat cheeses

For the creamiest texture, use whole-milk ricotta and mozzarella. Low-fat versions can become watery or rubbery.

Step-by-Step Instructions

1. Preheat and Boil Pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook ziti according to package directions until al dente (about 8-10 minutes). Drain and set aside.

2. Brown the Sausage

In a large skillet over medium-high heat, heat olive oil. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving some drippings in the pan.

3. Sauté Aromatics

In the same skillet, add onion and cook over medium heat until soft, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.

4. Simmer the Sauce

Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Stir in the cooked sausage.

5. Mix Ricotta Filling

In a medium bowl, combine ricotta, 1 cup of mozzarella, Parmesan, and beaten egg. Mix until well combined.

6. Combine Pasta and Sauce

In a large bowl, combine the cooked ziti with the tomato sauce, tossing to coat evenly.

7. Assemble the Dish

Spread half of the pasta mixture in a 9×13-inch baking dish. Dollop the ricotta mixture over the pasta and gently spread. Top with the remaining pasta. Sprinkle the remaining 1 cup of mozzarella on top.

8. Bake Until Golden

Bake uncovered for 25-30 minutes, until hot and bubbly and the top is golden brown. For a browner top, broil for 2-3 minutes at the end. Let rest for 10 minutes before serving.

Delicious Variations

Vegetarian

Skip the sausage and add sautéed mushrooms and spinach for a hearty veggie version.

Spicy

Use hot Italian sausage and add a pinch of red pepper flakes to the sauce.

Extra Cheesy

Mix in 1/2 cup of shredded provolone or fontina with the mozzarella for a more complex cheese flavor.

How to Store Baked Ziti With Sausage And Ricotta

Frequently Asked Questions

I hope this baked ziti brings as much joy to your table as it does to mine. If you try it, let me know in the comments below! And remember, parenting is a journey, not a perfection.

Baked Ziti With Sausage And Ricotta

This Baked Ziti with Sausage and Ricotta is a cheesy, hearty, and easy weeknight dinner that the whole family will love.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) ziti pasta
• 1 lb (450g) Italian sausage (casings removed)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz / 800g) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 15 oz (425g) ricotta cheese
• 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 large egg, lightly beaten

📋 Instructions

1. 1Preheat and Boil Pasta — Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook ziti according to package directions until al dente (about 8-10 minutes). Drain and set aside.
2. 2Brown the Sausage — In a large skillet over medium-high heat, heat olive oil. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving some drippings in the pan.
3. 3Sauté Aromatics — In the same skillet, add onion and cook over medium heat until soft, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
4. 4Simmer the Sauce — Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Stir in the cooked sausage.
5. 5Mix Ricotta Filling — In a medium bowl, combine ricotta, 1 cup of mozzarella, Parmesan, and beaten egg. Mix until well combined.
6. 6Combine Pasta and Sauce — In a large bowl, combine the cooked ziti with the tomato sauce, tossing to coat evenly.
7. 7Assemble the Dish — Spread half of the pasta mixture in a 9×13-inch baking dish. Dollop the ricotta mixture over the pasta and gently spread. Top with the remaining pasta. Sprinkle the remaining 1 cup of mozzarella on top.
8. 8Bake Until Golden — Bake uncovered for 25-30 minutes, until hot and bubbly and the top is golden brown. For a browner top, broil for 2-3 minutes at the end. Let rest for 10 minutes before serving.

👨‍🍳 Chef's Note: For the best flavor, use high-quality Italian sausage and San Marzano tomatoes. The dish tastes even better the next day!

Servings: 6

Cuisine: Italian-American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Okafor
Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. She offers realistic advice on navigating the ups and downs of family life, from tantrums to teen years.