Description
This Creamy Baked Ziti with Sausage is the ultimate Italian-American comfort food featuring tender pasta tubes, savory Italian sausage, and a rich, creamy tomato sauce topped with three kinds of cheese. Perfect for family dinners, potlucks, or meal prep!
Ingredients
Scale
- 1 pound ziti pasta
- 1 pound Italian sausage (sweet, hot, or a combination)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) jar marinara sauce
- 1 cup heavy cream
- 1½ cups whole milk ricotta cheese
- 3 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil and set aside.
- Cook the pasta: Bring a large pot of salted water to a rolling boil (use about 1 tablespoon of salt). Add the ziti and cook for 2 minutes LESS than the package directions indicate for al dente. You want it slightly undercooked since it will finish cooking in the oven. Drain well and set aside.
- Brown the sausage: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon into bite-sized crumbles. Cook for 7-8 minutes until browned and cooked through. If there’s excess grease, drain all but about 1 tablespoon.
- Build the sauce: Reduce heat to medium and add the olive oil and minced garlic to the sausage. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Pour in the marinara sauce, heavy cream, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well and let simmer for 3-4 minutes to allow the flavors to meld.
- Combine ricotta mixture: In a medium bowl, combine the ricotta cheese with ½ cup of the Parmesan cheese and 1 cup of the shredded mozzarella. Mix well and season with a pinch of salt and pepper.
- Assemble the ziti: In a large bowl, combine the drained pasta with the creamy sausage sauce. Toss until every piece of pasta is coated. Add the ricotta mixture and gently fold it through—you want ribbons of ricotta throughout rather than it being completely mixed in.
- Transfer to baking dish: Pour the pasta mixture into your prepared baking dish, spreading it evenly. Top with the remaining 2 cups of mozzarella and ½ cup of Parmesan cheese, distributing it evenly across the top.
- Bake covered: Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray first to prevent cheese from sticking). Bake for 20 minutes.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown in spots.
- Rest and serve: Remove from the oven and let the baked ziti rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with fresh basil leaves and extra Parmesan if desired.
Notes
- For extra flavor, add ½ cup of red wine to the sauce after browning the sausage and let it reduce for 2 minutes before adding the marinara.
- If you prefer a smoother ricotta distribution, you can mix the ricotta directly into the sauce instead of layering it.
- This dish can be assembled up to 24 hours ahead—just cover and refrigerate until ready to bake. Add 10 extra minutes to the covered baking time if baking from cold.
- For a crispy cheese top, place under the broiler for 2-3 minutes at the end, watching carefully to prevent burning.
- Leftovers keep refrigerated for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1.5 cups)
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg