Steam curls from the dish as I stir a rich sausage-and-tomato blend, each test revealing a new layer: nutty toasted tomato edges, glossy sauce clinging to pasta tubes, and a gentle crackle as cheese cools. After five kitchen trials, I’ve honed this Baked Ziti Recipe to deliver tender pasta, bubbling sauce, and golden-brown cheese every time. Let’s dive into the discoveries that make this dish shine.
Why You’ll Love Baked Ziti Recipe
- Layered flavors: sweet onion softens into the sausage base.
- Silky sauce that clings with a rich, tangy aroma.
- Crispy cheese top with tender pasta underneath.
- A comforting spin on an Italian-American classic.
A Little Background
My first batch tasted flat—too much water from canned tomatoes. In my third trial, I simmered an extra minute and a nutty toasted scent emerged. By the fifth test, I’d perfected the balance of sausage, tomato paste, and fresh basil. Every simmer taught me patience yields a sauce that’s deep and fragrant.
Key Ingredients for Baked Ziti Recipe
- 1 lb Italian sausage: provides savory depth; swap for turkey sausage for a lighter version.
- 1 onion, finely chopped: softens quickly when diced small—yields a sweeter bite.
- 28-oz can crushed tomatoes: forms the sauce’s backbone; choose San Marzano for added sweetness.
- 1 lb ziti or penne: tubes catch the sauce—avoid rigatoni if you prefer smaller bites.
- 1½ cups shredded mozzarella: ensures a gooey interior and golden crust.
- ½ cup grated Parmesan: adds a salty, nutty finish—opt for Parmigiano-Reggiano.
How to Make Baked Ziti Recipe
- Preheat oven to 400°F. In a large skillet over medium-high heat, brown 1 lb sausage—about 5 minutes—until no pink remains, breaking it into pieces as it sizzles.
- Stir in the chopped onion and 2 minced garlic cloves; cook 5 minutes until the onion is translucent and fragrant.
- Add 2 tbsp tomato paste; toast for 1 minute. Pour in the 28-oz can crushed tomatoes, ¾ cup water, 1 tsp oregano, plus 1 tsp salt and pepper to taste. Simmer 15 minutes, stirring occasionally.
- While sauce simmers, boil the ziti in salted water for 12 minutes until just tender, then drain and toss with the sauce.
- Layer half the pasta mixture in a 9×13 dish, sprinkle ¾ cup mozzarella and ¼ cup Parmesan. Repeat with the remaining pasta and cheeses.
- Bake 20 minutes until bubbly around the edges. Switch oven to broil and let cheese develop golden spots—about 2 minutes.
- Let rest 5 minutes (testing note: this improves sliceability), then scatter ¼ cup chopped fresh basil if desired.
Pro Tips & Troubleshooting
- During testing, I found stirring every 5 minutes prevents sauce from sticking and deepens flavor.
- If the sauce is too thin, let it simmer uncovered a few more minutes—this reduces excess liquid.
- For a seasonal twist, stir in roasted red peppers or wilted spinach before baking.
- To halve: use an 8×8 pan and halve all ingredients, keeping baking times the same.
Storage & Make-Ahead Guide
Cool the dish at room temperature no more than 2 hours. Refrigerate covered for up to 4 days—reheat in a 350°F oven until warmed through (165°F internal). For longer storage, freeze assembled but unbaked ziti for up to 2 months; bake from frozen at 400°F for 35–40 minutes. Always wash hands after handling raw sausage and use a food thermometer when reheating.
Serving Suggestions
Serve alongside a crisp Caesar salad or garlic-roasted broccolini. A drizzle of extra-virgin olive oil or a sprinkling of red pepper flakes adds brightness. Pair with a medium-bodied red wine for a cozy dinner.
Frequently Asked Questions
- How can I make baked ziti ahead of time? Assemble in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 5 minutes to baking time if cold.
- What pasta is best for baked ziti? Traditional ziti or penne rigate works well—tubes capture sauce. Avoid super-saucy noodles like spaghetti.
- Can I freeze baked ziti? Yes. Seal in an airtight container and freeze for up to 2 months. Thaw overnight in fridge before baking.
- How do I reheat leftover baked ziti? Cover with foil, bake at 350°F until heated to 165°F internally, about 15–20 minutes.
- What’s the difference between baked ziti and lasagna? Ziti uses tubular pasta tossed with sauce and cheese, then baked; lasagna layers pasta sheets with fillings.
- Can I add vegetables to baked ziti? Absolutely—stir in spinach, zucchini, or roasted peppers during the sauce stage for extra color and nutrition.
Final Thoughts
After five rounds of tweaks, this Baked Ziti Recipe remains a weeknight hero and a weekend crowd-pleaser. My favorite twist is folding in fresh basil just before serving—it brightens every bite. Give it a go and let me know which variation you discover in your kitchen!
More Recipes You’ll Love
- Vegetarian Lasagna – layers of cheese and rich tomato sauce echo the baked pasta comfort.
- Chicken Parmesan Pasta Bake – features a similar cheesy bake with crunchy breaded chicken and marinara.
- Spinach Ricotta Stuffed Shells – offers a green, veggie-stuffed twist to sturdy pasta and creamy cheese.
- Creamy Alfredo Pasta – switch to a silky white sauce for variety in texture and flavor.
Baked Ziti with Sausage
Ingredients
Sauce & Sausage
- 1 pound Italian sausage casing removed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 28 ounce crushed tomatoes
- 0.75 cup water
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Pasta & Cheese
- 1 pound ziti
- 1.5 cups mozzarella shredded
- 0.5 cup Parmesan grated
- fresh basil leaves optional, chopped
Instructions
Sauce & Sausage
- Preheat oven to 400°F.
- In a large skillet over medium-high heat, brown the Italian sausage until no pink remains, about 5 minutes, breaking it into pieces.1 pound Italian sausage
- Add the chopped onion and minced garlic; cook until the onion is translucent, about 5 minutes.1 medium onion, 2 cloves garlic
- Stir in the tomato paste and cook for 1 minute.2 tablespoons tomato paste
- Add the crushed tomatoes, water, dried oregano, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.28 ounce crushed tomatoes, 0.75 cup water, 0.5 teaspoon dried oregano, 1 teaspoon salt, 0.25 teaspoon black pepper
Pasta & Assembly
- Meanwhile, cook the ziti in a large pot of salted boiling water until al dente, about 12 minutes. Drain.
- Toss the drained ziti with the sauce. Spread half the pasta mixture into a 9×13-inch baking dish.
- Sprinkle with half of the shredded mozzarella and grated Parmesan.
- Repeat with remaining pasta and cheeses.
- Bake until bubbling around the edges, about 20 minutes. Switch to broil and allow the top to brown in spots, about 2 minutes.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil if desired.1 pound ziti, 1.5 cups mozzarella, 0.5 cup Parmesan