Easy Cheesy Baked Ziti with Sausage

When you need something warm, hearty, & comforting that everyone will love, this dish always hits the spot. Layers of rich marinara, tender ziti, creamy three-cheese ricotta filling, and zesty Italian sausage come together to create a bubbling, irresistibly cheesy dinner everyone will love.

Like a Hug From The Oven

This is the kind of dish that hits home. There’s nothing like a bubbling dish of cheesy baked ziti & sausage coming out of the oven. It’s that meal that fills your kitchen with warmth and instantly brings everyone to the table.

Hearty, flavorful, and loaded with layers of rich marinara, creamy ricotta cheese, and zesty Italian sausage, this dish feels special enough for company but simple enough to throw together for a busy weeknight meal. Trust me when I say you’ll want to make a double batch, as it freezes beautifully and reheats like a dream.

Ingredients

This is a simple recipe made with ingredients you likely have on hand. However, if you don’t, no worries – I’ve also included substitution ideas below.

While Mr. Fantabulous enjoys a simple plate of angel hair and sauce, I crave variety. It’s interesting that in his Italian family, lasagna typically has no meat, but rather the meats are served on the side. However, this dish, which is quite similar to lasagna, he prefers to have with meat. Please don’t ask me to make sense of that one, as the only real difference between this recipe and my lasagna is the noodles/pasta, and this has meat. *shrugs*

• Ziti: cooked al dente
• Marinara: homemade or jarred
• Cheese: ricotta, mozzarella, parmesan
• Italian Sausage
• Chupacabra Italian Seasoning
• Fresh Basil
• Egg

Chef Lori’s #1 Tip for Al Dente Ziti

1. Read the back of your package and boil the pasta just until it is al dente. This means “firm to the bite’ it’s just about 1-2 minutes under-boiled. By doing this, you allow the pasta to retain a slight resistance when chewed. As it bakes, it’ll finish cooking and also absorb the flavor.

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How to Assemble Baked Ziti with Sausage

The beauty of this dish is that you can use a 9″x13″ baking dish or an 11″x8″ baking dish. Mine is made in an 11″x8″ baking dish, but I’ll also provide measurements for a 9″x13″ baking dish below. Since it’s just the two of us, I opt for a slightly smaller pan.

1. Preheat the oven to 350°F. Lightly spray an 11″x8″ baking dish and set aside.
2. Mix the strained ricotta, parmesan, egg, and Chupacabra Italian Seasoning until combined. Add in all but 1/2 cup of mozzarella, mix, and set aside.

How to Strain Ricotta

If you cannot find the brand I use (Belgioioso Platinum Ricotta or Polly-O New York Ricotta), buy whole milk ricotta and strain it. You’ll need a cheesecloth, strainer, rubber spatula, and bowl for catching the liquid.

1. Place the strainer over a bowl and line it with cheesecloth.
2. Add the ricotta, use the spatula to gently push & spread it around in an even layer in the cheesecloth.
3. Cover the strainer/bowl with plastic wrap and set it in the fridge for at least 8 hours.
4. The next day, discard the liquid and use the remaining ricotta.

3. To the bottom of an 11″x8″ baking dish, add 1/3 of the marinara sauce, half of the cooked ziti, the ricotta mixture, sausage, and ~10 basil leaves (this amount will vary depending on the size of the leaves). Repeat the layering by adding another 1/3 of the marinara, the remaining ziti, the ricotta mixture, the sausage, and the basil.

4. Top with the remaining 1/3 of the marinara. Sprinkle with Parmesan and cover with foil that has been sprayed with cooking spray *Spray one side of the foil and place the sprayed side facing down towards the marinara. This will help prevent the sauce from sticking to the foil. Make sure the foil is snug around the sides of the pan.
5. Bake until the internal temperature reads 150°F. Uncover, add the remaining mozzarella cheese, and return it to the oven until the cheese is fully melted and the internal temperature reaches 165°F. Remove from the oven and let it rest for about 10 minutes before serving.

Cheesy Baked Pasta Heaven

There is something so homey about the smell of cheesy baked pasta. This recipe is perfect for meal prep, cozy family dinners, or those nights when you need something homemade and satisfying without the extra effort.

Once you try it, this baked ziti will quickly earn a spot in your regular rotation!

Why You’ll Love This Recipe

It’s the kind of dish that takes the stress out of busy nights, makes leftovers something to look forward to, and turns dinner with friends into something special.

• CROWD FAVORITE: Simple enough for a weeknight dinner, yet impressive enough to serve for company.
• BUDGET-FRIENDLY: Made with simple, affordable ingredients you probably have on hand.
• EASY & DELICIOUS: Minimal prep and no complicated steps!
• FREEZER-FRIENDLY: Perfect for prepping and freezing before or after baking!
• COMFORT FOOD HEAVEN: it’s like a warm hug straight from the oven and perfect for cozy nights in.
• PERFECT FOR MEAL PREP: This reheats beautifully for easy lunches and dinners all week long.

Cheesy Baked Ziti FAQs

• Can I make this ahead of time? Yep! You assemble it and cover it up to a day in advance, covering it tightly and refrigerating it until you’re ready to bake.
• Does baked ziti freeze well? Absolutely! You can freeze it before baking or bake it, then cool it completely and store it in the freezer for up to 3 months.
• Can I use a different type of pasta? Yes! Penne, rigatoni, or any short pasta with ridges or hollowed out works great for holding the sauce and cheese.
• Do I need to cook the pasta thoroughly before baking? No, you need to cook it just until it’s al dente. It’ll finish cooking in the oven and soak up all of that delicious sauce.
• How do I keep baked ziti from drying out? Make sure it has enough marinara sauce, and while it’s baking, keep it well-covered with foil.
• Can I make it vegetarian? Absolutely! Just skip the sausage or opt for a plant-based alternative.

How to Freeze Ziti

You have two options when it comes to this dish: to assemble it and freeze it, or bake it and then freeze it.

• Assemble and then Freeze: Assemble the dish, double-wrap it tightly in plastic wrap, and then wrap it again in foil. Mark the date and the temperature at which to bake it. Store it in the freezer for up to 3 months.
• Pre-Bake then Freeze: Once it’s completely cooled, double-wrap it tightly in plastic wrap, and then wrap it again in foil. Mark the date and the temperature at which to bake it. Store it in the freezer for up to 3 months.

How to Cook Frozen Cheesy Ziti with Sausage

• Uncooked & Frozen: Preheat the oven to 350°F. Remove the foil and plastic wrap, then re-wrap snuggly with sprayed foil. Bake for ~1-1.5 hours, or until the internal temperature reaches 150°F. Remove the foil, add the remaining mozzarella cheese, and continue baking uncovered until the internal temperature reaches 165°F.
• Pre-Baked & Frozen: Preheat the oven to 350°F. Remove the foil and plastic wrap, then re-wrap snuggly with sprayed foil. Bake for ~1 hour or until the internal temperature reaches 150°F. Remove the foil, add the remaining mozzarella cheese, and continue baking uncovered until the internal temperature reaches 165°F.

THAWED: You can remove the pan from the freezer and thaw it in the fridge for up to 2 days in advance.

• Uncooked & Thawed: Remove the foil and plastic wrap, then re-wrap snuggly with sprayed foil. Bake for 30-35 minutes, or until the internal temperature reaches 150°F (65 °C). Remove the foil, add the remaining mozzarella cheese, and continue baking uncovered until the internal temperature reaches 165°F.
• Baked & Thawed: Remove the foil and plastic wrap, then re-wrap snuggly with sprayed foil. Bake for 20-30 minutes, or until the internal temperature reaches 150°F. Remove the foil, add the remaining mozzarella cheese, and continue baking uncovered until the internal temperature reaches 165°F.

Baked Ziti Substitutions

This is one of those recipes where I always advise people to use what they have on hand. It’s such a forgiving recipe that you can truly make it your own.

• Pasta: Penne, rigatoni, or any short pasta with ridges or hollowed out works great.
• Ricotta: I always opt for whole milk mozzarella. If yours is super wet, strain it. If you can’t find it, cottage cheese is a great substitute.
• Sausage: I prefer Italian, but you can choose from mild, sweet, or spicy options. You can also substitute in turkey or plant-based sausage.
• Vegetarian: Skip the sausage and add sautéed mushrooms, spinach, grilled zucchini, or eggplant instead.
• Marinara: You can also use both marinara and bechamel or alfredo. Alternatively, all white sauce works too!

9×13″ Bake Ziti with Sausage Modifications

The only things you really need to change are the measurements for some of the ingredients. The cooking time may be slightly less, but I always check the internal temperature around the 30-minute mark with a digital thermometer. You’re looking for an internal temp of 150°F before I uncover it and add the last of the cheese. Then you want the internal temp to be 165°F.

*Note the ziti is measured dry

• 16oz Ziti, cooked to al dente
• 5 Italian Sausages, removed from casing, crumbled and cooked
• 2 cups whole milk ricotta, drained
• 1/2 cup grated Parmesan
• 1 large egg
• 1 Tablespoon Chupacabra Italian Seasoning
• 2 1/2 cups mozzarella
• 1 quart plus 1 cup (40 ounces/5 cups) marinara
• Fresh basil leaves

1. Assemble as listed in the instructions, cover tightly, and bake until the internal temperature is 150°F. Uncover, add the last of the mozzarella, and return it to the oven until the cheese is completely melted and the internal temperature reads 165°F.

This is one of those dishes that, when I’m unsure what to make, I can always rely on, as I know Mr. Fantabulous loves it. Plus, it pairs well with a side salad, garlic bread, or even buttered bread.

The Best Baked Ziti with Sausage

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When you need something warm, hearty, & comforting that everyone will love, this dish always hits the spot. Layers of rich marinara, tender ziti, creamy three-cheese ricotta filling, and zesty Italian sausage come together to create a bubbling, irresistibly cheesy dinner everyone will love.

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: pasta, cheesy, comfort food, freezer meals, meal prep, casserole, italian dinner
• Method: oven
• Cuisine: pasta, cheesy, comfort food, freezer meals, meal prep, casserole, italian dinner

Ingredients

• 10oz Ziti, cooked to al dente (the ziti is measured dry)
• 4 Italian Sausages, removed from casing, crumbled and cooked
• 1 1/2 cups whole milk ricotta, drained
• 1/2 cup grated Parmesan
• 1 large egg
• 1 Tablespoon Chupacabra Italian Seasoning
• 2 cups mozzarella
• 1 quart (32 ounces/ 4 cups) marinara
• Fresh basil leaves

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Instructions

1. Preheat the oven to 350°F. Lightly spray an 11″x8″ baking dish and set aside. *see note
2. Mix the ricotta, parmesan, egg, and Chupacabra Italian Seasoning until combined. Add in all but 1/2 cup of mozzarella, mix, and set aside.
3. To the bottom of the 11″x8″ baking dish, add 1/3 of the marinara sauce, half of the cooked ziti, the ricotta mixture, sausage, and ~10 basil leaves (this will vary depending on their size). Repeat the layering by adding another 1/3 of the marinara, the remaining ziti, ricotta mixture, sausage, and basil. Top with the remaining 1/3 of the marinara. Sprinkle with Parmesan and cover with foil that has been sprayed with cooking spray.
4. Bake for ~35-45 minutes or until the internal temperature reads 150°F. Uncover, add the remaining mozzarella cheese, and return it to the oven until the cheese is fully melted and the internal temperature reaches 165°F. Remove from the oven and let it rest for about 10 minutes before serving.

Notes

*This recipe is baked in an 11″x8″ baking pan. SEE THE POST ABOVE for measurements to make it in a 9″x13″ baking pan

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