Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ziti (or penne)
- 1 1/4 lb (567 g) Italian sausage (sweet or hot), casings removed
- 1 tbsp olive oil (if needed)
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- 2 jars (24 oz each) marinara sauce (total 48 oz / 1.36 kg)
- 1/2 cup (120 ml) reserved pasta water (as needed)
- 1 container (15 oz / 425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) finely grated Parmesan, plus 2 tbsp for topping
- 2 tbsp chopped fresh parsley or basil, plus more for serving
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 12 oz (340 g) low-moisture mozzarella, shredded (about 3 cups), divided
Do This
- 1. Heat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- 2. Brown sausage with onion; add garlic and pepper flakes. Stir in marinara and simmer 10 minutes.
- 3. Boil ziti until 2 minutes shy of al dente; reserve 1/2 cup pasta water, then drain.
- 4. Mix ricotta, egg, Parmesan, herbs, salt, and pepper.
- 5. Toss pasta with sauce (loosen with pasta water). Layer in a 9×13-inch dish with ricotta dollops and mozzarella.
- 6. Bake 20 minutes covered + 15–20 minutes uncovered until bubbling and browned. Rest 10 minutes.
Why You’ll Love This Recipe
- Truly feeds a crowd: One big, cozy casserole that’s easy to portion for family-style dinners.
- Classic comfort, great texture: Creamy ricotta pockets, stretchy mozzarella, and saucy pasta with browned sausage.
- Flexible and forgiving: Works with sweet or hot sausage, and it’s easy to make ahead or freeze.
- Weeknight-friendly: Simple steps and mostly hands-off baking time.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley or basil
- Meat: 1 1/4 lb Italian sausage (sweet or hot)
- Dairy: 15 oz whole-milk ricotta, 12 oz low-moisture mozzarella, Parmesan cheese, 1 large egg
- Pantry: 1 lb ziti, 2 (24 oz) jars marinara sauce, olive oil, kosher salt, black pepper, red pepper flakes (optional)
Full Ingredients
Pasta
- 1 lb (454 g) ziti (or penne)
- Kosher salt, for the pasta water (about 1 1/2 tbsp for a large pot)
- 1/2 cup (120 ml) reserved pasta water (use as needed)
Sausage Tomato Sauce
- 1 1/4 lb (567 g) Italian sausage (sweet or hot), casings removed
- 1 tbsp olive oil (only if your sausage is very lean or your pan is dry)
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- 2 jars (24 oz each) marinara sauce (total 48 oz / 1.36 kg)
Ricotta Layer
- 1 container (15 oz / 425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) finely grated Parmesan
- 2 tbsp chopped fresh parsley or basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Cheese Topping
- 12 oz (340 g) low-moisture mozzarella, shredded (about 3 cups), divided
- 2 tbsp finely grated Parmesan (for topping)
- More chopped basil or parsley, for serving (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prep the baking dish
Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish (a thin swipe of olive oil or nonstick spray is enough). Set it near your stovetop so assembly is quick.
Step 2: Bring the pasta water to a boil
Bring a large pot of water to a boil. Salt it generously (about 1 1/2 tablespoons kosher salt for a large pot). This is your best chance to season the pasta itself.
Step 3: Brown the sausage and build the sauce
While the water heats, place a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until well browned and cooked through, 8–10 minutes.
If the pan looks dry or the sausage is very lean, add 1 tablespoon olive oil. Add the chopped onion and cook until softened, 4–5 minutes. Stir in the minced garlic and optional red pepper flakes and cook until fragrant, 30–60 seconds.
Pour in both jars of marinara. Bring to a gentle simmer, then reduce heat to medium-low and simmer 10 minutes, stirring occasionally. This helps the sauce thicken slightly and picks up all the flavor from the sausage.
Step 4: Cook the ziti just shy of al dente
Add the ziti to the boiling water and cook until 2 minutes shy of al dente (check the package time and subtract 2 minutes). The pasta will finish cooking in the oven, so slightly undercooking prevents a mushy casserole.
Before draining, scoop out 1/2 cup (120 ml) of the pasta water and set it aside. Drain the pasta well.
Step 5: Mix the ricotta layer
In a medium bowl, stir together the ricotta, egg, Parmesan, chopped parsley or basil, kosher salt, and black pepper until evenly combined. The egg helps the ricotta set into creamy pockets instead of oozing out.
Step 6: Combine pasta and sauce, adjusting with pasta water
Add the drained pasta to the pot of sauce (or pour the sauce over the pasta in the pasta pot—use whichever is easier). Toss until the pasta is fully coated. If the mixture seems very thick, add reserved pasta water a splash at a time (up to the full 1/2 cup) to make it nicely saucy. This keeps the baked ziti from drying out in the oven.
Step 7: Layer the casserole
Spoon about half of the saucy pasta into the prepared 9×13-inch dish and spread it into an even layer. Dollop half of the ricotta mixture over the pasta (think tablespoon-size clouds). Sprinkle on 1 1/2 cups of the mozzarella (about half).
Add the remaining pasta. Dollop the remaining ricotta over the top and finish with the remaining mozzarella. Sprinkle with the additional 2 tablespoons Parmesan.
Step 8: Bake until bubbling and browned
Cover the dish tightly with foil (try not to press the foil into the cheese). Bake for 20 minutes. Remove the foil and continue baking until the edges are bubbling and the top is browned in spots, 15–20 minutes.
If you want a deeper golden top, broil on high for 1–2 minutes, watching closely so it doesn’t scorch.
Step 9: Rest, slice, and serve
Let the baked ziti rest for 10 minutes before serving. This short rest helps it set so you can scoop neat portions. Finish with a sprinkle of chopped basil or parsley if you like.
Pro Tips
- Undercook the pasta by 2 minutes: It finishes in the oven and stays pleasantly chewy instead of soft.
- Use whole-milk ricotta: It bakes up creamier and less grainy than part-skim.
- Loosen with pasta water: A little reserved pasta water keeps the casserole saucy after baking.
- Cover first, then uncover: Foil ensures it heats through; uncovering browns the cheese.
- Let it rest: Ten minutes makes serving easier and helps the layers hold together.
Variations
- Spicy baked ziti: Use hot Italian sausage and increase red pepper flakes to 1/2 teaspoon. Add a pinch of smoked paprika for extra warmth.
- Veggie-packed: Sauté 8 oz (225 g) sliced mushrooms or 5 oz (140 g) fresh spinach with the onions until cooked down, then proceed.
- Extra-cheesy “Sunday” version: Add 4 oz (115 g) diced fresh mozzarella or provolone in the middle layer for bigger cheese pulls.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat portions in the microwave, or rewarm the whole dish covered in a 350°F (175°C) oven for 20–30 minutes until hot throughout.
Make ahead (best for entertaining): Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake at 375°F (190°C) covered for 30 minutes, then uncover and bake 15–20 minutes more (cold dishes need a little extra covered time).
Freeze: Wrap tightly and freeze (baked or unbaked) for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F (190°C) until hot and bubbling, typically 35–45 minutes (cover for the first 20–25 minutes).
Nutrition (per serving)
Approximate, based on 10 servings: 560 calories, 30 g protein, 50 g carbohydrates, 26 g fat, 4 g fiber, 980 mg sodium.
