Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (454 g) ziti (or penne)
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 1/4 lb (567 g) Italian sausage (sweet or hot), casings removed
- 1 tsp fennel seeds, lightly crushed (optional, for extra fennel flavor)
- 1/2 tsp red pepper flakes (optional)
- 2 jars marinara sauce, 24 oz each (total 48 oz / 1.36 kg)
- 1/2 cup (120 ml) pasta cooking water (reserved)
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) finely grated Parmesan, plus 2 tbsp for topping
- 1/4 cup (15 g) chopped fresh parsley (or 2 tbsp dried)
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 16 oz (454 g) low-moisture mozzarella, shredded (about 4 cups), divided
- 2 tbsp chopped fresh basil or parsley, for serving (optional)
Do This
- 1. Heat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- 2. Cook ziti 2 minutes less than package directions; reserve 1/2 cup pasta water, then drain.
- 3. Brown sausage with onion in olive oil; add garlic, fennel (optional), and pepper flakes (optional).
- 4. Stir in marinara and simmer 10 minutes; loosen with reserved pasta water.
- 5. Mix ricotta + egg + Parmesan + parsley + salt + pepper.
- 6. Toss pasta with most of the sauce. Layer pasta, ricotta dollops, and mozzarella in a 9×13 pan.
- 7. Bake 25 minutes covered, then 10 minutes uncovered; broil 2–4 minutes until browned and bubbly.
Why You’ll Love This Recipe
- Classic comfort, crowd-friendly: One big scoopable casserole that feeds a table with minimal fuss.
- Big Italian-American flavor: Marinara, fennel-kissed sausage, and creamy ricotta in every bite.
- Perfect cheese pull: A generous mozzarella blanket gets bubbly in the oven, then browned under the broiler.
- Make-ahead friendly: Assemble in advance and bake when you’re ready.
Grocery List
- Produce: 1 medium yellow onion, 4 garlic cloves, fresh parsley, fresh basil (optional)
- Meat: 1 1/4 lb Italian sausage (sweet or hot)
- Dairy: whole-milk ricotta (15 oz), low-moisture mozzarella (16 oz), Parmesan (at least 1/2 cup grated), 1 large egg
- Pantry: ziti (1 lb), marinara sauce (48 oz total), olive oil, kosher salt, black pepper, fennel seeds (optional), red pepper flakes (optional)
Full Ingredients
Pasta
- 1 lb (454 g) ziti (or penne rigate)
- Kosher salt, for pasta water
- 1/2 cup (120 ml) pasta cooking water, reserved
Sausage Marinara
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 1 1/4 lb (567 g) Italian sausage (sweet or hot), casings removed
- 1 tsp fennel seeds, lightly crushed (optional, to boost the sausage’s fennel notes)
- 1/2 tsp red pepper flakes (optional)
- 4 garlic cloves, minced
- 2 jars marinara sauce, 24 oz each (total 48 oz / 1.36 kg)
- 1/2 tsp black pepper
Ricotta Layer
- 15 oz (425 g) whole-milk ricotta
- 1 large egg
- 1/2 cup (50 g) finely grated Parmesan
- 1/4 cup (15 g) chopped fresh parsley (or 2 tbsp dried parsley)
- 1 tsp kosher salt
- 1/4 tsp black pepper
Cheese Topping
- 16 oz (454 g) low-moisture mozzarella, shredded (about 4 cups), divided
- 2 tbsp (10 g) finely grated Parmesan, for topping
- 2 tbsp chopped fresh basil or parsley, for serving (optional)
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Arrange a rack in the upper third of the oven (you’ll broil at the end). Preheat to 375°F (190°C). Lightly coat a 9×13-inch baking dish with a thin film of olive oil (or nonstick spray) to help prevent sticking.
Step 2: Boil the pasta (very al dente)
Bring a large pot of water to a boil and salt it generously (it should taste pleasantly salty). Add the 1 lb ziti and cook for 2 minutes less than the package directions (usually about 6–7 minutes).
Before draining, carefully scoop out and reserve 1/2 cup (120 ml) of pasta cooking water. Drain the pasta and set aside.
Step 3: Brown the sausage and build flavor
While the pasta cooks, heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 3 minutes, stirring, until it starts to soften.
Add the sausage (casings removed) and break it into small chunks with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
Stir in the 1 tsp fennel seeds (if using) and 1/2 tsp red pepper flakes (if using) and cook for 30 seconds. Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 4: Simmer the marinara and loosen it
Pour in the 48 oz marinara and add 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to medium-low and simmer for 10 minutes to meld flavors.
Stir in the reserved 1/2 cup pasta water. This helps the sauce stay glossy and keeps the baked ziti moist and scoopable after baking.
Step 5: Mix the ricotta layer
In a medium bowl, combine 15 oz ricotta, 1 large egg, 1/2 cup Parmesan, parsley, 1 tsp kosher salt, and 1/4 tsp black pepper. Stir until smooth and evenly mixed.
The egg helps the ricotta set into creamy pockets instead of melting away into the sauce.
Step 6: Toss pasta with sauce, then layer
In a large bowl (or the pasta pot), toss the drained ziti with about 2/3 of the sausage marinara. Pour half of the sauced pasta into the prepared baking dish and spread it out evenly.
Add half of the ricotta mixture in generous spoonfuls (dollops are perfect), then sprinkle with 2 cups (about 8 oz) mozzarella.
Top with the remaining sauced pasta. Spoon the remaining marinara over the top (especially along the edges where pasta dries out fastest). Finish with the remaining ricotta in dollops and the remaining 2 cups mozzarella. Sprinkle with 2 tbsp Parmesan.
Step 7: Bake until bubbly, then broil to brown
Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes.
Remove the foil and bake uncovered for 10 minutes, until the sauce is actively bubbling and the cheese is fully melted.
Switch the oven to broil (high). Broil for 2–4 minutes, watching closely, until the cheese is browned in spots and the top looks blistered and irresistible.
Let the baked ziti rest for 10–15 minutes before serving (this helps it set so it scoops cleanly). Finish with chopped basil or parsley if you like.
Pro Tips
- Undercook the pasta: Pull it 2 minutes early so it doesn’t turn soft after baking.
- Use whole-milk ricotta: It stays creamy and rich; part-skim can bake up a bit grainy.
- Don’t skip the pasta water: That 1/2 cup keeps everything saucy and prevents dry edges.
- Dollop, don’t spread: Ricotta pockets are what make baked ziti feel special.
- Broil with focus: The difference between “browned” and “burned” is fast. Stay by the oven.
Variations
- Extra veggie version: Add 8 oz (225 g) sliced mushrooms (cook them with the onion) and/or 5 oz (140 g) baby spinach (stir into the sauce until wilted).
- Spicy baked ziti: Use hot Italian sausage and increase red pepper flakes to 1 tsp.
- Three-cheese upgrade: Add 1 cup (100 g) shredded provolone or fontina along with the mozzarella.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat covered at 350°F (175°C) for 20–30 minutes (add a splash of water or marinara if it looks dry), then uncover for the last 5 minutes.
Freeze: Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before reheating, or bake from frozen (covered) at 350°F (175°C) for 60–75 minutes, then uncover to melt and brown.
Make-ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake covered at 375°F (190°C) for 35 minutes (cold dish needs longer), then uncover for 10 minutes and broil 2–4 minutes to brown.
Nutrition (per serving)
Approximate, based on 10 servings: 620 calories, 32 g fat (15 g saturated), 50 g carbs (4 g fiber, 8 g sugars), 32 g protein, 980 mg sodium.
