Italian Sausage Baked Ziti (2025)

Italian-style, or Italian-American food is one of my favorite types of cuisine, and thankfully, my family agrees.

There’s something very comforting about pasta, and this baked ziti is no exception!

I love the deep savory flavors, and how hearty it is. Plus this recipe is great for those who are newer to cooking, as it uses minimal ingredients and simple techniques.

If you’re a seasoned pro in the kitchen, you can easily jazz this baked ziti up (of which I’ve detailed some suggestions in the “variations of this recipe” heading below).

With various make-ahead, prep-ahead, and freezing instructions, you’re sure to find a method that works best for you and your schedule, so you can have this ultra-comforting dinner on your table soon!

What do I need to make this recipe?

• Pasta – ziti is the pasta type that’s called for in this recipe, but you can use any short cut of pasta (like rigatoni, penne, etc).
• Olive oil – this is just used to help brown the sausage.
• Italian sausage – you can use mild/sweet or hot sausage.
• Marinara sauce – to save time, this recipe uses store-bought marinara. You can use homemade if you prefer.
• Red pepper flakes – this adds a touch of heat, but nothing crazy.
• Mozzarella cheese – I prefer to use whole milk shredded mozzarella, but skim or low fat will work as well.
• Pecorino romano cheese – this cheese is a bit sharper and saltier than Parmesan, but should still be relatively easy to find.
• Garlic (not pictured) – if you don’t want to use fresh garlic, you could use about 1 Tbsp of pre-minced garlic from a jar.
• Parsley – this is used as a garnish, so it’s optional, but I love adding a touch of freshness on top of a baked dish.

How to make Italian sausage baked ziti:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Boil pasta. I prefer to boil it a minute or so shy of al dente (since it’ll be baked), then drain it.
2. Cook sausage. Break it up into crumbles as it cooks. Drain if needed, then add garlic.
3. Add sauce. Pour in the marinara and add the red pepper flakes. Simmer a bit.
4. Combine pasta and sauce. If you skillet is large enough, you can do this in there, or you can use a mixing bowl.
5. Transfer to baking dish. I like to layer this, so I do half of the pasta, then half the cheeses, then repeat.
6. Bake. The ziti is baked uncovered, so the cheese gets nice and melty, and a little golden.

Variations of this recipe

• Meat– instead of Italian sausage, feel free to use ground beef or ground pork, or a combination of them.
• Marinara– to keep this recipe simple, I typically a 32 oz jar of store-bought marinara sauce (I love Rao’s). But if you’d like to usehomemade marinara, you certainly can, just use an equal amount (about 4 cups).
• Spicy – if you like a little heat, try using hot Italian sausage instead of mild/sweet.
• Onion – if you’re an onion fan, you can add a medium yellow onion that’s been diced to this recipe, just add it to the skillet after browning the sausage.
• Spices/herbs– I purposely kept this recipe very minimal (as some of my readers have been requesting recipes with less ingredients), but please feel free to adjust the amounts or add your favorite spices and herbs to the mix. For example, I like to add 1 tsp dried Italian seasoning, a pinch of dried thyme, and some fresh basil to the sauce.
• Parmesan – the pecorino romano cheese adds a bolder flavor, but if you’d prefer a more mild cheese, Parmesan is a good substitute. Freshly grated tastes best, but pre-grated/shredded will also work well.

Making baked ziti ahead of time

This recipe is super easy toassemble entirely ahead of time.

Justassemblethe baked ziti in the baking dish,covertightly, andrefrigeratefor1-2 days.

Let it sit on the counter while the oven preheats, then bake as directed (adding a bit of extra time since the baking dish will still be a bit chilled).

You can also make parts of the dish ahead of time, which significantly cuts down on the prep time:

• Sauce– the marinara and sausage sauce can be made several days ahead of time and kept refrigerated.
• Pasta– you can boil the pasta, drain it, toss it with a bit of olive oil, and keep it refrigerated.

Freezing

This is a great freezer meal! Assemble the pasta in a freezer-safe container and cover tightly with 2 layers of foil, or a tight fitting lid.

Freeze for up to 3-6 months. Thaw in the refrigerator, then bake as directed, adding a bit of extra time to account for the dish being cold.

Storage

Leftover pasta should be refrigerated in an airtight container and enjoyed within 4-5 days.

My Favorite Baking Dish!

You can use any deep 9×13 pan, but I really like the high sides of this baking dish… no need to worry about things bubbling over in the oven!

Get on amazon