Baked Ziti – Spend With Pennies

This Baked Ziti is a cozy pasta casserole that’s hearty, saucy, and wonderfully cheesy. Pasta is layered with savory Italian sausage, rich tomato sauce, and a creamy ricotta mixture for an easy dinner that has all the comfort of lasagna without all the work.

It’s a family favorite for busy weeknights, Sunday dinners, or anytime you need a comforting meal that feeds a crowd.

Holly’s Recipe Highlights: Baked Ziti

Baked Ziti is a classic pasta dish that’s easy to put together and always a hit. I love this recipe so much that it was one of the few recipes from the site that made it into my cookbook, Everyday Comfort.

Why Make It: This baked ziti feeds a crowd, can be assembled ahead of time, and bakes into rich, sturdy layers that hold together beautifully when served.

Time-Saving Tip: Save time by using pre-shredded mozzarella, jarred marinara sauce, and pre-chopped onion to cut down on prep work.

Freezing: Assemble ahead and freeze before baking for an easy future dinner.

Serving Suggestions: I like to serve this baked ziti with homemade garlic bread and a crisp green salad or caesar salad.

Total Time: 1 Hour 10 Minutes Serves: 8

Ingredient Notes

• Italian Sausage: Mild sausage is family-friendly, hot sausage adds extra heat, and bulk sausage helps save prep time. If using links, remove the casings before browning.
• Pasta Sauce or Marinara: Choose a sauce you enjoy on its own, since it’s the base of the casserole. Marinara tends to be brighter and more tomato-forward, while tomato basil or garlic sauces add extra depth of flavor.
• Diced Tomatoes: These add texture and help keep the sauce from tasting flat. Petite diced tomatoes blend in more seamlessly, while fire-roasted tomatoes bring a deeper, slightly smoky flavor.
• Italian Seasoning: This enhances the jarred sauce with a blend of herbs. Add a little extra if using ground beef, turkey, or a very simple tomato sauce.
• Ziti: Cook just to al dente so it holds its texture after baking. Penne, rigatoni, mostaccioli, or medium pasta shells also work well as substitutes.
• Ricotta cheese: Whole milk ricotta creates the creamiest, richest layer. If the ricotta seems watery, drain it before mixing, or substitute cottage cheese for a lighter option.
• Mozzarella Cheese: For the best melt and texture, shred mozzarella from a block. Low-moisture mozzarella is ideal to help prevent the casserole from becoming watery.

How to Make Baked Ziti

1. Brown the sausage and onion in a skillet. Simmer with pasta sauce, diced tomatoes, water, and Italian seasoning.
2. Boil the ziti just until al dente and drain.
3. Mix the ricotta, egg, parsley, mozzarella, and Parmesan in a bowl.
4. Layer sauce, pasta, ricotta mixture, more pasta, more sauce, and mozzarella.
5. Bake (full recipe below).

Save It For Later

• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave or cover and warm in the oven until heated through.
• Freezing: Assemble the casserole, cover tightly, and freeze for up to 4 months before baking, or freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.
• For Best Results: Remove a refrigerated casserole from the fridge about 30 minutes before baking. If it is cold from the refrigerator, it may need extra baking time.

Did you enjoy this Baked Ziti Casserole Recipe? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

• Preheat the oven to 375°F. Grease a 9×13-inch baking pan.

• In a large skillet, over medium-high heat, brown the sausage and onion, breaking it up with a spoon. Drain any fat.

• Add the pasta sauce, tomatoes, water, and Italian seasoning. Simmer uncovered for 12 minutes or until thickened, stirring occasionally. Season with salt and pepper to taste.

• Meanwhile, boil ziti in a large pot of salted water until al dente. Drain well.

• In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and Parmesan cheese.

• Add 1 cup of sauce to the bottom of the prepared baking pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.

• Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.

• Bake uncovered for 25-30 minutes or until golden and bubbly.

If replacing the sausage with ground beef or turkey, add 2 cloves of garlic and 1 teaspoon of Italian seasoning to the meat as it cooks.
½ teaspoon red pepper flakes can be added to the sauce for a little kick if you’d like
To Prepare Ahead of Time: Prepare as directed, storing the 1 cup of cheese for the topping in a separate container. Refrigerate, tightly covered, for up to 48 hours or freeze for up to 4 months. If frozen, thaw in the fridge overnight. 
Remove from the fridge at least 30 minutes before baking. Bake for 25 minutes, add the cheese, and bake for an additional 20 to 25 minutes or until hot and bubbly. 
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. 

Calories: 642 | Carbohydrates: 54g | Protein: 31g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 118mg | Sodium: 1243mg | Potassium: 774mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1067IU | Vitamin C: 15mg | Calcium: 356mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Entree, Main Course, Pasta

Cuisine Italian

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